Description
Looking for the best easy pasta ideas? This Philly cheesesteak pasta is quick, simple, and loaded with savory, cheesy flavor! Perfect for a cozy night in or to share with friends. Juicy steak, sweet peppers, and melty cheese make every bite irresistible. Save this easy recipe for your next comfort food dinner!
Ingredients
Scale
- 1 pound steak (ribeye or sirloin), thinly sliced
- 12 oz rigatoni or penne pasta
- 2 bell peppers, sliced
- 1 large onion, sliced
- 2 cups provolone or mozzarella cheese, sliced or shredded
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook pasta in salted water until al dente; drain and set aside.
- Heat olive oil in skillet over medium-high heat.
- Season and sear steak slices; remove and set aside.
- Add more oil if needed; sauté onion and peppers until soft.
- Add garlic; cook until fragrant.
- Add beef broth and Worcestershire sauce; simmer and scrape up bits.
- Return steak to skillet; toss to combine.
- Add pasta; toss until coated and heated through.
- Top with cheese; cover until melted or broil briefly.
- Garnish with parsley and serve hot.
Notes
- Use ribeye for the most tender result.
- Add red pepper flakes for a spicy kick.
- Mix in extra cheese for more gooey goodness.
- Slice steak thinly against the grain for tenderness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop and Optional Broil
- Cuisine: American-inspired
Nutrition
- Serving Size: 1 plate
- Calories: 680
- Sugar: 6g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 100mg