Pin it A hearty pasta dish inspired by the classic Philly cheesesteak, featuring tender beef, sautéed peppers and onions, and a creamy cheese sauce tossed with pasta.
This dish quickly became a weeknight favorite in my house. The combination of savory steak, peppers, and cheesy sauce brings back memories of sharing Philly cheesesteaks with friends at summer gatherings.
Ingredients
- Pasta: 12 oz (340 g) penne or rigatoni
- Beef: 1 lb (450 g) thinly sliced ribeye or sirloin steak
- Vegetables: 1 medium yellow onion, thinly sliced, 1 green bell pepper, thinly sliced, 1 red bell pepper, thinly sliced, 2 cloves garlic, minced
- Cheese Sauce: 2 tbsp unsalted butter, 2 tbsp all-purpose flour, 1 1/2 cups (360 ml) whole milk, 1 cup (115 g) shredded provolone cheese, 1/2 cup (60 g) shredded mozzarella cheese, 1/4 cup (30 g) grated Parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper
- Other: 2 tbsp olive oil, 1 tbsp Worcestershire sauce, Fresh parsley, chopped (for garnish, optional)
Instructions
- Cook Pasta:
- Boil pasta in salted water until al dente. Drain and set aside.
- Sear Steak:
- Heat 1 tablespoon olive oil in a skillet over medium-high. Add sliced steak, season, and cook for 2-3 minutes until browned. Remove and set aside.
- Sauté Veggies:
- Add remaining olive oil to skillet. Sauté onions and bell peppers for 5-7 minutes until soft. Add garlic, cook 1 minute.
- Combine Steak and Veggies:
- Return steak to skillet, stir in Worcestershire sauce, and remove from heat.
- Make Cheese Sauce:
- Melt butter in saucepan. Whisk in flour, cook 1 minute. Whisk in milk gradually, stirring until thickened.
- Add Cheese:
- Reduce heat. Stir in provolone, mozzarella, and Parmesan until melted and smooth. Season.
- Combine All:
- Add cooked pasta and beef-vegetable mixture to cheese sauce. Toss to combine and heat through.
- Serve:
- Top with chopped parsley if desired and serve immediately.
Pin it My family always looks forward to this pasta night & it never fails to bring everyone together at the dinner table.
Required Tools
Large pot, large skillet, saucepan, whisk, knife and cutting board are all you need to make this meal.
Notes
Substitute ribeye with sirloin or flank steak. Add mushrooms for extra flavor or a pinch of red pepper flakes for spice.
Nutritional Information
Each serving provides about 715 calories, 32 g total fat, 62 g carbohydrates, and 42 g protein.
Pin it Enjoy this comforting pasta dish fresh out of the pan, and save any leftovers for an easy lunch the next day.
Common Questions
- → What cut of beef works best for this dish?
Thinly sliced ribeye or sirloin steak is ideal for tender, flavorful results.
- → Can I use other pasta types?
Penne or rigatoni are preferred as they hold the sauce well, but other tubular pastas can also be used.
- → How is the cheese sauce made creamy?
A blend of provolone, mozzarella, and Parmesan melted into a butter and flour roux with milk creates a smooth, rich sauce.
- → What vegetables complement the beef in this dish?
Sautéed yellow onion and green and red bell peppers add sweetness and texture.
- → Is there a way to add extra flavor or spice?
You can add mushrooms for depth or a pinch of red pepper flakes for a spicy kick.
- → What can be paired with this hearty main?
This dish pairs well with a crisp lager or a light red wine to balance its richness.