The first time I made Philly Cheesesteak Pasta, my kitchen transformed. I remember the sizzle of ground beef hitting the hot pan, the sweet aroma of onions softening, and that unmistakable, savory scent of beef broth and melty cheese beginning to swirl together. I was aiming for a quick weeknight dinner, a simple fusion of two beloved classics, but what emerged from my oven was a revelation. The entire house smelled like a cozy cheesesteak shop, and one bite of that creamy, meaty, utterly satisfying pasta told me I’d stumbled onto something special. This isn’t just a recipe; it’s a big, comforting hug on a plate, and it’s become my absolute go-to for feeding a crowd or just treating myself after a long day.
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef (I use 80/20 for best flavor)
- 1/2 large yellow or sweet onion, diced
- 1 green bell pepper, diced
- 8 ounces cremini or white button mushrooms, sliced
- 3 cloves garlic, minced
- Salt and black pepper, to taste
- 1 teaspoon smoked paprika
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream or half-and-half
- 8 ounces provolone cheese, shredded (divided)
- 12 ounces penne or cavatappi pasta, cooked al dente
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Let’s talk ingredients, because a few choices here make all the difference. I’ve tried this with lean ground beef, and it often ends up a bit dry—trust me, the 80/20 blend keeps it juicy. Don’t skip the smoked paprika; it’s my secret weapon for adding that “grilled” depth without a grill. For the cheese, buying a block of provolone and shredding it yourself is a game-changer compared to pre-shredded bags, which contain anti-caking agents that can make your sauce grainy. I learned that the hard way once, and the texture was never quite as silky.(See the next page below to continue…)