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Recipe compliments of www.ITISAKEEPER.com
Philly Cheese Steak Pasta
This Philly Cheese Steak Pasta recipe is a delicious one-skillet dinner. It's done in 30 minutes with 10 ingredients, and tastes just like a real cheesesteak.
Equipment
- Large skillet with lid
Ingredients
- 2 Tablespoons Olive oil, divided
- 1 cup Bell pepper, seeded and diced
- ½ cup Onion, diced
- 2 teaspoons All Purpose Seasoning, divided
- 3 cloves Garlic, minced
- 1 ½ pounds Boneless ribeye, thinly sliced
- 15 ounces Creamy alfredo sauce
- 1 pound Pasta, cooked and drained
- ½ cup Reserved pasta cooking water
- 5 slices Provolone cheese
Instructions
- Heat 1 Tablespoon of olive oil in a large skillet over medium high heat.
- Add onions and peppers and season with 1 teaspoon of All Purpose Seasoning.
- Saute for 5 minutes or until onions and peppers soften.
- Add garlic and stir for 30 seconds, or until fragrant.
- Remove peppers, onions and garlic from pan and set aside.
- Return skillet to burner and heat remaining tablespoon of olive oil over medium high heat.
- Season beef with remaining teaspoon of All Purpose Seasoning.
- Saute beef for 3-5 minutes or until almost cooked through.
- Turn heat down to simmer and add cooked vegetables, Alfredo sauce and pasta to the skillet; stir to combine.
- Simmer for 10 minutes to allow flavors to come together. If sauce is too thick, add some of the reserved pasta water to thin sauce to desired consistency.
- Right before serving, top with provolone cheese and add lid to allow cheese to melt.
Christina's Notes
- Slice Steak Thin: Thin strips cook quickly and stay tender.
- Brown Quickly: Cook steak over higher heat for good flavor.
- Use Cream Cheese: It helps create a smooth, creamy sauce.
- Taste Before Salting: Cheese and steak already add salt.