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Philly Cheesesteak Pasta

Tender pasta combined with seasoned steak, caramelized onions, bell peppers, and creamy cheese sauce for the ultimate comfort food.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Dish
Cuisine: American, Fusion
Calories: 585
Ingredients Equipment Method Notes

Ingredients
  

Pasta and Protein
  • 1 lb penne pasta
  • 1.5 lbs ribeye steak thinly sliced
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp paprika
Vegetables
  • 1 large yellow onion sliced
  • 2 bell peppers green and red, sliced
  • 3 cloves garlic minced
Cheese Sauce
  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 8 oz provolone cheese shredded
  • 8 oz American cheese cubed

Equipment

  • Large pot for pasta
  • Large skillet
  • Saucepan
  • Whisk

Method
 

  1. Cook penne pasta according to package directions until al dente, drain and set aside.
  2. Heat olive oil in large skillet over high heat, season steak strips with salt, pepper, and paprika.
  3. Cook steak strips in batches for 2-3 minutes until browned, remove and set aside.
  4. In same skillet, add sliced onions and cook for 8-10 minutes until caramelized and golden brown.
  5. Add bell pepper slices and cook for 4-5 minutes until tender-crisp, remove vegetables and set aside.
  6. In large saucepan, melt butter over medium heat and whisk in flour to create roux.
  7. Gradually add milk and cream, whisking continuously until smooth and thickened.
  8. Remove from heat and gradually add provolone and American cheese, stirring until melted and smooth.
  9. Return pasta to large pot and fold in cheese sauce, cooked steak, and caramelized vegetables.
  10. Heat through for 2-3 minutes, adjust seasoning if needed, and serve immediately while hot.

Notes

For best results, slice steak very thinly against the grain. Can substitute with chicken or turkey for variation. Store leftovers in refrigerator for up to 3 days.