Description
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
Units
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:
- 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:
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- 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:
- In the same skillet, heat the remaining tablespoon of olive oil.
- Add the sliced onion and bell peppers, cooking until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another 1-2 minutes.
4. Make the Sauce:
- Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute.
- Gradually add the beef broth, whisking to combine, and bring the mixture to a simmer.
- Stir in the heavy cream, Worcestershire sauce, and smoked paprika (if using). Simmer for 3-4 minutes until slightly thickened.
5. Combine Everything:
- Add the cooked pasta and steak back into the skillet.
- Stir in the provolone and mozzarella cheeses, mixing until the cheese is melted and everything is well combined.
6. Serve:
- 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.