Go Back

Classic Philly Cheesesteak Pasta

A creamy pasta dish bursting with flavors of tender ribeye steak, sautéed peppers, and melted cheese, perfect for family gatherings or cozy evenings.
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
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Cheese
  • 8 oz pasta (penne or rigatoni)
  • 1 cup cream cheese
  • 1 cup shredded provolone cheese
Meat and Vegetables
  • 1 lb ribeye steak, sliced thin Can substitute with chicken thigh or beef sirloin.
  • 1 tbsp olive oil
  • 1 onion, sliced onion, sliced
  • 1 bell pepper, sliced bell pepper, sliced
  • 3 cloves garlic, minced
Sauce
  • 1 cup beef broth
  • salt and pepper to taste salt and pepper For seasoning.
Garnish
  • Chopped unknown parsley for garnish

Method
 

Preparation
  1. Start by boiling a pot of salted water. Once boiling, add the pasta and cook according to package instructions until al dente. Drain and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Add thinly sliced ribeye steak, seasoning it lightly with salt and pepper. Sear the steak for about 2-3 minutes or until browned. Remove from the skillet and set aside.
  3. In the same skillet, add the sliced onions, bell peppers, and minced garlic. Sauté for about 4-5 minutes until the vegetables are tender.
  4. Pour in the beef broth and bring it to a simmer. Add in the cream cheese, stirring until it melts and combines into a smooth sauce. Mix in the shredded provolone cheese until everything is gooey and delicious.
  5. Now, return the cooked steak to the skillet and add the drained pasta, tossing everything together until evenly coated with the cheesy sauce. Taste and adjust seasoning, if necessary.
  6. Garnish with chopped parsley for a fresh touch. Serve warm, and enjoy!

Notes

Substitutions can be made for ribeye or to make it vegetarian. Store leftovers in an airtight container for up to 3 days, and freeze for up to a month. Reheat on the stovetop with a splash of beef broth or cream to rejuvenate the sauce.