Ingredients
- 1 lb ribeye or sirloin steak, thinly sliced
- 10 oz penne or rigatoni pasta
- 1 green bell pepper, sliced
- 1 medium yellow onion, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 cup provolone cheese, shredded
- 1 cup mozzarella cheese, shredded
- 2 tbsp olive oil
- Salt and pepper, to taste
Optional garnish: chopped parsley or chives.
Ingredient Notes
Ribeye or sirloin steak (1 lb, thinly sliced)
Ribeye gives you the most classic cheesesteak flavor with rich marbling and tenderness, while sirloin is a bit leaner but still cooks up juicy when sliced thin. Thin slices sear quickly and stay tender in the brief cooking time, especially when added back at the end.
Pasta (10 oz penne or rigatoni)
Short pasta like penne or rigatoni catches the cheese and peppers in its ridges and hollow centers, making each bite feel loaded. Any sturdy short pasta works, but tubular shapes mimic the feel of a stuffed cheesesteak in pasta form.
Green bell pepper and yellow onion
These are non‑negotiable for that true cheesesteak profile. The pepper adds sweetness and slight bitterness, while the onion caramelizes and brings sweetness and depth to the skillet.
Beef broth and Worcestershire sauce
Beef broth builds a savory base, and Worcestershire adds umami, tang, and a hint of sweetness that mimics the depth from grilled beef drippings. Together they create a pan sauce that coats the pasta and steak before the cheese goes in.
Provolone and mozzarella
Provolone gives classic cheesesteak flavor—slightly sharp, tangy, and creamy—while mozzarella adds stretch and extra melty texture. Using shredded cheese helps it melt evenly into a silky sauce that clings to the pasta instead of clumping.
Step‑by‑Step Instructions
Sear the Steak
Heat 1 tablespoon of olive oil in a large skillet over medium‑high heat. Add the thinly sliced steak in a single layer, seasoning lightly with salt and pepper, and sear for 1–2 minutes per side until browned but still slightly pink in the middle. Transfer the steak to a plate and set aside; it will finish gently when added back later.
Sauté the Vegetables
Add the remaining 1 tablespoon olive oil to the same skillet. Add the sliced green bell pepper and yellow onion and sauté over medium heat for 5–7 minutes, stirring occasionally, until softened and just starting to caramelize at the edges. Add the minced garlic and cook for 1 minute more, until fragrant but not browned.
Build the Pan Sauce
Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Let this mixture simmer for 2–3 minutes so it reduces slightly and concentrates, forming a flavorful base for the pasta and cheese.
Cook the Pasta
While the sauce simmers, cook the penne or rigatoni in a large pot of salted boiling water according to package directions until al dente. Drain the pasta well, reserving a small splash of pasta water if you want to adjust the sauce later.
Combine Pasta, Steak, and Sauce
Add the drained pasta to the skillet with the peppers, onions, and sauce. Return the seared steak (and any juices on the plate) to the skillet. Toss everything together over low heat until the pasta is well coated and the steak is warmed through.
Add the Cheese
Reduce the heat to low. Sprinkle in the shredded provolone and mozzarella in a couple of additions, stirring constantly until the cheese melts and turns the broth into a creamy, cheesy coating. If the mixture seems too thick or sticky, stir in a splash of reserved pasta water or a bit more beef broth until it reaches a silky, sauce‑like consistency.
Season and Serve
Taste and adjust seasoning with more salt and freshly ground black pepper as needed. Garnish with chopped parsley or chives for a fresh finish, then serve the Philly Cheesesteak Pasta hot straight from the skillet.