Philly cheesesteak pasta – recipepkjobpoint

Total Time: 45 minutes
Serves: 6
Difficulty: Medium
Intensity: Moderate (involves multi-tasking but uses straightforward techniques)

Ingredients

Place the thinly sliced ribeye in a bowl. Drizzle with Worcestershire sauce, garlic powder, 1 teaspoon of salt, and ½ teaspoon of pepper. Toss to coat thoroughly and set aside to marinate while you prep the vegetables.
Heat the olive oil in your large skillet or Dutch oven over medium-high heat. Once shimmering, add the steak in a single layer (work in batches if needed to avoid overcrowding).
Sear the steak for 1-2 minutes per side, just until browned. It will finish cooking later. Using tongs, remove the steak to a clean plate, leaving any juices in the pan.

In the same skillet with the steak drippings, add the sliced onions and bell peppers (and mushrooms, if using). Cook over medium heat for 8-10 minutes, stirring occasionally, until they are soft, caramelized, and fragrant.
Add the minced garlic and cook for 1 more minute until fragrant. Transfer the vegetable mixture to the plate with the steak.

While the vegetables cook, bring a large pot of generously salted water to a boil.
Cook the pasta according to package directions for al dente. Reserve 1 cup of the starchy pasta water before draining. Set the drained pasta aside.

In the now-empty skillet, melt the butter over medium heat. Sprinkle in the flour and whisk constantly for 1-2 minutes to create a golden roux. This cooks out the raw flour taste and will thicken your sauce.
Slowly pour in the warm milk and beef broth while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer. It will begin to thicken noticeably.
Reduce heat to low. Stir in 1 ½ cups of the shredded provolone cheese and all of the Parmesan cheese until completely melted and smooth. The sauce should be creamy and coat the back of a spoon. Season with smoked paprika (if using), salt, and pepper to taste.

Add the drained pasta, the cooked steak, and all the vegetables (with their juices) back into the skillet with the cheese sauce.
Gently fold everything together until evenly combined. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired consistency.
Sprinkle the remaining ½ cup of shredded provolone cheese over the top.

Cover the skillet with a lid and let it sit over low heat for 2-3 minutes, just until the cheese on top is melted.
Garnish with chopped parsley and extra Parmesan.
Serve immediately while hot and bubbly!

Steak Choice: Ribeye is ideal for its fat marbling and flavor, but sirloin or flank steak work well too. For easiest slicing, pop the steak in the freezer for 15-20 minutes to firm it up.
Cheese Swap: While provolone is traditional, a mix of provolone and white American cheese will give you that authentic, ultra-melty “cheez whiz” style. Sharp white cheddar is also a delicious alternative.
Veggie Variations: Add a diced jalapeño with the peppers for heat, or stir in a handful of fresh spinach at the very end until wilted.
Make-Ahead: You can slice the steak and vegetables up to a day in advance. Store separately in airtight containers in the refrigerator.
Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of milk or broth to revive the creamy sauce. This dish does not freeze well due to the dairy-based sauce.