Imagining the comforting combination of a Philadelphia delicacy with the heartiness of pasta is enough to make your mouth water. A Philly Cheesesteak is not just a sandwich; it's a cultural icon, born in the early 20th century and beloved for its simple yet satisfying combinations of thinly sliced beef, melted cheese, and onions, all tucked into a long hoagie roll. When these flavors are transferred to a bed of pasta, you get an innovative dish that pays homage to the original while providing a delectable twist perfect for dinner any night of the week. Philly cheesesteak pasta has all the classic flavors of the famous sandwich married harmoniously with the comforting embrace of pasta – an ideal meal for those craving a touch of Americana enriched with a gastronomic history.

Philly cheesesteak pasta is a hearty dish on its own, but it pairs beautifully with a crisp green salad to bring some freshness to your meal. Consider a side of garlic bread to sop up any remaining sauce, or for a lighter touch, a simple steamed vegetable like broccoli or asparagus can provide a nutritious balance.

Servings: 4

- 8 ounces of penne pasta
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 pound ribeye steak, thinly sliced
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 cup heavy cream
- 1 cup shredded provolone cheese
- 1/2 cup shredded mozzarella cheese

1. Cook the penne pasta according to the package instructions until al dente, then drain and set aside.

2. In a large skillet, heat the olive oil over medium heat. Add the onions and green bell pepper, sautéing until they begin to soften, about 5 minutes.

3. Increase the heat to medium-high and add the thinly sliced ribeye steak to the skillet. Cook for about 2-3 minutes or until the steak is browned. Stir in the minced garlic and season with salt and pepper to taste. Cook for an additional 1 minute.

4. Pour in the beef broth and Worcestershire sauce, bringing the mixture to a simmer. Let it cook for 3 minutes to slightly reduce the liquid.

5. Reduce the heat to low and stir in the heavy cream, followed by the provolone and mozzarella cheeses until melted and well combined with the steak and vegetables.

6. Add the cooked penne pasta to the skillet, tossing everything together until the pasta is evenly coated with the sauce and the steak mixture.

7. Serve immediately, garnishing with extra cheese or fresh chopped parsley if desired.

- For an even more authentic cheesesteak experience, you can substitute the provolone with Cheese Whiz or another preferred cheese sauce.
- If you're looking to add some heat, consider throwing in a diced jalapeño with the bell pepper or a pinch of red pepper flakes while cooking the steak.
- Have leftover roast beef? Slice it thinly, and it can easily replace the ribeye for a quick and flavorful weeknight meal.
- To make this recipe gluten-free, opt for a gluten-free pasta and double-check that your Worcestershire sauce is certified GF.

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