Description

A creamy, one‑pan pasta dish combining all the flavors of a Philly cheesesteak—tender ground beef, sautéed onions & peppers, savory gravy, and melty provolone & mozzarella.

Ingredients

1 lb lean ground beef
1 medium onion, diced
1 green bell pepper, diced
2 tsp garlic powder
3 Tbsp all‑purpose flour
1 Tbsp ketchup
3 Tbsp Worcestershire sauce
3 cups low‑sodium beef broth
1 cup milk
1 tsp salt
½ tsp black pepper
2 cups dry cavatappi (or similar)
1 ½ cups diced provolone cheese
½ cup shredded mozzarella
Chopped parsley (optional, for garnish)

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Instructions

In a large skillet over medium, cook beef, onion, pepper, and garlic powder until beef is browned. Drain excess fat.
Add flour and stir 1–2 min to form a roux. Mix in ketchup and Worcestershire, scraping up browned bits.
Gradually whisk in beef broth, milk, salt, and pepper. Bring to boil.
Add uncooked pasta, reduce heat to simmer, cover with lid slightly ajar, and cook ~18 min until pasta is tender—stir occasionally.
Stir in provolone and mozzarella until melted and sauce is creamy.
Garnish with parsley, serve warm.

Notes

Feel free to omit bell pepper for a more classic cheesesteak flavor.
Any short pasta—shells, rotini, penne—works well.
Use deli‑sliced provolone cut into pieces for best melt.
Leave lid cracked to prevent boiling over.
Serve with a simple salad or crusty bread.