Description
Enjoy a deliciously creamy Philly Cheesesteak Pasta featuring tender ribeye steak, sautéed vegetables, and a rich cheese sauce, all tossed with your choice of pasta. This comforting dish is perfect for any weeknight dinner or special occasion!
Ingredients
Scale
- 8 ounces of pasta (penne or rigatoni)
- 1 pound of ribeye steak, thinly sliced
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup mushrooms, sliced (optional)
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 cup beef broth
- 1 cup heavy cream
- 1 cup provolone cheese, shredded
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Add the pasta to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.
- Once cooked, reserve 1 cup of pasta water, then drain the pasta and set aside.
- While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the thinly sliced ribeye steak to the skillet. Season with salt, black pepper, and Italian seasoning. Sear the steak for about 2-3 minutes until browned, stirring occasionally. Do not overcrowd the pan; you may need to do this in batches.
- Once the steak is browned, remove it from the skillet and set it aside on a plate.
- In the same skillet, add the sliced onion, green bell pepper, and mushrooms (if using). Sauté for about 5-7 minutes until the vegetables are softened and the onions are translucent.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
- Pour in the beef broth and bring the mixture to a simmer, scraping the bottom of the skillet to deglaze and incorporate any browned bits.
- Reduce the heat to medium-low and stir in the heavy cream. Allow the mixture to simmer for about 3-5 minutes, stirring occasionally, until it thickens slightly.
- Add the provolone cheese and Parmesan cheese to the sauce, stirring until the cheeses are melted and the sauce is creamy. If the sauce is too thick, add some reserved pasta water, a little at a time, until you reach your desired consistency.
- Return the cooked steak to the skillet with the sauce and vegetables. Stir to combine and heat through for about 2 minutes.
- Add the drained pasta to the skillet, tossing everything together until the pasta is well coated with the sauce. If needed, add more reserved pasta water to help the sauce adhere to the pasta.
- Adjust seasoning with additional salt and pepper to taste.
- Once everything is well combined and heated through, remove the skillet from the heat.
- Serve the Philly cheesesteak pasta hot, garnished with freshly chopped parsley for a pop of color and flavor.
- For an extra touch, you can sprinkle additional grated Parmesan cheese on top before serving.
Notes
- If you have leftovers, allow the pasta to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days.
- To reheat, place the pasta in a skillet over medium heat. Add a splash of beef broth or water to help loosen the sauce, and stir until heated through.
- You can also reheat in the microwave. Place the pasta in a microwave-safe dish, cover it with a damp paper towel, and heat in 30-second intervals until warmed through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes