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Philly Cheese Steak Pasta

A quick and easy meal that combines the beloved flavors of a Philly cheesesteak with pasta for a hearty dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Ingredients
  • 8 ounces pasta Use any pasta you like, such as penne or rigatoni.
  • 1 pound sirloin steak, sliced Use high-quality steak for better flavor.
  • 1 onion, sliced
  • 1 green bell pepper, sliced
  • 2 cloves garlic, minced
  • 1 cup beef broth
  • 1 cup heavy cream You can substitute with a lower-fat option such as Greek yogurt.
  • 1 cup provolone cheese, shredded Can be swapped with mozzarella or cheddar.
  • Salt and pepper to taste
  • Olive oil For cooking the steak and vegetables.

Method
 

Cooking the Pasta and Steak
  1. Cook the pasta according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add the sliced sirloin steak and cook until browned.
  3. Add the onion, bell pepper, and garlic to the skillet and sauté until softened.
Making the Sauce
  1. Pour in the beef broth and heavy cream, stirring to combine.
  2. Bring the mixture to a simmer and cook for about 5 minutes.
Combining Ingredients
  1. Stir in the cooked pasta and shredded provolone cheese until everything is well-coated and heated through.
  2. Season with salt and pepper to taste.
Serving Suggestions
  1. Serve hot and enjoy your hearty meal!

Notes

To store leftovers, let the pasta cool completely. Place it in an airtight container in the fridge for about 3-4 days. You can reheat it on the stove or microwave. If the pasta seems dry, add a little splash of beef broth or cream when reheating. Feel free to add other vegetables like mushrooms or spinach for more nutrition.