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Classic Philly Cheesesteak Pasta

A delightful dish that merges the iconic flavors of classic Philly cheesesteak with creamy pasta for a comforting meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 12 ounces your favorite pasta (penne, fusilli, or rigatoni) Choose a pasta shape that holds sauce well.
Beef and Vegetables
  • 1 pound sliced beef steak (such as flank or ribeye) Thinly sliced for best texture.
  • 1 tablespoon olive oil For sautéing.
  • 1 medium onion, sliced Adds sweetness and flavor.
  • 1 bell pepper sliced (green or red) Adds color and flavor.
  • 3 cloves garlic, minced For aromatic flavor.
Sauce Ingredients
  • 1 cup beef broth For a rich depth of flavor.
  • 1 cup heavy cream To create a creamy texture.
  • 1 teaspoon Worcestershire sauce For additional flavor.
  • to taste Salt and pepper For seasoning.
Cheese
  • 2 cups shredded provolone or mozzarella cheese For creaminess and melty goodness.

Method
 

Preparation
  1. Boil a large pot of salted water. Add your pasta and cook according to package instructions until al dente. Drain and set aside, saving a little pasta water.
Cooking Vegetables and Beef
  1. In a large skillet, heat olive oil over medium heat. Add the sliced onion and bell pepper, cooking until tender, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
  2. Add sliced beef to the pan, seasoning with salt and pepper. Cook until browned and cooked through, about 5-6 minutes.
Making the Sauce
  1. Pour in the beef broth, heavy cream, and Worcestershire sauce. Stir to combine and bring to a simmer. Let cook for about 3-4 minutes to thicken slightly.
Combining
  1. Add the drained pasta into the skillet, tossing everything together. If the sauce seems too thick, add reserved pasta water a little at a time to reach desired consistency.
  2. Stir in shredded cheese until creamy and melted, ensuring every piece of pasta gets covered.
Serving
  1. Dish out the Cheesesteak Pasta into bowls, optionally sprinkle with freshly cracked pepper or a dash of hot sauce.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For freezing, let cool completely, then transfer to a freezer-safe container and freeze for up to 2 months. Reheat in a skillet over low heat with a splash of cream or broth as needed.