Looking for a dish that combines the irresistible flavors of a classic Philly cheesesteak with the comfort of pasta? This savory Philly cheesesteak pasta is the answer. It’s a brilliant one-pot meal that gives you the best of both worlds. Perfect for weeknight dinners, it’s simple yet bursting with flavor, and will leave your family asking for seconds.
Imagine tender pasta enveloped in a rich, cheesy sauce, loaded with thinly sliced steak, bell peppers, and onions. This recipe transforms the beloved sandwich into a creamy pasta dish that’s sure to become a favorite.
Not only is it delicious, but it’s also a quick fix. You can whip this up in under 30 minutes, making it ideal for busy days when you want something hearty without spending hours in the kitchen.
Deliciously Cheesy and Hearty Pasta Dish
This Philly cheesesteak pasta features perfectly cooked pasta, sautéed steak, and colorful bell peppers, all coated in a creamy cheese sauce. It’s rich, indulgent, and perfectly seasoned, making every bite a delight.
Ingredients
- 8 oz penne or rigatoni pasta
- 1 lb thinly sliced steak (such as ribeye or sirloin)
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 2 cups shredded provolone cheese
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.
- Sauté the Vegetables: In the same pot, heat the olive oil over medium-high heat. Add the sliced onions and bell peppers, cooking until soft (about 5 minutes).
- Cook the Steak: Push the vegetables to the side of the pot and add the sliced steak. Season with salt and pepper, and cook until browned, about 3-4 minutes. Stir everything together.
- Add Flavor: Stir in the minced garlic and cook for an additional minute until fragrant.
- Create the Sauce: Pour in the beef broth and heavy cream, stirring to combine. Bring to a simmer, then reduce the heat to low and add the shredded provolone cheese. Stir until melted and creamy.
- Combine and Serve: Add the cooked pasta to the pot, tossing to coat in the sauce. Adjust seasoning with salt and pepper, if necessary. Garnish with chopped parsley before serving.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 600kcal
- Fat: 35g
- Protein: 30g
- Carbohydrates: 45g