Introduction
Philly Cheesesteak Pasta takes all the savory, cheesy goodness of the iconic sandwich and transforms it into a hearty, comforting pasta dish. Loaded with tender beef, sautéed peppers, onions, and a creamy cheese sauce, this recipe delivers a bold flavor twist that’s perfect for weeknight dinners or casual gatherings. It’s an easy one-pan meal that satisfies both cheesesteak lovers and pasta fans.
Ingredients
- 12 oz (340 g) pasta (penne or rotini works best)
- 1 lb (450 g) thinly sliced beef (sirloin or ribeye)
- 2 tbsp olive oil
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 1/2 cups beef broth
- 1 cup heavy cream
- 1 cup shredded provolone cheese
- 1/2 cup shredded mozzarella cheese
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium-high heat, add olive oil and cook the beef until browned. Remove from the skillet and set aside.
- In the same skillet, add onions and bell peppers, cooking for 5–6 minutes until softened. Stir in garlic and cook for 30 seconds.
- Pour in beef broth and heavy cream, bringing to a gentle simmer. Reduce heat and stir in provolone and mozzarella cheese until melted and creamy.
- Add the cooked pasta and beef back to the skillet, tossing everything together until well coated in the sauce.
- Season with salt and pepper to taste. Garnish with chopped parsley before serving.
Conclusion
This Philly Cheesesteak Pasta is the perfect fusion of a classic American sandwich and a creamy pasta dish. It’s rich, flavorful, and ready in under 30 minutes, making it a new family favorite.
Enjoy!
