Description
A hearty pasta dish inspired by the classic Philly cheesesteak, combining tender steak, peppers, and cheese.
Ingredients
Scale
- 1 lb ribeye or sirloin steak, thinly sliced
- 10 oz penne or rigatoni pasta
- 1 green bell pepper, sliced
- 1 medium yellow onion, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 cup provolone cheese, shredded
- 1 cup mozzarella cheese, shredded
- 2 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add sliced steak and cook until browned. Remove and set aside.
- Add bell pepper, onion, and garlic to the skillet. Sauté until softened.
- Return the steak to the skillet and add beef broth and Worcestershire sauce. Simmer for 5 minutes.
- Stir in cooked pasta and mix well.
- Top with provolone and mozzarella cheese. Cover and cook until cheese melts.
- Season with salt and pepper to taste before serving.
Notes
- Feel free to add more vegetables like mushrooms or spinach.
- Use different cheese for varied flavor.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
Keywords: Philly Cheesesteak Pasta, Pasta Recipes, Comfort Food