Philly Cheesesteak Pasta
Philly Cheesesteak Pasta is a mouthwatering fusion of two iconic comfort foods: the classic Philly cheesesteak sandwich and a creamy pasta dish. This hearty recipe combines the savory flavors of tender steak, sautéed peppers, onions, and mushrooms, all blanketed in gooey provolone cheese and tossed with al dente rotini pasta.
Servings 4
Calories 452kcal
Ingredients
- 2 tablespoons oil
- 1 lb skirt steak or rib eye thinly sliced
- 1 teaspoon oregano
- 1 cup white mushrooms sliced
- 1 medium onion diced
- 2 garlic cloves minced
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 2 cups beef broth
- 2 cups shredded provolone cheese
- 12 oz rotini pasta
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil, then cook the rotini until al dente (follow the package instructions). Once done, drain the pasta, but save about ½ cup of pasta water for later—it’s useful for adjusting the sauce if needed.
- Prepare the Steak: Heat oil in a large skillet over medium-high heat. Season the thinly sliced steak with oregano, salt, and pepper. Sear the steak in batches to avoid overcrowding the pan, cooking for about 1–2 minutes per side. Set the steak aside.
- Sauté the Vegetables: In the same skillet, add a little more oil if needed. Sauté the onions and garlic until fragrant, about 2 minutes. Then, toss in the mushrooms, green bell pepper, and red bell pepper, cooking for 5 minutes until softened but still crisp.
- Deglaze the Pan and Make the Sauce: Pour in the beef broth to deglaze the pan, scraping up the flavorful browned bits. Bring the broth to a simmer, then stir in the shredded provolone cheese until it melts smoothly.
- Combine and Serve: Add the cooked steak back to the skillet, followed by the pasta. Toss everything together so the pasta is well-coated in the sauce. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up. Serve right away, garnished with fresh parsley if you like.
Nutrition
Calories: 452kcal