Philly Cheese Steak Pasta
A comforting dish that combines the beloved flavors of a classic Philly cheesesteak with the heartiness of pasta, delivering a creamy, nostalgic experience that satisfies any craving.
Ingredients
Main Ingredients
- 1 pound flank steak The star of the dish, juicy and tender.
- 1 tablespoon olive oil Adds richness and helps to sear the meat.
- 1 medium onion, thinly sliced Sweet and aromatic, providing depth to the dish.
- 1 medium green bell pepper, thinly sliced Adds a fresh, crunchy texture.
- 1 medium red bell pepper, thinly sliced For color and sweetness.
- 2 cloves garlic, minced Aromatic and flavorful, enhancing the dish.
- 1 cup beef broth Stocks the flavors and provides moisture.
- 1/2 cup heavy cream Creates a rich and creamy sauce.
- 8 ounces cooked pasta The perfect base to soak up all the goodness.
- to taste salt and pepper Essential for seasoning.
- 1 cup shredded provolone cheese Melty and gooey, a hallmark of cheese steak.
Instructions
Preparation
- Preheat a large skillet over medium-high heat.
- Season the flank steak generously with salt and pepper on both sides.
- Add olive oil to the skillet, and once it’s hot, sear the steak for about 4-5 minutes on each side until golden-brown.
- Remove the steak from the skillet and let it rest for a few minutes.
- In the same skillet, add the sliced onion and bell peppers. Sauté until soft and fragrant, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute.
Cooking
- Pour in the beef broth and heavy cream, letting the mixture come to a gentle simmer.
- Thinly slice the rested steak against the grain.
- Toss in the cooked pasta, mixing well to coat with the creamy sauce.
- Add half of the provolone cheese and stir until melted.
- Top with the sliced steak and sprinkle the remaining cheese over it.
- Cover the skillet until the cheese has melted.
- Serve hot and enjoy!
Notes
To enhance your Philly Cheese Steak Pasta, consider marinating the flank steak for a few hours before cooking. For heat, add red pepper flakes to the sautéed veggies. Always taste as you go for seasoning adjustments. For variations, swap flank steak for chicken or a plant-based alternative, and customize the vegetables as needed.