Philly Cheesesteak Pasta
Enjoy all the flavors of a Philly cheesesteak in a comforting pasta dish! Ready in 30 minutes and packed with beef, cheese, and veggies.
Ingredients
- 1 lb ground beef
- 2 tbsp olive oil
- 1 green bell pepper diced
- 1/2 yellow onion finely chopped
- Salt and pepper to taste
- 2 tsp Worcestershire sauce
- 1 cup water
- 14.5 oz can beef broth or 2 cups broth
- 8 oz elbow macaroni uncooked
- 1/2 cup 2% milk
- 2 oz cream cheese cubed
- 1/2 cup shredded mozzarella
- 6 to 8 oz provolone cheese torn into pieces
- Chopped fresh parsley for garnish
Instructions
- In a large skillet, warm the olive oil over medium heat. Cook the ground beef and chopped onion until the beef is browned and the onion is soft. Season with salt and pepper.
- Mix in the Worcestershire sauce, diced green bell pepper, uncooked macaroni, water, and beef broth.
- Bring the mixture to a boil over high heat. Lower the heat, cover, and let it simmer for 15 minutes, ensuring the pasta is tender and the liquid is mostly absorbed.
- Stir in the milk and cream cheese cubes until the cheese melts and combines with the sauce.
- Take the skillet off the heat and stir in the shredded mozzarella and half of the provolone.
- Cover the skillet for a few minutes to melt the remaining provolone on top.
- Finish with a sprinkle of fresh parsley before serving.