Philly Cheesesteak Pasta

Philly Cheesesteak Pasta brings the iconic flavors of a Philly cheesesteak sandwich into a comforting pasta dish. With tender beef, sautéed onions, peppers, and a creamy cheese sauce, this pasta is the ultimate comfort food that combines the savory goodness of a cheesesteak with the richness of pasta. Perfect for a weeknight dinner or a casual gathering, this dish is sure to satisfy anyone craving a hearty, flavorful meal. Easy to make and full of flavor, Philly Cheesesteak Pasta is a great twist on a classic favorite.

INGREDIENTS:

300g (10 oz) penne pasta

450g (1 lb) ribeye steak or flank steak, thinly sliced

2 tablespoons olive oil

1 medium onion, sliced

1 bell pepper, sliced

2 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup beef broth

240ml (1 cup) heavy cream

1 1/2 cups provolone cheese, shredded (or a blend of provolone and mozzarella)

1/2 cup grated Parmesan cheese

Fresh parsley, chopped (for garnish)

DIRECTIONS:

Cook the penne pasta according to the package instructions, then drain and set aside, reserving about 1/2 cup of pasta water.

While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the sliced steak and cook for 4-5 minutes, stirring occasionally, until browned and cooked through. Remove the steak from the skillet and set it aside.

In the same skillet, add the sliced onion and bell pepper. Sauté for 3-4 minutes until the vegetables soften.

Add the minced garlic to the skillet and cook for an additional 30 seconds, until fragrant.

Pour in the beef broth and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the skillet.

Add the heavy cream, salt, and black pepper, stirring to combine. Bring the mixture to a gentle simmer and cook for another 2 minutes, until the sauce thickens slightly …