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PHILLY CHEESESTEAK PASTA Recipe

PHILLY CHEESESTEAK PASTA Recipe
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★★★★★

4.7 from 27 reviews

This Philly Cheesesteak Pasta is a comforting and creamy dish that combines the savory flavors of thinly sliced ribeye steak, sautéed onions and bell peppers, and melted provolone cheese, all tossed with tender penne pasta in a rich beef broth and cream sauce. A quick and delicious twist on the classic Philly cheesesteak sandwich, perfect for a satisfying weeknight dinner.

Ingredients

Scale

Meat & Protein

  • 1 lb ribeye or sirloin steak, thinly sliced

Vegetables

  • 1 onion, thinly sliced
  • 1 bell pepper, thinly sliced (optional)
  • 3 cloves garlic, minced

Liquids & Sauces

  • 1 tablespoon olive oil
  • 1 cup beef broth
  • 1 cup heavy cream
  • 1 tablespoon Worcestershire sauce

Pasta & Cheese

  • 8 oz penne pasta
  • 1½ cups provolone cheese, shredded

Seasonings & Garnish

  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook the Pasta: Bring a pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain the pasta and set it aside for later use.
  2. Cook the Steak: Heat the olive oil in a large skillet over medium-high heat. Add the thinly sliced steak and cook for 4 to 5 minutes until it is browned and cooked through. Remove the steak from the skillet and set aside.
  3. Sauté the Vegetables: In the same skillet, add the sliced onion, bell pepper, and minced garlic. Cook for about 3 minutes until the vegetables are softened and fragrant.
  4. Make the Sauce: Pour in the beef broth and Worcestershire sauce into the skillet, scraping up any browned bits from the bottom. Let the mixture simmer for 3 to 4 minutes to reduce slightly and develop flavor.
  5. Add Cream & Combine: Reduce the heat to low and stir in the heavy cream until the sauce is smooth and well combined.
  6. Combine Pasta & Steak: Add the cooked pasta and steak back into the skillet. Stir everything together carefully so all ingredients are well coated with the creamy sauce.
  7. Add the Cheese: Sprinkle the shredded provolone cheese over the pasta mixture, stirring continuously until the cheese is melted and the sauce is creamy.
  8. Serve: Season with salt and black pepper to taste. Garnish with chopped fresh parsley and serve the pasta warm.

Notes

  • For a spicier kick, add sliced jalapeños or a pinch of red pepper flakes when sautéing the vegetables.
  • Use ribeye for a richer flavor, but sirloin works well as a leaner substitute.
  • If you prefer a lower-fat version, substitute heavy cream with half-and-half or a light cream alternative.
  • Make sure not to overcook the pasta to maintain a perfect al dente texture.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stove or in the microwave.

Nutrition

Keywords: Philly cheesesteak, pasta recipe, creamy steak pasta, penne pasta, provolone cheese, beef recipe, comfort food, easy dinner

Find it online: https://maicook.com/philly-cheesesteak-pasta-recipe/