Description
Philly Cheesesteak Pasta is a hearty, flavorful dish that combines the classic flavors of a Philly cheesesteak sandwich with comforting pasta. Tender slices of seared beef, sautéed bell peppers and onions, and a rich, creamy provolone cheese sauce come together in a delicious meal perfect for dinner.
Ingredients
Scale
Pasta
- 8 oz (225 g) penne or rigatoni pasta – Cooked al dente
Beef and Vegetables
- 1 tbsp olive oil – For searing the beef and vegetables
- 1 lb (450 g) thinly sliced beef (ribeye or sirloin recommended)
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
Sauce
- 1 cup (240 ml) beef broth
- 1 cup (240 ml) heavy cream
- 1 ½ cups (170 g) shredded provolone cheese
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Cook Pasta: Begin by boiling a large pot of salted water. Once boiling, add the penne or rigatoni pasta and cook according to package instructions until al dente, meaning it should still have a slight bite. Drain and set aside.
- Sear Beef: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the thinly sliced beef evenly in the skillet and season lightly with salt and pepper. Cook for 4-5 minutes until beef is browned on the outside. Remove beef and set aside.
- Sauté Vegetables: In the same skillet, add diced onion and diced green and red bell peppers. Cook for 3-4 minutes until softened and aromatic. Add minced garlic and sauté for an additional minute.
- Prepare Sauce: Reduce heat to medium. Pour in beef broth and Worcestershire sauce, scraping up browned bits from the skillet. Let it simmer for 2-3 minutes. Add heavy cream, paprika, salt, and pepper, stirring well to form a creamy sauce.
- Melt Cheese: Gradually add shredded provolone cheese to the sauce, stirring continuously until fully melted and incorporated into the creamy mixture.
- Combine Pasta and Beef: Return cooked pasta and seared beef to the skillet. Toss everything together gently but thoroughly, ensuring pasta is well-coated with sauce and heated through.
- Garnish and Serve: Plate the Philly Cheesesteak Pasta and garnish with freshly chopped parsley if desired. Serve immediately while warm.
Notes
- Use ribeye or sirloin for tender, flavorful beef slices.
- Cooking pasta al dente gives better texture and prevents mushiness when combined with the sauce.
- Adjust salt and pepper according to taste.
- Fresh parsley adds a nice contrast and freshness but is optional.
- For a lighter version, use half-and-half instead of heavy cream.
- Leftovers can be refrigerated for 2-3 days and reheated gently on the stovetop.
