Philly Cheesesteak Pasta

SAVE THIS!

Ingredients

• 1 lb (450 g) penne or rigatoni pasta
• 1 lb (450 g) ground beef (or thinly sliced steak)
• 2 tbsp olive oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 2 cups beef broth
• 1 cup heavy cream
• 1 tbsp Worcestershire sauce
• 1 tsp Italian seasoning
• ½ tsp salt (adjust to taste)
• ½ tsp black pepper
• 2 cups shredded provolone cheese (or mozzarella for extra creaminess)
• ½ cup grated Parmesan cheese

Instructions

1. Cook pasta: Boil pasta in salted water until al dente, drain, and set aside.
2. Cook meat: In a large skillet, heat olive oil over medium-high. Add ground beef (or steak strips) and cook until browned. Drain excess fat.
3. Sauté veggies: Add onion, bell peppers, and garlic. Cook until softened and fragrant, about 5 minutes.
4. Build the sauce: Stir in beef broth, heavy cream, Worcestershire sauce, Italian seasoning, salt, and pepper. Bring to a gentle simmer.
5. Add pasta & cheese: Stir cooked pasta into the skillet. Add provolone and Parmesan cheese, mixing until melted and creamy.
6. Serve: Garnish with extra cheese or fresh parsley. Serve hot and enjoy the Philly cheesesteak flavor in pasta form!

🥡 Storage Method

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Can be frozen in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm in a skillet with a splash of broth or cream to restore creaminess. Avoid microwaving too long to prevent drying out.