Philly Cheese Steak Pasta
Indulge in the rich, savory flavors of this Philly Cheese Steak Pasta, a comforting dinner that combines the classic taste of a Philly cheesesteak with creamy, cheesy pasta.
Equipment
- Large skillet or sauté pan
- Pot for boiling pasta
- Wooden spoon or spatula
- Colander
Ingredients
- 12 oz pasta penne, rigatoni, or shells
- 1 lb ground beef or thinly sliced steak such as sirloin
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 1 medium onion thinly sliced
- 3 cloves garlic minced
- 2 cups beef broth
- 1 cup heavy cream
- 1 1/2 cups shredded provolone cheese
- 1 tsp Worcestershire sauce
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- 2 tbsp olive oil
Instructions
- Cook the Pasta:
- Bring a pot of salted water to a boil and cook pasta according to package instructions. Drain and set aside.
- Sauté the Vegetables:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced bell peppers and onion. Sauté until softened, about 5–7 minutes. Remove from the skillet and set aside.
- Cook the Beef:
- In the same skillet, heat the remaining olive oil. Add the ground beef or sliced steak, breaking it up and cooking until browned. Stir in the minced garlic and cook for an additional minute.
- Deglaze and Season:
- Add Worcestershire sauce, Italian seasoning, salt, and pepper to the beef. Stir to combine, then pour in the beef broth and heavy cream. Bring to a gentle simmer.
- Combine Pasta and Vegetables:
- Add the cooked pasta and sautéed vegetables back to the skillet with the beef and sauce. Toss everything together until evenly coated.
- Melt the Cheese:
- Sprinkle the shredded provolone cheese over the pasta mixture. Reduce the heat to low, cover the skillet, and let the cheese melt, about 3–5 minutes.