Philly Cheese Steak Pasta
A delicious one-pot meal that combines classic cheesesteak flavors with pasta for ultimate comfort food.
Ingredients
Pasta and Sauce Ingredients
- 8 oz pasta (your favorite type)
- 1 lb flank steak, sliced thinly For best texture, slice against the grain.
- 1 medium onion, chopped Yellow or white onion works best.
- 1 medium bell pepper, sliced Feel free to use green, red, or yellow.
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup heavy cream
- 1 cup shredded provolone cheese Can substitute with Swiss or cheddar.
- to taste Salt and pepper Adjust based on preference.
- as needed Olive oil for cooking
Instructions
Cooking
- In a large pot, boil salted water and cook pasta according to package instructions. Drain and set aside.
- In the same pot, heat a drizzle of olive oil over medium heat. Add onions and peppers, cooking until they soften (about 5 minutes). Stir in garlic and cook for an additional minute.
- Increase the heat to medium-high and add the sliced steak. Season with salt and pepper, cooking until browned (about 3-4 minutes).
- Pour in the beef broth and bring to a simmer. Stir in the heavy cream and cheese. Allow everything to meld together until the cheese is melted and the sauce is creamy.
- Fold the cooked pasta into the sauce, ensuring every bite is covered in that cheesy goodness.
- Garnish with extra cheese or fresh parsley, if desired.
Notes
Feel free to customize with other veggies like mushrooms or spinach. Store leftovers in an airtight container in the refrigerator for up to 3 days, although the texture may change.