One Pot Philly Cheesesteak Pasta Recipe
This One Pot Philly Cheesesteak Pasta is made with tender steak, peppers, onions and pasta cooked right in a creamy beef broth sauce, then topped with melty provolone cheese.
Ingredients
- 1 Pound Shaved Steak
- 1 Tbs Olive Oil
- ½ Green Bell Pepper, diced
- ½ Onion, diced
- 3 Cloves Garlic, minced
- Salt and Pepper to taste
- ½ teaspoon Italian Seasoning
- ½ teaspoon Garlic Powder
- 2 Tbs Worcestershire Sauce
- 4 Cups Beef Broth
- 1 Block Cream Cheese, room temperature
- 1 Pound Medium Shells Pasta
- 6-8 Slices Provolone Cheese
Instructions
- In a large skillet over medium high heat, sauté the sliced green bell pepper and onion in a little olive oil until they’re softened. Add the shaved steak to the skillet, breaking or cutting it into smaller bite-sized pieces as it cooks. Season the steak and vegetables with salt, pepper and garlic powder and cook until the steak is just cooked through.
- Add the minced garlic and Worcestershire sauce and cook for about 1 minute. Remove the steak, peppers and onions from the skillet and set them aside.
- Add the beef broth and softened cream cheese to the same skillet. Stir over medium heat until the cream cheese has melted into the broth and the mixture is mostly smooth.
- Bring the mixture to a gentle boil and add the uncooked medium shells. Reduce the heat to a simmer and cook the pasta uncovered, stirring frequently, until the shells are al dente and the sauce has thickened. Add additional beef broth a little at a time if the pasta absorbs the liquid before it’s fully cooked.
- Return the steak, peppers and onions to the skillet and stir everything together. Season with additional salt, pepper and garlic powder if needed, then add a little Italian seasoning.
- Arrange slices of provolone cheese over the top of the pasta. Cover the skillet for a few minutes until the provolone is completely melted. Garnish with parsley (optional) serve warm and enjoy!