Philly Cheesesteak Pasta (Printable Version)
An easy twist on the Philly classic, with tender steak, gooey provolone, sautéed veggies, and a silky sauce for the ultimate pasta experience.
# What You'll Need:
→ Seasonings & Oil
01 -
Salt and pepper for flavor
02 -
2 tablespoons of olive oil
→ Base
03 -
1 lb ribeye or sirloin, sliced thin
04 -
8 oz of elbow macaroni
→ Sauce & Cheese
05 -
1 cup of heavy cream
06 -
1 tablespoon of Worcestershire sauce
07 -
2 cups of beef stock
08 -
2 cups of shredded provolone
→ Vegetables
09 -
2 minced garlic cloves
10 -
1 onion, sliced up
11 -
Optional: Chopped fresh parsley for garnish
12 -
Two cups of mushrooms, sliced
13 -
One sliced green bell pepper
# Steps to Follow:
01 -
Using the same skillet, cook your mushrooms, onion, and bell pepper until they're soft. Toss in garlic at the end and let it cook for a quick moment.
02 -
Cook up those elbow noodles following the directions on the box. Drain the water out and leave them aside.
03 -
Put the steak back in the skillet. Pour in the beef broth and Worcestershire sauce, along with the cream. Let it simmer for a bit so it thickens up.
04 -
In a big skillet, warm up the olive oil over medium-high heat. Toss in your steak slices after seasoning, and cook until they're nicely browned. Remove and set aside when done.
05 -
Stir the cooked pasta into the skillet. Add provolone cheese and mix until it's melted and everything is creamy. Adjust with a bit of salt or pepper if needed. Top with parsley if you like.
# Additional Notes:
01 -
Try red pepper flakes if you want some spice.
02 -
Swap out the steak for chicken or tofu if you'd prefer!