Ingredients
Scale
- For the Steak & Marinade (Optional but Recommended):
- 1.5 lbs boneless ribeye steak, very thinly sliced against the grain (Tip: partially freeze for easier slicing)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce (low sodium preferred)
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- For the Pasta & Vegetables:
- 1 lb pasta (Penne, Rigatoni, Shells, or Rotini work best)
- 2 tablespoons olive oil, divided
- 1 large yellow onion, thinly sliced
- 2 bell peppers (1 green, 1 red or yellow for color), thinly sliced
- 8 oz cremini or white mushrooms, sliced (optional, but adds great umami)
- 4 cloves garlic, minced
- 1/2 cup beef broth (low sodium)
- Salt and freshly ground black pepper to taste
- For the Creamy Provolone Cheese Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1 cup heavy cream
- 8 oz Provolone cheese, shredded (good quality, not pre-shredded if possible for better melting)
- 4 oz cream cheese, cut into cubes (for extra creaminess and tang)
- 1/2 teaspoon Dijon mustard
- Pinch of nutmeg (optional, enhances dairy flavors)
- Salt and white pepper to taste
- Garnish (Optional):
- Fresh parsley, chopped
- Extra shredded Provolone cheese
Instructions
- Prepare and Marinate the Steak (Optional but Recommended):
- If your steak isn’t already sliced, place it in the freezer for 30-60 minutes. This firms it up, making it much easier to slice thinly against the grain.
- In a medium bowl, combine the thinly sliced steak with Worcestershire sauce, soy sauce, black pepper, and garlic powder. Toss to coat evenly. Let it marinate at room temperature for at least 20 minutes, or cover and refrigerate for up to 2 hours.
- Cook the Pasta:
- Bring a large pot of salted water to a rolling boil.
- Add your chosen pasta and cook according to package directions until al dente (slightly firm to the bite).
- Before draining, reserve about 1-2 cups of the starchy pasta water. This liquid gold is crucial for adjusting the consistency of your sauce later.
- Drain the pasta and set aside. You can toss it with a drizzle of olive oil to prevent sticking if it will sit for a while.
- Sauté the Vegetables:
- While the pasta is cooking, heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
- Add the sliced onions and cook, stirring occasionally, for 5-7 minutes until they begin to soften and turn translucent.
- Add the sliced bell peppers (and mushrooms, if using) to the skillet. Continue to cook, stirring frequently, for another 7-10 minutes, or until the vegetables are tender-crisp and slightly caramelized.
- Stir in the minced garlic and cook for 1 minute more until fragrant. Be careful not to burn the garlic.
- Season the vegetables with a pinch of salt and pepper. Remove the vegetables from the skillet and set them aside on a plate.
- Cook the Steak:
- Add the remaining 1 tablespoon of olive oil to the same skillet, still over medium-high heat.
- If the steak releases a lot of liquid from the marinade, pat it slightly dry with paper towels before adding to the hot skillet to ensure a good sear.
- Add the marinated steak to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding the pan (overcrowding will steam the meat instead of searing it).
- Cook for 2-3 minutes per side, until nicely browned and cooked through. The thin slices will cook quickly.
- Once cooked, remove the steak from the skillet and set it aside with the cooked vegetables.
- Deglaze the pan: Pour the 1/2 cup of beef broth into the hot skillet, scraping up any browned bits (fond) from the bottom of the pan with a wooden spoon. These bits are packed with flavor. Let the broth simmer for a minute or two until slightly reduced. Pour this flavorful liquid into a small bowl and set aside. Wipe the skillet clean if there are any burnt bits, otherwise, you can proceed to make the sauce in it.
- Make the Creamy Provolone Cheese Sauce:
- In the same skillet (or a clean one if necessary), melt the 3 tablespoons of unsalted butter over medium heat.
- Once the butter is melted and foamy, sprinkle in the 3 tablespoons of all-purpose flour. Whisk constantly for 1-2 minutes to cook out the raw flour taste, creating a smooth roux.
- Gradually whisk in the warmed whole milk, a little at a time, ensuring each addition is fully incorporated before adding more to prevent lumps.
- Once all the milk is incorporated, whisk in the heavy cream. Bring the mixture to a gentle simmer, whisking constantly, until it begins to thicken (about 3-5 minutes).
- Reduce the heat to low. Add the cubed cream cheese and whisk until completely melted and smooth.
- Stir in the Dijon mustard and the pinch of nutmeg (if using).
- Begin adding the shredded Provolone cheese, a handful at a time, whisking continuously until each addition is melted and the sauce is smooth before adding more. Do not let the sauce boil after adding the cheese, as it can cause it to become grainy or separate.
- Season the cheese sauce with salt and white pepper to taste. Remember that the cheese and reserved beef broth will also add saltiness.
- Combine and Finish the Dish:
- Pour the reserved beef broth (from deglazing) into the cheese sauce and whisk to combine.
- Return the cooked steak and sautéed vegetables to the skillet with the cheese sauce. Stir gently to coat everything evenly.
- Add the cooked pasta to the skillet. Toss carefully to ensure all the pasta is generously coated with the delicious Philly cheesesteak sauce.
- If the sauce seems too thick, add a splash of the reserved starchy pasta water, a little at a time, until it reaches your desired consistency. The starch in the pasta water helps the sauce cling to the pasta beautifully.
- Let everything simmer together for a minute or two, allowing the flavors to meld.
- Serve:
- Taste and adjust seasoning if necessary (more salt, pepper).
- Serve the Philly Cheesesteak Pasta immediately, garnished with fresh chopped parsley and an extra sprinkle of shredded Provolone cheese, if desired.
Nutrition
- Serving Size: One Normal Portion
- Calories: 750-950