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.