Philly Cheese Steak Pasta (Print Version)
# Ingredients:
→ Pasta & Protein
01 -
12 oz penne or rigatoni pasta
02 -
1 lb thinly sliced flank steak or sirloin
→ Vegetables & Aromatics
03 -
1 green bell pepper, sliced
04 -
1 onion, sliced
05 -
2 garlic cloves, minced
→ Sauce & Seasonings
06 -
1 cup beef broth
07 -
4 oz softened cream cheese
08 -
1 cup shredded provolone cheese
09 -
1/2 cup shredded mozzarella cheese (optional)
10 -
1 tbsp Worcestershire sauce
11 -
1 tbsp olive oil
12 -
1 tsp salt
13 -
1/2 tsp black pepper
14 -
1/2 tsp smoked paprika
# Instructions:
01 -
Bring a pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain in a colander and set aside.
02 -
Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak and cook for 2-3 minutes per side until just browned. Transfer to a plate and set aside.
03 -
Using the same skillet with the steak juices, add the sliced bell peppers and onions. Sauté for 4-5 minutes until they've softened and begun to caramelize. Add the minced garlic and cook for another minute until fragrant.
04 -
Reduce heat to medium and pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Add the cream cheese, salt, pepper, and smoked paprika. Stir continuously until the cream cheese has completely melted and the sauce is smooth.
# Notes:
01 -
This Philly Cheese Steak Pasta combines all the classic flavors of a Philly cheesesteak in a hearty, cheesy pasta dish.
02 -
For a crispier top, transfer everything to a baking dish, sprinkle with extra cheese, and broil for 2-3 minutes.