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Philly Cheese Steak Pasta

A comforting and hearty pasta dish that blends classic Philly cheesesteak flavors with creamy sauce and colorful veggies, perfect for busy weeknights.
Print Recipe
Prep Time 10 minutes
Cook Time 20 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 oz. pasta of your choice
  • 1 lb. sirloin steak, thinly sliced Can substitute with flank steak or chicken breast.
  • 1 onion, sliced Use sweet onions for better flavor.
  • 1 green bell pepper, sliced
  • 2 cloves garlic, minced
  • 1 cup heavy cream Can substitute with low-fat cream for a lighter version.
  • 1 cup provolone cheese, shredded Use aged provolone cheese for a deeper flavor.
  • to taste salt and pepper
  • 1 tbsp olive oil For frying vegetables.

Method
 

Preparation
  1. Start by cooking your pasta according to the package instructions. Make sure to salt the water so it's seasoned.
  2. In a large skillet, heat a drizzle of olive oil over medium heat. Add the sliced onion and bell pepper and cook until softened.
  3. Add minced garlic and thinly sliced steak into the skillet. Cook until the steak is browned, but avoid overcooking.
  4. Pour in the heavy cream and bring to a gentle simmer. Stir continuously until it thickens slightly.
  5. Fold in the cooked pasta and stir in shredded provolone cheese until melted.
  6. Season with salt and pepper to taste before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Add a splash of milk or cream when reheating to restore the creamy texture.