Description
This Philly Cheese Steak Pasta combines the rich, savory flavors of a classic cheesesteak with tender pasta, making for a comforting and satisfying meal. Juicy steak, caramelized onions, bell peppers, and a creamy cheese sauce come together in just one pan!
Ingredients
Scale
- 300 g (10 oz) pasta (penne, rigatoni, or rotini)
- 400 g (14 oz) ribeye or sirloin steak, thinly sliced
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small onion, sliced
- 1 bell pepper, sliced (green or red)
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 1 tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- Salt & black pepper to taste
- 1½ cups shredded provolone or mozzarella cheese
- ½ cup grated Parmesan cheese
Instructions
-
Cook the Pasta
- Boil salted water and cook the pasta until al dente. Drain and set aside.
-
Sear the Steak
- Heat olive oil in a large pan over medium-high heat.
- Season steak slices with salt & pepper, then sear for 1-2 minutes per side until browned. Remove and set aside.
-
Sauté the Veggies
- In the same pan, melt butter and sauté onions, bell peppers, and garlic until soft.
-
Make the Sauce
- Pour in beef broth, heavy cream, Worcestershire sauce, and Italian seasoning.
- Bring to a simmer, then stir in cheeses until melted and creamy.
-
Combine & Serve
- Return steak and pasta to the pan, tossing to coat in the sauce.
- Serve hot, garnished with extra Parmesan and fresh parsley.
Notes
- Use cheese whiz or cream cheese for a more authentic Philly cheese sauce.
- Swap ribeye for ground beef for a budget-friendly version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 620
- Fat: 30g
- Carbohydrates: 50g
- Protein: 40