This hearty, one-pan dish combines all the iconic flavors of a Philly cheesesteak with creamy, comforting pasta. It’s a crowd-pleasing dinner that comes together in about 30 minutes.
Prep time: 15 minutes | Cook time: 20 minutes | Serves: 4-6
Ingredients
· 8 oz penne, rigatoni, or other short pasta
· 1 lb ribeye steak, thinly sliced (or flank/sirloin), or shaved beef
· 1 tbsp olive oil
· 1 tbsp butter
· 1 large onion, thinly sliced
· 1 green bell pepper, thinly sliced
· 8 oz mushrooms, sliced (optional)
· 3 cloves garlic, minced
· 1 tsp Worcestershire sauce
· Salt and black pepper to taste
For the Cheese Sauce:
· 2 tbsp butter
· 2 tbsp all-purpose flour
· 2 cups whole milk
· 8 oz provolone cheese, shredded (or white American cheese)
· ¼ cup grated Parmesan cheese
· ½ tsp garlic powder
· Salt and pepper to taste
Optional Garnish:
· Chopped fresh parsley
· Extra provolone or Parmesan cheese
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
- Cook Vegetables: While pasta cooks, heat olive oil and butter in a large skillet or Dutch oven over medium-high heat. Add onions, bell peppers, and mushrooms (if using). Sauté until tender and lightly browned, about 8-10 minutes. Add garlic and cook for 1 more minute. Remove vegetables to a plate.
- Cook Steak: Increase heat to high. Add thinly sliced steak to the same skillet in a single layer. Season with salt, pepper, and Worcestershire sauce. Sear quickly, about 1-2 minutes per side, until just cooked through. Do not overcook. Remove steak and set aside with vegetables.
- Make Cheese Sauce: In the same skillet, reduce heat to medium. Melt 2 tbsp butter, then whisk in flour. Cook for 1 minute until golden. Gradually whisk in milk until smooth. Cook, stirring constantly, until sauce thickens, about 3-5 minutes.
- Add Cheese: Remove from heat. Stir in shredded provolone, Parmesan, and garlic powder until fully melted and creamy. Season with salt and pepper.
- Combine: Return cooked vegetables and steak (with any juices) to the skillet with the cheese sauce. Add drained pasta. Gently stir everything together over low heat until heated through.
- Serve: Garnish with fresh parsley and extra cheese if desired. Serve immediately.
Tips for Success
· Freeze the steak for 30 minutes before slicing for paper-thin cuts.
· For the most authentic flavor, use shaved ribeye from the butcher or grocery store meat counter.
· White American cheese is the classic Philly cheesesteak cheese and melts beautifully.
· Add a splash of beef broth to the cheese sauce for a richer flavor.
· For a lighter version, substitute half the milk with beef broth and use a lighter cheese blend.
Enjoy this creamy, savory, and satisfying twist on two classic comfort foods!