Philly Cheesesteak Pasta
Philly Cheesesteak Pasta is a pasta dish that gives you all the flavors of a Philly cheesesteak but in pasta form. Ground beef, peppers, onions, and two types of cheese come together in this hearty pasta dish.
Servings 8 servings
Ingredients
- 2 cups elbow noodles
- 1 lb lean ground beef
- 1 medium yellow onion diced
- ¾ cup diced red bell pepper
- ¾ cup diced green bell pepper
- 1 10.5 oz can cream of mushroom soup
- 1 cup shredded mozzarella cheese
- ¾ cup sour cream
- ½ cup beef broth or vegetable stock
- 2 tablespoons heavy cream
- 1 tablespoon Worcestershire
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 5 slices provolone cheese
- Fresh minced parsley for garnish
Instructions
- Cook pasta according to package directions. Rinse pasta, drain and set aside.
- Cook and crumble the ground beef in a large skillet over medium high heat until browned and cooked through. Add the onions and peppers and cook for another 3-5 minutes until softened. Drain or spoon out any excess grease from the skillet.
- Add shredded mozzarella, can of mushroom soup, sour cream, beef broth, heavy cream, worcestershire, salt and pepper to the skillet. Mix to combine and simmer on low for 3-5 minutes until the mixture thickens and is bubbly.
- Stir the cooked pasta into the skillet. Add the provolone cheese slices on top and cover with a lid. Remove from heat and let sit for several minutes for the cheese to melt.
- Stir well and garnish with minced fresh parsley. Serve immediately, enjoy!