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Philly Cheesesteak Pasta

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Philly Cheesesteak Pasta is a hearty, creamy one-pot meal that combines tender steak, sautéed onions and bell peppers, and melty cheese with pasta for a comforting fusion of a classic sandwich and a pasta dish.

  • Total Time: 35 minutes
  • Yield: 4 to 6 servings

Ingredients

  • 1 lb ribeye steak or sirloin, thinly sliced
  • 1 tbsp olive oil
  • 1 onion, sliced
  • 1 green bell pepper, sliced
  • 2 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup heavy cream
  • 1 tbsp Worcestershire sauce
  • 8 oz uncooked pasta (penne or rotini)
  • 1 ½ cups shredded provolone cheese or mozzarella
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large skillet or pot over medium heat.
  2. Add thinly sliced steak and cook until browned. Remove from the pan and set aside.
  3. In the same pan, sauté onions and bell peppers until soft.
  4. Stir in the minced garlic and cook for another minute.
  5. Pour in beef broth, heavy cream, and Worcestershire sauce. Bring to a simmer.
  6. Add uncooked pasta and cook, stirring occasionally, until pasta is tender.
  7. Stir in the cooked steak and shredded cheese until melted and combined.
  8. Season with salt and pepper to taste. Serve hot.

Notes

  • Use pre-cooked steak or leftover beef to save time.
  • For a spicier version, add hot peppers or red pepper flakes.
  • Swap pasta for cooked cauliflower for a low-carb option.
  • Store leftovers in the fridge for up to 3 days.
  • Reheat gently with a splash of cream or broth.
  • Author: liinaa
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Lactose

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 520
  • Sugar: 4g
  • Sodium: 680mg
  • Fat: 32g
  • Saturated Fat: 16g
  • Unsaturated Fat: 13g
  • Trans Fat: 1g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 28g
  • Cholesterol: 110mg