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Easy Philly Cheesesteak Pasta

A comforting and cheesy pasta dish inspired by the classic Philly cheesesteak sandwich, filled with tender beef and vibrant bell peppers.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

Pasta and Beef
  • 8 oz pasta (penne or fettuccine)
  • 1 lb beef steak, thinly sliced Choose Halal-certified cuts
Vegetables
  • 1 green bell pepper, sliced
  • 1 onion, sliced
Cheese and Broth
  • 2 cups provolone cheese, shredded
  • 1 cup beef broth
Cooking Essentials
  • 2 tbsp olive oil
  • Salt and pepper to taste

Method
 

Cooking the Pasta
  1. Start by boiling a large pot of salted water. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
Sautéing the Vegetables
  1. In a large skillet, heat the olive oil over medium heat. Add the sliced onions and bell peppers, cooking until they’re soft and slightly caramelized, around 5-7 minutes.
Preparing the Beef
  1. Increase the heat to medium-high and add the thinly sliced beef. Season with salt and pepper. Cook until the beef is browned and cooked through, about 4-5 minutes.
Combining Ingredients
  1. Pour in the beef broth, stirring well to combine. Let it simmer for a couple of minutes, allowing the flavors to meld. Remove from heat. Stir in the cooked pasta and shredded provolone cheese until everything is evenly coated and gooey.
Serving
  1. Serve your Easy Philly Cheesesteak Pasta hot, garnished with extra cheese or fresh herbs if desired.

Notes

For substitutions, choose beef cuts like sirloin or ribeye for a Halal-friendly version. Consider using turkey or chicken if you prefer poultry. Avoid common mistakes by not overcooking the beef, and take it off the heat as soon as it turns brown to keep it tender. Leftovers can be stored in an airtight container for up to three days or frozen for up to three months. Reheat gently on the stovetop or in the microwave.