Description
This Classic Philly Cheesesteak Pasta combines the beloved flavors of a Philly cheesesteak sandwich with hearty pasta, creating a creamy, savory dish perfect for a family dinner. Tender thinly sliced beef, sautéed peppers and onions, and mushrooms are simmered in a rich sauce made with Worcestershire, beef broth, and cream, then tossed with pasta and melted provolone cheese for a comforting and indulgent meal.
Ingredients
Scale
Pasta
- 8 ounces of pasta (such as penne or fusilli)
Meat and Vegetables
- 1 tablespoon of olive oil
- 1 pound of thinly sliced beef steak
- 1 green bell pepper, sliced
- 1 onion, thinly sliced
- 2 cloves of garlic, minced
- 1 cup of sliced mushrooms
Seasonings and Liquids
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of Worcestershire sauce
- 1 cup of beef broth
- 1 cup of heavy cream
Cheese
- 1 cup of shredded provolone cheese
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside.
- Brown the beef: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced beef steak and cook until browned but not fully cooked through. Remove the beef from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add the sliced green bell pepper, thinly sliced onion, and mushrooms. Cook over medium heat until the vegetables are tender and slightly caramelized, about 5-7 minutes.
- Add garlic and seasonings: Stir in the minced garlic, salt, and black pepper. Cook for about 1 minute until fragrant, being careful not to burn the garlic.
- Make the sauce: Pour in the Worcestershire sauce, beef broth, and heavy cream. Stir to combine and let the mixture simmer for 5 minutes, allowing the sauce to thicken slightly.
- Combine pasta and beef: Add the cooked pasta and browned beef back into the skillet with the sauce and vegetables. Stir well and heat through for 2-3 minutes, ensuring everything is evenly coated and warm.
- Melt the cheese: Remove the skillet from heat and sprinkle the shredded provolone cheese over the pasta mixture. Stir gently until the cheese is melted and the sauce becomes creamy and smooth. Serve immediately.
Notes
- Use penne or fusilli pasta for the best sauce adherence and texture.
- Thinly slicing the beef steak ensures it cooks quickly and remains tender.
- Add a pinch of red pepper flakes if you prefer a hint of spice.
- Substitute provolone with mozzarella or American cheese for a different cheesy flavor.
- This dish pairs well with a simple green salad or steamed vegetables for a balanced meal.
