Philly Cheesesteak Pasta Delight (Printable Version)
Creamy pasta with ground beef, peppers, onions, and melted provolone for a rich, satisfying meal.
# Ingredients:
→ Meat
01 -
450 grams ground beef (80% lean recommended)
→ Vegetables
02 -
1 medium green bell pepper, diced
03 -
1 medium onion, diced
04 -
3 garlic cloves, minced
→ Dairy
05 -
115 grams cream cheese, softened and cubed
06 -
240 milliliters heavy cream
07 -
100 grams shredded provolone cheese
→ Liquids
08 -
240 milliliters beef broth
09 -
15 milliliters olive oil
→ Pasta
10 -
340 grams penne or rigatoni
→ Seasonings
11 -
Salt, to taste
12 -
Freshly ground black pepper, to taste
# Steps:
01 -
Bring a large pot of salted water to a rolling boil. Add pasta and cook until just al dente, approximately 9 to 11 minutes. Reserve 120 milliliters of pasta water before draining.
02 -
Heat olive oil in a large skillet over medium heat until shimmering. Add diced onions and bell peppers. Cook for about 5 minutes, stirring occasionally, until onions turn translucent and edges slightly caramelize.
03 -
Incorporate minced garlic and stir continuously for one minute until fragrant without browning.
04 -
Add ground beef to the skillet, breaking it into small pieces with a wooden spoon. Cook for 5 to 7 minutes until no pink remains. Drain excess fat if necessary, leaving a small amount for flavor.
05 -
Reduce heat to low. Add cream cheese in chunks and stir gently until fully melted and blended, forming the creamy base of the sauce.
06 -
Pour in beef broth and heavy cream, stirring constantly. Allow the mixture to simmer gently for approximately 3 minutes until slightly thickened.
07 -
Gradually add shredded provolone cheese in increments, stirring continuously in a figure-eight motion until the cheese melts completely and the sauce is glossy and smooth.
08 -
Taste the sauce, then season with salt and freshly ground black pepper to preferred seasoning, considering saltiness from cheese and broth.
09 -
Add the drained pasta directly into the sauce. Toss gently but thoroughly to coat evenly. Adjust consistency by adding reserved pasta water if necessary. Heat together for 1 to 2 minutes over low heat to marry flavors.
# Notes:
01 -
Use low heat when adding dairy ingredients to prevent curdling and ensure a smooth sauce.
02 -
Freshly shredded provolone melts better than pre-packaged cheese containing anti-caking agents.
03 -
Reheat leftovers with a splash of cream or milk to restore sauce creaminess.
04 -
This dish pairs well with a simple vinaigrette side salad or garlic bread.