Description

A hearty, one-pan twist on the classic Philly cheesesteak, this pasta dish is packed with tender steak, peppers, onions, melty cheese, and rich savory flavor—all wrapped around perfectly cooked pasta.

Ingredients

1 lb ribeye or sirloin steak, thinly sliced
10 oz penne or rigatoni pasta
1 green bell pepper, sliced
1 medium yellow onion, sliced
2 cloves garlic, minced
1 cup beef broth
1 tbsp Worcestershire sauce
1 cup provolone cheese, shredded
1 cup mozzarella cheese, shredded
2 tbsp olive oil
Salt and pepper, to taste

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Instructions

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear steak slices for 1–2 minutes per side. Remove and set aside.
Add remaining olive oil, then sauté bell pepper and onion for 5–7 minutes until soft. Add garlic and cook for 1 more minute.
Pour in beef broth and Worcestershire sauce. Simmer 2–3 minutes to deglaze and develop flavor.
Meanwhile, cook pasta according to package directions until al dente. Drain and add to the skillet.
Return steak to the skillet. Reduce heat and stir in provolone and mozzarella until melted and creamy.
Taste and season with salt and pepper. Garnish with parsley or chives, and serve warm.

Notes

Swap ribeye with shaved beef or sirloin for convenience or lower fat.
Use gluten-free pasta and condiments to make the dish gluten-free.
For a vegetarian option, sub steak with sliced portobello mushrooms and use veggie broth.