Philly Cheesesteak Pasta (Print Version)
# Ingredients:
→ Base
01 -
1 pound steak, thinly cut (sirloin or ribeye works great)
02 -
8 ounces of elbow pasta
→ Vegetables
03 -
2 garlic cloves, finely chopped
04 -
1 onion, thin slices
05 -
2 cups of mushrooms, chopped up
06 -
1 green bell pepper, sliced into strips
07 -
Optional: a handful of chopped fresh parsley
→ Sauce & Cheese
08 -
1 tablespoon of Worcestershire
09 -
2 cups of broth (beef)
10 -
1 cup of heavy whipping cream
11 -
2 cups shredded provolone cheese
→ Seasonings & Oil
12 -
Salt and pepper, adjust to your liking
13 -
2 tablespoons of olive oil
# Instructions:
01 -
Follow the box steps to cook your elbow pasta, then drain it when it's al dente. Set aside for later.
02 -
Grab a big skillet, heat some olive oil over medium-high heat. Cook your steak strips (don’t forget seasoning) until they brown. Put them off to the side.
03 -
Using the same pan, toss in the mushrooms, bell pepper, and onion. Cook those until soft, then throw in the garlic for a quick stir.
04 -
Add your steak back to the pan. Pour in broth, cream, and Worcestershire, and let it bubble until it thickens slightly.
05 -
Toss in your pasta and stir in the cheese until it’s all melty and smooth. Taste and season more if needed. Sprinkle parsley on top if using, and it’s ready!
# Notes:
01 -
Want some heat? Sprinkle red pepper flakes.
02 -
Feel free to swap steak for chicken or tofu if you prefer.