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Philly Cheesesteak Pasta

Creamy, cheesy Philly Cheesesteak Pasta made with tender beef, sautéed peppers and onions, and melty cheese. A comforting, family-friendly dinner that comes together fast.
Prep Time: 15 minutesCook Time: 25 minutesTotal Time: 40 minutesServings: 6Course: DinnerCuisine: American

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Ingredients Method

Ingredients
  

  • 12 oz 340 g short pasta (penne, rigatoni, or rotini)
  • 1 lb 450 g sirloin or ribeye steak, thinly sliced against the grain
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium onion thinly sliced
  • 1 green bell pepper thinly sliced
  • 1 red bell pepper thinly sliced
  • 3 cloves garlic minced
  • 4 oz 115 g cream cheese, softened
  • ¾ cup beef broth
  • 1 cup shredded provolone cheese
  • 1 cup shredded mozzarella cheese
  • ½ teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • Optional: red pepper flakes or sliced jalapeños

Method
 

  1. Cook pasta in salted water until al dente. Drain and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Sear steak quickly until browned. Remove and set aside.
  3. Add butter to the skillet. Sauté onions and bell peppers until soft and lightly caramelized.
  4. Add garlic and cook 30 seconds until fragrant.
  5. Lower heat and stir in cream cheese and beef broth until smooth.
  6. Add provolone and mozzarella, stirring until melted and creamy.
  7. Return steak and pasta to the skillet and toss until fully coated.
  8. Season with salt and pepper. Serve hot.