Description
A creamy and indulgent pasta dish that combines the rich flavors of a classic Philly cheesesteak with the comfort of pasta, perfect for busy weeknights.
Ingredients
Scale
- 1 lb Ground Beef (80/20)
- 1 Green Bell Pepper, diced
- 1 Onion, diced
- 2 Garlic Cloves, minced
- 8 oz Cream Cheese
- 1 cup Beef Broth
- 1/2 cup Heavy Cream
- 8 oz Provolone Cheese, shredded
- 8 oz Pasta (penne or fusilli)
- 1 tbsp Olive Oil
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Save 1/2 cup of pasta water before draining.
- In a skillet over medium heat, heat olive oil and sauté diced onions and green bell peppers for about 5 minutes until softened.
- Add minced garlic and sauté for an additional minute.
- Add ground beef to the skillet and cook until browned, approximately 5-7 minutes.
- Reduce heat to low, stir in cream cheese until melted.
- Pour in the beef broth and heavy cream, simmer for about 3 minutes.
- Gradually mix in provolone cheese until melted.
- Season with salt and pepper to taste.
- Add the drained pasta, tossing to coat in the sauce. Heat for another 1-2 minutes.
Notes
Serve with garlic bread or a fresh garden salad. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg