One Pot Philly Cheesesteak Pasta

In a large pot or Dutch, add olive oil over medium-high heat. When warm, add the ground beef to the skillet and cook until browned, breaking it up into smaller pieces with a spatula.

When the meat is nearly brown, add the sliced onions and diced green bell pepper and cook, stirring occasionally for 3-5 minutes. Drain any excess grease from the pot.

Add the brown gravy mix and stir to coat the beef and veggies.

Add the uncooked pasta and pour the beef broth over top, giving it a good stir. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and let it simmer for about 12-15 minutes, or until the pasta is cooked to al dente, stirring occasionally to prevent sticking.

Once the pasta is cooked, uncover the pot and add the softened cream cheese and the chopped provolone cheese slices. Stir into the cooked pasta to distribute. Cover the pot again and let it sit for a few minutes, allowing the heat to melt the cheese.

Remove the lid and stir to distribute the melted cheese evenly. Taste and adjust the seasoning if needed. Garnish with fresh parsley (optional).