One-Pot Philly Cheesesteak Pasta

5 from 1 vote

This easy Philly Cheesesteak Pasta combines ground beef, peppers, onions, and melted provolone in a creamy one-pot dinner the whole family will love.

Course Main Course

Cuisine American

Keyword one-pot pasta

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 476kcal

In a large, deep skillet or Dutch oven, add the ground beef and cook over medium heat until it is browned and fully cooked. Drain excess fat if needed.
Stir in the diced onion and green pepper. Sauté for 3–4 minutes, until softened and fragrant. Stir in garlic and continue to cook for 1 minute, until fragrant.
Pour in the beef broth and Worcestershire sauce. Stir in the uncooked pasta. Bring to a boil, then reduce the heat to medium-low.
Cover and simmer for about 18–20 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
Stir in the chopped provolone until melted and creamy—taste and season with salt and pepper.
Sprinkle on parsley if desired. Serve hot!

Use lean ground beef to cut down on grease, but if you only have regular ground beef, just drain the excess fat after browning.
Stir the pasta occasionally as it cooks so it doesn’t stick to the bottom of the skillet.
Tear or chop the provolone into small pieces so it melts smoothly into the sauce.
If you like a sweeter flavor, swap the green pepper for a red, yellow, or orange bell pepper.
For extra cheesiness, sprinkle shredded mozzarella or Parmesan on top before serving.
Leftovers can thicken in the fridge, so add a splash of broth or milk when reheating to bring back the creaminess.