Philly Cheesesteak Pasta
Philly cheesesteak pasta with ground beef, peppers, onions, and a creamy provolone finish, all made in one pot.
Servings: 6 servings
Ingredients
- 1 1/2 lbs ground beef 85/15
- 1 yellow onion diced
- 1 green bell pepper diced
- 3 cloves garlic minced
- 1 tbsp Worcestershire sauce
- 3 cups beef broth
- 1 tsp salt
- 1/2 tsp black pepper
- 12 oz rotini pasta uncooked
- 4 oz cream cheese cubed and softened
- 8 oz provolone torn or chopped
Instructions
- Brown the beef: In a large pot or Dutch oven over medium-high heat, brown the ground beef with the onion and bell pepper, breaking up the meat as it cooks, about 8 minutes. Drain off the excess grease.
- Add the garlic: Stir in the garlic and cook for 1 minute until fragrant.
- Build the broth: Stir in the Worcestershire sauce, beef broth, salt, and pepper. Bring to a simmer.
- Cook the pasta in the pot: Stir in the rotini, cover, and simmer for 15-18 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Melt in the cheese: Reduce the heat to low and stir in the cream cheese until smooth, then add the provolone in batches, stirring until fully melted.
- Serve: Serve warm, straight from the pot.
Notes
Add the provolone in a few small batches over low heat so it melts in smoothly. Cook ground beef to an internal temperature of 160°F.