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Philly Cheesesteak Pasta

Philly cheesesteak pasta with tender penne, shaved steak, and caramelized peppers in a provolone cream sauce. One-pan-style method with a glossy cheese finish and visible steak and mushrooms in every bite.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Pasta and meat
  • 1 lb penne or rigatoni pasta
  • 1 lb shaved steak or thinly sliced sirloin
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 large onion, sliced
  • 8 oz mushrooms, sliced
  • 3 garlic cloves, minced
Sauce and seasoning
  • 2 tbsp butter
  • 1 tbsp Worcestershire sauce
  • 1 cup beef broth
  • 1 cup heavy cream
  • 2 cup provolone cheese, shredded
  • 0.5 Salt and black pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Cook pasta
  1. Bring a large pot of salted water to a boil and cook the penne or rigatoni until al dente, about 9–11 minutes. Reserve 1/2 cup pasta water, then drain the pasta and set aside.
Sear the steak
  1. Season the shaved steak with salt and black pepper. Sear in a hot skillet with 1 tablespoon butter for 2–3 minutes until browned, then set aside.
Caramelize vegetables
  1. Melt the remaining butter in the same skillet and cook the sliced onion, bell peppers, and mushrooms over medium-high heat for 6–8 minutes until caramelized. Add the minced garlic and Worcestershire and stir for 30–60 seconds.
Make the provolone cream sauce
  1. Pour in the beef broth and heavy cream, bring to a simmer, and cook for 3–4 minutes until slightly reduced. Stir to keep the sauce smooth.
Combine and finish
  1. Reduce heat to low and stir in the shredded provolone until melted and smooth. Toss in the pasta and set-aside steak, adding reserved pasta water as needed to loosen.
Serve
  1. Serve immediately with extra provolone melted on top for a visibly cheesy finish. Add a final pinch of salt and black pepper to taste.

Notes

Pro tip: reserve pasta water and add it gradually so the sauce turns glossy and clings to the pasta. Refrigerate leftovers up to 3 days in a sealed container; reheat gently on the stovetop with a splash of water or cream to loosen. Freezing is not recommended because the cream sauce can separate. For a lighter option, use half-and-half instead of heavy cream and shredded part-skim provolone.