Budget-Friendly Philly Cheesesteak Pasta
This delightful fusion dish combines the iconic flavors of a classic Philly cheesesteak with comforting pasta, featuring a creamy cheese sauce, seasoned ground beef, and colorful vegetables.
Ingredients
Pasta Ingredients
- 12 ounces penne or rotini pasta These pasta shapes stand up beautifully to the chunky ingredients and creamy sauce.
Meat and Veggies
- 1 pound ground beef or thinly sliced beef steak Choose beef for a meaty base that gives you authentic cheesesteak flavor.
- 1 large yellow onion, thinly sliced Adds a sweet and savory element to the mix.
- 1 large green bell pepper, thinly sliced Gives a fresh crunch and vibrant color.
- 1 large red bell pepper, thinly sliced The sweetness complements the savory beef perfectly.
- 2 cloves garlic, minced Infuses the dish with aromatic essence.
Cheese and Cream
- 1 1/2 cups shredded provolone cheese This cheese is traditional and melts beautifully.
- 1 cup shredded mozzarella cheese Adds extra creaminess and stretchiness.
- 1/2 cup milk Helps achieve a rich and creamy sauce.
- 2 tablespoons cream cheese Enhances the smoothness of the cheese sauce.
Seasonings and Oil
- 2 tablespoons olive oil For sautéing the vegetables and beef.
- 1 teaspoon salt Balances the flavors.
- 1/2 teaspoon black pepper Adds a touch of warmth.
- 1/2 teaspoon dried oregano A sprinkle of herbs for added depth.
- 1/4 teaspoon crushed red pepper flakes Optional, for those who love a kick.
Instructions
Preparation
- Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish to ensure easy cleanup and prevent sticking.
- Boil the pasta in a large pot of salted water according to package instructions, cooking until just al dente. Drain and set aside.
Cooking
- Heat olive oil in a large skillet over medium-high heat. Sauté sliced onions and bell peppers until softened and beautifully caramelized, about 6 to 8 minutes.
- Add minced garlic to the skillet and cook for an additional minute until fragrant.
- Incorporate ground beef into the skillet, breaking it up as it cooks, until it’s browned and cooked through. Drain excess fat if necessary, then season with salt, black pepper, oregano, and optional red pepper flakes.
- Reduce heat to low and stir in cream cheese until melted. Then pour in the milk and half of the shredded provolone and mozzarella, mixing until the sauce becomes smooth and creamy.
- Add the drained pasta to the skillet and gently toss to coat the pasta evenly with the flavorful beef and cheese sauce.
- Transfer the mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining provolone and mozzarella cheeses generously on top.
- Bake uncovered for 18 to 22 minutes, or until the cheese is melted and bubbling beautifully. For an extra golden top, broil for 1 to 2 minutes while watching carefully.
- Allow the dish to rest for 5 minutes before serving hot.
Notes
Consider using high-quality cheese for the best melting effects. You can also experiment by adding extras like sautéed mushrooms or jalapeños. Adjust the seasoning based on preference, and feel free to use leftover steak or rotisserie chicken for a quicker meal.