Description
Philly Cheesesteak Pasta is a creamy, cheesy twist on the classic sandwich. Tender beef, sautéed peppers and onions, and a rich, melty cheese sauce come together with pasta for an irresistible meal. This easy, one-pan dish is ready in under 30 minutes, making it perfect for a quick weeknight dinner.
Ingredients
Units
Scale
- 1 lb ribeye or flank steak, thinly sliced
- 2 tablespoons olive oil
- 1 small onion, thinly sliced
- 1 bell pepper, thinly sliced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup heavy cream
- 8 oz penne or rotini pasta
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded provolone or mozzarella cheese
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley, for garnish
Instructions
- Sauté the Steak
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced steak and cook until browned, about 2-3 minutes per side. Remove from the skillet and set aside. - Cook the Vegetables
In the same skillet, add the remaining olive oil and sauté the sliced onions and bell peppers until softened, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds. - Make the Sauce
Pour in the beef broth and heavy cream, then stir in Worcestershire sauce, Italian seasoning, salt, and pepper. Bring to a simmer and let it cook for 5 minutes to thicken slightly. - Cook the Pasta
Add the uncooked pasta to the skillet and stir to coat in the sauce. Cover and let simmer for about 10-12 minutes, or until the pasta is tender. Stir occasionally to prevent sticking. - Add Cheese and Steak
Reduce heat to low and stir in the shredded provolone or mozzarella cheese until melted and creamy. Return the cooked steak to the skillet and toss everything together. - Serve and Enjoy
Garnish with fresh parsley and a sprinkle of Parmesan cheese, if desired. Serve hot!
Notes
- For extra cheesiness, add an extra ½ cup of cheese.
- Substitute heavy cream with half-and-half for a lighter version.
- If you prefer a spicy kick, add red pepper flakes or sliced jalapeños
Nutrition
- Serving Size: 1 bowl
- Calories: ~450 kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg