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Philly Cheesesteak Pasta

Taking a classic sandwich and turning it into something else, you really cannot go wrong with this comforting Philly Cheesesteak Pasta.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course, Pasta
Cuisine: American
Servings: 8
Calories: 1076kcal
Author: Tornadough Alli

Ingredients

  • 1- pound package rotini pasta uncooked
  • 1 Tablespoon olive oil
  • 1 ½ pounds ground beef
  • 1 large onion sliced
  • 2 large green bell peppers sliced
  • 2 teaspoons garlic minced
  • 2 cups provolone cheese shredded
  • 2 Tablespoons fresh parsley chopped for garnish

Sauce:

  • 1 ½ cups heavy whipping cream
  • 12 ounces cream cheese softened and cubed
  • ¾ cup unsalted butter cubed
  • 1 cup parmesan cheese freshly shredded
  • 3 teaspoons garlic powder
  • Salt and pepper to taste

Instructions

  • Prepare pasta al dente according to package directions. Drain, stir in 1 tablespoon of olive oil, and set aside.
  • While pasta is cooking, brown ground beef in a skillet over medium heat, drain and set aside.
  • Add peppers and onions to the skillet and heat over medium heat, cover, and cook for about 6 minutes, then remove cover, stir, and cook until onions are translucent, about 6 more minutes, stir in minced garlic and cook for 1 more minute, remove from skillet and set aside.
  • Prepare the sauce by adding butter to the skillet and heating over medium heat until melted, about 2 minutes.
  • Add cream cheese and heat while stirring into melted butter, about 3 minutes.
  • Whisk in heavy cream, parmesan, garlic powder, salt, and pepper.
  • Continue heating, stirring often, until thickened, about 2-3 minutes.
  • Add in the ground beef, pasta, and veggies and mix until coated.
  • Add 1 cup provolone cheese and mix until melted.
  • Top with remaining provolone cheese, allow to melt, then top with chopped parsley, and serve.

Notes

  1. This is a very filling meal but is great served with garlic bread, breadsticks, etc.
  2. You can switch up the meats in this recipe, see above for some options.
  3. I highly suggest using the homemade sauce for this recipe but you can use store-bought jarred alfredo sauce.
  4. Switch up your veggies to make it your own.
  5. This can be frozen, see above on how to do that.
  6. Other pastas can be used, we gave some ideas above. Just make sure that you are using the same amount called for in the recipe.
  7. Mozzarella cheese can be substituted for the provolone.
  8. We suggest using freshly shredded cheese for this recipe.

Nutrition

Calories: 1076kcal | Carbohydrates: 51g | Protein: 40g | Fat: 80g | Saturated Fat: 44g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 25g | Trans Fat: 2g | Cholesterol: 231mg | Sodium: 786mg | Potassium: 611mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2342IU | Vitamin C: 27mg | Calcium: 510mg | Iron: 3mg