Philly Cheese Steak Pasta
A delightful blend of Philly cheesesteak flavors with pasta for a comforting and indulgent meal.
Ingredients
Main Ingredients
- 1 pound flank steak Tender and rich, delivering robust flavor.
- 1 tablespoon olive oil Adds a delightful depth and sheen to the dish.
- 1 onion, thinly sliced Aromatic and slightly sweet when sautéed.
- 1 green bell pepper, thinly sliced Crisp and fresh, adding color and crunch.
- 1 red bell pepper, thinly sliced Sweet and vibrant, enhancing flavor.
- 2 cloves garlic, minced Fragrant and bold, tying the dish together.
- 1 cup beef broth Savory and robust, providing a rich base for the sauce.
- 1/2 cup heavy cream Creamy and luscious, creating the perfect sauce consistency.
- 8 oz cooked pasta Al dente, serving as the comforting backbone of the meal.
- Salt and pepper to taste Essential for flavor enhancement.
- 1 cup shredded provolone cheese Melty and gooey, offering luxurious creaminess.
Instructions
Cooking Instructions
- Preheat a large skillet over medium-high heat.
- Season the flank steak with salt and pepper on both sides.
- Add olive oil to the skillet and sear the steak for about 4-5 minutes per side, or until cooked to your desired level of doneness.
- Remove the steak from the skillet and let it rest on a cutting board for a few moments.
- In the same skillet, add the sliced onion and bell peppers. Cook until they are soft and slightly caramelized.
- Add minced garlic to the skillet and cook for another minute.
- Pour in the beef broth and heavy cream, stirring to combine. Let the mixture simmer for a few minutes.
- While the sauce simmers, slice the rested steak thinly against the grain.
- Add the cooked pasta to the skillet and toss to coat it with the sauce.
- Mix in half of the shredded provolone cheese until melted and well combined.
- Top the pasta with the sliced steak and remaining provolone cheese.
- Cover the skillet with a lid or foil and let the cheese melt for a few minutes.
- Serve the Philly Cheese Steak Pasta hot and enjoy!
Notes
For healthier alternatives, consider using whole-wheat or gluten-free pasta, or substitute flank steak with chicken or turkey. The dish can also be made vegetarian with portobello mushrooms and plant-based cream.