Philly Cheesesteak Pasta
This delicious and hearty Pasta combines the flavors of a classic Philly cheesesteak with tender noodles, making it a quick and satisfying meal. Perfect for a weeknight dinner!
Equipment
- 1 large pot
- 1 frying pan
- 1 colander
- 1 wooden spoon or spatula
- 1 measuring cups and spoons
Ingredients
- 12 oz penne pasta
- 1 lb beef steak, thinly sliced such as ribeye or sirloin
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 8 oz cream cheese, softened
- 1 cup beef broth
- 1 cup shredded provolone cheese can be substituted with mozzarella or American cheese
Instructions
- Cook the penne pasta according to package instructions in a large pot of salted boiling water. Drain and set aside.
- In a frying pan, heat olive oil over medium-high heat. Add the sliced beef and cook until browned, about 3-4 minutes. Remove the beef from the pan and set aside.
- In the same pan, add the sliced onion and bell peppers. Sauté until softened, about 5 minutes. Add minced garlic, salt, black pepper, and Worcestershire sauce; cook for an additional minute.
- Reduce the heat to medium and stir in the softened cream cheese until melted and smooth.
- Gradually add the beef broth, stirring until well combined and the sauce is creamy.
- Return the cooked beef to the pan, then add the drained pasta. Mix everything together until well coated with the sauce.
- Sprinkle shredded provolone cheese over the top, cover, and let it sit for a few minutes until the cheese melts.
- Serve hot, garnished with additional black pepper if desired.
Notes
Feel free to customize the recipe by adding mushrooms or other vegetables of your choice.
You can substitute provolone cheese with mozzarella or American cheese if preferred.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving.