Philly Cheesesteak Pasta
A creamy, cheesy one-pan Philly Cheesesteak Pasta made with thin-sliced beef, sautéed peppers, and provolone. Ready in 30 minutes and packed with cozy comfort food flavor.
Equipment
- Large skillet
- Large pot
- Colander
Ingredients
- 12 oz penne or rigatoni pasta
- 1 lb thin-sliced ribeye or chip steak or ground beef
- 1 tbsp olive oil
- 1 tbsp butter
- 1 medium yellow onion sliced thin
- 1 green bell pepper sliced thin
- 1 red bell pepper sliced thin
- 3 cloves garlic minced
- 1 cup beef broth
- 1 cup heavy cream
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp smoked paprika
- 6 slices provolone cheese or 1 cup shredded
- fresh parsley chopped, for garnish
Instructions
- Cook the pasta according to package instructions, stopping 1 minute before fully done. Drain and set aside.
- Sear the beef in olive oil and butter over medium-high heat for 90 seconds without stirring, then break apart and cook through. Season with salt and pepper. Remove and set aside.
- Sauté the vegetables in the same pan over medium heat for 5 to 6 minutes until softened. Add garlic and cook 1 more minute.
- Deglaze the pan with beef broth and Worcestershire sauce. Simmer 2 minutes, scraping the bottom. Add heavy cream and smoked paprika. Reduce for 3 minutes.
- Combine everything by returning the beef and pasta to the pan. Toss to coat in the sauce.
- Melt the cheese by laying provolone slices on top, covering the pan, and letting sit for 1 to 2 minutes. Garnish with parsley and serve.
Notes
- Slice beef as thin as possible for the most tender result.
- Do not overcrowd the pan when searing or the beef will steam instead of brown.
- Add a splash of broth when reheating to loosen the sauce.
- Egg noodles make a softer version, great for easy-to-chew meals.