Description
A delightful twist on a classic Philly cheesesteak, this Philly Cheesesteak Pasta combines tender strips of steak, colorful bell peppers, and a creamy, cheesy sauce tossed with al dente pasta. It’s a comforting and satisfying meal that’s easy to make and perfect for a cozy night in.
Ingredients
Scale
Pasta:
- 12 ounces penne or rotini pasta
Steak:
- 1 tablespoon olive oil
- 1 pound thinly sliced steak (ribeye or sirloin), cut into bite-sized strips
- 1 tablespoon Worcestershire sauce
Vegetables:
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
Sauce:
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup milk
- 1 cup shredded provolone cheese
- ½ cup shredded mozzarella cheese
- Salt and black pepper to taste
Garnish:
- Fresh parsley for garnish
Instructions
- Cook Pasta: Boil a large pot of salted water. Cook pasta until al dente, drain, and set aside.
- Cook Steak: In a skillet, cook steak strips in olive oil until browned. Add Worcestershire sauce, then remove steak.
- Sauté Vegetables: In the same skillet, sauté bell peppers, onion, and garlic until softened.
- Make Sauce: Sprinkle flour over vegetables, whisk in beef broth and milk. Stir in cheeses until melted.
- Combine: Add pasta and steak back to skillet. Heat through.
- Garnish and Serve: Garnish with parsley and serve warm.
Notes
- You can substitute ground beef for a quicker version.
- Add mushrooms for an extra umami boost.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 95 mg
