Description
Creamy Philly Cheesesteak Pasta made with steak, cheese, peppers, and onions—a delicious one-pot twist on the classic sandwich!
Ingredients
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1 lb ribeye or sirloin steak, thinly sliced (or shaved beef)
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12 oz penne or rigatoni pasta
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1 green bell pepper, diced
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1 yellow onion, diced
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2 cloves garlic, minced
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1 cup beef broth
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1 tbsp Worcestershire sauce
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6 slices provolone cheese, chopped
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1 cup shredded mozzarella cheese
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1 tbsp olive oil
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Salt, to taste
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Black pepper, to taste
Instructions
Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Add the sliced steak and cook for 3–5 minutes until browned but still tender. Remove the steak from the skillet and set aside.
In the same skillet, add diced onions and green bell peppers. Sauté for 4–5 minutes until softened.
Add minced garlic and cook for another 1 minute until fragrant.
Pour in beef broth and Worcestershire sauce, stirring to deglaze the pan and scrape up any browned bits.
Reduce heat to medium-low and add chopped provolone cheese, stirring until melted and incorporated into a creamy sauce.
Return the cooked steak to the skillet, season with salt and black pepper to taste, and combine with the sauce.
Add the cooked pasta to the skillet and toss well to coat evenly with the cheese and beef mixture.
Sprinkle shredded mozzarella cheese on top, cover the skillet, and cook for 2–3 minutes until the mozzarella melts.
Serve immediately, garnished with additional black pepper or fresh herbs if desired.
Notes
For the most tender results, slice steak thinly against the grain—freezing it for 20 minutes makes slicing easier.
Use shaved beef for a quicker, more authentic cheesesteak feel.
Cook pasta al dente so it holds up well when mixed with the sauce.