Philly Cheesesteak Pasta Dinner (Printer-Friendly)

Steak, peppers, onions, and provolone meet pasta for a rich, creamy, crowd-pleasing comfort dish in 30 minutes.

# What You’ll Need to Cook:

→ Main

01 - 400 g rotini pasta
02 - 350 g skirt steak or rib eye, very thinly sliced
03 - 1 tablespoon vegetable oil or olive oil, plus extra as needed
04 - 1 medium onion, thinly sliced
05 - 3 cloves garlic, minced
06 - 150 g white mushrooms, sliced
07 - 1 green bell pepper, thinly sliced
08 - 1 red bell pepper, thinly sliced
09 - 1 teaspoon dried oregano
10 - 400 ml beef broth
11 - 170 g provolone cheese, shredded
12 - Salt and freshly ground black pepper, to taste
13 - Fresh parsley, chopped, for garnish (optional)

# Steps to Prepare:

01 - Bring a large pot of salted water to a boil. Cook the rotini until al dente according to package directions. Reserve 120 ml of the pasta water and drain the pasta.
02 - Heat 1 tablespoon of oil in a large skillet over medium-high heat. Season the thinly sliced steak with oregano, salt, and pepper. Working in batches, sear the steak for 1–2 minutes per side until browned but still tender. Remove steak from skillet and set aside.
03 - If needed, add a splash of oil to the skillet. Sauté the onions and garlic for about 2 minutes until fragrant and slightly softened. Add the mushrooms, green bell pepper, and red bell pepper; cook for 5 minutes until the vegetables are softened yet retain some crispness.
04 - Pour in the beef broth to deglaze the pan, scraping up any browned bits. Bring the broth just to a simmer, then reduce the heat to low. Stir in the shredded provolone cheese until melted smoothly into the sauce.
05 - Return the cooked steak to the skillet, then add the drained pasta. Toss well so the pasta and steak are evenly coated in the sauce. If the sauce is too thick, gradually add some reserved pasta water to reach the desired consistency. Serve immediately, garnished with fresh parsley if desired.

# Extra Cooking Tips:

01 - For paper-thin steak slices, freeze the steak for 30 minutes and use a sharp knife to cut against the grain.
02 - For an extra creamy sauce, add 2 tablespoons of cream cheese or mascarpone to the cheese sauce.
03 - Enhance flavor depth by stirring in 1 teaspoon Italian seasoning or smoked paprika into the sauce.

Go Back