1. Sear the Beef
In a large, deep skillet or pot, heat the olive oil over medium-high heat. Season the thinly sliced beef with salt and pepper. Once the oil is hot, add the beef to the skillet in a single layer. Sear for about 2-3 minutes per side until browned and cooked through.
Remove the cooked beef from the skillet and set it aside on a plate. Don’t worry if the beef isn’t fully cooked through—it will finish cooking in the pasta later.
2. Sauté the Vegetables
In the same skillet, add the sliced onions and bell peppers. Cook for about 5-6 minutes, stirring occasionally, until the vegetables are soft and beginning to caramelize.
Add the minced garlic and cook for another minute, stirring constantly to prevent the garlic from burning.
3. Add Seasonings and Liquids
Sprinkle the Worcestershire sauce, garlic powder, onion powder, Italian seasoning, and a pinch of salt and pepper over the vegetables. Stir to coat the veggies in the seasonings.
Next, pour in the beef broth and heavy cream. Stir to combine, scraping up any browned bits from the bottom of the skillet to incorporate more flavor into the sauce.
4. Cook the Pasta
Bring the mixture to a simmer and stir in the uncooked pasta. Cover the skillet and let the pasta cook in the broth and cream mixture for about 12-15 minutes, or until the pasta is al dente and has absorbed most of the liquid. Stir occasionally to prevent the pasta from sticking to the bottom of the skillet.
5. Add the Cheese and Beef
Once the pasta is cooked, lower the heat to medium-low. Return the seared beef to the skillet and stir it into the pasta.
Layer the provolone cheese slices over the top of the pasta and beef. Cover the skillet again and let the cheese melt for 2-3 minutes. Once melted, stir the cheese into the pasta, making sure everything is coated in that creamy, cheesy sauce.
If you’re using Parmesan cheese, sprinkle it over the top and stir it into the dish for an extra layer of cheesy goodness.
6. Garnish and Serve
Once the cheese has fully melted and the sauce has thickened to your liking, remove the skillet from the heat. Garnish with freshly chopped parsley for a pop of color and freshness.
Serve the Philly Cheesesteak Pasta hot, with extra grated Parmesan on the side if desired.
Serving Suggestions
Philly Cheesesteak Pasta is hearty and satisfying on its own, but if you’d like to round out the meal, here are some serving ideas:
- Garlic bread or a crusty baguette: Perfect for soaking up the creamy, cheesy sauce.
- Green salad: A light, refreshing salad with a simple vinaigrette balances the richness of the pasta.
- Roasted vegetables: Try pairing this dish with roasted broccoli or Brussels sprouts for a healthy side.
Customizing the Recipe
Feel free to make this recipe your own! Here are a few ideas to customize it:
- Change the protein: Swap the beef for ground beef, chicken, or even Italian sausage for a different flavor profile.
- Add mushrooms: Sauté mushrooms along with the peppers and onions for an earthy flavor that pairs well with the cheesesteak ingredients.
- Make it spicy: Add a pinch of red pepper flakes or some sliced jalapeños for a bit of heat.
- Lighten it up: Use milk or half and half instead of heavy cream for a lighter sauce, or swap in whole wheat or veggie-based pasta for extra fiber.
Final Thoughts
This Philly Cheesesteak Pasta is the ultimate comfort food, combining the flavors of a classic cheesesteak sandwich with the heartiness of pasta. The creamy, cheesy sauce clings to the pasta and beef, while the sautéed onions and peppers add depth and flavor to every bite. It’s a one-pan wonder that’s quick to make, easy to clean up, and guaranteed to please everyone at the table.
Whether you’re serving it for a family dinner, a cozy night in, or even meal prepping for the week, this dish is sure to become a new favorite in your rotation. Enjoy!