Philly Cheesesteak Pasta
A delightful twist on the classic Philly cheesesteak, this pasta dish combines tender beef, sautéed peppers, onions, and a creamy cheese sauce, creating a hearty and flavorful comfort meal that’s perfect for weeknight dinners or special occasions.
Ingredients
- 1 pound 454 g short pasta (such as cavatappi, penne, or rotini)
- 4 cups 946 ml beef broth
- 2 cups 473 ml water
- 2 tablespoons butter
- 1 pound 454 g flank steak, thinly sliced (or shaved steak)
- 1 green bell pepper thinly sliced
- 1 onion thinly sliced
- 3 cloves garlic minced
- 8 ounces 226 g cream cheese, cubed
- 1/2 cup 113 g shredded provolone cheese
- 1/4 cup 56 g grated Parmesan cheese
- 1/4 teaspoon black pepper
- Salt to taste
Instructions
Cook the Pasta:
- In a large pot or Dutch oven, combine the beef broth, water, and pasta. Bring to a boil over medium-high heat.
- Cook the pasta according to the package instructions for an al dente texture, stirring occasionally.
Prepare the Steak:
- While the pasta cooks, melt the butter in a large skillet over medium heat.
- Add the thinly sliced steak and cook for about 5 minutes, or until browned on all sides.
- Remove the steak from the skillet and set it aside.
Cook the Vegetables:
- Add the sliced bell pepper and onion to the same skillet. Cook for about 5 minutes, or until softened.
- Stir in the minced garlic and cook for another minute.
Combine Ingredients:
- Drain the pasta, reserving 1/2 cup (120 ml) of the pasta water.
- Return the drained pasta to the pot. Add the cooked steak, vegetables, reserved pasta water, cream cheese, provolone cheese, Parmesan cheese, and black pepper.
- Stir everything together over low heat until the cream cheese has melted and a creamy sauce forms.
Season and Serve:
- Taste and adjust the seasoning with salt as needed.
- Remove from heat and serve immediately, garnished with additional Parmesan cheese if desired.