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Delicious Philly Cheesesteak Pasta with melted cheese and tender beef

Philly Cheesesteak Pasta

A creamy and cheesy pasta dish that combines the rich flavors of Philly cheesesteaks with comforting pasta for a delightful dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz pasta (penne or rotini)
  • 1 lb steak (thinly sliced, such as ribeye or sirloin) Use high-quality steak for best flavor.
  • 1 bell pepper (sliced) Any color pepper works well.
  • 1 onion (sliced) Yellow or white onions are preferred.
  • 2 cups beef broth Use low-sodium if preferred.
  • 1 cup heavy cream
  • 2 cups shredded provolone cheese Essential for creamy texture.
  • Salt and pepper (to taste)
  • 1 tbsp olive oil (for cooking) Extra virgin for flavor.

Method
 

Cooking the Pasta
  1. Cook the pasta according to the package instructions until al dente. Drain and set aside.
Cooking the Steak and Vegetables
  1. In a large skillet, heat olive oil over medium-high heat.
  2. Add sliced steak and cook until browned, then remove it from the skillet.
  3. Add sliced bell pepper and onion to the skillet and sauté until softened.
Making the Sauce
  1. Pour in the beef broth and bring to a simmer.
  2. Add heavy cream and bring the mixture to a simmer.
  3. Gradually stir in the shredded provolone cheese until smooth.
Combining Ingredients
  1. Return the cooked steak to the skillet and mix well.
  2. Add the cooked pasta, and season with salt and pepper to taste. Mix until everything is well combined.
Serving
  1. Serve warm, enjoying every cheesy bite!

Notes

This dish can be stored in the fridge but may change in texture when reheated. Consider serving with garlic bread for a complete meal.