Classic Philly Cheesesteak Pasta
A hearty and comforting twist on the classic Philly cheesesteak, this pasta dish combines tender steak, vibrant bell peppers, and a creamy cheese sauce for a deliciously satisfying meal perfect for any occasion.
Ingredients
Pasta and Main Ingredients
- 8 ounces rotini or penne pasta Your choice of pasta
- 1 pound thinly sliced steak (ribeye or sirloin) Ribeye or sirloin for best flavor
- 1 tablespoon olive oil For sautéing
Vegetables
- 1 cup sliced bell peppers Red, green, or mixed for color
- 1 small onion, sliced Sweet or yellow onion
- 2 cloves garlic, minced
Sauce Ingredients
- 1 cup beef broth
- 1 cup heavy cream
- 1 cup shredded provolone or mozzarella cheese Can substitute with other cheeses
- Salt and pepper To taste
Instructions
Preparation
- In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.
Sauté the Vegetables
- In a large skillet over medium heat, add olive oil. Once hot, add the sliced onions and bell peppers. Sauté until softened, about 5 minutes. Stir in the minced garlic and cook for 1 more minute.
Cook the Steak
- Push the vegetables aside in the pan, and add the thinly sliced steak. Cook until browned, about 3-4 minutes. Season with salt and pepper.
Create the Sauce
- Pour in the beef broth and bring to a simmer. Stir in the heavy cream, allowing it to thicken for about 3-4 minutes.
Combine Ingredients
- Add in the cooked pasta and mix well to coat in the creamy sauce. Stir in the cheese gradually until it melts completely and everything is well combined.
Serve
- Taste and adjust seasoning, if needed. Serve immediately while warm and creamy.
Notes
For perfect pasta, aim for al dente as it will continue cooking slightly when mixed with the hot sauce. Store leftovers in an airtight container in the fridge for 3-4 days. Reheat with a splash of broth or cream to restore consistency.