Philly Cheesesteak Pasta Recipe
This Philly Cheesesteak Pasta recipe combines the savory flavors of the classic Philadelphia cheesesteak with the comforting texture of pasta, creating a hearty and delicious meal. Perfect for a weeknight dinner or to impress guests, this dish is sure to become a new favorite.
Equipment
- Large Skillet
- Large pot for pasta
- Wooden spoon or spatula
- Cheese grater (if using fresh cheese)
- Measuring cups and spoons
Ingredients
- 1 lb lean ground beef
- 1 green bell pepper diced
- 1 large onion diced
- 8 oz pasta penne, fusilli, or your choice
- 2 cups beef broth for cooking pasta
- 1 cup Cheese Whiz
- 4-6 slices Provolone cheese optional
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tbsp Worcestershire sauce
- Fresh parsley for garnish optional
Instructions
- Prepare Ingredients: Dice the bell pepper and onion. Measure out all other ingredients.
- Sear Beef: In a large skillet over high heat, sear the ground beef seasoned with salt and pepper until browned.
- Cook Vegetables: Add diced bell pepper and onion to the skillet, cooking until softened.
- Boil Pasta: In a separate pot, cook pasta in beef broth according to package instructions until al dente. Reserve some pasta water.
- Make Cheese Sauce: Lower the heat under the skillet and stir in Cheese Whiz, Worcestershire sauce, and a bit of reserved pasta water until smooth.
- Combine: Drain pasta and add to the skillet, mixing well. Fold in Provolone cheese until melted.
- Serve: Garnish with fresh parsley and serve hot.
Notes
- For a spicier kick, add red pepper flakes to the beef while cooking.
- If Cheese Whiz is not available, a homemade cheese sauce made with cheddar or another melting cheese can be substituted.
- This dish stores well in the refrigerator for up to 3 days and can be reheated with a splash of water to keep the pasta moist.