Philly Cheesesteak Pasta Bake (Printable Version)
# What You'll Need:
01 -
450 g ground beef or beef steak strips
02 -
1 green bell pepper, diced
03 -
1 onion, diced
04 -
2 cloves garlic, minced
05 -
225 g cream cheese, softened
06 -
100 g shredded provolone cheese
07 -
340 g penne or rigatoni pasta
08 -
240 ml beef broth
09 -
Salt, to taste
10 -
Black pepper, to taste
11 -
15 ml olive oil
# Step-by-Step Directions:
01 -
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente following package instructions. Drain and set aside.
02 -
Heat olive oil in a large skillet over medium heat. Add diced green bell pepper, onion, and minced garlic. Sauté for 4–5 minutes until softened and fragrant.
03 -
Add ground beef or steak strips to the skillet. Cook, breaking up the meat, until fully browned and cooked through. Season with salt and pepper as desired.
04 -
Stir in softened cream cheese and beef broth. Cook, stirring continuously, until the cream cheese is melted and the sauce is smooth and creamy.
05 -
Mix the cooked pasta into the skillet, ensuring all pieces are coated in the sauce. Sprinkle shredded provolone evenly on top. Broil in the oven for 3–5 minutes, or until the cheese is melted, bubbling, and golden brown.
06 -
Remove from the oven and serve immediately while hot and creamy.
# Helpful Notes:
01 -
For deeper flavor, opt for beef steak strips in place of ground beef.
02 -
Substitute green bell pepper with red or yellow varieties for added sweetness.
03 -
Leftovers keep well stored in an airtight container and can be reheated in the oven or microwave.