Philly Cheesesteak Pasta with Creamy Provolone Sauce
This Philly Cheesesteak Pasta combines tender beef, sautéed peppers and onions, and a silky provolone cream sauce tossed with pasta for a comforting and flavorful dinner twist on a classic sandwich favorite.
Equipment
- Large Skillet
- Pasta Pot
- Colander
- Wooden Spoon
Ingredients
Main Ingredients
- 12 oz penne or ziti pasta
- 1 lb ground beef or shaved steak
- 1/2 green bell pepper diced
- 1/2 red bell pepper diced
- 1/2 onion chopped
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 1 cup beef broth
- 1 cup heavy cream
- 1 cup shredded provolone cheese
- salt and pepper to taste
- fresh parsley for garnish
Instructions
- Step 1: Cook pasta in a large pot of salted boiling water until al dente. Drain and set aside.
- Step 2: In a large skillet, heat olive oil over medium heat. Add onion, garlic, and diced peppers. Cook until softened, about 4–5 minutes. Add the ground beef or shaved steak and cook until browned. Stir in Worcestershire sauce.
- Step 3: Add beef broth and heavy cream. Bring to a simmer, then stir in shredded provolone cheese. Stir until fully melted and sauce is smooth. Season with salt and pepper to taste.
- Step 4: Add the cooked pasta to the skillet and toss until well coated in the creamy sauce.
- Step 5: Garnish with fresh parsley and serve hot.
Notes
Pro tip: Swap provolone for mozzarella or a provolone-mozzarella mix for even more melt factor. Leftovers reheat beautifully for next-day comfort food.
Nutrition
Calories: 680kcalCarbohydrates: 45gProtein: 32gFat: 42gSaturated Fat: 20gCholesterol: 135mgSodium: 680mgPotassium: 550mgFiber: 3gSugar: 4gVitamin A: 950IUVitamin C: 25mgCalcium: 250mgIron: 3mg