Philly Cheesesteak Pasta
This delicious Philly Cheesesteak Pasta combines the classic flavors of a Philly cheesesteak sandwich with pasta. It’s a hearty and satisfying dish that's perfect for a quick weeknight dinner.
Equipment
- 1 Large pot
- 1 Skillet
- 1 Colander
- 1 Wooden spoon
- 1 Measuring cups and spoons
- 1 Cutting board
Ingredients
- 12 oz penne pasta
- 1 lb beef steak (ribeye or sirloin), thinly sliced
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1 bell pepper (red or green), thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup beef broth
- 1 cup provolone cheese, shredded
- ½ cup Parmesan cheese, grated
- to taste fresh parsley, chopped for garnish
Instructions
- Begin by cooking the penne pasta according to the package instructions in a large pot of salted boiling water. Drain and set aside when al dente.
- In a large skillet, heat the olive oil over medium heat. Add the sliced beef and cook until browned, about 4-5 minutes, being cautious not to overcook it.
- Add the sliced onion, bell pepper, and minced garlic to the skillet. Sauté for an additional 5 minutes until the vegetables are tender.
- Stir in the Worcestershire sauce, salt, and black pepper, and cook for another minute.
- Pour in the beef broth and bring the mixture to a simmer. Let it cook for about 3 minutes to combine the flavors.
- Reduce the heat to low and add the cooked penne pasta to the skillet, stirring to combine everything.
- Sprinkle the provolone and Parmesan cheese on top. Stir gently until the cheese melts and coats the pasta evenly.
- Serve the pasta hot, garnished with chopped parsley.
Notes
Feel free to customize the recipe by adding mushrooms or other vegetables according to your preference. For a spicier kick, you can add sliced jalapeños or a pinch of red pepper flakes. Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.