Description
This Philly Cheese Steak Pasta recipe combines tender, thinly sliced flank steak with sautéed bell peppers, onions, and a creamy provolone cheese sauce, all tossed with cooked pasta for a comforting and flavorful dish inspired by the classic Philly cheesesteak sandwich.
Ingredients
Scale
Meat
- 1 pound flank steak
Vegetables
- 1 onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
Liquids
- 1 tablespoon olive oil
- 1 cup beef broth
- 1/2 cup heavy cream
Pasta & Cheese
- 8 oz cooked pasta
- 1 cup shredded provolone cheese (divided)
Seasoning
- Salt and pepper to taste
Instructions
- Preheat skillet: Preheat a large skillet over medium-high heat to prepare for searing the steak.
- Season steak: Season the flank steak evenly with salt and pepper on both sides to enhance flavor.
- Sear steak: Add olive oil to the hot skillet and sear the steak for about 4-5 minutes on each side until it reaches your desired doneness.
- Rest steak: Remove the steak from the skillet and let it rest on a cutting board to retain its juices before slicing.
- Sauté vegetables: In the same skillet, add the sliced onion and bell peppers, cooking them until soft and slightly caramelized for sweetness.
- Add garlic: Stir in the minced garlic and cook for an additional minute to release its aroma.
- Simmer sauce: Pour in the beef broth and heavy cream, stirring to combine. Let the mixture simmer for a few minutes to thicken slightly.
- Slice steak: Thinly slice the rested steak against the grain to ensure tenderness.
- Toss pasta: Add the cooked pasta to the skillet and toss it to coat evenly with the creamy sauce.
- Add cheese: Mix in half of the shredded provolone cheese until it melts and blends well with the sauce.
- Top with steak and cheese: Arrange the sliced steak on top of the pasta and sprinkle with the remaining provolone cheese.
- Melt cheese: Cover the skillet with a lid or foil and allow the cheese to melt over a few minutes, creating a gooey finish.
- Serve: Serve the Philly Cheese Steak Pasta hot and enjoy this hearty and flavorful meal.
Notes
- For best results, let the steak rest after cooking to keep it juicy.
- You can substitute flank steak with ribeye or sirloin for a different flavor and tenderness.
- Use your preferred type of pasta such as penne, rigatoni, or fusilli.
- To reduce calories, substitute heavy cream with half-and-half or a lighter cream option.
- Make sure to slice the steak thinly against the grain to maximize tenderness.
