Philly Cheesesteak Pasta
A creamy, cheesy pasta dish inspired by the classic Philly cheesesteak, packed with tender steak, melted cheese, sautéed onions, peppers, and mushrooms for a comforting one-pot meal.
Equipment
- Large Skillet
- Cooking Spoon
- Knife
- Cutting Board
Ingrédients
Main Ingredients
- 1 lb ribeye steak thinly sliced
- 8 oz pasta rigatoni, penne, or fettuccine
- 1 tbsp olive oil for cooking
- 1 small onion sliced
- 1 bell pepper sliced into strips
- 1/2 cup mushrooms sliced (optional)
- 3 cloves garlic minced
Sauce
- 1 cup beef broth for flavor
- 1 cup heavy cream or cream cheese
- 1 1/2 cups shredded provolone or American cheese for melting
- 1 tsp Worcestershire sauce adds depth
- salt & black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add thinly sliced steak, season with salt and pepper, and sear for 2-3 minutes per side until browned. Remove and set aside.
- In the same skillet, sauté onions, peppers, and mushrooms until soft.
- Add garlic and cook for another 30 seconds until fragrant.
- Pour in beef broth and Worcestershire sauce, scraping up any browned bits from the pan.
- Stir in heavy cream and bring to a gentle simmer.
- Cook pasta according to package directions until al dente. Drain and set aside.
- Return the cooked steak to the skillet, tossing it with the sauce.
- Gradually mix in shredded cheese, stirring until melted and creamy.
- Add the cooked pasta and toss until fully coated in the sauce. Serve hot.
Notes
For a spicier version, add jalapeños or a dash of hot sauce. Substitute ground beef for a budget-friendly option. For a low-carb version, replace pasta with zucchini noodles or cauliflower rice.