Philly Cheese Steak Pasta (Print Version)
# Ingredients:
→ Pasta and Meat
01 -
8 oz penne pasta
02 -
1 lb ribeye steak, thinly sliced
→ Vegetables and Aromatics
03 -
1 medium onion, thinly sliced
04 -
1 bell pepper (red or green), thinly sliced
05 -
3 cloves garlic, minced
06 -
Fresh parsley, chopped (for garnish)
→ Sauce Components
07 -
8 oz cream cheese, softened
08 -
1 cup beef broth
09 -
1 cup shredded provolone cheese
10 -
1 teaspoon Worcestershire sauce
11 -
1 tablespoon olive oil
12 -
Salt and pepper to taste
# Instructions:
01 -
Bring a large pot of salted water to a boil and cook penne pasta according to package instructions until al dente. Drain and set aside.
02 -
Heat olive oil in a large skillet over medium heat. Add sliced onions and bell peppers, cooking until soft and slightly caramelized (5-7 minutes). Add minced garlic and sauté for 1-2 minutes more until fragrant.
03 -
Push vegetables to one side of the skillet and add the thinly sliced ribeye steak. Season with salt and pepper. Cook for 3-4 minutes, stirring occasionally, until browned but still tender. Remove skillet from heat and set aside.
04 -
In a medium saucepan over low heat, combine cream cheese, beef broth, Worcestershire sauce, and provolone cheese. Stir continuously until cheese is completely melted and mixture forms a smooth, creamy sauce.
05 -
Return the skillet with steak and vegetables to low heat. Add the cooked penne pasta. Pour the cheese sauce over everything and gently toss until all ingredients are well coated and evenly mixed. Heat for 2-3 minutes until thoroughly warmed.
06 -
Taste and adjust seasoning with salt and pepper if needed. Transfer to serving dishes and garnish with freshly chopped parsley.
# Notes:
01 -
For best results, slice the ribeye steak when it's partially frozen for thinner cuts.
02 -
The pasta can be cooked slightly under al dente since it will continue cooking when combined with the hot sauce.