Philly Cheesesteak Pasta

This dinner recipe for Philly Cheesesteak Pasta cheese comfort food is a dish that will be a new family favorite!

If you think my Philly Cheesesteak grilled egg rolls are good, You are in for a treat today. So, things have been a little crazy here. Time is flying by with the baby and I can’t believe it’s already August! I have to admit that I haven’t been cooking much lately. Mr. Wishes had kept our dinner with roast came out-I think it is an advantage to having a new baby in the summer! Philly cheesesteak Pasta is one food that I dreamed of having again soon.

Ingredients :
  • 2 TBSP butter
  • 3 garlic cloves
  • 1 pound ground beef
  • 8 ounces cream cheese, cubed
  • 1 green or red pepper diced
  • ½ cup reserved cooking liquid from noodles
  • 1 cup shredded mozzarella
  • sliced provolone
  • ½ yellow onion diced
  • ½ pound small shells
  • 32 ounces beef stock + 32 ounces water

Instructions :
  1. Preheat the oven to 350 degrees you.
  2. Combine the beef stock with 32 ounces of water and cook the mussels in a large saucepan to al dente in this fluid.
  3. Drain the noodles, Save ½ cup liquid.
  4. Melt the butter in a frying pan, Cook the garlic cloves for thirty seconds being careful not to let it burn, then add the bell pepper and onion and cook about 5 minutes or until translucent.
  5. Add beef, season with salt and pepper, and cook until beef is no longer pink.
  6. Combine the cream cheese until it melts-a minute or two.
  7. Stir cooking liquid is protected from noodles, pasta, mozzarella and grated.
  8. Top with a slice of provolone and pop in the oven melts if your oven-proof skillet.
  9. If your pan is not oven-proof, transfer mixture to a greased baking dish and great topwith cheese provolone.
  10. Bake for 20 to 25 minutes or until completely melted provolone. Enjoy!

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