Description

A comforting dish that combines the legendary flavors of a classic Philly cheese steak with the heartiness of pasta, featuring tender steak, sautéed peppers and onions, and a creamy cheese sauce.

Ingredients

Scale

12 oz penne or rigatoni
1 lb thinly sliced ribeye or sirloin steak
1 medium yellow onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 cloves garlic, minced
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 1/2 cups whole milk
1 cup shredded provolone cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil
1 tbsp Worcestershire sauce
Fresh parsley, chopped (optional for garnish)

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Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Once cooked, drain the pasta and set it aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the sliced steak with salt and pepper, then cook for 2-3 minutes until browned. Once cooked, remove the steak from the skillet and set it aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Sauté the onions and bell peppers for 5-7 minutes until softened. Then, add the minced garlic and cook for 1 minute more, allowing the flavors to meld.
Return the seared steak to the skillet with the sautéed vegetables. Stir in the Worcestershire sauce and remove the skillet from heat.
In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk, continuing to stir until the sauce thickens, around 3-4 minutes.
Reduce the heat to low, then add the provolone, mozzarella, and Parmesan cheese to the sauce. Stir until smooth and season with salt and black pepper. Combine the cooked pasta and the beef-vegetable mixture into the cheese sauce, tossing to evenly coat everything.
Plate the Philly Cheese Steak Pasta immediately, garnishing with chopped parsley if desired. Enjoy your delicious meal!

Notes

For more flavor, let the sliced steak marinate in Worcestershire sauce, garlic, and pepper for about 30 minutes before cooking. Leftover pasta can be stored in an airtight container for up to 3 days.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 600
Sugar: 4g
Sodium: 950mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 70g
Fiber: 3g
Protein: 36g
Cholesterol: 80mg