Heat olive oil in a 12-inch skillet over medium heat. Brown ground beef and onion in skillet until meat is no longer pink and onions are soft and translucent. Season with salt and pepper to taste.
Add Worcestershire, green bell pepper, macaroni noodles, water, and beef broth. Bring to a boil over high heat. Once water comes to a boil, reduce heat to low, cover, and simmer for 15 minutes. Check to ensure the pasta has fully cooked and most of the liquid has been absorbed/evaporated.
Keeping the skillet over low heat, add the ½ cup of milk and cubed cream cheese. Stir until the cream cheese has been incorporated.
Remove from heat. Sprinkle the mozzarella and half of the provolone cheese into the pan and stir to distribute.
Top with the remaining provolone cheese. Put the lid back on the skillet for a couple of minutes to melt the cheese.
Garnish with chopped parsley.
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Kcal: 450 per serving
Servings: 6
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Philly Cheesesteak Pasta
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