Philly Cheese Steak Pasta

A hearty and flavorful dish that combines the classic flavors of a cheese steak with the comfort of pasta, quick to prepare and perfect for weeknight dinners.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 700

Ingredients Method Notes

Ingredients

Pasta

8 ounces pasta Use gluten-free pasta for a gluten-free version.

Beef

1 pound ribeye steak, sliced thinly Choose high-quality ribeye for better flavor.

Vegetables

1 each onion, sliced
1 each green bell pepper, sliced
2 cloves garlic, minced

Cream and Cheese

1 cup heavy cream Can substitute with half-and-half for a lighter option.
1 cup provolone cheese, shredded For a richer taste, use freshly made egg pasta.

Seasoning and Cooking Oil

Salt and pepper to taste Be sure to season well.
Olive oil for cooking Use a splash for sautéing.

Method

Preparation

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

Cooking the Beef

In a large skillet over medium-high heat, add a splash of olive oil. Wait until the oil shimmers.
Add the sliced ribeye steak to the skillet and cook for 3-4 minutes until browned.

Adding Vegetables

Incorporate the sliced onion, bell pepper, and minced garlic. Sauté for another 3 minutes until the vegetables start to soften.

Making the Sauce

Pour in the heavy cream, stirring as the mixture begins to simmer.
Stir in the provolone cheese until fully melted and combined, adding salt and pepper to taste.

Combining Ingredients

Gently fold the cooked pasta into the steak mixture, ensuring every piece is coated in the sauce.

Serving

Dish out the pasta while hot, garnishing with extra provolone or freshly cracked black pepper if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Can be frozen for up to 2 months. Use stove or microwave to reheat.