Philly Cheesesteak Pasta
Enjoy a delicious fusion of flavors with this Philly Cheesesteak Pasta! Combining classic cheesesteak ingredients with pasta creates a hearty and satisfying meal that’s perfect for weeknight dinners.
Equipment
- 1 Large pot
- 1 Skillet
- 1 Colander
- 1 Cutting board
- 1 Measuring cups and spoons
Ingredients
- 8 ounces penne pasta
- 1 tablespoon olive oil
- 1 pound flank steak, thinly sliced
- 1 medium onion, diced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 cup beef broth
- 1 cup heavy cream
- 1 cup provolone cheese, shredded
- ½ cup grated Parmesan cheese
Instructions
- Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the sliced flank steak and cook for about 3-4 minutes, until browned. Remove the steak from the skillet and set aside.
- In the same skillet, add the diced onion and sliced bell pepper. Sauté for about 5 minutes, or until softened.
- Stir in the minced garlic, salt, black pepper, and paprika. Cook for an additional minute until fragrant.
- Return the cooked steak to the skillet and pour in the beef broth. Bring to a simmer and let it cook for about 5 minutes.
- Reduce the heat to medium-low and stir in the heavy cream. Allow the mixture to simmer for another 5 minutes, stirring occasionally.
- Add the cooked penne pasta to the skillet and toss to combine.
- Mix in the provolone and Parmesan cheeses, stirring until the cheeses melt and create a creamy sauce.
- Serve immediately, garnishing with additional cheese if desired.
Notes
Feel free to add mushrooms or other vegetables for extra flavor.
This dish can be made ahead of time and reheated; however, the pasta may absorb some of the sauce, so you might want to add a splash of broth or cream when reheating.
Adjust the amount of cheese based on your preference for cheesiness.