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recipe-for-philly-cheesesteak-pasta

Philly Cheesesteak Pasta

All the flavors of the classic steak sandwich, but loaded into this Philly Cheesesteak Pasta. Pasta Night is officially upgraded!
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American
Keyword: Pasta
Servings: 8 servings
Author: House Hunk

Ingredients

  • 2 tbsp olive oil divided
  • 2 tbsp butter divided
  • 2 pounds boneless ribeye trimmed of fat and sliced thin
  • 12 oz baby portobello mushrooms sliced thin
  • 1 large yellow onion halved and thinly sliced
  • 1 green bell pepper seeds removed and sliced thin
  • ¾ tsp dried thyme
  • 1 pound spiral pasta
  • 4 cups beef broth
  • 1 cup water
  • ¾ cup sour cream
  • ½ cup cream cheese
  • 8 slices Provolone cheese cut into strips

Instructions

  • Heat a large dutch oven or heavy-bottomed pot over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter, and allow the butter to melt.
  • Add steak slices in an even layer, and cook for 2 minutes, stirring occasionally. Set steak aside on a plate.
  • Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the dutch oven. Add mushrooms, onion, and green pepper. Cook for 5 minutes, stirring occasionally, or until the vegetables are tender and the mushrooms are slightly browned. Season with thyme.
  • Pour in beef broth and water, and bring to a boil. Add spiral pasta, and reduce heat so liquids are at a slow boil. Cook for 12-15 minutes. Stir pasta frequently to prevent it from sticking to the bottom of the pot.
  • When most of the liquid has been absorbed, turn off the heat. Stir in sour cream, cream cheese, steak, and provolone cheese. Stir until all the ingredients are well combined. 
  • Serve hot and enjoy!
Tried this recipe? Did you love it?Mention @HouseHunk or tag #househunk!