Philly Cheesesteak Pasta
Tender pasta tossed with seared beef, sautéed peppers and onions, and melted provolone for a deconstructed cheesesteak in a bowl. Ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 42g
Ingredients
- 8 oz pappardelle or fettuccine pasta
- 10 oz beef sirloin, thinly sliced
- 2 medium bell peppers (red or yellow), sliced
- 1 medium yellow onion, sliced
- 6 oz provolone cheese, sliced or shredded
- ½ cup beef broth
- 2 cloves garlic, minced
- 2 tbsp olive oil
Instructions
- 1
Boil salted water in a large pot and cook pasta until al dente, ~8 minutes. Drain and set aside.
- 2
Slice peppers into 1/4-inch strips. Slice onion into thin half-moons. Mince garlic.
- 3
Heat 1 tbsp oil in a large skillet over medium-high until shimmering, ~90 seconds.
- 4
Add beef in a single layer. Let sear 2 minutes without stirring until browned; flip and sear 2 minutes more.
- 5
Transfer beef to a plate. Add remaining 1 tbsp oil to the skillet.
- 6
Add peppers and onion. Sauté 5 minutes, stirring occasionally, until soft and edges char lightly.
- 7
Add garlic and cook 30 seconds until fragrant.
- 8
Return beef to skillet. Pour in broth and bring to a simmer, 2 minutes.
- 9
Add cooked pasta to the skillet. Toss to combine with the beef and peppers.
- 10
Scatter provolone over the top. Cover skillet 1 minute until cheese melts.
- 11
Serve immediately with extra salt and pepper to taste.
Tools you’ll need
- large pot
- large skillet
- cutting board
- knife
- wooden spoon
- tongs
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