Cheese Steak Pasta
Indulge in the ultimate fusion of comfort food with this creamy and savory Cheese Steak Pasta recipe! Combining the rich, cheesy flavors of a classic Philly cheesesteak with tender al dente penne pasta, this dish is a weeknight dinner dream come true. Juicy sirloin steak, sautéed onions, and vibrant bell peppers are smothered in a luscious provolone and Parmesan cheese sauce, creating a perfectly balanced bite every time. With just 15 minutes of prep and 30 minutes of cook time, this one-pot recipe is as effortless as it is satisfying. Perfect for steak lovers and pasta enthusiasts alike, this dish delivers a hearty, flavor-packed meal that’s guaranteed to impress. Don’t forget the fresh parsley garnish for an extra touch of brightness!
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 1 lb sirloin steak
- 1 tsp salt
- 0.5 tsp black pepper
- 1 yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup milk
- 1.5 cups provolone cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the sirloin steak with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add the steak to the skillet and cook for 3-4 minutes per side, or until it reaches your desired level of doneness. Remove the steak from the skillet and let it rest for 5 minutes before slicing into thin strips.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the sliced onion and bell peppers for 5-7 minutes, or until tender. Add the minced garlic and cook for 1 more minute. Remove the vegetables from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Sprinkle the flour over the melted butter and whisk for 1-2 minutes to create a roux.
Gradually whisk in the beef broth and milk, ensuring there are no lumps. Cook for 3-4 minutes, stirring frequently, until the sauce begins to thicken.
Lower the heat to medium-low and stir in the shredded provolone cheese and grated Parmesan cheese until melted and smooth. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Add the cooked pasta, sautéed vegetables, and sliced steak to the skillet. Toss everything together to coat evenly in the sauce.
Serve the Cheese Steak Pasta hot, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
3853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.5 g | 238% | |
| Saturated Fat | 83.8 g | 419% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 8010 mg | 348% | |
| Total Carbohydrate | 308.4 g | 112% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 26.0 g | ||
| Protein | 247.7 g | 495% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 2133 mg | 164% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 3510 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
