Description
A creamy, comforting pasta inspired by classic Philly cheesesteak flavors, made with beef, sautéed peppers and onions, and a rich cheese sauce that coats every bite.
Ingredients
- 12 ounces penne or rotini pasta
- 1 pound ground beef or thinly sliced beef steak
- 2 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 large red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 ½ cups shredded provolone cheese
- 1 cup shredded mozzarella cheese
- ½ cup milk
- 2 tablespoons cream cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add beef and cook until browned. Season with salt and pepper, then remove from skillet.
- In the same skillet, add onion and bell peppers. Cook for 5–7 minutes until softened. Add garlic and cook for 30 seconds.
- Reduce heat to low and return beef to the skillet. Stir in cream cheese and milk until smooth.
- Add oregano and red pepper flakes. Gradually stir in provolone and mozzarella until melted.
- Add cooked pasta and toss until fully coated. Serve warm.
Notes
- Thinly sliced steak creates a more traditional cheesesteak texture.
- Add mushrooms for extra depth of flavor.
- Stir in a splash of milk when reheating to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes