Quick Philly Cheesesteak Pasta
Philly Cheesesteak Pasta has tender steak, peppers, onions, and melted cheese mixed with pasta in a savory sauce. It’s a quick one-pan dinner with all the classic sandwich flavors, no bread needed.
Ingredients
- 1 lb ribeye or sirloin steak thinly sliced
- 10 oz penne or rigatoni pasta
- 1 green bell pepper sliced
- 1 medium yellow onion sliced
- 2 cloves garlic minced
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 cup provolone cheese shredded
- 1 cup mozzarella cheese shredded
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat 1 tbsp olive oil in a skillet over medium-high. Sear steak slices 1–2 minutes per side, just browned. Set aside with juices.
- Add remaining oil, then cook bell pepper and onion 5–7 minutes until softened. Stir in garlic for 1 minute.
- Add beef broth and Worcestershire. Simmer 2–3 minutes, scraping browned bits.
- Boil pasta in salted water until al dente. Drain.
- Add pasta to skillet, then steak with juices. Toss over low heat.
- Sprinkle provolone and mozzarella. Stir until creamy. Season to taste.
- Garnish with parsley or chives. Serve hot.