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Philly Cheesesteak Pasta 5

Philly Cheesesteak Pasta 5

A creamy one-skillet dinner with thinly sliced beef, sauteed peppers and onions, and a rich provolone cheese sauce tossed with pasta. Ready in 30 minutes and packed with bold, savory flavor.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 635
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz penne or rigatoni pasta
  • 1 lb thinly sliced ribeye or chip steak
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 medium yellow onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 3 cloves garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1 tsp soy sauce
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper
  • 2 tbsp all-purpose flour
  • 1 1/2 cups beef broth
  • 1 cup whole milk
  • 6 oz provolone cheese, shredded
  • 2 oz cream cheese, softened
  • salt to taste
  • fresh parsley optional garnish

Equipment

  • Large skillet
  • Large pot
  • Wooden spoon

Method
 

  1. Cook pasta in salted boiling water until just al dente. Reserve 1/2 cup pasta water before draining.
  2. Sear seasoned beef in olive oil over high heat for 1 to 2 minutes per batch. Remove and set aside.
  3. Cook onions and peppers in butter over medium heat for 6 to 8 minutes until softened and lightly caramelized.
  4. Add garlic, Worcestershire, soy sauce, and paprika. Stir for 1 minute.
  5. Sprinkle flour over vegetables and stir for 1 minute. Pour in broth and milk gradually, stirring until sauce thickens, about 3 to 4 minutes.
  6. Melt cream cheese into sauce on low heat, then add provolone and stir until smooth.
  7. Toss pasta and beef into the skillet. Mix well, adding pasta water as needed to loosen sauce. Serve immediately.

Notes

  • Sear beef in batches to avoid steaming - high heat and space are key.
  • Add cheese on low heat only to prevent the sauce from breaking.
  • Reserve pasta water before draining - it is the best way to adjust sauce thickness.
  • Ground beef can replace chip steak for an easier prep option.