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Philly Cheesesteak Pasta

Philly cheesesteak pasta with penne tossed in a provolone cream sauce, with steak strips, caramelized onions and peppers, plus mushrooms throughout. Sear the shaved steak, then simmer the sauce until slightly reduced for a thick, clingy texture.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 970
Ingredients Equipment Method Notes

Ingredients
  

Penne or rigatoni pasta
  • 1 lb penne or rigatoni pasta
Shaved steak or thinly sliced sirloin
  • 1 lb shaved steak or thinly sliced sirloin
Bell peppers and onion
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 large onion, sliced
Mushrooms
  • 8 oz mushrooms, sliced
Garlic
  • 3 garlic cloves, minced
Butter and seasonings
  • 2 tbsp butter
  • 1 tbsp Worcestershire sauce
  • 0.5 salt and black pepper to taste
Broth and cream
  • 1 cup beef broth
  • 1 cup heavy cream
Provolone cheese
  • 2 cup provolone cheese, shredded
Pasta water
  • 0.5 cup pasta water (reserved) Reserve after cooking pasta.

Equipment

  • 1 cast iron skillet

Method
 

Cook pasta
  1. Bring a large pot of salted water to a boil and cook penne or rigatoni until al dente, about 8–11 minutes. Reserve 1/2 cup pasta water and then drain the pasta.
Sear the steak
  1. Season the shaved steak with salt and black pepper. In a hot skillet with 1 tablespoon butter, sear the steak for 2–3 minutes until browned, then set aside.
Caramelize the vegetables
  1. Melt the remaining butter in the same skillet over medium-high heat. Cook the onion, green bell pepper, red bell pepper, and mushrooms for 6–8 minutes until caramelized, then stir in the minced garlic and Worcestershire.
Make the provolone cream sauce
  1. Pour in the beef broth and heavy cream, bring to a simmer, and cook for 3–4 minutes until slightly reduced. Stir in the provolone cheese until melted and smooth.
Toss and serve
  1. Add the drained pasta and the reserved steak to the skillet and toss to coat. If needed, add reserved pasta water a splash at a time to loosen, then serve immediately with extra provolone on top.

Notes

Pro tip: keep the steak in a single layer while searing so it browns instead of steaming. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stovetop with a splash of cream or broth to loosen the sauce. Freeze is not recommended because the cream sauce can separate. For a lighter swap, use half-and-half instead of heavy cream.