Philly cheesesteak pasta
Shaved steak, peppers and onions in a creamy provolone sauce with penne, all the cheesesteak comfort cooked in one pot.
- 35 min total
- 30 min hands-on
- Anyone can make this
- Serves 6
- About $2.43 a serving
- 500 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- 1 lb shaved steak
- 1 yellow onion, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 2 beef bouillon cubes
- 12 oz penne
- ⅓ cup heavy cream
- 5 slices provolone slices, torn
From your pantry
- 1 tbsp vegetable oil
- ½ tsp salt
- ½ tsp black pepper
- 3½ cups water
Each serving has about 500 calories, 28 g protein, 48 g carbs and 21 g fat, and costs about $2.43 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No shaved steak? Sirloin steak works.
- No yellow onions? White onions or red onions work.
- No green bell peppers? Red bell peppers or yellow bell peppers work.
- No penne? Rigatoni or elbow macaroni works.
- No provolone slices? Shredded mozzarella works.
Steps
Tap an underlined word for a quick explanation.
Heat the oil in a large pot over high until it .
Shimmering oil. Oil shimmers when it’s hot enough to cook: its surface looks rippled and wavy, like heat over a road. That’s your cue to add the food, just before the oil would start to smoke.
How you’ll know: The oil looks wavy and runs thin like water when you tilt the pan, with no smoke yet.
High heat
Cook the steak with the salt and pepper 3 to 4 minutes, pulling the slices apart, until with no pink left.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
High heatTimer: 3 min 30 sec
Food safety: Steak, pork chops and other whole cuts are safe at 145°F in the middle, then let them rest for 3 minutes before cutting.
Move it to a bowl.
Turn the heat to medium-high, add the onion and pepper, and cook 5 minutes, stirring, until soft and browned at the edges. Stir in the garlic for 30 seconds.
Medium-high heatTimer: 5 min
Pour in the water, crumble in the bouillon cubes, and . .
Scrape up the browned bits. It means loosening the brown bits stuck to the pan with a wooden spoon, usually right after adding liquid. Those bits are concentrated flavor, and they melt into the sauce.
How you’ll know: The bottom of the pan looks clean again, and the liquid turns darker and richer.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Stir in the penne, cover, turn the heat to medium-low, and 12 to 14 minutes, stirring every few minutes, until the pasta is tender and most of the liquid is absorbed.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Low heatTimer: 13 min
Dolly’s tip: Scrape the bottom each time you stir. That’s where pasta likes to stick.Stir in the cream and provolone until the cheese into a creamy sauce.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Low heat
Stir the steak and its juices back in for 1 minute to , and serve.
Heat through. Heating through means warming food that’s already cooked until it’s hot all the way to the center. You’re not cooking it more, just making sure no part is still cold.
How you’ll know: It’s steaming, and a piece from the middle is hot, not lukewarm.
Low heatTimer: 1 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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