The signature cheese of a Philly Cheesesteak, offering a melty, savory finish.
1 lb Pasta (Penne or Rigatoni)
Choose a pasta that holds the sauce well, ensuring each bite is perfectly coated.
Salt and Pepper to Taste
Essential for seasoning, balancing the flavors to perfection.
1 Tablespoon Olive Oil
For sautéing the vegetables, adding a subtle richness to the dish.
Step-by-Step Cooking Instructions
Prepare the Pasta:
1. Cook the Pasta
Boil: Cook the pasta according to the package instructions until al dente. Drain and set aside, keeping it warm.
Prepare the Sauce:
2. Sauté the Vegetables
Heat Oil: In a large skillet, heat the olive oil over medium heat. Add the diced onion and green bell pepper, cooking until the vegetables are soft and fragrant, about 5 minutes.
3. Add Garlic
Garlic: Add the minced garlic and cook for another minute until it becomes fragrant and lightly golden.
Cook the Beef:
4. Brown the Beef
Brown: Add the ground beef to the skillet. Cook until browned, breaking it up with a spatula as it cooks. Drain any excess fat to avoid a greasy sauce.
Create the Creamy Sauce:
5. Melt the Cream Cheese
Cream Cheese: Reduce the heat to low and stir in the cream cheese until it is melted and fully combined with the beef and vegetables.
6. Add Liquids
Broth and Cream: Pour in the beef broth and heavy cream, stirring continuously until the mixture is smooth and heated through.
7. Melt the Provolone
Provolone: Gradually add the shredded provolone cheese, stirring until it is completely melted and the sauce is creamy and smooth.
Combine and Serve:
8. Season and Combine
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