Philly Cheese Steak Pasta
A hearty dish that combines the rich flavors of a classic Philly cheesesteak sandwich in a delicious pasta form, perfect for busy weeknights.
Ingredients
Main Ingredients
- 8 oz pasta (e.g., penne or rigatoni)
- 1 lb ribeye steak, thinly sliced Can substitute with sirloin or flank steak.
- 1 onion, sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 1 cup heavy cream Can substitute with half-and-half for a lighter version.
- 1 cup provolone cheese, shredded Can substitute with mozzarella or cheddar.
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
Cooking
- Cook the pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the sliced ribeye steak and cook until browned.
- Add the sliced onion and bell pepper, and cook until softened.
- Stir in the minced garlic and cook for another minute.
- Reduce the heat to low, then add the heavy cream and stir to combine.
- Mix in the cooked pasta and provolone cheese, stirring until the cheese is melted and everything is combined.
- Season with salt and pepper to taste, then serve warm.
Notes
Serve warm in individual bowls. You can also top it with extra provolone cheese or crushed red pepper flakes. Serve with garlic bread or fresh salad for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat with a splash of cream or milk for creaminess.