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Savoring Philly Cheesesteak Pasta at Home

Rich and savory Philly Cheesesteak Pasta combines tender steak, creamy cheese, and al dente pasta for a comforting dish that elevates any weeknight dinner.

Ingredients

  • 12 oz penne pasta
  • 1 lb ribeye steak thinly sliced
  • 1 large onion sliced
  • 1 bell pepper sliced (any color)
  • 3 cloves garlic minced
  • 2 cups beef broth
  • 1 cup provolone cheese shredded
  • 1 cup cream
  • Salt and pepper to taste

Instructions

  • Cook the penne pasta according to package instructions until al dente.
  • In a large skillet, heat olive oil over medium heat and add sliced onions and bell peppers.
  • Add minced garlic and cook for an additional minute until fragrant.
  • Increase the heat to medium-high and add the sliced ribeye steak, seasoning with salt and pepper.
  • Once the steak is browned, pour in the beef broth and bring to a simmer.
  • Stir in the cream and bring the sauce to a gentle boil.
  • Fold in the cooked penne pasta and shredded provolone cheese, stirring until the cheese melts.
  • If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is achieved.
  • Taste and adjust seasoning if necessary before serving warm.