Description
Philly cheesesteak pasta merges classic sandwich flavors with comforting noodle goodness. Hearty beef, melted provolone, and caramelized onions create a soul-warming dish sure to satisfy you with its irresistible Philadelphia-inspired charm.
Ingredients
Scale
Main Protein:
- 1 lb (454 g) ribeye or flank steak, thinly sliced
Vegetables and Aromatics:
- 1 small onion, thinly sliced
- 1 bell pepper, thinly sliced
- 2 cloves garlic, minced
Pasta and Dairy:
- 8 ounces (226 g) penne or rotini pasta
- 1 1/2 cups shredded provolone or mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 cup heavy cream
Liquids and Seasonings:
- 2 tablespoons olive oil
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
Garnish:
- Fresh parsley
Instructions
- Prepare a large skillet and heat olive oil over medium-high temperature, creating a sizzling surface for searing the thinly sliced steak. Cook meat until it develops a rich, golden-brown exterior, approximately 2-3 minutes per side. Transfer the browned steak to a separate plate, preserving its juicy texture.
- Without cleaning the skillet, introduce additional olive oil and carefully sauté sliced onions and bell peppers. Allow vegetables to soften and caramelize, releasing their natural sweetness. Incorporate minced garlic, stirring quickly to prevent burning and enhance aromatic complexity.
- Transform the skillet’s contents into a creamy base by introducing beef broth and heavy cream. Elevate flavor profiles with Worcestershire sauce, Italian seasoning, salt, and pepper. Gently simmer the liquid, allowing it to reduce and thicken, creating a luxurious sauce consistency.
- Introduce uncooked pasta directly into the simmering sauce, ensuring each strand becomes coated with the flavorful liquid. Cover the skillet and allow pasta to absorb the sauce, stirring intermittently to prevent adhesion and promote even cooking. Continue until pasta reaches perfect al dente texture.
- Lower the heat and gradually incorporate shredded provolone or mozzarella cheese, stirring until the sauce transforms into a smooth, velvety embrace. Reintroduce the previously seared steak, gently folding the meat into the creamy pasta ensemble.
- Complete the dish with an optional garnish of fresh parsley and a delicate sprinkle of Parmesan cheese. Serve immediately while the pasta remains hot and the cheese maintains its molten allure.
Notes
- Slice steak against the grain for maximum tenderness and easier chewing, ensuring each bite melts in your mouth.
- Use thinly sliced ribeye or sirloin for authentic Philly cheesesteak flavor and optimal texture in the pasta dish.
- Consider gluten-free pasta options like chickpea or zucchini noodles for a low-carb alternative without compromising taste.
- Create a vegetarian version by substituting steak with portobello mushrooms or plant-based protein strips for a hearty meat replacement.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 675
- Sugar: 3 g
- Sodium: 950 mg
- Fat: 38 g
- Saturated Fat: 17 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 41 g
- Cholesterol: 130 mg