Loaded Philly Cheesesteak Pasta
This Loaded Philly Cheesesteak Pasta is a creamy, cheesy, and hearty pasta dish bursting with tender beef and sautéed veggies. Perfect for a comforting weeknight meal!
Equipment
- Large Pot
- Large skillet or sauté pan
- Wooden Spoon or Spatula
- Colander
- Measuring cups and spoons
- Sharp knife and cutting board
Ingredients
- 12 ounces pasta (penne or rigatoni)
- 1 tablespoon olive oil for sautéing the steak and vegetables
- 1 pound beef steak thinly sliced, choose tender cut like ribeye or sirloin
- 1 green bell pepper sliced
- 1 onion sliced
- 1 cup mushrooms sliced
- 1 tablespoon garlic minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 cup beef broth
- 1 cup cream cheese softened
- 1 cup shredded provolone cheese
- 0.5 cup shredded mozzarella cheese
- fresh parsley chopped for garnish
Instructions
- Bring a large pot of salted water to a boil. Add 12 ounces of penne or rigatoni and cook according to package instructions until al dente. Drain and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the thinly sliced beef steak, seasoned with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon Italian seasoning. Cook until browned and just cooked through, about 3-4 minutes. Remove from the skillet and set aside.
- In the same skillet, add the sliced green bell pepper, onion, and mushrooms. Sauté until softened and slightly caramelized, about 6-7 minutes. Add 1 tablespoon minced garlic in the last minute and cook until fragrant.
- Pour in 1 cup beef broth to deglaze the pan, scraping up any browned bits. Lower the heat to medium and stir in 1 cup softened cream cheese until melted and smooth. Add 1 cup shredded provolone and 1/2 cup mozzarella, stirring until the cheese melts completely into a creamy sauce.
- Return the cooked steak to the skillet and toss to combine with the vegetables and sauce. Add the drained pasta and gently mix until everything is evenly coated.
- Plate the Loaded Philly Cheesesteak Pasta and sprinkle with freshly chopped parsley for a pop of color and freshness. Serve hot and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet with a splash of broth or water to loosen the sauce.
- Substitute the beef with tofu or mushrooms and use vegetable broth for a vegetarian version.
- Use penne or rigatoni pasta for best sauce retention.
- Add seasonal vegetables like spinach, roasted red peppers, or kale for variation.