Description
A hearty and creamy twist on the classic Philly cheesesteak, this pasta dish combines tender slices of beef, sautéed vegetables, and melted provolone cheese in a savory sauce, all tossed with perfectly cooked pasta for a comforting and flavorful meal.
Ingredients
Scale
Pasta
- 8 ounces of pasta (such as penne or fusilli)
Protein and Vegetables
- 1 tablespoon of olive oil
- 1 pound of thinly sliced beef steak
- 1 green bell pepper, sliced
- 1 onion, thinly sliced
- 2 cloves of garlic, minced
- 1 cup of sliced mushrooms
Seasonings and Sauces
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of Worcestershire sauce
- 1 cup of beef broth
- 1 cup of heavy cream
- 1 cup of shredded provolone cheese
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain the pasta and set aside.
- Brown Beef: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced beef steak and cook until browned but still tender, about 3-5 minutes. Remove the beef and set it aside.
- Sauté Vegetables: In the same skillet, add the sliced green bell pepper, onion, and mushrooms. Sauté over medium heat until the vegetables are tender and slightly caramelized, about 5-7 minutes.
- Add Garlic and Seasonings: Add the minced garlic, salt, and black pepper to the skillet with the vegetables. Cook for another 1-2 minutes until the garlic becomes fragrant.
- Make Sauce: Stir in Worcestershire sauce, beef broth, and heavy cream to the vegetable mixture. Bring to a gentle simmer and allow the sauce to thicken slightly, about 3-5 minutes.
- Combine Pasta and Beef: Add the cooked pasta and browned beef back into the skillet with the sauce and vegetables. Stir well to combine and heat through evenly for 2-3 minutes.
- Melt Cheese: Remove the skillet from heat, sprinkle the shredded provolone cheese over the pasta mixture, and gently stir until the cheese melts and creates a creamy sauce coating the pasta and meat.
Notes
- Use thinly sliced ribeye or sirloin for the most authentic Philly cheesesteak flavor.
- For a lighter version, substitute heavy cream with half-and-half or a milk alternative.
- Feel free to switch provolone cheese with mozzarella or cheddar if preferred.
- Make sure not to overcook the pasta to maintain a firm texture.
- This dish can be made ahead and reheated gently on the stovetop with a splash of broth to loosen the sauce.
