Go Back

Philly Cheesesteak Pasta

4.50 from 2 votes
This delectable one pot pasta delivers all the iconic flavors of a classic Philly cheesesteak sandwich in an easy, family-friendly weeknight dinner.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
10 minutes
Total Time 45 minutes
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 Tablespoons olive oil
  • 1 medium red bell pepper sliced
  • 1 medium yellow onion sliced
  • 8 ounces white button mushrooms sliced
  • 12 ounces ribeye steak frozen and thinly sliced
  • 1 teaspoon sea salt
  • 1/4 teaspoon cracked black pepper
  • 1/2 teaspoon granulated garlic
  • 1 Tablespoon all-purpose flour
  • 2 cups beef stock
  • 1/2 cup heavy whipping cream
  • 2 teaspoons Worcestershire sauce
  • 2 heaping cups rigatoni pasta
  • 1 1/4 cups part-skim mozzarella cheese shredded

Method
 

  1. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, onion and mushrooms and cook for 5 minutes.
  2. Stir in sliced ribeye, salt, pepper and garlic. Cook for 2-3 minutes until beef starts to brown.
  3. Whisk together flour, beef stock, heavy cream and Worcestershire sauce. Pour mixture into skillet.
  4. Add rigatoni and bring to a boil. Reduce heat to medium, cover and simmer for 15 minutes, stirring often.
  5. Remove lid and mix in 1⁄2 cup shredded mozzarella until melted.
  6. Top with remaining cheese, replace lid and cook 5 more minutes to melt cheese.

Notes

  • Freeze ribeye for 30 minutes before slicing to get thin pieces
  • Substitute broth with an equal amount of milk
  • Try fusilli or rotelle pasta shapes
  • Garnish with chopped Italian parsley

Tried this recipe?

Let us know how it was!