All the best parts of a Philly cheesesteak — tender beef, melty cheese, and sautéed peppers and onions — come together in one creamy, satisfying skillet pasta. Perfect for a quick weeknight dinner!
Ingredients
- 1 lb ground beef or thinly sliced steak (like ribeye or sirloin)
- 8 oz pasta (penne, rotini, or shells work great)
- 2 tablespoons olive oil
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 1 cup beef broth
- 1/2 cup heavy cream or milk
- 1 1/2 cups shredded provolone cheese (or mozzarella)
- Fresh parsley, chopped (for garnish)
Directions
- Cook the pasta:
Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and set aside. - Brown the meat:
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add ground beef or sliced steak. Season with salt, pepper, and paprika. Cook until browned, then remove from pan and set aside. - Sauté veggies:
In the same skillet, add remaining olive oil. Cook the bell pepper and onion until softened, about 5–7 minutes. Add garlic and cook for 1 more minute. - Deglaze and simmer:
Stir in Worcestershire sauce and beef broth, scraping up any browned bits. Add the heavy cream and bring to a simmer. - Add meat and cheese:
Return the beef to the skillet. Stir in the cooked pasta and shredded provolone until melted and creamy. Let it all heat through for 2–3 minutes. - Serve it up:
Garnish with chopped parsley and an extra sprinkle of cheese, if desired. Serve warm!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories and Servings:
Serves 4–6
Approx. 500–600 calories per serving
Let me know if you want a low-carb version or how to turn this into a baked casserole!