Philly Cheese Steak Pasta
A hearty and comforting pasta dish that combines the classic flavors of a Philadelphia cheese steak sandwich, making it a quick and delicious meal for busy weeknights.
Ingredients
Pasta Ingredients
- 8 oz pasta (like penne or rotini)
Beef and Vegetables
- 1 lb thinly sliced beef (like flank steak) Use thinly sliced beef for faster cooking and better texture.
- 1 onion, sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
Liquids and Cheese
- 1 cup beef broth
- 1 cup heavy cream Substitute with Greek yogurt or a low-fat cream alternative for a lighter version.
- 1 cup provolone cheese, shredded Adjust the amount of cheese based on your preference.
- Salt and pepper to taste
Cooking Fat
- Olive oil For sautéing the vegetables.
Instructions
Cooking Pasta
- Cook the pasta according to package instructions. Drain and set aside.
Sauté Vegetables and Beef
- In a large skillet, heat olive oil over medium heat. Add the onion and bell pepper, sautéing until softened.
- Add garlic and cook for another minute.
- Add the sliced beef to the skillet, seasoning with salt and pepper. Cook until browned.
Combine and Serve
- Pour in the beef broth and bring to a simmer. Stir in the heavy cream and let it cook for a few minutes.
- Add the cooked pasta to the skillet and mix well. Stir in the provolone cheese until melted and creamy.
- Serve hot, optionally sprinkles some extra provolone cheese on top.
Notes
Pairs well with a side salad or garlic bread. Store leftovers in an airtight container for up to 3 days and reheat gently.