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These delicious Philly cheesesteak pasta should be right off the streets of Philly itself! Made with seasoned beef and onions, yummy macaroni noodles, and plenty of melted cheese, your family will be asking for seconds. This pasta cooks in one pot in only 30 minutes, so it’s not just family-friendly – it’s quick and easy clean up, too!
PHILLY CHEESESTEAK PASTA INGREDIENTS
You will need:
- 2 tablespoons olive oil
- 1 pound ground beef
- ½ yellow or sweet onion, diced
- Salt and pepper, as needed
- 2 teaspoons Worcestershire sauce
- 1 green bell pepper, stem and seeds removed, diced
- 8 ounce elbow macaroni, uncooked
- 1 cup of water
- 14.5 ounce can of beef broth, or 2 cups beef broth
- ½ cup 2% milk
- 2 ounce cream cheese, cut into small cubes
- ½ cup mozzarella cheese, shredded
- 6 to 8 ounce provolone cheese, sliced and torn into pieces
- Chopped fresh parsley for garnish
SUBSTITUTIONS AND ADDITIONS
Worcestershire Sauce: If you don’t have any on hand, you can use soy sauce, lemon juice, sugar, and hot sauce to make it at home! For every tablespoon of Worcestershire dissolve ¼ teaspoon of granulated sugar in 2 teaspoons of soy sauce, add in ¼ teaspoon of lemon juice and a dash of hot sauce.
Provolone Cheese: If you’re not a huge fan of provolone, you can just use more mozzarella! Replace an equal amount and it’ll just be extra cheesy.
Fried Onions: Add some fried onions to the top of your pasta – it tastes soooo good.
Ketchup: It sounds strange, I know – but if you’re wanting to be authentic, ketchup is the way to go. Philadelphians love ketchup on their cheesesteak!
HOW TO MAKE THIS PHILLY CHEESESTEAK PASTA RECIPE
STEP ONE: Heat olive oil in a 12 inch skillet over medium heat. Brown ground beef and onion in the skillet until the meat is no longer pink and onions are soft and translucent. Season it with salt and pepper to taste.
PRO TIP: You can use boneless ribeye if ground beef isn’t to your liking. Shave it thin and it will go perfectly in your pasta. Also f you’re using Steak-umms or another pre-prepared meat, keep in mind they will cook very quickly so let the onion cook for a few minutes before adding the meat.
STEP TWO: Add in Worcestershire sauce, green bell pepper, macaroni noodles, water, and beef broth.
PRO TIP: Worcestershire sauce gives this recipe a little zip and a classic Philly cheesesteak flavor. But if you’re kids are picky about bold flavors, you can omit them.
STEP THREE: Bring to a boil over high heat. Once the water comes to a boil reduce the heat to low, cover, and simmer for 15 minutes. Check to ensure the pasta has fully cooked and most of the liquid has been absorbed/evaporated.
STEP FOUR: Keeping the skillet over low heat add in ½ cup of milk and cubed cream cheese. Stir until the cream cheese has been incorporated.
STEP FIVE: Remove from heat. Sprinkle the mozzarella and half of the provolone cheese into the pan and stir to distribute.
STEP SIX: Top with the remaining provolone cheese. Put the lid back on the skillet for a couple of minutes to melt the cheese.
STEP SEVEN: Garnish with chopped parsley to finish!
IN THE FRIDGE: You can store your pasta in airtight containers in the fridge for at least 3 to 4 days.
IN THE FREEZER: You can freeze this dinner in freezer safe bags or containers. It’ll last for up to 3 months, however, we recommend eating it within the first month so the pasta doesn’t get mushy.
The next time you’re craving a bowl of pasta, we hope you give this Philly cheesesteak pasta skillet a try! If you like hamburger meat, pasta, and cheese you’re going to love this classic meal. Plus, it’s an easy clean up since it’s cooked in one pot.
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Philly Cheesesteak Pasta
- 2 tbsp olive oil
- 1 lb ground beef
- 1/2 yellow or sweet onion diced
- salt and pepper as needed
- 2 tsp Worchestire sauce
- 1 green bell pepper stem and seeds removed, diced
- 8 oz elbow macaroni uncooked
- 1 cup water
- 14.5 oz can beef broth or 2 cups beef broth
- 1/2 cup 2% milk
- 2 oz cream cheese cut into small cubes
- 1/2 cup mozzarella cheese shredded
- 6 to 8 oz provolone cheese sliced and torn into pieces
- chopped fresh parsley for garnish
- Heat olive oil in a 12 inch skillet over medium heat. Brown ground beef and onion in skillet until meat is no longer pink and onions are soft and translucent. Season with salt and pepper to taste.
- Add Worchestire, green bell pepper, macaroni noodles, water, and beef broth.
- Bring to a boil over high heat. Once water comes to a boil reduce heat to low, cover, and simmer for 15 minutes. Check to ensure the pasta has fully cooked and most of the liquid has been absorbed/evaporated.
- Keeping the skillet over low heat add the ½ cup of milk and cubed cream cheese. Stir until the cream cheese has been incorporated.
- Remove from heat. Sprinkle the mozzarella and half of the provolone cheese into the pan and stir to distribute.
- Top with the remaining provolone cheese. Put the lid back on the skillet for a couple of minutes to melt the cheese.
- Garnish with chopped parsley.