Philly Cheesesteak Pasta Skillet



Philly Cheesesteak Pasta Skillet 6 1


  • 1 oniondiced
  • 1 green bell pepperdiced
  • 1 lb. lean ground beef
  • 2 tsp garlic powder
  • 3 tbsp flour
  • 1 tbsp ketchup
  • 3 tbsp Worcestershire sauce
  • 3 cups low sodium beef broth
  • 1 cup milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups dry cavatappi noodles
  • 1 ½ cups diced provolone cheese slices
  • ½ cup shredded mozzarella cheese


  • 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 the skillet to the stovetop.
  • 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.
  • Gradually stir in the beef broth, milk, salt, and pepper. Bring mixture 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.
  • Stir in the cheeses until incorporated into the sauce. Top with freshly chopped parsley. Serve warm and enjoy!

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