Philly Cheesesteak Pasta
This Philly Cheesesteak Pasta combines the delicious flavors of the classic Philly cheesesteak sandwich with the heartiness of pasta. It’s a creamy, cheesy dish that will satisfy your cravings while being quick and easy to prepare.
Equipment
- 1 Large pot
- 1 Large skillet
- 1 Wooden spoon or spatula
- 1 Measuring cups
- 1 Measuring spoons
- 1 Colander for draining pasta
Ingredients
- 12 oz penne pasta
- 1 lb ribeye steak, sliced thinly
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 1 bell pepper red or green, sliced
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth
- 1 cup heavy cream
- 2 cups provolone cheese, shredded
- to taste salt and pepper to taste
- for garnish fresh parsley, chopped
Instructions
- Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the sliced ribeye steak, season with salt and pepper, and cook until browned, about 4-5 minutes. Remove the steak from the skillet and set aside.
- In the same skillet, add the sliced onion and bell pepper. Sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional 1 minute.
- Return the cooked steak to the skillet and add Worcestershire sauce, beef broth, and heavy cream. Stir to combine and bring to a simmer.
- Once the mixture is simmering, reduce heat to low and stir in the provolone cheese until melted and creamy.
- Add the drained penne pasta to the skillet and toss to coat evenly in the cheese sauce. Cook for an additional 2-3 minutes to heat through.
- Taste and adjust seasoning with more salt and pepper if needed. Garnish with fresh parsley before serving.
Notes
For added flavor, consider using different types of cheese like cheddar or mozzarella. You can customize the vegetables by adding mushrooms or zucchini if you prefer.