Philly Cheesesteak Pasta Skillet Recipe
This hearty dish combines the flavors of a classic Philly cheesesteak with pasta, creating a creamy and satisfying meal. It's perfect for a quick weeknight dinner.
Ingredients
- 8 oz. penne pasta
- 1 lb. sirloin steak thinly sliced
- 1 tablespoon olive oil
- 1 medium onion thinly sliced
- 1 medium green bell pepper thinly sliced
- 1 medium red bell pepper thinly sliced
- 3 cloves garlic minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 1 cup beef broth
- 1 cup heavy cream
- 1 cup provolone cheese shredded
- ½ cup grated Parmesan cheese
- Fresh parsley chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook the penne pasta until al dente, then drain and set aside.
- Heat a large skillet over medium-high heat, add olive oil, and sauté the sirloin steak seasoned with salt and pepper until browned, then remove from skillet.
- In the same skillet, sauté the sliced onion and bell peppers until tender, then add minced garlic and cook for an additional minute.
- Return the cooked steak to the skillet, add Worcestershire sauce and Italian seasoning, and mix well.
- Pour in beef broth and heavy cream, bring to a simmer, and cook for 3-4 minutes to thicken the sauce.
- Add the drained penne pasta, tossing to coat in the sauce.
- Stir in shredded provolone and grated Parmesan cheese until melted and creamy, adjusting seasoning if needed.
- Garnish with chopped parsley before serving.
Notes
For extra richness, serve with additional cheese or a drizzle of olive oil.