Description
Indulge in the ultimate comfort food with this Classic Philly Cheesesteak Pasta recipe. Tender slices of steak, sautéed vegetables, and creamy cheese sauce combine with penne pasta for a hearty and delicious meal that’s perfect for busy weeknights.
Ingredients
For the Pasta:
- 1 tablespoon olive oil
- 8 ounces penne pasta (uncooked)
For the Cheesesteak:
- 1 pound sirloin steak or ribeye, thinly sliced
- Salt and pepper to taste
- 1 green bell pepper, sliced
- 1 small yellow onion, sliced
- 8 ounces cremini or white mushrooms, sliced
- 3 cloves garlic, minced
For the Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup milk
- 1 teaspoon Worcestershire sauce
- 1 ½ cups shredded provolone cheese
- ½ cup shredded mozzarella cheese
Instructions
- Cook the Pasta: Prepare the pasta according to package instructions until al dente; drain and set aside.
- Sear the Steak: In a large skillet over medium-high heat, sear the steak in olive oil until just browned. Season with salt and pepper, then transfer to a plate.
- Sauté Vegetables: In the same skillet, cook bell pepper, onion, and mushrooms until softened. Add garlic and cook for 1 minute.
- Make the Cheese Sauce: Melt butter in the skillet, whisk in flour, then slowly add beef broth and milk. Stir in Worcestershire sauce and simmer. Add cheeses and stir until melted.
- Combine and Serve: Return steak and pasta to the skillet. Toss everything in the cheese sauce. Simmer briefly, then serve hot.
Notes
- For extra cheesiness, top with additional provolone and broil until bubbly.
- You can substitute ribeye with sirloin or ground beef for convenience.
