Philly Cheesesteak Pasta Fusion (Printable Version)
# What You'll Need:
→ Main Components
01 -
2 tablespoons oil
02 -
450 grams skirt steak or rib eye, thinly sliced
03 -
1 teaspoon dried oregano
04 -
1 cup white mushrooms, sliced
05 -
1 medium onion, diced
06 -
2 garlic cloves, minced
07 -
1 green bell pepper, sliced
08 -
1 red bell pepper, sliced
09 -
2 cups beef broth
10 -
2 cups shredded provolone cheese
11 -
340 grams rotini pasta
# Step-by-Step Directions:
01 -
Bring a large pot of salted water to a boil. Add rotini pasta and cook until al dente according to the package instructions. Drain, reserving about 120 millilitres of the cooking water.
02 -
Heat oil in a large skillet over medium-high heat. Season the steak slices with oregano, salt, and pepper. Sear the steak in batches for approximately 1 to 2 minutes per side until browned. Remove and set aside.
03 -
In the same skillet, add a little more oil if needed. Sauté diced onions and minced garlic for about 2 minutes until fragrant. Add mushrooms, green bell pepper, and red bell pepper, cooking for 5 minutes until vegetables are softened but retain some crispness.
04 -
Deglaze the pan with beef broth, scraping up any browned bits. Bring to a simmer and gradually stir in the shredded provolone cheese until fully melted and smooth.
05 -
Return the cooked steak to the skillet. Add the drained rotini pasta and toss until coated in the cheese sauce. Adjust the sauce consistency with reserved pasta water as needed. Serve immediately, garnishing with fresh parsley if desired.
# Helpful Notes:
01 -
For maximum tenderness, slice steak thinly against the grain and sear in batches to prevent overcrowding.