Description
A delicious and hearty one-pot pasta recipe inspired by Philly cheesesteak flavors. Tender sliced beef steak, colorful bell peppers, and savory cheeses come together with pasta in a creamy sauce.
Ingredients
Scale
For the Steak:
- 1 tablespoon olive oil
- 1 pound thinly sliced beef steak (such as sirloin or flank)
For the Pasta:
- 1 small onion (sliced)
- 1 green bell pepper (sliced)
- 1 red bell pepper (sliced)
- 2 cloves garlic (minced)
- 8 ounces uncooked penne or rotini pasta
- 2 cups beef broth
- 1 cup milk
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded provolone or mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Prepare the Steak: Heat olive oil in a large deep skillet. Cook the sliced steak until browned, then set aside.
- Cook the Vegetables: In the same skillet, sauté onion and bell peppers until tender. Add garlic and cook briefly.
- Add the Pasta: Stir in pasta, beef broth, milk, Worcestershire sauce, salt, and pepper. Simmer until pasta is cooked.
- Combine and Serve: Return steak to the skillet, mix in cheeses until melted and creamy. Serve warm.
Notes
- For extra flavor, use shaved ribeye or add sautéed mushrooms.
- Substitute heavy cream for milk for a richer sauce.
- Best served immediately but can be reheated with a splash of broth or milk.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 5g
- Sodium: 590mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 85mg
