Philly Cheese Steak Pasta
A comforting dish that combines all the beloved flavors of a classic Philly cheesesteak with creamy pasta, ready in under 30 minutes.
Ingredients
Pasta and Sauce Ingredients
- 8 ounces Pasta (penne or fettuccine) Penne holds sauce well, while fettuccine captures flavors.
- 1 pound Steak (ribeye or sirloin, thinly sliced) Tender cuts ensure quick cooking and flavor absorption.
- 1 Onion (sliced) Yellow onion adds a subtly sweet flavor when sautéed.
- 1 Green Bell Pepper (sliced) Adds fresh crunch and sweetness.
- 2 cloves Garlic (minced) Fresh garlic enhances aroma.
- 1 cup Heavy Cream Provides richness and decadence.
- 1 cup Provolone Cheese (shredded) Melts beautifully for a classic cheesesteak experience.
- 1 tablespoon Olive Oil For cooking.
- Salt and pepper to taste Essential seasonings.
Instructions
Cooking Steps
- Bring a pot of salted water to a boil and cook 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 thinly sliced steak and sear until browned.
- Add the sliced onions, bell peppers, and minced garlic to the skillet. Sauté until tender and fragrant.
- Lower the heat and pour in heavy cream, mixing well. Allow it to simmer briefly.
- Gradually add the shredded provolone cheese, stirring until melted and combined into a creamy sauce.
- Add the cooked pasta to the skillet, tossing until well coated in the sauce.
- Season with salt and pepper to taste and serve hot.
Notes
Serve garnished with fresh parsley or crushed red pepper flakes for a kick. Pairs well with a simple green salad or garlic bread. Store leftovers in an airtight container for 3-4 days and reheat gently.