Philly Cheesesteak Pasta

5 from 3 votes

Everything you love about a Philly cheesesteak, tossed with creamy penne pasta and melted provolone. Tender seared beef, sautéed peppers, onions, mushrooms, and a silky broth-cream sauce that coats every bite. Ready in 35 minutes using your cast iron skillet.

Prep Time10

Cook Time25

Total Time35

Course: Dinner

Cuisine: American

Servings: servings

Calories: 483kcal

Author: Ned Adams

Equipment

1 10" cast iron skillet
Large pot
Cutting board
Wooden spoon
Colander

Ingredients

11 oz penne pasta
1 pound thinly sliced beef minute steak, shaved steak, or sandwich steak
2 tablespoons olive oil
1 large white onion sliced
1 cup sliced mushrooms cremini or white button
1 green bell pepper sliced
1 red bell pepper sliced
2 cloves garlic minced
½ cup heavy cream
1 cup beef broth
1 cup provolone cheese freshly shredded
salt and pepper to taste
fresh parsley chopped, for garnish

Instructions

Bring a large pot of salted water to a boil. Add penne pasta and cook according to package directions until 1 minute short of al dente. Drain and set aside.
Heat olive oil in a cast iron skillet over medium-high heat until the oil shimmers. Add thinly sliced beef in a single layer without crowding the pan. Let it sear without stirring for 2 to 3 minutes so it develops deep golden color.
Season the beef with salt and pepper. Stir and cook another 1 to 2 minutes until just cooked through. Transfer to a plate and set aside. Do not overcook.
In the same cast iron skillet, add onion, mushrooms, green bell pepper, and red bell pepper. Cook for about 5 minutes, stirring occasionally, until softened and slightly caramelized on the edges.
Add minced garlic and cook for about 30 seconds until fragrant. Push the vegetables to the side.
Pour in beef broth and heavy cream. Use a wooden spoon to scrape up all the browned bits (fond) from the bottom of the cast iron skillet. Let the sauce simmer gently for 3 to 4 minutes until slightly reduced.
Reduce heat to low. Slowly stir in freshly shredded provolone cheese a handful at a time. Stir constantly until melted and the sauce is smooth and creamy.
Return the seared beef and vegetables to the skillet. Add the drained pasta. Toss gently until everything is coated in the creamy provolone sauce.
Taste and adjust salt and pepper. Let rest for 2 minutes so the sauce thickens slightly. Sprinkle fresh chopped parsley on top and serve warm directly from the cast iron skillet.

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