Description
A rich, creamy pasta loaded with tender steak, sautéed peppers and onions, and a cheesy provolone-mozzarella sauce the ultimate weeknight comfort food.
Ingredients
1 lb ribeye or sirloin steak, thinly sliced
10 oz penne or rigatoni pasta
1 green bell pepper, sliced
1 medium yellow onion, sliced
2 cloves garlic, minced
1 cup beef broth
1 tbsp Worcestershire sauce
1 cup provolone cheese, shredded
1 cup mozzarella cheese, shredded
2 tbsp olive oil
Salt and pepper, to taste
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear steak slices for 1–2 minutes per side until browned but still tender. Remove and set aside.
2. Add remaining olive oil, then sauté bell pepper and onion for 5–7 minutes until soft. Add garlic and cook for 1 more minute.
3. Pour in beef broth and Worcestershire sauce. Simmer 2–3 minutes to deglaze and develop flavor.
4. Meanwhile, cook pasta according to package directions until al dente. Drain and add to the skillet.
5. Reduce heat and stir in provolone and mozzarella until melted and creamy.
6. Taste and season with salt and pepper. Garnish with parsley or chives, and serve warm.
Notes
For the most tender steak, partially freeze before slicing.
Fresh-shredded cheese melts better than pre-shredded.
Let pasta rest for 5 minutes before serving to thicken the sauce.
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 5g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 90mg
Keywords: Ultimate Philly Cheesesteak Pasta, steak pasta skillet, creamy cheesesteak pasta, easy dinner recipes for families