Philly Cheese Steak Pasta
A comforting and easy dish that combines the rich flavors of a classic cheesesteak with hearty pasta in a creamy sauce.
Ingredients
For the Base
- 8 oz pasta (e.g., penne or rigatoni)
- 1 lb steak (thinly sliced)
- 1 piece green bell pepper (sliced)
- 1 piece onion (sliced)
For the Sauce
- 2 cloves garlic (minced)
- 1 cup beef broth
- 1 cup cream or cream cheese
- 1 cup provolone cheese (shredded)
- Salt and pepper to taste
- Olive oil for cooking
To Serve
- Freshly chopped parsley (optional for garnish)
Instructions
Preparation
- Start by cooking the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sliced onions and bell peppers; sauté until softened.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Push the vegetables to one side of the skillet. Add the steak to the other side and cook until browned.
- Pour in the beef broth and cream, stirring to combine all ingredients together.
- Add the cooked pasta to the skillet and mix well to ensure it’s coated with the sauce.
- Stir in provolone cheese until it melts and creates a creamy coating.
- Season with salt and pepper to taste, serve hot, and enjoy!
Notes
For an even creamier sauce, let the cheese melt for a couple of extra minutes on low heat. Avoid overcooking the steak; it should be browned on the outside but tender inside. Use a quality beef broth for a richer flavor.