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To fully appreciate the Philly Cheesesteak Pasta, it's essential to understand the origins of the traditional Philly cheesesteak. The sandwich was invented in the early 1930s by Pat Olivieri, a hot dog vendor in Philadelphia. According to legend, Olivieri concocted the sandwich by grilling some beef on his hot dog grill, placing it in a hoagie roll, and topping it with sautéed onions. The sandwich quickly gained popularity, and soon, other vendors began replicating the recipe, leading to the emergence of the cheesesteak as a Philadelphia staple.

Philly Cheesesteak Pasta Recipe for Easy Dinners

Indulge in a new favorite with Philly Cheesesteak Pasta! This delicious twist on the classic comfort food combines tender sirloin steak, melty provolone cheese, and fresh vegetables all enveloped in a creamy sauce. Perfect for busy weeknights or special gatherings, this easy recipe will satisfy everyone at the table. Click through to explore the step-by-step guide and discover how to create this hearty meal that brings the flavors of Philly right to your kitchen.
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Ingredients
  

8 oz penne pasta

1 lb thinly sliced sirloin steak

1 medium onion, sliced

1 green bell pepper, sliced

1 cup mushrooms, sliced

3 cloves garlic, minced

1 cup beef broth

1 cup heavy cream

1 ½ cups provolone cheese, shredded

1 tablespoon olive oil

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the penne pasta according to package instructions until al dente. Drain and set aside.

    Sauté the Steak: In a large skillet, heat the olive oil over medium-high heat. Add the sliced sirloin steak and cook until browned, about 3-4 minutes. Remove from the skillet and set aside.

      Sauté the Vegetables: In the same skillet, add the sliced onion, bell pepper, and mushrooms. Sauté for about 5-6 minutes until the vegetables are tender. Add the minced garlic and cook for an additional minute.

        Create the Sauce: Return the cooked steak to the skillet. Pour in the beef broth and bring to a simmer. Add the heavy cream, stirring until well combined. Let it simmer for about 3-4 minutes to thicken slightly.

          Combine Pasta and Cheese: Add the drained pasta to the skillet, tossing it gently to mix everything together. Gradually add the shredded provolone cheese, stirring until it’s melted and creamy throughout the pasta.

            Season: Taste and season with salt and pepper. If needed, adjust the seasoning according to your preference.

              Serve: Garnish with chopped fresh parsley before serving.

                - Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve in large, shallow bowls, topped with a sprinkle of extra provolone and fresh parsley. A side of garlic bread pairs perfectly for a hearty meal!