Philly Cheese Steak Pasta

A comforting pasta dish that combines the rich flavors of a traditional Philly cheese steak with the satisfying textures of pasta, perfect for cozy family dinners.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Pasta and Main Ingredients

8 oz pasta (penne or rigatoni) Use gluten-free pasta if needed.
1 lb beef steak (thinly sliced) Choose sirloin or ribeye for tenderness; can substitute with chicken or mushrooms.
1 onion (sliced) Sweet onions are suggested; red or yellow onions can work.
1 bell pepper (sliced) Any color works for unique flavors.
2 cloves garlic (minced) Garlic powder can be a substitute.
1 cup heavy cream For a lighter version, use half-and-half or dairy-free alternatives.
1 cup provolone cheese (shredded) Mozzarella or cheddar can also be used.
to taste salt and pepper Essential for seasoning.
for cooking olive oil Other oils like avocado or canola can also work.

Method

Cooking the Pasta

Cook the pasta according to package instructions until al dente. Drain and set aside.

Cooking the Beef and Vegetables

In a large skillet, heat olive oil over medium-high heat. Add the sliced steak and season with salt and pepper. Cook until browned, about 3-4 minutes.
Add the onions and bell peppers to the skillet and cook until they are tender, about 5 minutes. Stir in the garlic and cook for another minute.

Combining Ingredients

Lower the heat and stir in the heavy cream. Allow it to simmer for a couple of minutes.
Add the cooked pasta to the skillet and mix well to combine.
Stir in the provolone cheese until melted and creamy. Adjust seasoning if needed.
Serve hot and enjoy your Philly Cheese Steak Pasta!

Notes

Serve garnished with fresh parsley or extra cheese. Pairs well with a vibrant side salad or Garlic Bread. Avoid overcooking the pasta and skipping seasoning for best flavors.