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Delicious Philly Cheesesteak Pasta Recipe
Alyssa

Delicious Philly Cheesesteak Pasta

Try Philly Cheesesteak Pasta—a hearty main dish with tender beef, peppers, onions, and pasta in a creamy, cheesy sauce. Perfect for dinner.
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Ingredients Method

Ingredients
  

  • 1 lb rigatoni or penne pasta: The pasta serves as the base of the dish providing a hearty texture to complement the creamy sauce and meat.
  • 1 lb thinly sliced steak like ribeye or sirloin: The star of the dish; select high-quality beef for the best flavor and tenderness.
  • 2 tbsp olive oil: Essential for sautéing the steak and vegetables and adding a rich flavor.
  • 1 sliced medium onion: Provides sweetness and depth to the dish.
  • 1 sliced green bell pepper: This adds color crunch, and a fresh flavor contrast.
  • 1 sliced red bell pepper: Adds a touch of sweetness and vibrant color to the dish.
  • 2 minced garlic cloves: Garlic enhances the overall flavor profile.
  • Salt and black pepper: Helps to season the dish to taste.
  • 1 tsp Worcestershire sauce: Enhances the umami flavors of the meat.
  • 1 cup beef broth: Provides moisture and rich flavor to the sauce.
  • 1 cup heavy cream: Creates a luscious creamy sauce that ties everything together.
  • 2 cups shredded provolone cheese: Adds the signature cheesesteak flavor melting beautifully into the sauce.
  • 1/2 cup shredded mozzarella cheese: Offers both creaminess and stretchiness when melted—ideal for pasta dishes.

Method
 

  1. Cook the Pasta: Begin by boiling a large pot of salted water. Once boiling, add 1 lb rigatoni or penne pasta and cook according to package instructions until al dente. Once cooked, drain and set aside.
  2. Cook the Steak: In a large skillet, heat 2 tbsp olive oil over medium-high heat. Season 1 lb thinly sliced steak with salt and black pepper to taste. Add the steak to the skillet and sear for about 2-3 minutes until browned. Remove the steak from the skillet and set aside.
  3. Cook the Veggies: In the same skillet, add an additional 1 tbsp olive oil if needed. Sauté 1 sliced medium onion and 1 sliced green bell pepper and 1 sliced red bell pepper for about 4-5 minutes until softened. Add 2 minced garlic cloves and cook for another 1-2 minutes until fragrant.
  4. Make the Sauce: Return the cooked steak to the skillet. Add 1 tsp Worcestershire sauce and 1 cup beef broth, stirring to combine. Pour in 1 cup heavy cream and let the mixture simmer for 3-4 minutes until thickened slightly, stirring occasionally.
  5. Combine with Pasta and Cheese: Add the cooked pasta to the skillet and gently mix to coat it in the sauce. Once well combined, stir in 2 cups shredded provolone cheese and 1/2 cup shredded mozzarella cheese until melted and creamy. Adjust seasoning with salt and black pepper as needed.