Creamy Philly Cheesesteak Pasta
A comforting twist on the classic cheesesteak sandwich, this creamy pasta combines tender beef, vibrant bell peppers, and cream cheese for a satisfying weeknight meal.
Ingredients
Main Ingredients
- 8 ounces pasta (penne or rotini)
- 1 pound thinly sliced beef (sirloin or ribeye) Freshly sliced enhances taste.
- 1 medium bell pepper (sliced)
- 1 medium onion (sliced)
- 2 cups cream cheese
- 1 cup beef broth
- 1 cup shredded provolone cheese
- to taste salt
- to taste pepper
- to drizzle olive oil
Optional Ingredients
- to taste garlic powder For added flavor.
- to taste Italian seasoning For added flavor.
Instructions
Preparation
- Set a pot of water to boil and add salt for flavor.
- Cook the pasta according to package instructions until al dente, then drain and set aside.
Cooking
- Heat olive oil in a large skillet over medium heat.
- Slice the beef into thin pieces and add to the skillet, cooking until browned.
- Add the sliced bell pepper and onion to the skillet, stirring until softened.
- Stir in the cream cheese and beef broth, and blend until smooth.
- Combine the drained pasta with the meat mixture and stir in the provolone cheese until melted.
- Season with salt, pepper, and optional spices as desired.
Notes
If the sauce is too thick, add beef broth; if too thin, simmer to thicken. Fresh ingredients yield the best results.