Philly Cheesesteak Pasta

This Philly Cheesesteak Pasta is the ultimate comfort food mashup! Savory ground beef, peppers, onions, mushrooms, and tender pasta simmer in a creamy, cheesy sauce, then baked until melty and bubbly. All the classic Philly cheesesteak flavor in an easy, family-friendly pasta dinner that’s perfect for busy weeknights.

Course Main

Cuisine American

Keyword Philly Cheesesteak Pasta

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 503kcal

Author Michelle

Ingredients

1 pound ground beef
1 green bell pepper chopped
1 medium onion diced
8 ounces white mushrooms chopped
6 garlic cloves minced
½ teaspoon paprika
½ teaspoon black pepper
½ teaspoon salt
¼ teaspoon ground coriander
¼ teaspoon dried dill
¼ teaspoon dried red pepper flakes
3 cups chicken broth
8 ounces uncooked penne
½ cup half and half
16 ounces Velveeta
Salt and black pepper to taste
2 cups shredded provolone or mozzarella

Instructions

In a large skillet over medium heat, brown ground beef with bell pepper, onion, mushrooms, and garlic until cooked through and no longer pink.
Drain ground beef, and return to skillet.
Add paprika, black pepper, salt, ground coriander, dill, red pepper flakes, chicken broth, and pasta. Stir to combine.
Bring to a boil.
Once at a boil, lower the heat to medium-low. Cover and cook for 15 minutes, or until the pasta is al dente, stirring occasionally.
Once pasta is cooked through, stir in half and half and velveeta. Stir until velveeta is melted into the pasta.
Sprinkle with shredded cheese.
Bake uncovered at 350°F for 15 minutes, until cheese is melted. Serve warm.

Video

Notes

Storage: Store leftovers up to 5 days in the refrigerator. Reheat in individual servings in the microwave.
Freezer Instructions: Stop before adding the cheese to the top of the pasta. Allow pasta to cool to room temperature. Cover and freeze for up to 3 to 6 months. Thaw in the refrigerator before warming on the stove (or oven) and topping with cheese.

Nutrition