Creamy, cheesy, and loaded with classic steakhouse flavor
Description
This Philly Cheesesteak Pasta combines tender steak strips, sautéed peppers and onions, and a rich cheesy sauce tossed with pasta for a comforting one-pan family dinner.
Ingredients
- 12 oz penne or rigatoni pasta
- 1 lb steak, thinly sliced (ribeye, sirloin, or flank)
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 cup shredded provolone cheese
- ½ cup shredded mozzarella cheese
- 2 tablespoons olive oil
- Salt & black pepper to taste
- Fresh parsley (optional garnish)
Instructions
1. Cook the Pasta
Cook pasta in salted boiling water until al dente. Drain and set aside.
2. Sear the Steak
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Season steak with salt and pepper.
Cook for 1–2 minutes per side until browned.
Remove from skillet and set aside.
3. Sauté Vegetables
In the same skillet, add remaining oil if needed.
Cook onions and bell peppers for 5–7 minutes until softened.
Add garlic and cook for 1 minute until fragrant.
4. Make the Sauce
Pour in beef broth and Worcestershire sauce.
Scrape the bottom of the pan to release flavor.
Simmer for 2–3 minutes until slightly reduced.
5. Combine Everything
Return steak and pasta to the skillet.
Reduce heat to low and add provolone and mozzarella.
Stir until cheese melts and coats the pasta in a creamy sauce.
6. Serve
Serve hot and garnish with chopped parsley if desired.
Tips & Variations
✔ Add mushrooms for extra flavor
✔ Use half & half for a creamier sauce
✔ Swap steak for ground beef for a budget-friendly version
✔ Add red pepper flakes for a mild kick
