Description
A hearty and comforting dish that combines the flavors of a classic Philly cheesesteak with pasta. Perfect for a quick weeknight meal.
Ingredients
Scale
- 8 oz pasta (penne or similar)
- 1 lb ribeye steak, thinly sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Worcestershire sauce
- 1 cup beef broth
- 1/2 cup heavy cream
- 1 1/2 cups shredded provolone cheese
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add steak and cook until browned. Remove and set aside.
- In the same skillet, add bell pepper, onion, mushrooms, and garlic. Cook until softened.
- Return the steak to the skillet. Add Worcestershire sauce, salt, and pepper.
- Pour in beef broth and heavy cream. Simmer for 2-3 minutes.
- Add cooked pasta and mix well.
- Sprinkle provolone cheese on top. Cover until cheese melts.
- Serve hot.
Notes
- Use a sharp knife to slice the steak thinly for best texture.
- Substitute provolone with American cheese for a milder flavor.
- Add a pinch of red pepper flakes for extra heat.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 680
- Sugar: 6g
- Sodium: 850mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 120mg
Keywords: Philly cheesesteak pasta, steak pasta recipe, easy dinner ideas