Description
Philly Cheesesteak Pasta is the ultimate comfort food that combines the classic flavors of a traditional cheesesteak into a delicious pasta dish. This easy-to-make recipe features tender slices of steak, sautéed bell peppers, and sweet onions, all enveloped in a creamy cheese sauce that perfectly clings to al dente pasta. Ready in just 30 minutes, it’s an ideal choice for busy weeknights or casual gatherings with friends. Customize your plate by adding your favorite vegetables or adjusting the spice level to suit your taste. Get ready to indulge in a satisfying meal that will have everyone asking for seconds.
Ingredients
- 8 oz penne or fettuccine pasta
- 1 lb thinly sliced ribeye or sirloin steak
- 1 cup green and red bell peppers, sliced
- 1 medium sweet onion (like Vidalia), sliced
- 4 oz cream cheese
- 1 cup shredded provolone cheese
- 1 cup beef broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, heat olive oil and sauté sliced bell peppers and onion until softened.
- Push veggies aside and add steak; season with salt and pepper. Cook until browned on both sides.
- Lower the heat and gradually add cream cheese and beef broth, stirring until smooth. Mix in shredded provolone until melted.
- Combine cooked pasta with the steak mixture in the skillet, tossing until evenly coated.
- Serve hot, garnished with more cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 550
- Sugar: 3g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: For a vegetarian version, substitute steak with sautéed mushrooms or plant-based meat alternatives. Experiment with different cheeses like Cheddar or Monterey Jack for added flavor variations.