Philly Cheese Steak Pasta
Philly Cheese Steak Pasta is a deliciously comforting dish that combines all the classic flavors of a Philly cheesesteak in a hearty, cheesy pasta bake.
- 12 oz pasta penne or rigatoni
- 1 lb thinly sliced steak flank steak or sirloin
- 1 tbsp olive oil
- 1 green bell pepper sliced
- 1 onion sliced
- 2 garlic cloves minced
- 1 cup beef broth
- 4 oz cream cheese softened
- 1 cup shredded provolone cheese
- 1/2 cup shredded mozzarella cheese optional, for extra cheesiness
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
Cook the pasta according to package instructions until al dente. Drain and set aside.
Cook the Steak
Heat olive oil in a large skillet over medium-high heat. Add the steak slices and cook for 2-3 minutes per side, or until just browned. Remove from the skillet and set aside.
Sauté the Vegetables
In the same skillet, add the bell peppers and onions. Sauté for 4-5 minutes, or until softened and slightly caramelized. Add the garlic and cook for another minute.
Make the Sauce
Lower the heat to medium. Add the beef broth, Worcestershire sauce, cream cheese, salt, pepper, and smoked paprika to the skillet. Stir until the cream cheese is melted and the sauce is smooth.