The Ingredients
Each component of this dish plays a pivotal role in mimicking the classic Philly cheesesteak flavors while adding a creamy pasta twist. From the al dente penne capturing the sauce to the thinly sliced beef steak offering that authentic cheesesteak experience, every ingredient matters. Here’s what you’ll need:
- 8 ounces of pasta (like penne or fusilli)
- 1 tablespoon olive oil
- 1 pound thinly sliced beef steak
- 1 green bell pepper, sliced
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons Worcestershire sauce
- 1 cup beef broth
- 1 cup heavy cream
- 1 cup shredded provolone cheese
Step-by-Step Cooking Guide
Preparation of Pasta
Start by cooking the pasta as per the package instructions until it’s just al dente. Drain and set aside, making sure to keep some pasta water for adjusting the sauce consistency later.
Cooking the Steak
Heat olive oil in a large skillet over medium-high heat. Season the steak slices with salt and pepper, and sear until browned. Set aside to keep them tender.
Sautéing the Vegetables
In the same skillet, add the sliced vegetables. Cook until they are just softened, then stir in minced garlic to release its aroma without burning.
Creating the Sauce
Pour in Worcestershire sauce, beef broth, and heavy cream into the skillet with vegetables. Bring to a simmer, then reduce the heat and reintegrate the pasta and steak. Allow the dish to warm through thoroughly, ensuring the flavors meld.
