Philly Cheesesteak Pasta
The Philly Cheesesteak Pasta is a comforting fusion of two favorites: classic Philly cheesesteak and creamy pasta. Tender beef sirloin, sautéed onions, and colorful bell peppers come together in a rich sauce made with beef broth, heavy cream, and melted provolone and mozzarella cheeses. This easy-to-make dish offers all the flavors of a Philly cheesesteak in a hearty, satisfying pasta meal. Perfect for weeknight dinners or entertaining, it’s a crowd-pleaser that hits all the right notes. Garnish with fresh parsley for a burst of color and flavor!
Ingredients:
1 lb pasta (penne or rigatoni works well)
1 lb beef sirloin, thinly sliced
2 tbsp olive oil
1 large onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 cloves garlic, minced
1 cup beef broth
1 cup heavy cream
1 tbsp Worcestershire sauce
1 cup shredded provolone cheese
1 cup shredded mozzarella cheese
Salt and pepper, to taste
Fresh parsley, chopped, for garnish
Instructions:
1. Cook Pasta: Boil a large pot of salted water. Cook the pasta until al dente, then drain and set aside.
2. Cook Beef: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the beef and cook until browned (5-7 minutes). Season with salt and pepper, then remove and set aside.
3. Sauté Veggies: In the same skillet, add 1 tbsp olive oil and sauté the onion, bell peppers, and garlic until tender and translucent (5-7 minutes).
4. Prepare Sauce: Stir in the beef broth, heavy cream, and Worcestershire sauce. Simmer to combine.
5. Combine: Return the beef to the skillet, add the cooked pasta, and stir in the cheeses until melted and combined.
6. Serve: Season with salt, pepper, and garnish with parsley. Enjoy!
