Delicious Philly Cheese Steak Pasta

The Philly cheese steak sandwich is an iconic American dish that has captured the hearts—and appetites—of many. Originating from the streets of Philadelphia in the early 20th century, this beloved sandwich is made with thinly sliced steak and gooey melted cheese, all tucked inside a soft hoagie roll. Over the years, its mouthwatering flavors have inspired countless adaptations, one of the most delightful being the transformation into a pasta dish.

Dive into the flavors of Philadelphia with this delicious Philly Cheese Steak Pasta recipe that transforms the iconic sandwich into a creamy, comforting dish. Combining tender ribeye steak, sautéed veggies, and rich provolone cheese with fettuccine, this meal is perfect for busy weeknights. Quick, satisfying, and utterly delightful, it’s sure to become a favorite at your dinner table. Try it tonight and savor every bite! #PhillyCheeseSteakPasta #PastaRecipe #ComfortFood #DinnerIdeas #EasyRecipes

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Ingredients

8 oz. fettuccine pasta

1 lb. ribeye steak, thinly sliced

1 tablespoon olive oil

1 bell pepper (red or green), sliced

1 medium onion, thinly sliced

2 cloves garlic, minced

1 cup mushrooms, sliced

1 cup beef broth

1 cup heavy cream

2 cups provolone cheese, shredded

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

Cook the Pasta: In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Drain and set aside.

Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the sliced bell pepper, onion, and garlic. Sauté until the vegetables are soft and caramelized, about 5-7 minutes. Add the mushrooms and cook for an additional 3-4 minutes until browned. Remove from skillet and set aside.

Cook the Steak: In the same skillet, increase the heat to medium-high. Season the thinly sliced ribeye steak with salt and pepper. Add the steak to the skillet and cook for about 3-4 minutes, stirring frequently, until browned. Remove from skillet and set aside.

Make the Sauce: In the same skillet, pour in the beef broth and bring to a simmer. Allow it to reduce slightly, which should take about 3-5 minutes. Stir in the heavy cream and bring to a gentle simmer, mixing well.

Combine Ingredients: Add the sautéed vegetables and steak back into the skillet. Stir to coat everything with the creamy sauce. Then, gradually stir in the shredded provolone cheese until melted and the mixture is well combined.

Toss with Pasta: Add the cooked fettuccine to the skillet, tossing well to coat the pasta in the cheese sauce. If the mixture is too thick, you can add a splash more beef broth to loosen it up.

Serve and Garnish: Serve the Philly cheese steak pasta hot, garnished with freshly chopped parsley for a pop of color and flavor.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4