Philly Cheesesteak Pasta

Servings: servings

Calories: 685cal

3 Tablespoons olive oil
2 Tablespoons minced garlic
1.25 pounds hangar steak sliced into bite sized pieces. (or flank or skirt steak)
1 Tablespoons Montreal steak seasoning
2 teaspoons garlic salt divided
½ cup red bell pepper julienned
½ cup green bell pepper julienned
½ cup sliced red onion
½ cup sliced mushrooms Baby bella or white
1 cup heavy whipping cream
1 ½ cups shredded mozzarella cheese
1 ½ cups shredded provolone cheese
8 ounces pasta cooked. we used rigatoni

Heat olive oil in a skillet over medium-high heat until shimmering. Add garlic and saute for 1 minute or until fragrant.
3 Tablespoons olive oil, 2 Tablespoons minced garlic
Add steak, Montreal steak seasoning, and 1 teaspoon of the garlic salt. Cook, stirring frequently, until no pink remains.
1.25 pounds hangar steak, 1 Tablespoons Montreal steak seasoning
Add red and green bell peppers, red onion, and the remaining 1 teaspoon of garlic salt. Toss to combine and cook for 2-3 minutes, or until peppers begin to soften.
1/2 cup red bell pepper, 1/2 cup green bell pepper, 1/2 cup sliced red onion
Stir in mushrooms and cook for 1-2 minutes to allow the mushrooms to release some of their moisture.
1/2 cup sliced mushrooms
Drain the contents of the skillet through a colander and set aside. You can discard the liquid.
Wipe out the skillet and place it back over medium-high heat. Add heavy whipping cream and allow it to get hot but not boiling. Add in the cheese, one handful at a time, whisking in between.
1 cup heavy whipping cream, 1 1/2 cups shredded mozzarella cheese, 1 1/2 cups shredded provolone cheese
Add the drained meat and vegetable mixture back to the skillet and stir to combine.
Finally, add the cooked pasta to the skillet and stir everything together. Heat through and serve.
8 ounces pasta

5 from 1 vote

This recipe calls for pasta that is already cooked so take that into account when prepping your ingredients. After draining your cooked pasta you can rinse it with cool water to stop the cooking process, then add it back to a pot or large bowl of room temperature water until you need it. Alternatively, you can toss the cooked pasta with a small amount of olive oil. Either method will keep the pasta from sticking together while you prepare the rest of the recipe.
You can use whatever type of pasta you prefer. This recipe works well with penne, ziti, or rotini, but any pasta shape will do.
I highly recommend purchasing blocks of provolone and mozzarella and shredding them yourself to avoid grainy sauce as the prebagged cheeses contain anti-caking agents which can prevent them from melting as well.

Course: Dinner

Cuisine: American

Prep Time15

Cook Time20

Total Time35