Description
Craving something hearty and unforgettable for dinner? This Philly Cheese Steak Pasta brings all the delicious magic of the classic sandwich into a cheesy, creamy pasta dish that’s perfect for easy weeknight dinners or satisfying comfort food cravings. With tender strips of seasoned steak, sautéed peppers and onions, and melted provolone and mozzarella cheeses, this one-skillet wonder is the ultimate fusion of pasta and steakhouse flavor.
It’s a go-to option when you’re looking for quick dinner ideas, easy recipes the whole family will devour, or mouthwatering food ideas that make leftovers just as exciting. Whether you’re exploring new dinner ideas or want a cozy yet protein-packed meal, this Philly Cheese Steak Pasta has you covered.
Ingredients
1 lb ribeye steak or sirloin, thinly sliced
12 oz penne pasta
2 tablespoons olive oil
1 tablespoon butter
1 small yellow onion, thinly sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
3 cloves garlic, minced
2 tablespoons Worcestershire sauce
1 tablespoon steak seasoning or salt & pepper to taste
1 cup beef broth
1 cup heavy cream
1 ½ cups shredded provolone cheese
1 cup shredded mozzarella cheese
Chopped parsley (for garnish)
Instructions
- Cook penne pasta in salted boiling water until al dente. Drain and set aside.
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Sear steak slices for 2-3 minutes per side. Remove and set aside.
- In the same skillet, add butter and the remaining olive oil. Sauté onions and bell peppers until softened, about 6-8 minutes. Add garlic and cook for 1 more minute.
- Stir in Worcestershire sauce and beef broth to deglaze the pan. Let simmer for 2 minutes.
- Add heavy cream, stir well, and simmer until slightly thickened.
- Return steak and pasta to the skillet. Toss to combine everything evenly.
- Stir in provolone and mozzarella until melted and creamy.
- Garnish with parsley and serve hot. Broil for 1-2 minutes if desired for a golden cheesy top.