Philly Cheesesteak Pasta
Try our easy Philly Cheesesteak Pasta recipe for a delicious twist on the classic sandwich, featuring shaved beef, bell peppers, and gooey provolone cheese.
Ingredients
- 1 lb penne pasta
- 8 oz sliced mushrooms
- 2 tbsp olive oil
- 1 cup heavy cream
- 1 large onion sliced
- 1/2 tsp salt
- 1 lb shaved beef such as ribeye or sirloin
- 3 cloves garlic minced
- 1 tsp Italian seasoning
- 4 oz cream cheese cubed
- 1 tbsp Worcestershire sauce
- 1/4 cup flour
- 8 oz provolone cheese shredded
- 2 cups beef broth
- 1 green bell pepper sliced
- 1/2 tsp black pepper
Instructions
- Cook the penne pasta in a large pot of salted water according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the onions and bell peppers, cooking until softened, about 5 minutes. Toss in the mushrooms and garlic, cooking for a few more minutes until fragrant. Season with Italian seasoning, salt, and pepper.
- Push the veggies to the side of the skillet. Add the shaved beef, cooking until browned and breaking it up as it cooks. Sprinkle the flour over the beef and stir to combine.
- Slowly pour in the beef broth, cream, and Worcestershire sauce, stirring until it begins to simmer and thicken, about 3-5 minutes.
- Lower the heat and stir in the provolone and cream cheese until melted and smooth. Add the cooked pasta, tossing to coat it fully in the sauce.
- Serve the Philly cheesesteak pasta immediately, with extra provolone on top if desired. Enjoy!