Easy Philly Cheesesteak Pasta (Print version)
A creamy one-pot pasta with ground beef, peppers, mushrooms, and melty provolone, ready in about 35 minutes.
# Ingredients:
For the skillet
01 -
1 tablespoon olive oil
02 -
1 lb (450 g) lean ground beef
03 -
1 medium yellow onion, thinly sliced
04 -
1 green bell pepper, thinly sliced
05 -
8 oz (225 g) cremini or white mushrooms, sliced
06 -
3 cloves garlic, minced
07 -
1 teaspoon kosher salt, plus more to taste
08 -
1/2 teaspoon black pepper
09 -
2 teaspoons Worcestershire sauce
For the pasta and cheese
10 -
2 cups (480 ml) low-sodium beef broth
11 -
1 cup (240 ml) water
12 -
8 oz (225 g) penne pasta
13 -
4 oz (115 g) cream cheese, cubed and softened
14 -
1 1/2 cups (170 g) shredded or chopped provolone cheese
15 -
2 tablespoons chopped parsley, optional
# Instructions:
01 -
Heat the olive oil in a deep 12-inch skillet over medium-high heat. Add the ground beef and cook for 5-6 minutes, breaking it up, until browned and cooked through.
02 -
Add the onion, bell pepper, mushrooms, salt, and black pepper. Cook for 6-8 minutes, stirring often, until the vegetables are softened and the mushroom moisture has mostly cooked off.
03 -
Stir in the garlic and Worcestershire sauce. Cook for 30 seconds, just until the garlic smells fragrant.
04 -
Add the beef broth, water, and dry penne. Bring to a boil, then reduce to a steady simmer. Cover and cook for 11-13 minutes, stirring every few minutes, until the pasta is just tender.
05 -
Lower the heat. Stir in the cream cheese until mostly smooth, then add the provolone in small handfuls, stirring until melted and creamy.
06 -
Remove the skillet from the heat and let it stand for 3 minutes. Stir once more, adjust salt and pepper, and finish with parsley if using.
# Good to know:
01 -
Use a deep skillet or Dutch oven so the pasta has room to simmer evenly.
02 -
The sauce thickens as it rests, so do not over-reduce it on the stove.
03 -
For shaved steak, sear it separately and stir it back in with the cheese.