Description
A creamy, cheesy Philly Cheesesteak Pasta loaded with tender beef, sautéed peppers and onions, and tossed with pasta in a rich provolone cheese sauce. A comforting one-pot meal inspired by the classic sandwich.
Ingredients
- 12 ounces penne pasta
- 1 tablespoon olive oil
- 1 pound beef sirloin, thinly sliced
- 1 small onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded provolone cheese
- 1/2 cup shredded mozzarella cheese
- Fresh parsley, chopped (optional for garnish)
Instructions
- Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the sliced beef and cook until browned. Remove from the skillet and set aside.
- In the same skillet, sauté the onion and bell peppers until softened, about 4-5 minutes. Add garlic and cook for 1 minute more.
- Reduce heat to medium. Melt butter in the skillet, then whisk in flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in beef broth and heavy cream. Stir in Worcestershire sauce, salt, and pepper. Simmer until the sauce thickens.
- Add provolone and mozzarella cheese, stirring until melted and smooth.
- Return the cooked beef to the skillet, then add the drained pasta. Toss everything together until well coated.
- Cook for an additional 2-3 minutes until heated through. Garnish with parsley if desired and serve warm.
Notes
- Slice the beef thinly against the grain for maximum tenderness.
- You can substitute ribeye steak for sirloin for a more authentic flavor.
- Add mushrooms for extra texture and flavor.
- For a lighter version, substitute half-and-half for heavy cream.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 110 mg
