Go Back

Classic Philly Cheesesteak Pasta

A creamy and delicious pasta dish inspired by the beloved Philly cheesesteak, blended with sautéed vegetables and a velvety cheese sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Pasta and Meat Ingredients
  • 8 ounces Pasta (fettuccine or penne)
  • 1 pound Thinly sliced beef (ribeye or sirloin)
Vegetable Ingredients
  • 1 medium Onion, sliced
  • 1 unit Bell pepper, sliced (any color)
  • 4 cloves Garlic, minced
Sauce Ingredients
  • 2 tablespoons Olive oil
  • 1 cup Beef broth
  • 1 cup Heavy cream
  • 2 cups Shredded provolone cheese
  • Salt and pepper to taste

Method
 

Preparation
  1. In a large pot, boil salted water and cook your pasta according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the sliced onions and bell peppers, and sauté until they soften, around 4-5 minutes. Stir in the minced garlic and cook for an additional minute.
  3. Add the sliced beef to the skillet, cooking until browned, about 5-7 minutes. Season with salt and pepper.
  4. Pour in the beef broth and bring to a simmer. Reduce heat and stir in the heavy cream. Once combined, gradually add in the provolone cheese until melted and smooth.
  5. Add the cooked pasta to the skillet, tossing it in the creamy cheesesteak sauce until well coated. Heat through for 1-2 minutes. Remove from heat.
  6. Serve your Philly cheesesteak pasta with extra cheese or freshly chopped herbs as desired. Enjoy!

Notes

For a well-rounded meal, pair with a side salad or garlic bread. Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave.