Philly Cheesesteak Pasta Skillet
This Philly Cheesesteak Pasta Skillet has all the flavors of the classic sandwich in an easy to make pasta dish!
Ingredients
- 1 onion diced
- 1 green bell pepper diced
- 1 lbs lean ground beef
- 2 tsp garlic powder
- 3 tbsp all-purpose-flour
- 1 tbsp ketchup
- 3 tbsp Worcestershire sauce
- 3 cups beef broth low sodium
- 1 cup milk
- 1 tsp salt
- ½ tsp black pepper
- 2 cups dry cavatappi noodles
- 1 ½ cups diced provolone cheese slices
- ½ cup mozzarella cheese shredded
Instructions
- Add the ground beef, onion, bell pepper and garlic powder to a large skillet over medium heat. Cook until ground beef is broken up and cooked through. Drain any fat and return skillet to stove top.1 onion, 1 green bell pepper, 1 lbs lean ground beef, 2 tsp garlic powder
- Stir in the flour until thick, about 1 to 2 minutes. Stir in the ketchup and Worcestershire sauce and scrape any browned bits off the bottom of the skillet.3 tbsp all-purpose-flour, 1 tbsp ketchup, 3 tbsp Worcestershire sauce
- Gradually stir in the beef broth, milk, salt and pepper. Bring to a boil then add in dried pasta. Reduce heat to a simmer and cover, leaving the lid slightly ajar. Stir occasionally until noodles are tender, about 18 minutes.3 cups beef broth, 1 cup milk, 1 tsp salt, 1/2 tsp black pepper, 2 cups dry cavatappi noodles
- Stir in the cheeses until incorporated into the sauce. Serve warm and enjoy!1 ½ cups diced provolone cheese slices, ½ cup mozzarella cheese
Notes
- It’s true, Philly Cheesesteaks don’t usually have bell peppers in them, so you can definitely leave these out if you prefer.
- Use any type of short grain pasta, macaroni, shells, rotini, etc.
- This recipe calls for provolone cheese. I use the deli-sliced cheese and just cut it up so it’s easy!
- Since there is milk in the gravy it has a tendency to boil over if you close the lid. Make sure you leave the lid cracked open slightly when the pasta is cooking.
Tried this recipe?Let us know how it was!