Description

This Philly Cheesesteak Pasta recipe is a delicious twist on the classic sandwich, combining tender slices of steak, sautéed peppers, onions, and mushrooms in a creamy provolone cheese sauce tossed with elbow noodles. Ready in just 30 minutes, this hearty skillet meal is perfect for a satisfying weeknight dinner.

Ingredients

Pasta

8 oz elbow noodles

Steak and Vegetables

1 lb thinly sliced steak (ribeye or sirloin)
1 green bell pepper, sliced
1 onion, sliced
2 cups sliced mushrooms
2 cloves garlic, minced

Sauce and Seasonings

2 cups beef broth
1 cup heavy cream
2 cups shredded provolone cheese
1 tablespoon Worcestershire sauce
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley, chopped (optional, for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Cook the pasta: Bring a pot of salted water to a boil and cook the elbow noodles according to package instructions until al dente. Drain well and set aside.
Brown the steak: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced steak, season with salt and pepper, and cook until browned on all sides, about 3-4 minutes. Remove the steak from the skillet and set aside.
Sauté the vegetables: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced green bell pepper, onion, and mushrooms to the pan. Cook, stirring frequently, until the vegetables are softened and lightly caramelized, about 5 to 7 minutes. Add the minced garlic and cook for an additional 1 to 2 minutes until fragrant.
Make the sauce and combine: Return the cooked steak to the skillet with the vegetables. Stir in the beef broth, Worcestershire sauce, and heavy cream. Bring the mixture to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
Add pasta and cheese: Add the cooked elbow noodles to the skillet and stir well to coat them in the sauce. Gradually add the shredded provolone cheese, stirring until melted and the sauce is creamy. Taste and adjust seasoning with salt and pepper as needed.
Serve: Garnish with freshly chopped parsley if desired and serve the Philly Cheesesteak Pasta hot for a flavorful and comforting meal.

Notes

Use ribeye or sirloin steak for the best tenderness and flavor.
Be careful not to overcook the pasta; al dente texture works best for this dish.
Feel free to substitute provolone with mozzarella or a cheese blend if preferred.
For a lighter version, use half-and-half instead of heavy cream.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.