Description
Philly Cheesesteak Pasta is a delicious, creamy twist on the classic Philly cheesesteak sandwich, combining tender sirloin steak, sautéed bell peppers, onions, and mushrooms with a rich cheese sauce and penne pasta. This comforting American main course is perfect for a hearty family dinner.
Ingredients
Scale
Pasta
- 12 ounces penne pasta
Steak and Vegetables
- 1 tablespoon olive oil
- 1 pound sirloin steak, thinly sliced
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 green bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup low-sodium beef broth
- 1 1/2 cups shredded provolone cheese
- 1/2 cup shredded mozzarella cheese
Instructions
- Cook the pasta: Cook the penne pasta according to package directions until al dente. Drain and set aside.
- Cook the steak: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the sliced steak with half of the salt and pepper, then cook for 2 to 3 minutes until browned. Remove from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add the bell pepper, onion, and mushrooms. Cook for 5 to 6 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant. Remove the vegetables and set aside with the steak.
- Make the cheese sauce: Reduce heat to medium and melt the butter in the skillet. Whisk in the flour and cook for 1 to 2 minutes to form a roux. Gradually whisk in the milk and beef broth, stirring constantly until the sauce thickens, about 4 to 5 minutes. Add the provolone and mozzarella cheeses, stirring until melted and smooth.
- Combine and heat through: Return the steak and vegetables to the skillet and stir to combine. Add the cooked pasta and toss until evenly coated in the cheese sauce. Cook for another 2 to 3 minutes until heated through. Serve warm.
Notes
- For extra flavor, add a splash of Worcestershire sauce to the steak while cooking.
- Ribeye can be substituted for sirloin for a richer taste.
- For a baked version, transfer to a casserole dish, top with extra cheese, and bake at 375°F for 15 minutes until bubbly.
