Philly Cheesesteak Pasta

1 lb ground beef
1 green bell pepper, diced
1 onion, diced
3 cloves garlic, minced
8 oz cream cheese
1 cup beef broth
1 cup heavy cream
2 cups shredded provolone cheese
1 lb pasta (penne or rigatoni)
Salt and pepper to taste
1 tablespoon olive oil
Cook the pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking until the vegetables are soft, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add the ground beef to the skillet and cook until browned, breaking it up as it cooks. Drain any excess fat.
Reduce the heat to low and stir in the cream cheese until melted and combined.
Pour in the beef broth and heavy cream, stirring until the mixture is smooth and heated through.
Add the shredded provolone cheese, stirring until melted and well incorporated.
Season with salt and pepper to taste.
Add the cooked pasta to the skillet and toss to coat evenly with the sauce.
Serve immediately and enjoy!

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