Absolutely! Here’s a Philly Cheesesteak Pasta recipe—creamy, cheesy, and loaded with steak, peppers, and onions. It’s a pasta twist on the classic sandwich.
Ingredients (serves 4–6)
- 12 oz pasta (penne, rigatoni, or shells work well)
- 1 lb ribeye or sirloin steak, thinly sliced
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil or butter
- 1 cup shredded provolone or mozzarella cheese
- 1/2 cup cream cheese
- 1/2 cup heavy cream (or half-and-half)
- 1/2 cup beef broth
- Salt and pepper to taste
- 1 tsp paprika or smoked paprika (optional)
Instructions
1. Cook Pasta:
- Cook pasta according to package instructions until al dente. Drain and set aside.
2. Cook Steak:
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Season steak slices with salt, pepper, and paprika.
- Sear steak 2–3 minutes per side until browned but still tender. Remove and set aside.
3. Sauté Vegetables:
- In the same skillet, add remaining olive oil.
- Sauté onions and bell peppers until soft, 4–5 minutes.
- Add garlic and cook 1 more minute.
4. Make the Cheese Sauce:
- Reduce heat to medium. Add cream cheese, heavy cream, and beef broth to the skillet.
- Stir until smooth and creamy.
- Add shredded cheese and stir until melted and sauce is smooth.
5. Combine:
- Add cooked pasta and seared steak to the cheese sauce. Toss until everything is coated.
6. Serve:
- Taste and adjust seasoning with salt and pepper.
- Optional: top with extra shredded provolone and broil 2–3 minutes for a golden top.
💡 Tips:
- Thinly slicing steak is key for tenderness; partially freeze it for easier slicing.
- You can swap bell peppers for mushrooms or add banana peppers for a Philly-style tang.
- For extra cheesiness, stir in a little shredded American cheese—it melts beautifully.
If you want, I can also make a one-pot version that cooks the pasta directly in the sauce for less cleanup.
Do you want me to provide that version?
