Description
A delightful twist on the classic Philly cheesesteak sandwich, this creamy pasta dish combines tender steak, savory veggies, and melted cheese for a quick and delicious meal.
Ingredients
- 12 oz pasta (penne or rigatoni)
- 1 lb thinly sliced steak (flank steak or sirloin)
- 1 tbsp olive oil
- 1 green bell pepper (sliced)
- 1 onion (sliced)
- 2 garlic cloves (minced)
- 1 cup beef broth
- 4 oz cream cheese (softened)
- 1 cup shredded provolone cheese
- 1/2 cup shredded mozzarella cheese (optional)
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
Instructions
- Cook the pasta: Begin by cooking the pasta according to the package instructions until it is al dente. Drain and set aside.
- Cook the steak: Heat olive oil in a large skillet over medium-high heat. Add the steak and cook for 2-3 minutes on each side. Remove and set aside.
- Sauté the vegetables: In the same skillet, add bell peppers and onions. Sauté for 4-5 minutes until softened. Add garlic and cook for another minute.
- Make the sauce: Lower the heat, then add beef broth, Worcestershire sauce, cream cheese, salt, black pepper, and smoked paprika. Stir until the sauce is creamy.
- Combine everything: Add the cooked steak back and then the pasta, mixing well to coat.
- Add cheese: Sprinkle provolone over the pasta and add mozzarella if desired. Stir until melted and combined.
- Serve: Garnish with more cheese or parsley and enjoy hot.
Notes
For a vegetarian version, swap the steak for mushrooms or a meat substitute and add additional veggies.