Description
Philly Cheesesteak Pasta is a comforting and easy-to-make fusion dish that combines the rich, savory flavors of the classic Philly cheesesteak sandwich with tender pasta. Featuring thinly sliced beef, sautéed peppers and onions, and melted cheese in a creamy sauce, this recipe is perfect for busy weeknights or casual gatherings, delivering hearty and flavorful results in under 30 minutes.
Ingredients
Scale
Meat and Cheese
- 8 oz thinly sliced ribeye or sirloin steak
- 4 oz provolone or American cheese, sliced
Vegetables
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
Pasta and Liquids
- 8 oz short pasta (penne or rigatoni)
- 1 cup beef broth or stock
Oils and Seasonings
- 1 tbsp butter
- 1 tbsp olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare Ingredients: Slice the ribeye steak thinly against the grain and set aside. Chop the green and red bell peppers, dice the onion, and mince the garlic so everything is ready before cooking.
- Cook Pasta: Bring a large pot of salted water to a boil, then cook the pasta until al dente according to package instructions. Drain and set aside, reserving some pasta water for adjusting the sauce consistency if needed.
- Sauté Vegetables: Heat butter and olive oil in a large skillet over medium heat. Add the diced onions and sliced bell peppers. Cook until softened and slightly caramelized, about 5 to 7 minutes. Add minced garlic last and sauté briefly to avoid burning.
- Cook the Steak: Push the cooked vegetables to one side of the skillet. Increase the heat to medium-high and add the steak slices. Cook until browned and just cooked through, about 2 to 3 minutes per side depending on thickness. Season with salt and pepper to taste.
- Combine and Make Sauce: Add the cooked pasta to the skillet with the steak and vegetables. Pour in the beef broth and let it simmer for a couple of minutes to blend flavors and slightly reduce. Stir in the slices of cheese, allowing them to melt slowly into a creamy sauce that coats the pasta evenly.
- Serve Warm: Once the cheese has melted and the sauce thickened to your liking, remove from heat. Toss everything together to combine flavors thoroughly. Serve immediately garnished as desired.
Notes
- Use room temperature steak for even cooking and tenderness.
- Don’t overcook pasta; al dente holds up best in the sauce.
- Add cheese gradually over low heat while stirring to achieve a creamy consistency.
- Season each component separately with salt and pepper for balanced flavor.
- Reserve pasta water to thin sauce naturally if it gets too thick without losing flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/4 recipe)
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg
Keywords: Philly cheesesteak, pasta, comfort food, beef, provolone cheese, peppers, quick dinner, one-pan meal
