Philly Cheesesteak Pasta
A hearty and comforting dish that combines the delicious flavors of a classic cheesesteak with pasta, perfect for weeknight meals or family gatherings.
Ingredients
Pasta and Sauces
- 12 oz penne pasta This type of pasta holds onto the sauce beautifully.
- 1 cup heavy cream Turns the sauce into a comforting, creamy delight.
Main Ingredients
- 1 lb ground beef You can also use sliced steak for a more authentic bite.
- 1 onion diced onion Adds a natural sweetness and depth to the dish.
- 1 bell pepper diced bell pepper Green, red, or yellow works well.
- 1 cup mushrooms Sliced mushrooms bring an earthy flavor.
- 1 cup provolone cheese Shredded provolone cheese melts beautifully.
- 2 tablespoons olive oil For sautéing and moisture.
- Salt and pepper to taste Essential for flavor balance.
Instructions
Cooking
- Bring a large pot of salted water to boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat.
- Add the diced onion and bell pepper to the skillet and sauté until softened, about 3-5 minutes.
- Push the veggies to one side and add the ground beef. Cook until browned and fully cooked, breaking it apart with a spatula.
- Stir in the mushrooms and let everything cook together for another 3-4 minutes.
- Add the cooked pasta and heavy cream to the skillet. Stir until the cream thickens and coats the pasta.
- Sprinkle the shredded provolone cheese over the top and stir until completely melted. Season with salt and pepper to taste.
- Serve hot, straight from the skillet, optionally topped with extra cheese.
Notes
Add a pinch of red pepper flakes for a bit of heat. Store leftovers in an airtight container for 3-4 days. Reheat adding a splash of milk or cream.