Go Back
+ servings

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.

Print

Philly Cheesesteak Pasta

A delicious take on the flavors from the famous philly cheesesteak sandwich -- transformed into a cheesy and comforting pasta dish! This philly cheesesteak pasta is sure to be a hit!
Course Dinner
Cuisine American
Keyword philly cheesesteak pasta
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 -6 servings
Calories 503kcal

Ingredients

For the Pasta:

  • 10 ounces cavatappi pasta
  • Fine sea salt and freshly cracked pepper

For the Veggies

  • 2 tablespoons unsalted butter
  • 1 cup thinly-sliced yellow onion
  • 1 and 1/2 cups thinly-sliced green pepper
  • 1 cup (3.5 ounces) sliced mushrooms,
  • 1 teaspoon minced garlic
  • 1 tablespoon red wine vinegar

For the Beef:

  • 1 pound lean ground beef
  • 1 tbsp Italian seasoning

For the Provolone Sauce:

  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1 cup low sodium beef stock
  • 1 and 1/2 cups shredded Italian cheese blend
  • Optional: 4 slices provolone cheese
  • Fresh chopped parsley for garnish

Instructions

For the Pasta:

  • Fill a large pot with water and bring it to a boil. Add a pinch of salt to the water, followed by the pasta. Cook the pasta according to package instructions or until al dente. Strain the pasta through a colander and set aside.

For the Veggies

  • In a large OVEN SAFE skillet (that will fit everything for the final dish) over medium-high heat, add the butter. Next, add the thinly sliced onion, green pepper, and mushrooms. Add a tiny pinch salt and pepper to taste. Sauté the veggies until they are softened and golden brown, about 10 minutes. (If you need to add a little water to the pan to prevent the veggies from sticking that’s okay!) In the last 30 seconds of cooking, add the garlic and cook until fragrant. Remove the skillet from the heat and stir in the red wine vinegar. Pour the peppers and onions into the colander with the pasta.

For the Beef:

  • Preheat the oven to a HIGH broil. In the same skillet, add the ground beef and Italian seasoning. Crumble the beef as you cook until it is completely browned through. Drain off any fat. Add the pasta and veggies from the colandar into the skillet with the beef.

For the Provolone Sauce:

  • In the same pot you used to cook the pasta in, add the butter and heat to medium heat. Let the butter melt and then whisk in the flour. Keep whisking for a minute or until you cook out all of the raw flour taste. Gradually add the milk and beef stock. Stir often so the mixture doesn’t clump.
  • After about 5 minutes the sauce should thicken, then add the shredded Italian cheese blend. Stir until melted and smooth. Turn off the heat and pour the sauce over skillet with the beef, peppers, onions and pasta. Toss to make sure everything is well combined. Taste and season with salt and pepper as needed (might not need any).
  • You can eat the dish at this point OR add more cheese. Place the slices of provolone on top of the oven safe skillet and broil for 1-2 minutes in the oven or until cheese is nice and melty. Remove and serve, garnish if desired with fresh chopped parsley.

Nutrition

Calories: 503kcal