Description
Enjoy this Cheesesteak Pasta, a creamy, cheesy dish with tender beef, peppers, onions, and melted cheese perfect for dinner any night.
Ingredients
Scale
- 1 lb thinly sliced ribeye steak (or sirloin for a leaner option)
- 12 oz pasta (penne, rigatoni, or fettuccine work best)
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 1 bell pepper, sliced (red, yellow, or green)
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded provolone cheese
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- 1 teaspoon Worcestershire sauce (optional)
- Fresh parsley for garnish
- Red pepper flakes (optional, for added heat)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and set aside, reserving a little pasta water for the sauce.
- Cook the beef: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced beef and cook for 2-3 minutes per batch until browned. Remove the beef from the skillet and set it aside.
- Sauté the vegetables: In the same skillet, add the remaining olive oil and sauté the onions, bell peppers, and garlic until they’re soft and caramelized, about 5 minutes. Stir in the Worcestershire sauce, if using, and cook for an additional minute.
- Make the sauce: Pour in the heavy cream and bring the mixture to a simmer. Add the provolone and cheddar cheese, stirring until the cheeses melt into the cream and the sauce thickens. Season with salt, pepper, and red pepper flakes to taste.
- Combine the beef and pasta: Return the cooked beef to the skillet, followed by the pasta. Toss everything together, adding reserved pasta water if needed to adjust the sauce’s consistency.
- Serve: Garnish the Cheesesteak Pasta with fresh parsley and additional cheese, if desired. Serve hot and enjoy!