Philly Cheesesteak Pasta
Transform the classic American steakhouse sandwich into a comforting weeknight dinner with this hearty Philly Cheesesteak Pasta. This one-pan inspired meal features thinly sliced, seared steak, caramelized bell peppers, and onions tossed in a luxurious, velvety provolone and mozzarella cream sauce. Perfectly balanced and family-friendly, it delivers savory, cheesy satisfaction in every bite without the need for buns. It is a reliable, comforting dish that brings restaurant-quality flavors straight to your kitchen table in under an hour.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Halal-friendly
Ingredients
1 lb thinly sliced steak (ribeye or sirloin)
1 tbsp olive oil
1 medium onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
3 cloves garlic, minced
2 tbsp butter
2 tbsp all-purpose flour
2 cups beef broth
1 cup heavy cream
1 cup shredded provolone cheese
1 cup shredded mozzarella cheese
1 lb pasta (penne or bowtie work best)
Salt and pepper to taste
Freshly chopped parsley for garnish
Instructions
Bring a large pot of salted water to a boil and cook your preferred pasta according to package instructions until al dente, then drain.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add sliced steak, season with salt and pepper, and sear for 4 to 5 minutes until browned; remove and set aside.
In the same skillet, sauté onions and bell peppers for 5 to 7 minutes until caramelized; stir in garlic for the last minute.
Push vegetables to the side, melt butter in the center, and whisk in flour to create a roux.
Slowly pour in beef broth while whisking, then add heavy cream and simmer until thickened.
Lower heat, stir in provolone and mozzarella cheeses until melted and glossy.
Add the cooked pasta and seared steak back into the pan, tossing until everything is well coated.
Garnish with fresh parsley before serving.
Notes
Use a high-quality beef broth for deeper flavor. For the best texture, slice the steak against the grain. If you want a bit of heat, add a pinch of red pepper flakes during the vegetable sauté.
Find it online: https://elitesrecipes.com/philly-cheesesteak-pasta/