Philly Cheese Steak Pasta
A delicious blend of creamy sauce, savory steak, and al dente pasta that makes for a comforting meal perfect for any night of the week.
Ingredients
Pasta and Sauce Ingredients
- 8 oz pasta (penne or rigatoni) Other types of pasta can be used.
- 1 lb sirloin steak, sliced thinly Can be substituted with chicken or plant-based alternatives.
- 1 cup beef broth
- 1 cup heavy cream
- 1 cup provolone cheese, shredded A high-quality cheese is recommended.
- 2 tbsp olive oil
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- to taste Salt and pepper Season according to preference.
- for garnish Fresh parsley, chopped
Instructions
Cooking
- Boil the pasta according to the package instructions until it’s al dente. Once done, drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the sliced steak and cook until it’s browned. Remove from skillet and set aside.
- In the same skillet, add the sliced bell pepper, onion, and garlic. Sauté until the veggies are tender and fragrant.
- Return the steak to the skillet, then pour in the beef broth, scraping up any brown bits from the pan. Bring this to a gentle simmer.
- Stir in the heavy cream, allowing it to simmer for a few minutes until it thickens slightly.
- Add the cooked pasta and shredded provolone cheese to the skillet. Stir until the cheese melts and everything is well combined.
- Season with salt and pepper to your liking. Garnish with fresh parsley before serving.
Notes
For a polished presentation, serve in individual bowls with extra cheese. This dish can be stored in an airtight container in the fridge for up to 3 days. To reheat, add cream or broth for creamy texture.