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Philadelphia Cheese Steak Pasta

A creamy and savory pasta dish inspired by the classic cheesesteak, featuring steak, peppers, and provolone cheese for a comforting meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 8 ounces pasta Any pasta shape works
  • 1 tablespoon olive oil For sautéing
  • 1 pound beef steak, thinly sliced Use your favorite cut
  • 1 onion, sliced Yellow or white onion works best
  • 1 bell pepper, sliced Any color bell pepper is fine
  • 2 cloves garlic, minced Don't skip toasting for extra flavor
  • 1 cup beef broth
  • 1 cup cream Heavy cream preferred
  • 1 cup provolone cheese, shredded Substitutions: mozzarella or cheddar
  • Salt and pepper to taste

Method
 

Cooking
  1. Cook the pasta according to package instructions. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add the sliced steak and cook until browned.
  3. Toss in the onion, bell pepper, and garlic to the skillet. Sauté until the veggies are tender.
  4. Pour in the beef broth and cream, stirring to combine. Let it simmer for a few minutes.
  5. Stir in the cooked pasta and provolone cheese until the cheese is melted and the pasta is well-coated.
  6. Season with salt and pepper to taste.
  7. Serve hot and enjoy your hearty meal!

Notes

For an extra kick, toss in some crushed red pepper flakes while it’s simmering. You can substitute the beef with grilled portobello mushrooms for a vegetarian version.