Description
This Philly Cheesesteak Pasta combines the rich, savory flavors of classic Philly cheesesteak sandwiches with the comforting texture of pasta. Featuring thinly sliced ribeye steak, caramelized onions, and gooey provolone cheese in a creamy, savory sauce, this dish is a perfect weeknight dinner that’s easy to prepare and packed with flavor.
Ingredients
Pasta and Sauce
- 8 ounces protein pasta (protein, gluten-free, or classic pasta)
- 1¾ cups low-sodium chicken broth
- 2 tablespoons gluten-free flour
- 2 tablespoons olive oil (divided)
Vegetables and Meat
- 1 medium-large yellow or sweet onion, diced
- Kosher salt and pepper, to taste
- 1 pound ribeye steak, trimmed and thinly sliced
- 2-3 tablespoons Worcestershire sauce
- 2-3 cloves garlic, minced
Cheese and Garnish
- 1 cup shredded provolone cheese
- Freshly chopped parsley (optional)
Instructions
- Cook the Pasta: Bring a pot of salted water to a boil and cook the protein pasta until al dente according to package directions. Drain the pasta and set aside.
- Prepare the Sauce Base: In a small bowl, whisk the gluten-free flour with 1/4 cup of the chicken broth until smooth. Add the remaining chicken broth and combine thoroughly. Set this mixture aside as the sauce base.
- Caramelize the Onions: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened, then season with kosher salt and pepper. Continue cooking until the onions are golden and slightly caramelized. Remove the onions from the pan and set aside.
- Sear the Steak: In the same skillet, add the remaining 1 tablespoon of olive oil and increase heat to high. Spread the thinly sliced ribeye evenly in the pan and cook undisturbed for 2-3 minutes until the beef loses its red color. You may need to cook in batches if your pan is not large enough.
- Add Garlic and Season: Stir in the minced garlic and season the steak with salt and pepper. Continue cooking for an additional 1-2 minutes until the steak is fully cooked through.
- Combine Beef, Onion, and Sauce: Return any cooked beef to the skillet along with the caramelized onions. Add 2-3 tablespoons Worcestershire sauce and pour in the prepared chicken broth mixture. Stir continuously over medium heat until the sauce thickens, about 2-3 minutes.
- Add Pasta and Cheese: Remove the skillet from heat. Stir the cooked pasta and shredded provolone cheese into the beef and sauce mixture until the cheese melts and the pasta is thoroughly coated.
- Garnish and Serve: Optionally, sprinkle freshly chopped parsley on top for a pop of color and fresh flavor. Serve immediately while hot.
Notes
- Use gluten-free pasta and flour to keep the dish gluten-free.
- Thinly slice the ribeye steak before cooking for more even cooking and tenderness.
- If you prefer a richer sauce, add a splash of heavy cream or a bit more cheese.
- Caramelizing the onions slowly develops sweetness that balances the savory steak and sauce.
- Worcestershire sauce adds depth of flavor but can be adjusted or omitted for dietary preferences.
- This dish can be prepared ahead by cooking the components separately and combining before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
