Description
Classic Philly Cheesesteak Pasta combines the savory flavors of a traditional Philly cheesesteak with hearty pasta. Tender thinly sliced beef, sautéed peppers, onions, and mushrooms are cooked in a creamy sauce enhanced with Worcestershire and beef broth, then tossed with pasta and melted provolone cheese for a comforting, delicious meal ready in just 30 minutes.
Ingredients
Scale
Pasta
- 8 ounces of pasta (such as penne or fusilli)
Beef and Vegetables
- 1 tablespoon of olive oil
- 1 pound of thinly sliced beef steak
- 1 green bell pepper, sliced
- 1 onion, thinly sliced
- 2 cloves of garlic, minced
- 1 cup of sliced mushrooms
Seasonings and Sauce
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of Worcestershire sauce
- 1 cup of beef broth
- 1 cup of heavy cream
- 1 cup of shredded provolone cheese
Instructions
- Cook Pasta: Prepare the pasta according to the package instructions until al dente. Drain well and set aside to be combined later.
- Brown Beef: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced beef steak and cook until browned but still tender. Remove the beef from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the sliced green bell pepper, onion, and mushrooms. Cook over medium heat until the vegetables are softened and tender.
- Add Garlic and Season: Stir in minced garlic, salt, and black pepper. Cook for about one minute until fragrant but not burnt.
- Simmer Sauce: Pour in Worcestershire sauce, beef broth, and heavy cream. Stir well and bring to a simmer. Let the sauce reduce slightly to thicken, about 3-5 minutes.
- Combine Pasta and Beef: Add the cooked pasta and browned beef back into the skillet with the sauce. Stir to combine and heat everything through evenly.
- Melt Cheese: Remove the skillet from heat, sprinkle shredded provolone cheese over the top, and gently stir until the cheese melts and the sauce becomes creamy.
Notes
- Use penne or fusilli pasta as they hold the sauce well, but any sturdy pasta shape works.
- For a leaner option, use sirloin or flank steak thinly sliced.
- Adjust salt and pepper to taste depending on the saltiness of the beef broth and Worcestershire sauce.
- If provolone cheese is unavailable, mozzarella can be a good substitute for melting.
- Serve immediately for best texture and flavor; leftovers can be refrigerated and reheated gently.
