Description
A hearty pasta dish inspired by the classic Philly cheesesteak, combining tender steak, sautéed peppers and onions, and melted cheese with pasta.
Ingredients
Scale
- 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
- Cook pasta according to package instructions, then drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add steak and cook until browned, about 3-4 minutes. Remove from the skillet and set aside.
- In the same skillet, sauté peppers and onions until softened, about 5 minutes. Add garlic and cook for 1 minute.
- Pour in beef broth and Worcestershire sauce, then bring to a simmer.
- Return the cooked pasta and steak to the skillet, stirring to combine.
- Sprinkle shredded provolone and mozzarella cheese on top. Cover until cheese melts, about 2 minutes.
- Stir well and serve immediately.
Notes
- Use freshly shredded cheese for better melting.
- Slice the steak thinly for quicker cooking.
- Adjust seasoning with salt and pepper as needed.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 120mg
Keywords: Philly cheesesteak pasta, steak pasta, cheesy pasta, easy dinner