Philly Cheesesteak Pasta
This creamy, one-pot twist on the classic Philly cheesesteak sandwich combines tender shaved steak, sautéed onions and peppers, pasta, and a rich, cheesy sauce. Quick, hearty, and super satisfying!
Equipment
- Large Skillet with Lid
Ingredients
Main Ingredients
- 2 tbsp olive oil for sautéing veggies
- 1 cup sliced bell peppers any color
- 1 cup sliced onions
- 8 oz sliced mushrooms optional
- 1 lb shaved beef or steak sirloin, ribeye or pre-shaved
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1 tbsp cornstarch to thicken sauce
- 2 cups beef broth
- 1/2 cup heavy cream
- 1 tsp Worcestershire sauce
- 2 cups dry penne pasta or other short pasta
- 1 1/4 cups shredded mozzarella cheese or provolone or Monterey Jack
Instructions
- Heat olive oil in a large skillet. Add bell peppers, onions, and mushrooms. Sauté for 5 minutes until softened.
- Push veggies to the side and add shaved steak. Season with salt, pepper, and garlic powder. Brown the meat.
- Whisk beef broth, heavy cream, Worcestershire sauce, and cornstarch. Pour into the skillet and bring to a boil.
- Add dry pasta, stir, cover and simmer for 15 minutes, stirring every 4–5 minutes.
- Once pasta is al dente and sauce thickens, stir in ½ cup cheese, then sprinkle the rest on top and cover for 2–3 minutes to melt.
Notes
You can substitute the cheese, use different short pasta, or skip mushrooms. Add red pepper flakes or jalapeños for spice. Make it low-carb with zoodles or spaghetti squash!