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Philly Cheesesteak Pasta

This Philly Cheesesteak Pasta combines the classic flavors of a Philly cheesesteak sandwich with hearty pasta for a satisfying meal. It's quick to prepare and packed with flavor, making it an ideal weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 600 kcal

Equipment

  • 1 large pot
  • 1 colander
  • 1 large skillet
  • 1 wooden spoon
  • 1 set measuring cups and spoons
  • 1 cutting board

Ingredients
  

  • 8 oz penne pasta
  • 1 lb beef steak, thinly sliced Flank or ribeye works well.
  • 1 tablespoon olive oil
  • 1 medium onion, sliced
  • 1 medium green bell pepper, sliced
  • 2 cloves garlic, minced
  • 1 cup beef broth
  • 1 cup cream cheese, softened Can substitute with Greek yogurt or a different melting cheese.
  • 1 cup sliced provolone cheese
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika Optional.
  • Fresh parsley, chopped for garnish Optional.

Instructions
 

  • Cook the penne pasta according to package instructions in a large pot of salted boiling water. Once done, drain and set aside.
  • In a large skillet over medium-high heat, add the olive oil. Once hot, add the thinly sliced beef steak and season with salt, black pepper, and optional paprika. Cook for about 4-5 minutes until browned. Remove the beef from the skillet and set aside.
  • In the same skillet, add the sliced onion and green bell pepper. Sauté for about 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
  • Pour in the beef broth and bring to a simmer. Stir in the softened cream cheese, mixing well until smooth and creamy.
  • Add the cooked pasta and beef back into the skillet. Stir until everything is well combined and heated through. Top with provolone cheese, allowing it to melt for a minute.
  • Serve hot, garnished with fresh parsley if desired.

Notes

Feel free to add other vegetables such as mushrooms or jalapeños for extra flavor.
You can substitute cream cheese with a lighter option like Greek yogurt or a different melting cheese according to your taste.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat in a pan over low heat or in the microwave.