Description
A delicious and creamy Philly Cheese Steak Pasta combining tender seared flank steak, sautéed onions and peppers, and a rich provolone cheese sauce tossed with pasta. This dish brings the iconic flavors of a Philly cheesesteak sandwich into a comforting pasta meal, perfect for weeknight dinners.
Ingredients
Scale
Meat
- 1 pound flank steak
Vegetables
- 1 onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
Liquids & Dairy
- 1 tablespoon olive oil
- 1 cup beef broth
- 1/2 cup heavy cream
- 1 cup shredded provolone cheese (divided)
Other
- 8 oz cooked pasta
- Salt and pepper to taste
Instructions
- Preheat skillet: Preheat a large skillet over medium-high heat to prepare for searing the steak.
- Season steak: Season the flank steak generously with salt and pepper on both sides to enhance flavor.
- Sear steak: Add olive oil to the hot skillet and sear the steak for 4-5 minutes on each side until cooked to your desired doneness.
- Rest steak: Remove the steak from the skillet and let it rest on a cutting board to retain juices.
- Sauté vegetables: In the same skillet, add the sliced onion and bell peppers; cook until soft and slightly caramelized to develop sweetness.
- Add garlic: Stir in the minced garlic and cook for an additional minute to release aroma.
- Make sauce: Pour in beef broth and heavy cream, stirring to combine, then let the mixture simmer for a few minutes to thicken slightly.
- Slice steak: While the sauce simmers, thinly slice the rested steak against the grain for tenderness.
- Toss pasta: Add the cooked pasta to the skillet and toss thoroughly to coat it in the creamy sauce.
- Add cheese: Stir in half of the shredded provolone cheese into the pasta mixture until melted and well combined.
- Top steak and cheese: Arrange the sliced steak on top of the pasta and sprinkle with the remaining provolone cheese.
- Melt cheese: Cover the skillet with a lid or foil and let it sit for a few minutes off heat or on very low heat to melt the cheese completely.
- Serve: Serve the Philly Cheese Steak Pasta hot and enjoy the fusion of flavors.
Notes
- Resting the steak after searing is crucial to keep the meat juicy and tender.
- Use a sharp knife to slice the steak thinly against the grain to maintain tenderness.
- You can use any type of cooked pasta, though sturdier varieties like penne or rigatoni work well to hold the sauce.
- To make the dish quicker, use pre-cooked or leftover steak.
- For added heat, consider adding red pepper flakes while sautéing vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
