This Philly Cheesesteak Pasta is the ultimate comfort food, combining tender pasta, juicy seasoned beef, sautéed peppers and onions, and a rich, creamy cheese sauce in every bite. It’s a quick, family-friendly dinner that’s packed with bold flavors and ready in about 30 minutes—perfect for busy weeknights!
Ingredients
- 12 oz 340 g penne pasta
- 1 lb 450 g lean ground beef or thinly sliced sirloin steak
- 1 tablespoon olive oil
- 1 medium yellow onion thinly sliced
- 1 medium green bell pepper thinly sliced
- 8 oz 225 g mushrooms, sliced (optional)
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 2 cups 480 ml low-sodium beef broth
- 1 cup 240 ml whole milk
- 1 teaspoon Worcestershire sauce
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 1½ cups 170 g shredded provolone cheese
- 1 cup 113 g shredded mozzarella cheese
- 2 tablespoons cream cheese optional, for extra creaminess
- 2 tablespoons chopped fresh parsley for garnish
Instructions
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Bring a large pot of salted water to a boil and cook the penne according to the package directions until al dente. Drain and set aside.
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Heat the olive oil in a large skillet over medium-high heat. Add the ground beef (or sliced steak) and cook until browned. If using ground beef, drain any excess grease and transfer the meat to a plate.
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In the same skillet, cook the onion, bell pepper, and mushrooms for 5–7 minutes, or until softened. Stir in the garlic and cook for another 30 seconds.
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Sprinkle the flour over the vegetables and stir continuously for 1 minute to cook out the raw flour taste.
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Slowly whisk in the beef broth, followed by the milk. Stir until the sauce is smooth and begins to thicken, about 3–4 minutes.
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Add the Worcestershire sauce, onion powder, garlic powder, paprika, salt, and black pepper. Return the cooked beef to the skillet and stir well.
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Reduce the heat to low. Add the cream cheese, if using, then gradually stir in the provolone and mozzarella until fully melted and the sauce is creamy.
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Fold the cooked pasta into the cheese sauce and toss until every piece is evenly coated.
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Garnish with chopped parsley and serve immediately while hot.
