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Philly Cheesesteak Pasta

Philly cheesesteak pasta combines al dente penne with shaved steak, caramelized onions and peppers, and a provolone cream sauce. One-pan cooking keeps steak and vegetables visible throughout, finished with extra provolone melted on top.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Penne or rigatoni pasta
  • 1 lb penne or rigatoni pasta Cook in salted boiling water until al dente; reserve 1/2 cup pasta water.
Shaved steak or sirloin
  • 1 lb shaved steak or thinly sliced sirloin Season with salt and black pepper; sear until browned.
Bell peppers
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
Onion
  • 1 large onion, sliced
Mushrooms
  • 8 oz mushrooms, sliced
Garlic
  • 3 garlic cloves, minced
Butter
  • 2 tbsp butter Use 1 tbsp for searing steak; use remaining for sautéing vegetables.
Worcestershire sauce
  • 1 tbsp Worcestershire sauce
Beef broth
  • 1 cup beef broth
Heavy cream
  • 1 cup heavy cream
Provolone cheese
  • 2 cup provolone cheese, shredded Stir in until melted and smooth; serve with extra on top.
Salt and black pepper
  • 1 salt To taste.
  • 1 black pepper To taste.

Equipment

  • 1 cast iron skillet

Method
 

Cook pasta
  1. Cook penne or rigatoni pasta in salted boiling water until al dente, then reserve 1/2 cup pasta water and drain. Visual cue: pasta should still have a firm center when bitten.
Sear the steak
  1. Season shaved steak or thinly sliced sirloin with salt and black pepper, then sear in a hot skillet with 1 tablespoon butter for 2–3 minutes until browned and cooked through. Visual cue: browned edges and caramelized spots on the steak.
  2. Transfer the seared steak to a plate and set aside while you cook the vegetables.
Make the provolone cream sauce
  1. Melt the remaining 1 tablespoon butter in the same skillet, then cook onions, bell peppers, and mushrooms over medium-high heat for 6–8 minutes until caramelized. Visual cue: vegetables look softened with golden-brown edges.
  2. Add minced garlic and Worcestershire sauce and cook for about 30–60 seconds until fragrant. Visual cue: garlic aroma releases quickly without browning.
  3. Pour in beef broth and heavy cream, bring to a simmer, and cook for 3–4 minutes until slightly reduced. Visual cue: sauce thickens enough to lightly coat a spoon.
  4. Stir in shredded provolone cheese until fully melted and smooth, then toss in the drained pasta and reserved steak. Visual cue: every piece of pasta is glossy and coated; add reserved pasta water to loosen if needed.
Serve
  1. Serve immediately with extra provolone cheese on top for a final melt. Visual cue: cheese should sit on top and look glossy as it melts into the hot pasta.

Notes

Pro tip: reserve the pasta water right before draining—it helps the provolone cream sauce cling to the penne. Refrigerate leftovers in a sealed container up to 3 days; reheat gently with a splash of broth or cream to loosen the sauce. Freezing is not recommended because the cream sauce can separate. For a dairy-light option, use reduced-fat provolone and half-and-half (or evaporated milk) instead of heavy cream.