Philly Cheesesteak Pasta
Philly Cheesesteak Pasta is a fantastic dish that brings the flavors of a classic cheesesteak sandwich into a comforting pasta meal. It’s creamy, cheesy, and full of juicy steak goodness.
Servings: 4 servings
Equipment
- Large Skillet
- Mixing Bowl
Ingredients
Meat
- 1 pound ribeye steak, thinly sliced
Seasoning
- Salt and pepper to taste
Cooking Oil
- 2 tablespoons olive oil
Vegetables
- 1 onion, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
Liquids
- 2 cups beef broth
- 1 cup heavy cream
Pasta
- 8 ounces pasta (like penne or fusilli)
Cheese
- 1 cup provolone cheese, shredded
Instructions
- Season the steak slices with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Add the steak and sear until browned. Remove from the skillet and set aside.
- In the same skillet, add onion and bell pepper. Cook until vegetables are softened, about 5 minutes. Add garlic and cook for another minute.
- Pour in beef broth and bring to a boil. Add pasta and cook according to package instructions, usually about 10-12 minutes.
- Reduce heat to low and stir in heavy cream and provolone cheese until the cheese is melted and the sauce is creamy.
- Return the steak to the skillet and heat through.
- Serve hot, garnished with extra provolone if desired.
Notes
This dish is best enjoyed hot and fresh from the skillet. Serve it in large bowls, topped with extra provolone cheese if you like. It pairs wonderfully with a simple side salad or garlic bread.