This Philly Cheesesteak Pasta combines the beloved flavors of a classic cheesesteak with the comforting texture of pasta, creating a dish that’s both satisfying and indulgent. Tender slices of sirloin steak are sautéed with colorful bell peppers and onions, then enveloped in a creamy provolone sauce that clings perfectly to the pasta.
- Ingredients:
- 12 oz pasta (penne or rigatoni works well)
- 1 lb sirloin steak, thinly sliced
- 1 tablespoon olive oil
- 1 onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 1 1/2 cups provolone cheese, shredded
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon black pepper
- Salt to taste
- Fresh parsley, chopped (for garnish)
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the sliced steak and cook until browned, about 3-4 minutes. Remove from the skillet and set aside.
- In the same skillet, add the sliced onion and bell peppers. Sauté until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Return the steak to the skillet and pour in the beef broth, heavy cream, Worcestershire sauce, black pepper, and salt. Bring to a simmer.
- Add the cooked pasta to the skillet and stir until well combined. Gradually add in the provolone cheese, stirring until melted and creamy.
- Remove from heat and garnish with fresh parsley before serving.
Kcal: 620 kcal | Servings: 4 servings
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