Description
This Classic Philly Cheesesteak Pasta combines all the iconic flavors of a Philly cheesesteak sandwich with comforting pasta. Tender thinly sliced beef, sautéed bell peppers, onions, and mushrooms mingle in a creamy, cheesy sauce with provolone cheese, creating a rich and savory pasta dish perfect for a quick weeknight dinner.
Ingredients
Scale
Main Ingredients
- 8 ounces of pasta (such as penne or fusilli)
- 1 tablespoon of olive oil
- 1 pound of thinly sliced beef steak
- 1 green bell pepper, sliced
- 1 onion, thinly sliced
- 2 cloves of garlic, minced
- 1 cup of sliced mushrooms
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of Worcestershire sauce
- 1 cup of beef broth
- 1 cup of heavy cream
- 1 cup of shredded provolone cheese
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
- Brown the beef: In a large skillet, heat the olive oil over medium-high heat. Add the thinly sliced beef steak and cook until browned but not fully cooked through. Remove from the pan and set aside.
- Sauté the vegetables: In the same skillet, add the green bell pepper, sliced onion, and mushrooms. Cook, stirring frequently, until the vegetables are tender and starting to caramelize.
- Add garlic and seasoning: Stir in the minced garlic, salt, and black pepper. Cook for about 1 minute until fragrant, being careful not to burn the garlic.
- Create the sauce: Pour in the Worcestershire sauce, beef broth, and heavy cream. Stir to combine and bring the mixture to a simmer. Let it cook gently for 3-5 minutes until slightly thickened.
- Combine pasta and beef: Return the browned beef to the skillet and add the cooked pasta. Toss everything together to coat well and heat through.
- Melt the cheese: Remove the skillet from the heat and sprinkle the shredded provolone cheese over the top. Stir gently until the cheese melts and the sauce becomes creamy and smooth.
Notes
- Use thinly sliced ribeye or sirloin steak for the best flavor and tenderness.
- If you prefer a lighter version, substitute half-and-half for the heavy cream.
- Feel free to swap provolone cheese with mozzarella or American cheese for a different taste.
- To make it spicier, add a pinch of red pepper flakes when sautéing the vegetables.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
