Philly Cheesesteak Pasta

You'll Need The Following

• 2 pounds of pasta


• 2 teaspoons of salt


• 2 pounds of ground beef


• 1 tablespoon of garlic powder


• 1 tablespoon of dry rub seasoning


• 1-2 green bell peppers, chopped


• 1 red onion, chopped


• 2-3 tablespoons of all purpose flour


• 4 tablespoons of butter


• 16oz of cream cheese at room temperature


• 4 cups of shredded cheese


• 1/2 cup of water

Cooking Instructions

1. Start by getting your pasta going and cook it however you like; I like to put the pasta in the pot, cover it with water, add the salt, and let the water boil then turn it to medium for 10 minutes but however you do pasta is fine.


2. Next put the ground beef in a pan (add oil if using nonstick) and sprinkle the garlic powder and dry rub seasoning on top. The seasoning has enough salt for us, but add extra salt if you feel you need it here too.


3. Chop up the bell pepper and red onion and add them into the pan with the beef and seasoning, then turn the heat to high until it starts to simmer. Mix it up, turn the heat down to medium, cover, and let cook for 10 minutes or until the beef is completely cooked through.


4. Use a slotted spoon or something of the sort to scoop the mixture out once it's cooked and set it aside; either add it to your pasta and stir if that's done, or just put it in a bowl. Leave the rendered fat and oils in the pan.


5. Add the flour to the pan and stir until it has a consistency like brownie batter, then add the butter, cream cheese, and shredded cheese. Stir until everything's melted and add the water, the consistency should be similar to evaporated milk and if it's not just add some more water 1/4 cup at a time.


6. Add the cheese to the pasta and beef, mix, and enjoy!

This ended up tasting like the cheesesteak Hot Pockets which was surprisingly good, so we're def doing this again!