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Philly Cheesesteak Pasta

A comforting and satisfying dish combining the rich flavors of Philly cheesesteak with pasta, perfect for busy weeknights.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Steak Substitute with chicken, turkey, or plant-based meat.
  • 8 oz Pasta Any pasta shape works; whole wheat for a healthier touch.
  • 2 cups Bell Peppers Substitute with zucchini or mushrooms if preferred.
  • 1 medium Onion Shallots can serve well in a pinch.
  • 2 cloves Garlic Fresh garlic elevates flavor; garlic powder is an alternative.
  • 1 cup Broth Rich beef broth deepens flavor; vegetable broth for vegetarian option.
  • 1 cup Half-and-half Substitute with milk or coconut milk for a dairy-free choice.
  • 1 cup Provolone Cheese Mozzarella works as an alternative.

Method
 

Cooking the Steak
  1. In a large stainless steel skillet over medium-high heat, heat 1 Tbsp. oil and swirl to coat.
  2. In a bowl, toss steak with Italian seasoning and season with salt and pepper. Arrange in a single layer in the skillet and cook until the underside is browned, about 2 minutes.
  3. Stir and continue to cook until no longer pink, about 1–2 minutes more. Transfer steak to a bowl.
Cooking the Vegetables
  1. Reduce heat to medium. In the same skillet, cook mushrooms (if using), stirring occasionally, until starting to brown, about 8–10 minutes; season with a pinch of salt. Transfer to the bowl.
  2. Heat 1 Tbsp of oil in the skillet over medium heat. Add onion and bell peppers; season with salt. Cook, stirring frequently, until peppers soften, about 8–10 minutes. Add garlic and cook until fragrant, about 1 minute more. Transfer to the bowl.
Combining Ingredients
  1. Increase heat to medium-high, pour in broth, and scrape any browned bits. Stir in half-and-half and bring to simmer.
  2. Add pasta in a single layer and return to simmer. Cover and cook, stirring occasionally, until pasta is al dente and the sauce thickens, about 10–12 minutes.
  3. Stir in provolone until melted, then return beef mixture to skillet and toss until coated.

Notes

For serving, garnish with fresh parsley and extra cheese. Store leftovers in an airtight container in the fridge for up to 4 days. Freeze in portions for up to 3 months.