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Philly Cheesesteak Pasta: 1 Pot, Amazing Flavor

Philly Cheesesteak Pasta
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A creamy, one-pot pasta dish that captures the classic flavors of a Philly cheesesteak with tender ribeye, sautéed onions and peppers, and a rich provolone cheese sauce.

Ingredients

Scale
  • 1 pound ribeye steak, thinly sliced
  • Salt and pepper, to taste
  • 2 tbsp olive oil
  • 1 onion, sliced
  • 1 green bell pepper, sliced
  • 2 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup heavy cream
  • 8 oz pasta (penne or fusilli)
  • 1 cup provolone cheese, shredded

Instructions

  1. Sprinkle the steak slices with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add the steak and cook until browned. Remove from skillet and set aside.
  4. In the same skillet, add the sliced onion and green bell pepper. Sauté until softened, about 5 minutes.
  5. Add the minced garlic and cook for one more minute, stirring constantly.
  6. Pour in the beef broth and bring to a boil.
  7. Add the pasta to the skillet and cook according to package directions, or until al dente.
  8. Lower the heat. Stir in the heavy cream and shredded provolone cheese until the cheese is melted and the sauce is creamy.
  9. Return the cooked steak to the skillet. Stir everything together and heat through.

Notes

  • For easier slicing, partially freeze the ribeye steak before cutting it thinly.
  • Avoid overcooking the steak; brown it quickly and remove it to maintain tenderness.
  • Shredding your own provolone cheese will ensure a smoother melt compared to pre-shredded varieties.
  • Adjust the amount of cream for your desired sauce consistency.
  • Consider swapping ribeye for sirloin or ground beef for variations.
  • Add mushrooms or red pepper flakes for extra flavor or spice.
  • Serve hot with crusty bread to soak up the sauce.

Nutrition

Find it online: https://keepityummy.com/philly-cheesesteak-pasta/

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