One-Pot Philly Cheesesteak Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound sirloin steak, thinly sliced
02 -
1 tablespoon olive oil
03 -
1 large yellow onion, thinly sliced
04 -
2 green bell peppers, thinly sliced
05 -
2 cloves garlic, minced
06 -
1 teaspoon Cajun seasoning
07 -
1/2 teaspoon smoked paprika
08 -
1/2 teaspoon garlic powder
09 -
1/4 teaspoon black pepper
10 -
1 pound pasta (penne or rotini)
11 -
4 cups beef broth
12 -
8 ounces cream cheese, softened
13 -
8 ounces provolone cheese, shredded
14 -
2 tablespoons butter
15 -
Salt to taste
→ Optional Topping
16 -
Additional shredded provolone cheese for garnish
# Instructions:
01 -
In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat. Add the thinly sliced steak and season with Cajun seasoning, smoked paprika, garlic powder, and black pepper. Sear the steak until golden brown and cooked through, about 5-7 minutes. Remove the steak from the skillet and set aside.
02 -
Add the sliced yellow onion and green bell peppers to the skillet. Cook until softened and slightly caramelized, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
03 -
Pour in the beef broth and bring to a simmer. Add the pasta to the skillet, ensuring it's submerged in the broth. Cover and cook according to the pasta package directions, usually about 10-12 minutes, or until the pasta is al dente and the broth has mostly been absorbed. Stir occasionally to prevent sticking.
04 -
Reduce the heat to low. Stir in the softened cream cheese and shredded provolone cheese until melted and the sauce is smooth and creamy. Add the cooked steak back to the skillet and stir to combine. Stir in the butter. Season with salt to taste.
05 -
Top with additional shredded provolone cheese and let it melt slightly. Serve immediately and enjoy every cheesy, savory bite!