Philly Cheesesteak Pasta

Step-by-Step Instructions

Step 1 – Cook the Pasta

1. In a large pot of salted boiling water, cook the pasta according to package instructions until al dente.
2. Drain and set aside, tossing with a little olive oil to prevent sticking.

Step 2 – Prepare the Beef & Vegetables

1. In a large skillet over medium-high heat, warm 2 tablespoons of olive oil.
2. Add the ground beef and cook until browned, breaking it apart with a spatula. Season with salt, pepper, smoked paprika, and Italian herbs.
3. Push the beef to one side of the pan and add the sliced onions and bell peppers to the other side. Sauté until softened and slightly caramelized, about 5–6 minutes.
4. Add minced garlic and cook for another 1 minute until fragrant.

Step 3 – Make the Creamy Cheese Sauce

1. In a separate saucepan, melt the butter over medium heat.
2. Sprinkle in the flour and whisk continuously for about 1 minute to create a roux.
3. Slowly pour in the warm milk, whisking constantly to prevent lumps.
4. Add beef broth and Dijon mustard, stirring until the sauce begins to thicken.
5. Lower the heat and stir in provolone cheese, cheddar cheese, and cream cheese until smooth and creamy.

Step 4 – Combine Everything

1. Pour the cheese sauce over the cooked beef, onions, and peppers.
2. Add the cooked pasta and stir until everything is fully coated in the creamy sauce.
3. Taste and adjust seasoning if needed.

Step 5 – Serve & Enjoy

• Spoon the pasta into bowls, garnish with fresh parsley, and sprinkle with red pepper flakes if desired.
• Serve immediately while hot and cheesy.

Tips for the Perfect Philly Cheesesteak Pasta

• Authentic flavor: Use shaved ribeye steak instead of ground beef for a more classic Philly cheesesteak taste.
• Extra creamy: Add a splash of heavy cream to the cheese sauce.
• Make it spicy: Add sliced jalapeños or a pinch of cayenne pepper.
• Meal prep: This pasta reheats beautifully — store leftovers in an airtight container for up to 3 days.

Nutritional Value (Approx. per serving)

• Calories: ~520 kcal
• Protein: 28 g
• Carbs: 45 g
• Fat: 25 g