Description
Philly Cheesesteak Pasta is a hearty and comforting American dish that combines tender, thinly sliced beef with sautéed bell peppers, onions, and mushrooms in a creamy cheese sauce. Tossed with al dente penne or rotini pasta and smothered in provolone and Parmesan, this one-pan skillet meal delivers all the classic flavors of a Philly cheesesteak sandwich in an easy dinner-friendly pasta form.
Ingredients
Scale
Pasta
- 12 ounces penne or rotini pasta
Meat and Vegetables
- 1 tablespoon olive oil
- 1 pound thinly sliced beef (such as sirloin or shaved steak)
- 1 green bell pepper, sliced
- 1 small yellow onion, sliced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
Sauce
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup milk
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese
- 1 1/2 cups shredded provolone cheese (or mozzarella)
- 1/2 cup grated Parmesan cheese
Instructions
- Cook the pasta: Boil the penne or rotini pasta according to package directions until al dente. Drain the pasta thoroughly and set it aside for later.
- Brown the beef: Heat olive oil in a large skillet or sauté pan over medium-high heat. Add the thinly sliced beef and cook for about 3 to 4 minutes until browned. Remove the beef from the pan and set aside.
- Sauté the vegetables: In the same pan, add the sliced green bell pepper, yellow onion, and mushrooms. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized.
- Add garlic and flour: Stir in the minced garlic and cook for an additional 1 minute until fragrant. Sprinkle the all-purpose flour over the vegetables and stir well to coat everything evenly.
- Make the sauce: Gradually pour in the beef broth and milk while stirring constantly to avoid lumps. Continue stirring until the sauce thickens, approximately 3 to 4 minutes. Add Worcestershire sauce, salt, and black pepper, stirring to combine the flavors.
- Combine beef and pasta: Return the cooked beef to the pan and add the drained pasta. Stir everything together thoroughly to mix the pasta with the sauce and vegetables.
- Add cheeses and finish: Stir in the shredded provolone and grated Parmesan cheeses. Continue mixing until the cheeses melt into a creamy sauce that coats the pasta perfectly.
- Serve: Serve the Philly Cheesesteak Pasta hot. Optionally, garnish with extra cheese or chopped parsley for added flavor and presentation.
Notes
- Use thinly sliced deli roast beef for a quicker preparation.
- Swap provolone cheese with white American cheese or mozzarella for a milder cheese flavor.
- For a spicy twist, add crushed red pepper flakes to the sauce when thickening.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 580
- Sugar: 5g
- Sodium: 590mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 90mg
