Description
A delightful fusion of creamy pasta and hearty cheesesteak.
Ingredients
Scale
- 8 oz (225 g) penne or rigatoni pasta – Cooked al dente.
- 1 tbsp olive oil – For searing the beef and vegetables.
- 1 lb (450 g) thinly sliced beef – Ribeye or sirloin works best.
- 1 medium onion, diced.
- 1 green bell pepper, diced.
- 1 red bell pepper, diced.
- 3 cloves garlic, minced.
- 1 cup (240 ml) beef broth – Adds depth to the sauce.
- 1 cup (240 ml) heavy cream – For a luscious creamy texture.
- 1 ½ cups (170 g) shredded provolone cheese – The star ingredient for cheesiness.
- 1 tbsp Worcestershire sauce – Enhances umami.
- 1 tsp paprika – Adds warmth and subtle smoky flavor.
- ½ tsp salt and ½ tsp black pepper – Adjust to taste.
- Fresh parsley, chopped – Optional, for garnish.
Instructions
- Begin by boiling a large pot of salted water. Once the water is at a rolling boil, toss in the pasta of your choice, whether it’s penne or rigatoni. Follow the package instructions to cook the pasta until it’s just al dente, which typically means it should still have a slight bite to it. Once cooked, drain the pasta and set it aside for later use.
- Next, heat a tablespoon of olive oil in a large skillet over medium-high heat. When the oil is hot, add the thinly sliced beef, ensuring that it spreads out evenly. Season the beef lightly with salt and pepper to enhance its flavor as it cooks. Sear the beef for about 4-5 minutes until browned on the outside. Once done, remove the beef from the skillet and set it aside on a plate.
- Now, let’s focus on the vegetables! In the same skillet used for the beef, add diced onions along with the green and red bell peppers. Cook these colorful veggies for about 3-4 minutes, allowing them to soften and become aromatic. After the vegetables have softened, add in the minced garlic and sauté for an additional minute—this step releases the savory essence of the garlic into the dish.
- Once the vegetables are cooked, reduce the heat to medium. Pour in the beef broth along with Worcestershire sauce, allowing them to mingle with the sautéed vegetables. Let this simmer for about 2-3 minutes, scraping up any flavorful browned bits clinging to the bottom of the skillet. After the simmering, add the heavy cream, paprika, salt, and pepper, stirring well to create a rich and creamy sauce.
- Here comes the best part! Gradually add the shredded provolone cheese to the creamy sauce, stirring continuously until the cheese is melted and blends seamlessly into the sauce. This step is crucial for achieving that delicious cheesiness associated with a classic Philly cheesesteak!
- Now it’s time for the final assembly! Return the cooked pasta and seared beef to the skillet. Toss everything together, ensuring each piece of pasta is well-coated with the creamy sauce and warmed through. This step is essential for harmonizing the flavors throughout the dish.
- Once everything is mixed, dish out the mouthwatering Philly Cheesesteak Pasta onto plates. For an added burst of color and flavor, garnish with freshly chopped parsley. Serve immediately, and watch your family devour this hearty meal!
Notes
For easier slicing, freeze the beef for about 15 minutes before cutting it into thin slices.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 650 kcal
- Sodium: 900 mg
- Protein: 35 g