Philly Cheesesteak Pasta
Philly Cheesesteak Pasta
Ingredients
For the Pasta
- 12 ounces penne rigate pasta
- 1 tablespoon salt, for pasta water
For the Steak and Vegetables
- 2 tablespoons butter
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1/2 yellow onion, sliced
- 1 pound shaved beef steak
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Cream Sauce
- 1/2 cup butter, (1 stick)
- 1 1/2 cups heavy whipping cream
- 1 cup Parmesan cheese, grated
For Garnish
- 2 tablespoons fresh parsley, chopped, as needed
Instructions
- 1
Bring a large pot of salted water to a rolling boil over high heat. Add the penne rigate pasta and cook according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining the pasta. Set aside.
⏱️ 10 min
- 2
While the pasta cooks, melt 2 tablespoons of butter in a large skillet or Dutch oven over medium-high heat. Add the sliced green bell pepper, red bell pepper, and yellow onion. Sauté, stirring occasionally, until the vegetables are tender-crisp, about 5-7 minutes.
⏱️ 7 min
- 3
Push the sautéed vegetables to one side of the skillet. Add the shaved beef steak to the other side. Season the beef and vegetables with garlic powder, onion powder, paprika, salt, and black pepper. Cook the beef, breaking it apart with a spoon, until it is browned and cooked through, about 5-8 minutes. Stir the beef and vegetables together.
⏱️ 8 min
- 4
Reduce the heat to medium-low. Add the remaining 1/2 cup (1 stick) of butter to the skillet with the beef and vegetables, allowing it to melt completely.
⏱️ 2 min
- 5
Pour in the heavy whipping cream and stir well to combine. Bring the mixture to a gentle simmer.
⏱️ 3 min
- 6
Gradually stir in the grated Parmesan cheese until it is fully melted and the sauce is smooth and creamy. Do not add any extra water to the sauce to maintain its thick consistency.
⏱️ 3 min
- 7
Add the cooked and drained penne rigate pasta to the skillet with the sauce, beef, and vegetables. Toss everything together until the pasta is thoroughly coated with the creamy sauce.
⏱️ 2 min
- 8
Serve immediately, garnished with fresh chopped parsley, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Philly Cheesesteak Pasta
For the Pasta
- 12 ounces penne rigate pasta
- 1 tablespoon salt, for pasta water
For the Steak and Vegetables
- 2 tablespoons butter
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1/2 yellow onion, sliced
- 1 pound shaved beef steak
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Cream Sauce
- 1/2 cup butter, (1 stick)
- 1 1/2 cups heavy whipping cream
- 1 cup Parmesan cheese, grated
For Garnish
- 2 tablespoons fresh parsley, chopped, as needed
Instructions
- 1
Bring a large pot of salted water to a rolling boil over high heat. Add the penne rigate pasta and cook according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining the pasta. Set aside.
⏱️ 10 min - 2
While the pasta cooks, melt 2 tablespoons of butter in a large skillet or Dutch oven over medium-high heat. Add the sliced green bell pepper, red bell pepper, and yellow onion. Sauté, stirring occasionally, until the vegetables are tender-crisp, about 5-7 minutes.
⏱️ 7 min - 3
Push the sautéed vegetables to one side of the skillet. Add the shaved beef steak to the other side. Season the beef and vegetables with garlic powder, onion powder, paprika, salt, and black pepper. Cook the beef, breaking it apart with a spoon, until it is browned and cooked through, about 5-8 minutes. Stir the beef and vegetables together.
⏱️ 8 min - 4
Reduce the heat to medium-low. Add the remaining 1/2 cup (1 stick) of butter to the skillet with the beef and vegetables, allowing it to melt completely.
⏱️ 2 min - 5
Pour in the heavy whipping cream and stir well to combine. Bring the mixture to a gentle simmer.
⏱️ 3 min - 6
Gradually stir in the grated Parmesan cheese until it is fully melted and the sauce is smooth and creamy. Do not add any extra water to the sauce to maintain its thick consistency.
⏱️ 3 min - 7
Add the cooked and drained penne rigate pasta to the skillet with the sauce, beef, and vegetables. Toss everything together until the pasta is thoroughly coated with the creamy sauce.
⏱️ 2 min - 8
Serve immediately, garnished with fresh chopped parsley, if desired.
⏱️ 1 min