Philly Cheesesteak Pasta

Our Philly Cheesesteak Pasta recipe is a fun spin on the classic sandwich, cooked in one pot in less than 30 minutes! It's loaded with all the right flavors and makes a satisfying dinner.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 669kcal

Author Karly Campbell

Ingredients

1 pound lean ground beef
1 medium onion chopped
1 medium bell pepper chopped
4 cloves garlic minced
1 tablespoon Worcestershire sauce
1 1/2 teaspoons seasoned salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon chili powder
8 ounces dry macaroni about 2 cups
2 1/2 cups beef broth
1/2 cup whole milk
2 ounces cream cheese cubed
1 cup shredded provolone cheese see notes
4 slices white American cheese see notes
Fresh chopped parsley for garnish

Instructions

Add the ground beef to a large, deep skillet over medium heat and break the meat up as it cooks.
When the beef is about halfway cooked through, add the onion and peppers to the skillet and continue cooking until the beef is browned and the vegetables have softened. Add the garlic and cook for 1 more minute.
Add the Worcestershire sauce, seasoned salt, garlic powder, onion powder, chili powder, macaroni and beef broth to the skillet. Stir to combine and bring to a boil over medium heat.
Once boiling, reduce the heat to a simmer, cover, and cook for 12-15 minutes, until most of the liquid is gone and the pasta is barely al dente.
Stir in the milk, cream cheese, and provolone over low heat until the cheese has melted and the mixture is thick and creamy.
Arrange the American cheese in a single layer of the pasta, cover the lid, and turn off the heat. Let sit for 2 minutes to melt the cheese and then stir it all together.
Sprinkle with parsley before serving.

Notes

If you don’t want to shred your own provolone, you can usually find a bag of shredded mozzarella and provolone blend. This works just as well. Alternatively, tear sliced provolone into small pieces to use.

We buy white American cheese at the deli counter. It melts beautifully and gives this a really delicious, ooey gooey vibe that really drives home the Philly cheesesteak experience. You can absolutely skip this cheese if you don’t like processed cheese, but I think it takes a good dish and makes it amazing. Highly recommend!

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