Philly Cheesesteak Pasta

Sauté and Season:

Heat olive oil in a skillet over medium heat. Add ground beef and diced onion. Cook until the beef is browned and the onions are soft. Season with salt, pepper, and Worcestershire sauce.

Add the Goodness:

Stir in diced green bell pepper, uncooked macaroni, water, and beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the pasta is tender and most of the liquid is absorbed.

Creamy Cheesy Bliss:

Keeping the skillet over low heat, add milk and cubed cream cheese. Stir until the cream cheese melts and blends into a creamy sauce. Now, sprinkle in the mozzarella cheese and half of the torn provolone. Stir until the cheeses are melted and fully incorporated.

Cheese on Top:

Finish off by topping it with the remaining torn provolone. Cover the skillet for a couple of minutes to let the cheese melt into gooey goodness.

Garnish and Serve:

Sprinkle with freshly chopped parsley for a pop of color and freshness. Serve hot and enjoy the irresistible flavors of this Philly Cheesesteak Pasta!

Enjoy your delicious Philly Cheesesteak Pasta!