Description

Philly Cheesesteak Pasta combines the bold flavors of a classic Philly cheesesteak sandwich with tender pasta for an easy, comforting meal. Thinly sliced steak, sautéed onions, and green bell peppers are cooked in a rich, cheesy sauce made with beef broth, Worcestershire sauce, and provolone cheese. Perfect for a satisfying weeknight dinner, this dish marries the savory goodness of a cheesesteak with the hearty texture of pasta.

Ingredients

Scale

Protein and Pasta

1 pound thinly sliced steak
1 pound pasta

Vegetables

1 medium onion, sliced
1 green bell pepper, sliced

Sauce

2 tablespoons butter, divided
2 tablespoons flour
1 cup beef broth
1 tablespoon Worcestershire sauce
1 cup shredded provolone cheese
Salt and pepper, to taste

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Instructions

Cook pasta: Begin by cooking 1 pound of pasta according to the package instructions until al dente. Drain and set aside.
Brown steak: In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the thinly sliced steak and cook until browned on both sides. Remove the steak from the skillet and set aside.
Sauté vegetables: In the same skillet, add the remaining tablespoon of butter. Add the sliced onion and green bell pepper and sauté until softened, about 5-7 minutes.
Make roux: Sprinkle 2 tablespoons of flour over the vegetables in the skillet and stir to coat evenly, cooking for 1-2 minutes to remove the raw flour taste.
Add broth and seasonings: Slowly pour in 1 cup of beef broth while stirring continuously to avoid lumps and create a smooth sauce.
Flavor sauce: Add 1 tablespoon of Worcestershire sauce and season with salt and pepper to taste. Let the sauce simmer and thicken for a few minutes until it reaches a creamy consistency.
Combine steak and sauce: Return the cooked steak to the skillet and stir to coat it in the sauce, allowing the flavors to meld.
Add pasta: Add the cooked pasta to the skillet and mix everything together until well combined.
Incorporate cheese: Sprinkle 1 cup of shredded provolone cheese over the pasta mixture and stir until the cheese is melted and everything is evenly coated in a cheesy sauce.
Serve: Serve the Philly Cheesesteak Pasta hot and enjoy your flavorful fusion dish.

Notes

For extra flavor, consider adding minced garlic when sautéing the onions and peppers.
You can substitute provolone cheese with mozzarella or cheddar for a different taste.
If you like it spicy, add a pinch of crushed red pepper flakes with the vegetables.
The steak can be swapped with thinly sliced chicken or turkey for a leaner option.
Leftovers keep well refrigerated for 2-3 days and reheat nicely on the stovetop or microwave.