Description
A hearty and comforting one-pot meal that combines the classic flavors of a Philly cheesesteak with tender pasta in a rich, cheesy sauce.
Ingredients
Scale
For the Crust:
- 1 lb ribeye steak, thinly sliced
- 8 oz penne pasta
- 2 tbsp olive oil
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 8 oz sliced mushrooms
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup heavy cream
- 8 oz provolone cheese, shredded
- 1 tsp Worcestershire sauce
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add the sliced steak and cook until browned. Remove and set aside.
- In the same skillet, add the onion, bell pepper, and mushrooms. Cook until softened, about 5-7 minutes. Add the garlic and cook for another minute.
- Add the uncooked pasta, beef broth, and heavy cream to the skillet. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes, or until pasta is tender, stirring occasionally.
- Return the cooked steak to the skillet. Stir in the shredded provolone cheese and Worcestershire sauce until the cheese is melted and the sauce is smooth. Season with salt and pepper. Serve immediately.
Notes
You can customize the seasonings to taste.