Savory Philly Cheesesteak Ground Beef Pasta Skillet (Print Version)
Savory Philly Cheesesteak Ground Beef Pasta Skillet - A comforting, easy weeknight meal. Tender beef, creamy sauce, classic flavors, perfect for family dinners.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Dairy, Contains Gluten
# Ingredients:
→ Ground Beef & Veggies
01 -
1 lb lean ground beef (80/20 preferred)
02 -
1 large yellow onion, diced
03 -
1 green bell pepper, diced
04 -
1 red bell pepper, diced
05 -
3 cloves garlic, minced
→ Creamy Sauce Base
06 -
3 cups beef broth, low sodium
07 -
4 oz cream cheese, full-fat, softened
08 -
1/2 cup whole milk
09 -
1 tbsp Worcestershire sauce
→ Pasta & Cheese
10 -
12 oz penne or rotini pasta, uncooked
11 -
4 slices provolone cheese, torn or shredded
12 -
1 cup shredded sharp cheddar cheese
→ Seasonings & Spices
13 -
1 tbsp olive oil
14 -
1 tsp Italian seasoning
15 -
1/2 tsp red pepper flakes (or more, to taste)
16 -
1 tsp salt (or to taste)
17 -
1/2 tsp black pepper (or to taste)
# Instructions:
01 -
Grab your biggest skillet or Dutch oven – you’ll need the space for this Philly Cheesesteak Ground Beef Pasta, trust me! Heat a drizzle of olive oil over medium heat. Toss in your chopped onions and bell peppers. This is where you gotta be patient, hon. Let them soften and get a little caramelized, about 8-10 minutes. Stir them occasionally, and don’t be afraid of a little browning; that's flavor developing. I always take a deep breath here, the smell of those veggies cooking down is just the start of something wonderful.
02 -
Push those beautiful veggies to one side of the skillet. Add your ground beef to the other side and break it up with a spoon. Cook until it's nicely browned all over, which usually takes about 5-7 minutes. Make sure there’s no pink left! I've definitely undercooked beef once or twice in my early days, and that's an oops moment you don't want. Drain off any excess grease; nobody wants a greasy Philly Cheesesteak Ground Beef Pasta, right? Stir the beef and veggies together.
03 -
Now, make a little space in the center of your skillet and add the minced garlic. Let it cook for just about 30 seconds until it's fragrant – it smells absolutely heavenly at this point! Don't let it burn, though, that’s a sad, bitter flavor nobody wants. Stir in the Italian seasoning, red pepper flakes, salt, and black pepper. Let those spices toast with the beef and veggies for another minute, really waking up their flavors. It’s a sensory feast, honestly!
04 -
Pour in the beef broth and Worcestershire sauce. Give it a good stir, scraping up any delicious browned bits from the bottom of the pan. Bring it to a gentle simmer. Then, dollop in the cream cheese. Stir, stir, stir until the cream cheese is completely melted and the sauce looks smooth and creamy. This is where your Philly Cheesesteak Ground Beef Pasta starts to truly come alive. I sometimes have to really work at getting the cream cheese fully incorporated, but it’s worth the effort!
05 -
Stir in your uncooked pasta. Make sure it's submerged in the sauce as much as possible. If it looks a little dry, you can add a splash more milk or broth, but usually, it's just right. Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and let it cook for about 15-20 minutes, or until the pasta is al dente. Give it a stir every 5 minutes or so to prevent sticking, and to make sure the pasta cooks evenly. I always sneak a taste of the pasta at this stage, just to check, you know!
06 -
Once the pasta is cooked, remove the skillet from the heat. Stir in the milk, then sprinkle both the provolone and cheddar cheeses over the top. Cover the skillet again for a few minutes, just until the cheese is beautifully melted and gooey. You want that classic Philly cheesesteak melt! Give it a final gentle stir to distribute all that cheesy goodness through your Philly Cheesesteak Ground Beef Pasta. Taste and adjust seasonings if needed. Oh, it smells so good, you won't want to wait!
# Notes:
01 -
Don't rush the onions, hon. Seriously, that sweet caramelization is key to a good Philly Cheesesteak Ground Beef Pasta, learned that the hard way.
02 -
This Philly Cheesesteak Ground Beef Pasta reheats surprisingly well, but add a splash of milk or broth when warming it up to keep it creamy.
03 -
No provolone? Cheddar or even a mix of Monterey Jack works pretty well in this Philly Cheesesteak Ground Beef Pasta; I’ve done it, and it was still delicious!
04 -
Serve this Philly Cheesesteak Ground Beef Pasta with a sprinkle of fresh parsley for a pop of color, makes it feel fancy even if it's a weeknight!
# Tools You'll Need:
01 -
Large skillet or Dutch oven with lid
# Nutrition Facts (Per Serving):
Calories: 650
Total Fat: 35g
Total Carbohydrate: 50g
Protein: 35g