Cheesesteak Pasta
This creamy, cheesy, and meaty Cheesesteak Pasta is the perfect comfort food. A fusion of Philly cheesesteak and pasta, it's a dish packed with flavor and indulgence.
Equipment
- Large Skillet
- Pot for Boiling Pasta
Ingredients
Pasta
- 12 oz penne or rigatoni
Steak
- 1 lb ribeye or sirloin steak sliced thin against the grain
Vegetables
- 1 onion sliced
- 1 cup bell peppers red & green, sliced
- 3 cloves garlic minced
Cheese & Sauce
- 1 cup provolone cheese shredded
- 1 cup mozzarella cheese shredded
- 4 oz cream cheese
- 1 cup heavy cream
- 1/2 cup beef broth
Seasoning & Extras
- 1 tbsp Worcestershire sauce
- 2 tbsp olive oil
- 1 tbsp butter
- salt & black pepper to taste
Instructions
- Boil pasta in salted water until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Slice steak thinly against the grain. Heat olive oil in a skillet over medium-high heat. Sear steak for 2-3 minutes per side until browned. Remove and let it rest.
- In the same pan, melt butter. Add onions, bell peppers, and garlic. Sauté until soft and caramelized.
- Pour in heavy cream and beef broth. Add cream cheese and stir until melted.
- Mix in provolone and mozzarella cheese until smooth. If the sauce is too thick, add some reserved pasta water.
- Add the pasta and steak back into the pan. Toss until fully coated in the cheese sauce. Cook for another 2 minutes and serve hot.
Notes
For a spicier version, add sliced jalapeños and red pepper flakes. To make it low-carb, swap pasta for zucchini noodles or cauliflower rice.