Description
A delicious Philly Cheese Steak Pasta combining tender flank steak, sautéed bell peppers and onions, creamy beef broth sauce, and melted provolone cheese tossed with pasta. This skillet dish brings the iconic flavors of a Philly cheesesteak to a comforting pasta meal perfect for weeknight dinners.
Ingredients
Scale
Main Ingredients
- 1 pound flank steak
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup heavy cream
- 8 oz cooked pasta
- Salt and pepper to taste
- 1 cup shredded provolone cheese
Instructions
- Preheat the skillet: Preheat a large skillet over medium-high heat to get it ready for searing the steak and sautéing the vegetables.
- Season the steak: Season the flank steak generously with salt and pepper on both sides to enhance its natural flavor.
- Sear the steak: Add olive oil to the hot skillet and sear the steak for 4-5 minutes per side until cooked to your preferred doneness, creating a flavorful crust.
- Rest the steak: Remove the steak from the skillet and let it rest on a cutting board to allow the juices to redistribute, keeping the meat tender.
- Sauté the vegetables: In the same skillet, add the sliced onion and bell peppers. Cook them until they become soft and slightly caramelized, enhancing their sweetness.
- Add garlic: Stir in the minced garlic and cook for an additional minute to release its aroma without burning.
- Make the sauce: Pour in the beef broth and heavy cream, stirring to combine. Let the mixture simmer for a few minutes to thicken slightly and blend flavors.
- Slice the steak: While the sauce simmers, slice the rested steak thinly against the grain to ensure tenderness.
- Toss with pasta: Add the cooked pasta to the skillet and toss thoroughly to coat with the creamy sauce infused with vegetables.
- Melt cheese in sauce: Mix in half of the shredded provolone cheese, stirring until it melts smoothly into the pasta and sauce.
- Add steak and cheese topping: Top the pasta with the sliced steak and sprinkle the remaining provolone cheese evenly over the top.
- Melt remaining cheese: Cover the skillet with a lid or foil and allow the cheese to melt from the residual heat for a few minutes.
- Serve hot: Serve the Philly Cheese Steak Pasta immediately while hot, and enjoy the delicious creamy, cheesy, and savory flavors.
Notes
- Use flank steak for tenderness; other cuts like sirloin can be substituted.
- Cook pasta al dente before adding to the skillet to avoid overcooking.
- You can swap provolone cheese with mozzarella or cheddar for different flavor variations.
- Resting the steak is crucial for juicy, tender slices.
- Leftovers reheat well in a skillet over low heat.
