Description
This Philly Cheesesteak Pasta is a creamy, cheesy twist on a classic sandwich, combining tender steak, caramelized onions, bell peppers, and melty provolone with pasta.
Ingredients
Scale
- 2 cups penne pasta
- 1 tablespoon olive oil
- 1 pound ribeye steak or sirloin, thinly sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 4 ounces cream cheese
- 1 cup provolone or mozzarella cheese, shredded
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Cook penne pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add sliced steak, season with salt and pepper, and sear until browned. Remove from skillet and set aside.
- In the same skillet, add a little more oil if needed. Sauté onions and bell peppers until softened and starting to caramelize. Add minced garlic and stir for 1 minute.
- Pour in beef broth and Worcestershire sauce, scraping the bottom of the pan to deglaze.
- Stir in cream cheese until fully melted and the sauce is smooth.
- Return steak to the skillet along with the cooked pasta. Stir to combine.
- Add shredded provolone or mozzarella and stir until melted and fully incorporated into the sauce.
- Taste and adjust seasoning with salt and pepper if needed.
- Serve warm and enjoy!
Notes
- Great for meal prep.
- Perfect for family dinners.
- Good for leftover-friendly lunches.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 70mg
Keywords: philly cheesesteak pasta, creamy steak pasta, cheesy beef pasta, easy weeknight pasta