Go Back
–+ servings
overhead view of a large skillet of macaroni with steak, cheese, peppers, onions, and mushrooms.
5 from 3 votes

Philly Cheesesteak Pasta

This easy one-skillet Philly Cheesesteak Pasta is just like the best cheesesteak sandwich you've ever had, in cheesy, creamy pasta form!
Author Diana
Servings 6 Servings
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Equipment

Ingredients

  • 1 pound (450 g) dried pasta
  • 1-1.5 pounds (450 g) ground beef
  • 2 tablespoons (30 ml) olive oil
  • 1 medium yellow onion thinly sliced
  • 2 medium green bell peppers sliced
  • 8 ounces (225 g) mushrooms halved
  • 2 tablespoons (28 g) unsalted butter
  • 3 tablespoons all purpose flour
  • 3 cups (720 ml) beef broth
  • 1 tablespoon (15 ml) Worcestershire sauce
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 cup (240 ml) heavy cream (double cream in the UK)
  • 2 cups (224 g) shredded pepper jack cheese
  • 6 slices provolone cheese torn into pieces
  • fresh chopped parsley for garnish (optional)

Instructions

  • Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain and set aside.
  • Meanwhile, in a large oven-safe skillet or a Dutch oven brown the ground beef, remove the cooked beef, and set aside.
  • Add the oil to the pan along with the onion, green pepper, and mushrooms, and cook over medium heat until the veggies start to soften. Sprinkle the flour add the butter and mix until the veggies are coated with the flour and the butter is melted.
  • Add the beef broth, mixing well to avoid clumps. Followed by Worcestershire sauce. Add the oregano, salt, and pepper, bring the mixture to a simmer, and allow to thicken slightly.
  • Add the heavy cream and continue to simmer until the desired thickness is reached. Turn the heat down, add the shredded pepper jack cheese, and stir until melted.
  • Add the pasta and beef to the sauce mixture and stir to coat everything. Remove from heat, sprinkle the top with the torn provolone, and then broil for 2-3 minutes to melt the cheese.
  • Serve immediately

Notes

  • Cooking the pasta: This dish is only finished briefly in the oven, so the pasta should be fully cooked to your liking before you add it to the meat and sauce.
  • Adjust the cheese: Instead of pepper jack, stir in the same amount of sharp cheddar or Colby jack cheese. For the topping, shredded mozzarella is an excellent replacement for the provolone. This dish would also be great with some Cheez whiz or Velveeta stirred in!
  • To Store: Keep leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave, adding a splash of water if needed to loosen up the sauce. 

Nutrition

Calories: 937kcal | Carbohydrates: 67g | Protein: 42g | Fat: 56g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 691mg | Potassium: 956mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1312IU | Vitamin C: 35mg | Calcium: 500mg | Iron: 4mg
Find it online: https://littlesunnykitchen.com/philly-cheesesteak-pasta/