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Philly Cheesesteak Pasta

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This Philly Cheesesteak Pasta combines all the flavors of the classic sandwich in a creamy, cheesy pasta dish. Packed with tender beef, sautéed peppers, onions, and gooey cheese, it’s a one-pot meal that’s comforting and delicious!

Ingredients

Scale
  • 12 oz (340 g) penne or rigatoni pasta
  • 1 lb (450 g) thinly sliced steak (ribeye, sirloin, or shaved beef)
  • 2 tbsp olive oil
  • 1 medium onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 3 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 2 cups beef broth
  • 1 cup heavy cream
  • 1 cup shredded provolone cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 tsp Worcestershire sauce
  • 1/2 tsp smoked paprika (optional)
  • Salt and pepper to taste
  • Fresh parsley (optional, for garnish)

Instructions

1. Cook the Pasta:

  1. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside.

2. Cook the Steak:

  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  2. Season the steak with salt and pepper, then cook in the skillet until browned, about 2-3 minutes per side. Remove the steak and set aside.

3. Sauté the Vegetables:

  1. In the same skillet, heat the remaining tablespoon of olive oil.
  2. Add the sliced onion and bell peppers, cooking until softened, about 5-7 minutes.
  3. Stir in the minced garlic and cook for another 1-2 minutes.

4. Make the Sauce:

  1. Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute.
  2. Gradually add the beef broth, whisking to combine, and bring the mixture to a simmer.
  3. Stir in the heavy cream, Worcestershire sauce, and smoked paprika (if using). Simmer for 3-4 minutes until slightly thickened.

5. Combine Everything:

  1. Add the cooked pasta and steak back into the skillet.
  2. Stir in the provolone and mozzarella cheeses, mixing until the cheese is melted and everything is well combined.

6. Serve:

  1. Garnish with fresh parsley, if desired, and serve warm.

 

Notes

  • Steak Substitute: Use ground beef or deli roast beef as a quicker alternative.
  • Cheese Options: Swap provolone for cheddar or American cheese for a different flavor profile.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Find it online: https://recipe.ukfinda.com/philly-cheesesteak-pasta/