Philly Cheesesteak Pasta

Ohhh yeah—this is Philly Cheesesteak meets cozy pasta night 🧀🥩🍝
All the savory, melty goodness of a cheesesteak… no hoagie required.

🧀🥩 Philly Cheesesteak Pasta

Ingredients

• 12 oz pasta (penne, rigatoni, or rotini)

• 1 lb beef sirloin or ribeye, thinly sliced

• 1 tbsp olive oil

• 1 green bell pepper, sliced

• 1 small onion, sliced

• 2 cloves garlic, minced

• 1 cup beef broth

• 1 cup heavy cream (or half-and-half)

• 1 tbsp Worcestershire sauce

• Salt & black pepper

• 1 cup shredded provolone or mozzarella

• ½ cup shredded white American or cheddar

• Optional: red pepper flakes or mushrooms

Instructions

1. Cook pasta
   Boil in salted water until al dente. Drain and set aside.

2. Sauté steak & veggies
   Heat oil in a large skillet. Season steak lightly with salt and pepper.
   Sear quickly until just cooked; remove and set aside.

3. Build the sauce
   In the same skillet, sauté onion and bell pepper until soft.
   Add garlic; cook 30 seconds.
   Stir in beef broth, Worcestershire, and cream. Simmer 5 minutes.

4. Bring it together
   Add pasta and steak back to skillet. Toss to coat.
   Reduce heat and stir in cheeses until melted and creamy.

5. Taste & adjust
   Add more pepper (traditional cheesesteak flavor!) or salt if needed.

🍽️ Serve With

• Extra melted provolone on top

• Crusty bread or garlic toast

• A simple green salad to pretend it’s balanced 😉

🔥 Pro Tips

• Freeze steak 20 minutes before slicing—razor-thin cuts.

• Don’t overcook beef; it should stay tender.

• Want it extra cheesy? Broil with more cheese for 2–3 minutes.

Fun Variations

• Baked version: Transfer to a dish, top with cheese, bake 375°F for 15 min

• One-pot version: Cook pasta in broth + cream, then add everything

• Chicken cheesesteak pasta: Swap steak for chicken breast