Description
A one-pot pasta dinner packed with savory beef, sautéed peppers, onions, and melted cheese. Inspired by the classic Philly cheesesteak, this creamy, comforting dish is perfect for any night of the week.
Ingredients
- 12 oz penne or rotini pasta
- 1 lb ground beef or thinly sliced steak
- 1 large yellow onion, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 large red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1½ cups shredded provolone cheese
- 1 cup shredded mozzarella cheese
- ½ cup milk
- 2 tbsp cream cheese
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano
- ¼ tsp crushed red pepper flakes
Instructions
- Cook pasta until al dente, drain, and reserve ½ cup pasta water.
- In a large skillet, heat 1 tbsp olive oil and sauté onions for 4–5 minutes.
- Add bell peppers and cook until softened. Add garlic and cook 30 seconds more. Transfer veggies to a plate.
- Add remaining olive oil and cook beef until browned. Season with salt, pepper, oregano, and red pepper flakes.
- Stir in cream cheese and milk until melted. Add provolone and mozzarella, stirring to make a creamy sauce.
- Return pasta and veggies to the pan. Toss to coat. Add reserved pasta water if needed to loosen the sauce.
- Serve hot with extra cheese on top if desired.
Notes
- Use shaved ribeye or thinly sliced steak for an authentic Philly cheesesteak feel.
- Adjust spice level by increasing or omitting red pepper flakes.
- Leftovers reheat well with a splash of milk to keep the sauce creamy.
- Add sautéed mushrooms for an extra hearty twist.
- Prep Time: 10 minutes
- Cook Time: 25 minutes