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Philly Cheesesteak Pasta That’s Creamy, Bold, and Fast

Philly Cheesesteak Pasta creamy comfort dish with steak and peppers
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Indulge in a comforting blend of tender steak, creamy provolone cheese, and savory vegetables with our delicious Philly Cheesesteak Pasta recipe. Perfect for a satisfying dinner that combines Italian pasta goodness with the bold flavors of a Philly cheesesteak.

Ingredients

Scale
  • 8 oz elbow noodles
  • 1 lb thinly sliced steak (ribeye or sirloin)
  • 1 green bell pepper, sliced
  • 1 onion, sliced
  • 2 cups sliced mushrooms
  • 2 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup heavy cream
  • 2 cups shredded provolone cheese
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional, for garnish)

Instructions

1. Cook the elbow noodles according to package instructions until al dente. Drain and set aside.

2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add steak slices, season with salt and pepper, and cook until browned. Remove from skillet and set aside.

3. In the same skillet, add remaining olive oil. Sauté bell pepper, onion, and mushrooms until softened, about 5-7 minutes. Add minced garlic and cook for another 1-2 minutes.

4. Return steak to skillet. Stir in beef broth, Worcestershire sauce, and heavy cream. Bring to a simmer and cook for 5 minutes, allowing sauce to thicken slightly.

5. Add cooked elbow noodles to skillet, stirring to combine. Sprinkle in shredded provolone cheese and stir until melted and creamy. Adjust seasoning with salt and pepper to taste.

6. Garnish with fresh parsley if desired and serve hot.

Notes

For a spicier kick, add crushed red pepper flakes or hot sauce to taste.

 

Substitute steak with chicken or tofu for alternative protein options.

Nutrition

Find it online: https://paulakitchen.com/philly-cheesesteak-pasta/