🥩 Cheesy Philly Cheesesteak Pasta 🧀🍝✨
A creamy, cheesy pasta inspired by the classic Philly cheesesteak—loaded with steak, peppers, onions, and melty provolone!
Ingredients
- 1 lb steak (ribeye or flank), thinly sliced
- 8 oz pasta (penne or rigatoni)
- 1 onion, sliced
- 1 bell pepper, sliced
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup heavy cream
- 1 1/2 cups provolone cheese, shredded
- Salt and pepper, to taste
Directions
- Cook Pasta: Boil pasta according to package directions until al dente. Drain and set aside.
- Sear Steak: Heat olive oil in a skillet over medium heat. Cook steak slices 2–3 minutes until browned. Remove and set aside.
- Sauté Veggies: In the same skillet, cook onion, bell pepper, and garlic for 4–5 minutes until softened.
- Make Sauce: Stir in beef broth and heavy cream. Simmer 3 minutes to thicken.
- Combine: Return steak to skillet. Add pasta and stir in provolone cheese until melted and creamy.
- Season & Serve: Adjust salt and pepper. Serve hot and enjoy!
Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: ~30 minutes
- Yield: 4 servings
- Kcal: ~430 kcal per serving
✨ A hearty, cheesy twist on the Philly classic—perfect for weeknight comfort food!