Description
This Philly Cheesesteak Pasta combines the flavors of a classic Philly cheesesteak sandwich with creamy pasta, featuring tender slices of steak, sautéed bell peppers, onions, and mushrooms in a rich and cheesy provolone sauce. Ready in just 30 minutes, it’s a comforting and flavorful dish perfect for a quick weeknight dinner.
Ingredients
Scale
Pasta
- 8 oz elbow noodles
Steak and Vegetables
- 1 lb thinly sliced steak (ribeye or sirloin)
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 cups sliced mushrooms
- 2 cloves garlic, minced
Sauce and Seasoning
- 2 cups beef broth
- 1 cup heavy cream
- 2 cups shredded provolone cheese
- 1 tablespoon Worcestershire sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
Garnish (Optional)
- Fresh parsley, chopped
Instructions
- Cook Pasta: Cook the elbow noodles according to package instructions until al dente. Drain and set aside to prevent overcooking while preparing the rest of the dish.
- Brown Steak: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced steak and season with salt and pepper. Cook until browned on all sides, about 3-5 minutes. Remove the steak from the skillet and set aside to keep warm.
- Sauté Vegetables: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced green bell pepper, onion, and mushrooms. Sauté for 5-7 minutes until the vegetables soften and start to caramelize. Add the minced garlic and cook an additional 1-2 minutes until fragrant.
- Make Sauce: Return the cooked steak to the skillet with the vegetables. Stir in the beef broth, Worcestershire sauce, and heavy cream. Bring the mixture to a simmer and cook for about 5 minutes, allowing the sauce to thicken slightly and the flavors to meld.
- Combine Pasta and Cheese: Add the cooked elbow noodles to the skillet and stir to evenly combine with the sauce, steak, and vegetables. Sprinkle in the shredded provolone cheese and stir until the cheese melts and the sauce becomes creamy. Taste and adjust seasoning with salt and pepper as needed.
- Garnish and Serve: Optionally, garnish the dish with chopped fresh parsley for a pop of color and freshness. Serve immediately while hot and creamy.
Notes
- Use ribeye or sirloin for the most tender and flavorful steak slices.
- For a smokier flavor, try adding a pinch of smoked paprika or substituting the olive oil with butter when sautéing vegetables.
- You can substitute provolone with mozzarella or fontina cheese for a different cheesy profile.
- Leftovers store well in the refrigerator for up to 3 days, best reheated gently on the stovetop to maintain creaminess.
- To make this dish gluten-free, use gluten-free pasta and ensure Worcestershire sauce is gluten-free.
