Description
Philly Cheesesteak Pasta combines the classic flavors of a Philly cheesesteak sandwich with comforting pasta, resulting in a creamy, savory dish featuring tender steak, sautéed vegetables, and melted provolone cheese all mixed into elbow noodles.
Ingredients
Scale
Pasta
- 8 oz elbow noodles
Meat and Vegetables
- 1 lb thinly sliced steak (ribeye or sirloin)
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 cups sliced mushrooms
- 2 cloves garlic, minced
Sauce and Seasonings
- 2 cups beef broth
- 1 cup heavy cream
- 2 cups shredded provolone cheese
- 1 tablespoon Worcestershire sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook Pasta: Cook the elbow noodles according to the package instructions until al dente. Drain well and set aside to keep ready for combining with the sauce.
- Cook Steak: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the thinly sliced steak with salt and pepper. Add to the skillet and cook until browned, about 3-4 minutes. Remove the steak from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the sliced green bell pepper, onion, and mushrooms. Sauté for 5 to 7 minutes until the vegetables are softened and slightly caramelized. Add the minced garlic and cook for an additional 1 to 2 minutes until fragrant.
- Create Sauce: Return the cooked steak to the skillet with the vegetables. Stir in the beef broth, Worcestershire sauce, and heavy cream. Bring the mixture to a gentle simmer, cooking for about 5 minutes to let the sauce thicken slightly and the flavors meld.
- Combine Pasta: Add the cooked elbow noodles to the skillet. Stir to fully combine all ingredients. Sprinkle the shredded provolone cheese over the mixture and stir continuously until the cheese has melted into the sauce, creating a creamy coating. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Garnish with freshly chopped parsley if desired. Serve the Philly cheesesteak pasta hot for a comforting and flavorful meal.
Notes
- Use ribeye for a more tender and flavorful steak or sirloin for a leaner option.
- Make sure not to overcook the pasta; al dente texture works best to absorb the sauce.
- Try substituting provolone with mozzarella if preferred, though provolone gives the authentic cheesesteak flavor.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Optional: Add a pinch of red pepper flakes while sautéing for a spicy kick.
