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Philly Cheesesteak Pasta

A hearty pasta dish with tender slices of ribeye steak, sautéed onions and peppers, and a creamy blend of provolone and mozzarella cheese — all tossed together for a Philly cheesesteak in pasta form.
Calories:
Author: Sandra Myers

Ingredients

Main Components

  • 1 lb ribeye or sirloin steak thinly sliced
  • 10 oz penne or rigatoni pasta

Vegetables and Aromatics

  • 1 green bell pepper sliced
  • 1 medium yellow onion sliced
  • 2 cloves garlic minced

Liquids and Condiments

  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce

Cheese and Fats

  • 1 cup provolone cheese shredded
  • 1 cup mozzarella cheese shredded
  • 2 tbsp olive oil

Seasonings

  • Salt and pepper to taste

Instructions

  • Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear steak slices 1–2 minutes per side, then set aside.
  • Add remaining oil. Sauté bell pepper and onion 5–7 minutes, add garlic for 1 minute.
  • Pour in broth and Worcestershire. Simmer 2–3 minutes, scraping browned bits.
  • Boil pasta in salted water until al dente. Drain.
  • Add pasta to skillet, return steak with juices. Toss over low heat.
  • Add provolone and mozzarella. Stir until creamy. Season with salt and pepper.
  • Serve hot, garnished with parsley or chives.