Ground Beef Philly Cheesesteak Pasta

Name: Ground Beef Philly Cheesesteak Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 -8 servings
Ingredients: 1 pound penne or cavatappi pasta; 3 tablespoons olive oil; 1 1/2 pounds lean ground beef; salt and pepper; 1 yellow onion; 2 medium green bell peppers; 6 cloves garlic; 1/4-1/2 teaspoon red pepper flakes; 1/4 cup all-purpose flour; 2 1/2 cups low sodium beef broth; 1 1/2 cups half and half; 1 1/2 tablespoons Worcestershire sauce; 1 tablespoon balsamic vinegar; 1/2 tablespoon Dijon mustard; 1 teaspoon beef bouillon; 1 tsp EACH dried oregano, dried parsley; 1/2 tsp EACH dried basil, paprika; 1/2 cup freshly shredded sharp cheddar cheese; 4 ounces provolone cheese slices; 4 ounces provolone cheese slices

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Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
6 -8 servings
Course
Main Course
Cuisine
American

Ground Beef Philly Cheesesteak Pasta

Victor Mills

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This Philly Cheesesteak Pasta boasts the cheesy goodness of Philly Cheesesteak, with the speedy convenience and comfort of a skillet, on your table in just over 30 minutes! This recipe uses budget-friendly, juicy ground beef instead of steak (or sub ground turkey), in a luxurious provolone cheddar sauce loaded with cheesesteak flavors and your choice of add-ins. It will quickly become a go-to family favorite everyone will want seconds of!

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Ingredients

Servings

PASTA

1 pound penne or cavatappi pasta
3 tablespoons olive oil, divided
1 1/2 pounds lean ground beef (see notes for turkey)
salt and pepper
1 yellow onion, chopped
2 medium green bell peppers, 1/2 inch chop
6 cloves garlic, minced
1/4-1/2 teaspoon red pepper flakes
1/4 cup all-purpose flour
2 1/2 cups low sodium beef broth
1 1/2 cups half and half (or milk whisked with 1 1/2 TBS cornstarch, or evaporated milk mixed with 1 TBS cornstarch)
1 1/2 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar
1/2 tablespoon Dijon mustard
1 teaspoon beef bouillon (see notes)
1 tsp EACH dried oregano, dried parsley
1/2 tsp EACH dried basil, paprika

ADD LAST

1/2 cup freshly shredded sharp cheddar cheese
4 ounces provolone cheese slices, torn
4 ounces provolone cheese slices, whole (optional for topping pasta)

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Instructions

Preheat oven: If covering the top of the pasta in provolone, preheat oven to 350 degrees F.
Cook pasta: Cook pasta in heavily salted water just until al dente. Reserve ½ cup pasta water before draining. Drain and rinse, then toss pasta with a drizzle of olive oil; set aside.
Cook beef: Heat 1 tablespoon oil in a large Dutch oven or braiser (pictured) over medium-high heat (a pot large enough to later combine the pasta). Once hot, add beef and cook, while crumbling, until almost cooked through. Season with ½ teaspoon salt and ¼ teaspoon pepper, and continue to cook until completely cooked through. Remove to a plate with a slotted spoon.
Sauté onions and peppers: Add 2 tablespoons olive oil to the drippings and heat over medium-high heat. Add the onions and sauté for 5 minutes. Add the bell peppers and cook 3 additional minutes, or longer, as needed, until the onions are softened. Add the garlic and red pepper flakes and sauté for 30 seconds.
Make sauce: Sprinkle in the flour and cook for 1 additional minute. Reduce heat to low, then slowly whisk in beef broth, followed by the half and half. Stir in the Worcestershire, balsamic, Dijon, beef bouillon and all seasonings, along with ½ teaspoon salt and ¼ teaspoon pepper. Increase heat to medium-high and bring the sauce to a simmer until thickened (but not too thick), stirring often, scraping up the brown bits on the bottom of the pan.
Add cheeses: Reduce to low and add 4 ounces provolone a handful at a time, until melted, followed by shredded cheddar. Continue to cook for a few minutes, until the cheeses are completely melted.
Add pasta: Stir in cooked beef, followed by the pasta. If the sauce is too thick, stir in some reserved pasta water, a couple tablespoons at a time. Taste and season with salt and pepper to taste (I add both).
Bake with cheese (optional): Evenly cover the pasta with remaining provolone slices. Cover, and bake, until the cheese is completely melted, 5-10 minutes. Garnish with parsley if desired, dig in!

Notes

Beef bouillon: Use 1 teaspoon (1 cube) of beef bouillon, beef bouillon base (like Zoup! or Better Than Bouillon), or granulated beef bouillon. If using a cube, crush and add directly to the sauce – don’t dissolve any of the bouillon forms in water first.
Ground turkey or chicken: Swap the ground beef with turkey or chicken. To help it taste nice and beefy, omit the salt and add 2 teaspoons additional beef bouillon and then add salt to taste.
Half and half: Make your own with half heavy cream/half milk.
Meal Prep: Prepare elements of the dish ahead of time, or prepare the dish up through adding the provolone on top. Refrigerate, then bake, covered, at 350 degrees F for 25-30 minutes, or until warmed through and the cheese is melted.
To store: Store leftover pasta in an airtight container in the fridge for up to 5 days. I don’t recommend freezing this pasta.
To Reheat: Microwave for 1 minute, stir, then continue to heat at 20-second intervals until warmed through or reheat gently on the stove, adding a splash of milk, as needed, if it seems dry.