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Savor the Flavor of Philly Cheesesteak Pasta

Rich and savory, this Philly Cheesesteak Pasta combines tender noodles with melted cheese and succulent beef, making it an ideal dish for family gatherings and…
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Ingredients Method

Ingredients
  

  • 8 oz fettuccine pasta
  • 1 lb ribeye steak sliced
  • 1 tablespoon olive oil
  • 1 medium onion sliced
  • 1 bell pepper sliced (red or green)
  • 2 cloves garlic minced
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 cup heavy cream
  • 1 ½ cups provolone cheese shredded
  • Salt and pepper to taste

Method
 

  1. Cook the fettuccine pasta according to package instructions until al dente, reserving some pasta water.
  2. In a large skillet, heat olive oil over medium-high heat. Add the sliced ribeye and cook until browned, about 3-4 minutes. Remove and set aside.
  3. In the same skillet, add onions and bell pepper, sautéing until softened, about 5-7 minutes. Add minced garlic and cook for an additional minute.
  4. Return the cooked ribeye to the skillet, then pour in beef broth and Worcestershire sauce. Stir and let simmer for about 3-4 minutes.
  5. Reduce the heat to low and stir in the heavy cream. Allow the sauce to simmer gently for about 2-3 minutes until it thickens slightly.
  6. Stir in the provolone cheese gradually, mixing until melted and smooth. Add in the cooked fettuccine and toss to coat evenly.
  7. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached. Season with salt and pepper to taste before serving.