Philly Cheesesteak Pasta
Creamy Philly Cheesesteak Pasta combines ground beef, bell peppers, and onions in a rich cheese sauce, delivering comfort and bold flavors in a quick and satisfying meal.
Equipment
- 1 large pot for cooking pasta and sautéing ingredients
Ingredients
- 3 cups penne pasta
- 1 pound ground beef
- 1 cup yellow onion diced
- 3 bell peppers sliced
- 1 tablespoon olive oil
- 1 teaspoon seasoned salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 1 cup evaporated milk
- 1 cup heavy whipping cream
- 1 ½ cups mozzarella cheese shredded
- 1 ½ cups cheddar cheese shredded
Instructions
- Cook penne pasta according to package instructions until al dente, then drain and set aside.
- Heat olive oil in a large pot over medium heat and sauté bell peppers and onions until softened, about 5 to 6 minutes.
- Add ground beef to the pot and cook until fully browned. Drain excess grease and season with Worcestershire sauce, seasoned salt, onion powder, and garlic powder.
- Reduce heat and stir in evaporated milk and heavy cream. Once the mixture simmers, add shredded mozzarella and cheddar cheese, reserving some cheese for topping, and stir until melted.
- Fold the cooked pasta into the cheese sauce mixture. Sprinkle reserved cheese on top, cover the pot, and cook until the top cheese melts.
Notes
- Use tri-color bell peppers for added color and sweetness.
- Store leftovers in an airtight container for up to three days.
- For a lighter version, substitute half-and-half for heavy cream.