Go Back
Philly Cheesesteak Pasta Creamy One Pot Recipe
Emily

Philly Cheesesteak Pasta

A hearty twist on the classic Philly cheesesteak! Tender ribeye steak, sautéed peppers and onions, and creamy provolone sauce come together with pasta for a comforting one-pan meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American Fusion
Calories: 615
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ribeye steak, thinly sliced
  • salt and pepper, to taste
  • 2 tbsp olive oil
  • 1 onion, sliced
  • 1 green bell pepper, sliced
  • 2 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup heavy cream
  • 8 oz pasta (penne or fusilli)
  • 1 cup provolone cheese, shredded

Equipment

  • Large skillet
  • wooden spoon
  • knife and cutting board
  • Measuring cups and spoons

Method
 

  1. Sprinkle the steak slices with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high. Add the steak and cook until browned. Remove and set aside.
  3. In the same skillet, add onion and bell pepper. Sauté until soft, about 5 minutes.
  4. Toss in the garlic and cook for one more minute, stirring.
  5. Pour in beef broth and bring to a boil. Add pasta and cook as per package instructions.
  6. Lower the heat, add heavy cream and provolone, and stir until the cheese melts into a creamy sauce.
  7. Return the steak to the skillet, stir well, and heat through.

Notes

Swap ribeye for sirloin if desired. Add mushrooms for extra flavor, or spice it up with a pinch of red pepper flakes. Best served hot with crusty bread on the side.