Name: Philly Cheese Steak Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound Ground beef (Lean ground beef is recommended.); 10-12 ounces Pasta (penne, rotini, or shells) (Choose a pasta that holds sauce well.); 1 Bell pepper, sliced (Green peppers are traditional, but any color works.); 1 Onion, sliced (Use a sweet onion for better flavor.); 2-3 cloves Garlic, minced (Adjust according to taste.); 2-2.5 cups Beef broth (Low sodium preferred.); 1 cup Heavy cream or half and half (For a lighter option, substitute with half and half.); 1-2 teaspoons Worcestershire sauce (Add more for richer flavor.); to taste Salt and black pepper (Season to enhance flavors.); optional Paprika (Adds a bit of warmth.); slices or shredded Provolone cheese (Essential for that cheesesteak flavor.); optional Mushrooms (For added flavor.); optional Hot sauce or red pepper flakes (For those who like it spicy.)

Description

A cozy and creamy pasta dish inspired by the classic Philly cheesesteak, perfect for weeknight dinners.

Ingredients

Main Ingredients

1 pound Ground beef (Lean ground beef is recommended.)
10-12 ounces Pasta (penne, rotini, or shells) (Choose a pasta that holds sauce well.)
1 Bell pepper, sliced (Green peppers are traditional, but any color works.)
1 Onion, sliced (Use a sweet onion for better flavor.)
2-3 cloves Garlic, minced (Adjust according to taste.)
2-2.5 cups Beef broth (Low sodium preferred.)
1 cup Heavy cream or half and half (For a lighter option, substitute with half and half.)
1-2 teaspoons Worcestershire sauce (Add more for richer flavor.)
to taste Salt and black pepper (Season to enhance flavors.)
optional Paprika (Adds a bit of warmth.)
slices or shredded Provolone cheese (Essential for that cheesesteak flavor.)
optional Mushrooms (For added flavor.)
optional Hot sauce or red pepper flakes (For those who like it spicy.)

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Instructions

Preparation

Brown the ground beef in a large skillet over medium heat, breaking it up as it cooks. Drain off excess grease if necessary.
Add the sliced onion and bell pepper. Cook for 4 to 6 minutes until softened. Add minced garlic and cook for an additional 30 seconds.
Stir in Worcestershire sauce, season with salt, pepper, and optional paprika.
Add the dry pasta and pour in the beef broth. Stir well and bring to a gentle boil, then reduce to a steady simmer.
Cover and cook until pasta is tender, stirring every few minutes to prevent sticking, approximately 10 to 14 minutes.
Pour in the cream and let it bubble for 1 to 2 minutes. Lower the heat and add provolone, stirring until creamy and melted.

Notes

Storage: Keep leftovers in an airtight container in the fridge for 3 to 4 days. Reheat with a splash of broth or milk to restore creaminess. This dish is higher in protein due to the ground beef and provides calcium from the cheese.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner, Main Course
Cuisine: American