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The iconic Philly cheesesteak has won the hearts and palates of food lovers across the globe. Originating from Philadelphia, this mouthwatering sandwich is a delightful combination of thinly sliced beefsteak, sautéed onions, and melted cheese, all enveloped in a warm hoagie roll. Its rich flavors and simple preparation have led to a surge in popularity, inspiring countless adaptations and variations. One such innovative twist that has captured the attention of home cooks is the Philly cheesesteak pasta, a dish that merges the beloved sandwich's flavors with comforting pasta for a hearty meal.

Philly Cheesesteak Pasta

Discover the mouthwatering Philly cheesesteak pasta recipe that combines the rich flavors of the iconic sandwich with creamy pasta for a hearty meal. Perfect for dinner or gatherings, this dish features tender flank steak, sautéed vegetables, and melted provolone cheese, all enveloped in a luscious sauce. Click through to explore this easy-to-make recipe and impress your family and friends with a comforting twist on a classic favorite!
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Ingredients
  

12 oz. penne pasta

1 lb. flank steak, thinly sliced

1 tablespoon olive oil

1 medium onion, sliced

1 green bell pepper, sliced

1 red bell pepper, sliced

2 cloves garlic, minced

1 cup beef broth

1 cup heavy cream

1 ½ cups provolone cheese, shredded

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the penne pasta according to package instructions until al dente. Drain and set aside.

    Sear the Steak: In a large skillet over medium-high heat, add the olive oil. Once hot, add the sliced flank steak and season with salt, pepper, and garlic powder. Cook for 3-4 minutes until browned but not fully cooked, then remove the steak from the skillet and set aside.

      Sauté Vegetables: In the same skillet, add the sliced onion, green bell pepper, and red bell pepper. Sauté for 4-5 minutes until the vegetables soften. Add the minced garlic and cook for another minute until fragrant.

        Make the Sauce: Pour in the beef broth, stirring to scrape up any bits from the bottom of the pan. Allow the broth to reduce for about 2-3 minutes. Then add the heavy cream and simmer for another 2 minutes until slightly thickened.

          Combine Everything: Return the seared flank steak to the skillet and mix it in with the vegetables and sauce. Stir until the steak is evenly coated and heated through. Add the cooked pasta into the skillet and mix everything together.

            Add the Cheese: Gradually sprinkle in the shredded provolone cheese, stirring until melted and creamy. Adjust seasoning with additional salt and pepper if necessary.

              Serve: Dish out the Philly cheesesteak pasta onto plates and garnish with fresh chopped parsley.

                Prep Time: 10 min | Total Time: 30 min | Servings: 4