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A creamy and savory cheesesteak pasta dish topped with melted cheese, tender beef, and sautéed bell peppers, served in a white bowl.

Cheesesteak Pasta Recipe: The Perfect Dinner for Busy Weeknights

A hearty, comforting dish that blends the bold flavors of a Philly cheesesteak with the creamy texture of pasta. This one-pot recipe is quick and easy, taking just 30 minutes to prepare and cook. It’s perfect for busy weeknights when you want something flavorful without spending hours in the kitchen.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • Protein & Pasta:
    • 1 lb. 90/10 lean ground beef or ribeye steak, thinly sliced
    • 8 oz. penne or rotini pasta
  • Vegetables:
    • 1 medium green bell pepper, sliced
    • 1 medium yellow onion, sliced
  • Cheese Blend:
    • 1 cup shredded provolone cheese (freshly grated for smooth melting)
    • 4 oz. cream cheese, softened to room temperature
  • Liquid Base:
    • 2 cups beef broth
    • 1/2 cup half-and-half (or whole milk)
  • Seasonings:
    • 2 cloves garlic, minced
    • 1 tsp Italian seasoning
    • 2 tbsp Worcestershire sauce
    • Salt and pepper, to taste

Instructions

  1. Prepare the Ingredients:

    • Dice the green bell pepper and onion.
    • Bring cream cheese to room temperature and shred provolone cheese.
    • Slice beef or ground beef into thin strips if using ribeye steak.

  2. Cook the Pasta:

    • In a large, high-sided skillet or Dutch oven, bring 4-5 quarts of salted water to a boil. Cook the pasta according to the package directions until al dente (about 8-10 minutes). Drain and set aside, reserving some pasta water.

  3. Cook the Meat and Vegetables:

    • In the same skillet, heat a little oil over medium-high heat. Add the beef (ground or sliced ribeye) and cook until browned (about 6-10 minutes for ground beef or 1 minute per side for steak strips). Remove from the skillet and set aside.
    • In the same skillet, add the onion, bell pepper, and garlic. Sauté for 3-4 minutes until the vegetables soften and caramelize.

  4. Make the Cheese Sauce:

    • Add the cream cheese to the skillet and stir until melted. Gradually add the beef broth and half-and-half, stirring constantly to create a smooth sauce.
    • Once the sauce is smooth, stir in the shredded provolone cheese a little at a time until fully melted and combined. Season with Italian seasoning, Worcestershire sauce, salt, and pepper to taste.

  5. Combine Pasta and Sauce:

    • Return the cooked pasta and beef to the skillet. Toss everything together, ensuring the pasta is coated with the cheese sauce. Let it simmer for a few minutes so the pasta absorbs the flavors. Add reserved pasta water if the sauce becomes too thick.

  6. Serve:

    • Serve hot, garnished with extra shredded cheese if desired.

Notes

  • Smart Substitutions:
    • Gluten-free pasta, zucchini noodles, or protein pasta can be used for different dietary needs.
    • Mozzarella or pepper jack cheese can replace provolone for a different flavor profile.
    • To make the dish lactose-free, use lactose-free cream cheese and cheese options.
  • Storage Tips:
    • Leftovers can be stored in an airtight container for 2-3 days in the fridge. Reheat with a bit of beef broth to restore the creamy texture.
    • You can make this ahead of time and reheat in the oven at 375°F for 10-15 minutes, adding a little broth if needed.
  • Author: Eva Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: One-pot cooking (sautéing, simmering)
  • Cuisine: American (Philly Cheesesteak inspired)
  • Diet: Gluten Free

Find it online: https://www.savorydelightrecipes.com/cheesesteak-pasta-recipe-the-perfect/