Philly Cheesesteak Pasta Bowls
Tender penne pasta, seasoned ground beef, sautéed peppers and onions, and a creamy provolone cheese sauce come together in these easy Philly Cheesesteak Pasta Bowls. They are perfect for meal-prep lunches or quick weeknight dinners.
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Servings: 4 servings
Calories: 745kcal
Ingredients
Pasta and Beef
- 8 oz penne pasta
- 1 lb lean ground beef
- 1 Tbsp olive oil
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 small yellow onion, diced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Worcestershire sauce
- ½ tsp salt
- ¼ tsp black pepper
Provolone Cheese Sauce
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 1¾ cups whole milk
- 8 oz mild provolone cheese, shredded or finely chopped
- ¼ tsp salt, or to taste
- ¼ tsp black pepper
Directions
- Cook the penne according to the package directions. Drain and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it into crumbles as it cooks. Drain any excess grease.
- Add the green bell pepper, red bell pepper, onion, garlic powder, onion powder, Worcestershire sauce, salt, and pepper. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are tender.
- Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the milk. Continue cooking and whisking until the sauce has thickened slightly.
- Remove the saucepan from the heat. Add the provolone cheese a handful at a time, stirring until completely melted and smooth before adding more. Stir in the salt and pepper. If the sauce is thicker than desired, stir in an additional splash of milk.
- Toss the cooked penne with about half of the provolone cheese sauce. Divide the pasta among four meal-prep containers.
- Top each serving with the ground beef and vegetable mixture. Spoon the remaining provolone sauce over the top.
Notes
- Mild provolone melts more smoothly than aged or sharp provolone and is recommended for this sauce.
- If you cannot find a block of provolone, sliced provolone from the deli counter will also work. Tear or finely chop the slices before adding them to the sauce.
- Add the provolone after removing the saucepan from the heat.
- Excessive heat can cause the cheese sauce to become grainy or separate.
- A yellow or orange bell pepper may be substituted for either the green or red bell pepper.
- Store the pasta bowls in airtight containers in the refrigerator for up to 4 days.
- To reheat, add a small splash of milk, cover loosely, and microwave for 1 to 2 minutes. Stir halfway through and continue heating until warmed through.
- The cheese sauce will thicken as it cools. Stir in a little additional milk if needed to restore its creamy consistency.
- For extra cheesiness, sprinkle additional provolone over each bowl before reheating.
- Freezing is not recommended because the dairy-based sauce may separate when thawed.
Nutrition Facts
Serving: 1 serving | Calories: 745 kcal | Carbohydrates: 58 g | Protein: 51 g | Fat: 34 g | Saturated Fat: 16 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 13 g | Trans Fat: 0.4 g | Cholesterol: 120 mg | Sodium: 1196 mg | Potassium: 926 mg | Fiber: 4 g | Sugar: 10 g | Vitamin A: 1942 IU | Vitamin C: 64 mg | Calcium: 583 mg | Iron: 4 mg
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