Philly Cheesesteak Pasta
Creamy, cheesy, and packed with all the classic Philly cheesesteak flavors, this one-pan Philly Cheesesteak Pasta is a weeknight dinner win—easy, budget-friendly, and family-approved.
Ingredients
- 1 lb ground beef
- 1 green bell pepper diced
- 1 onion diced
- 3 cloves garlic minced
- 8 oz cream cheese softened
- 1 cup beef broth
- 8 oz pasta penne, rigatoni, or your favorite shape
- 1 cup shredded mozzarella cheese optional, for extra cheesiness
- Salt and black pepper to taste
- Fresh parsley chopped (optional, for garnish)
Instructions
- Boil a large pot of salted water. Cook pasta until al dente, drain, and set aside. Slightly firm pasta holds up better in sauce.
- In a skillet over medium-high heat, cook ground beef until browned, breaking it into crumbles. Season with salt and pepper. Drain fat and set aside.
- In the same skillet, cook diced bell pepper and onion for 5–7 minutes until soft and golden. Add garlic and cook 1 more minute.
- Return beef to skillet. Lower heat, stir in cream cheese and broth. Mix until smooth and creamy. Simmer 2–3 minutes.
- Add pasta to the skillet and toss to coat. Stir in mozzarella if using, and mix until melted.
- Remove from heat. Garnish with parsley and serve warm.