Easy Philly Cheesesteak Pasta Recipe – Creamy, Cheesy, and Packed with Flavor

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If you love a good Philly cheesesteak but want to enjoy it in a more comforting, hearty form, this Easy Philly Cheesesteak Pasta is the recipe for you! Combining the flavors of a classic cheesesteak with creamy pasta, this dish is both satisfying and easy to make. Whether you use ground beef for a quick meal or thinly sliced steak for a more authentic touch, it’s a dinner that the whole family will enjoy.

Ingredients

  • 1 lb (16 oz) penne pasta
  • 1 lb ground beef (or thinly sliced steak for a more authentic taste)
  • 1 tbsp olive oil
  • 1 green bell pepper, diced
  • 1 onion, diced
  • 1 cup mushrooms, sliced (optional)
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp Worcestershire sauce
  • 1 cup beef broth
  • 1 cup heavy cream (or milk for a lighter version)
  • 1 1/2 cups shredded provolone or mozzarella cheese

Instructions

  1. Cook the Pasta: Start by bringing a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside.

  2. Cook the Meat: In a large skillet or pot, heat olive oil over medium heat. Add the ground beef (or thinly sliced steak if you prefer) and cook until browned. Drain any excess fat if necessary.

  3. Sauté Vegetables: Add the diced green bell pepper, onion, and optional mushrooms to the skillet. Cook for about 5 minutes, or until the vegetables are tender. Then, add the minced garlic and cook for another 1-2 minutes until fragrant.

  4. Season and Add Liquid: Sprinkle in the salt and black pepper, then add the Worcestershire sauce to the mixture. Pour in the beef broth and let the ingredients simmer for a few minutes, allowing the flavors to meld together.

  5. Add Cream and Cheese: Lower the heat and stir in the heavy cream, letting it combine with the broth. Gradually add the shredded provolone or mozzarella cheese, stirring constantly until the cheese is melted and the sauce becomes creamy.

  6. Combine with Pasta: Add the cooked penne pasta into the skillet, tossing it with the creamy, cheesy mixture until the pasta is well-coated. Let it cook for an additional 2-3 minutes to allow all the flavors to blend together.

  7. Serve: For an extra touch, garnish with fresh parsley if desired. Serve the Easy Philly Cheesesteak Pasta hot and enjoy the delicious combination of cheesy pasta with Philly cheesesteak flavors!

Tips and Variations

  • Use Steak for Authenticity: If you prefer the authentic Philly cheesesteak experience, use thinly sliced steak instead of ground beef. It adds a richer flavor and texture to the dish.
  • Add More Veggies: For extra nutrition, feel free to add more vegetables like spinach, zucchini, or even roasted red peppers.
  • Lighten It Up: For a lighter version, substitute the heavy cream with milk and opt for a lower-fat cheese.
  • Make It Spicy: If you like a bit of heat, throw in some sliced jalapeños or red pepper flakes to spice things up.

FAQs

  • Can I make this ahead of time? Yes! You can prepare this dish in advance and store it in an airtight container in the fridge for up to 3 days. Simply reheat it on the stove with a splash of milk or cream to bring it back to a creamy consistency.

  • Can I freeze this? While this dish can be frozen, the creamy sauce might change in texture upon reheating. If you’re planning to freeze it, let it cool completely before storing it in a freezer-safe container for up to 3 months.

This Easy Philly Cheesesteak Pasta is perfect for a weeknight dinner, offering the best of both worlds – the rich, savory flavors of a Philly cheesesteak with the comfort of a creamy pasta dish. Enjoy!


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