Creamy Cheesesteak Pasta
This cheesesteak pasta recipe is so creamy with a cheese sauce that smothers the entire dish. Golden brown steak, sauteed bell peppers and onion paired with fusilli pasta come together to make one of the best one pot pasta recipes we have ever tried!
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Servings: 4 people
Equipment
Ingredients
- 1 lb shaved steak
- 16 oz fusilli pasta
- 1/2 spanish onion
- 1 red bell pepper
- 1 green bell pepper
- 5 cloves garlic
- 4 cups beef stock
- 1/2 cup heavy cream
- 1 tbsp Worcestershire sauce
- 1½ cup cheddar cheese shredded
- 1½ cup monterey jack cheese shredded
Instructions
- Chop up a small spanish onion, 2 bell peppers and 5 cloves of garlic.
- Heat a large, heavy bottomed pot to medium high heat and add in some olive oil.
- Season the steak with salt and pepper. Cook for 1-2 minutes per side until it’s almost fully cooked then set aside to cool.
- Add the bell peppers and onion to the pot and cook for a minute in the steak drippings, then add in the garlic and cook for another minute until fragrant.
- Add the beef stock, pasta, and some salt. Simmer for 10 minutes. Drain some liquid from the pasta if it looks too watery but not all of it.
- Chop the steak into long, thinly sliced pieces (bite sized).
- To the pasta, add the shredded cheese, cream, Worcestershire sauce, salt and pepper. It should be super smooth and creamy with strings of cheese stretching as your stir.
- Finally, add in the steak pieces and toss to coat. Top with fresh cut parsley for garnish and serve. Enjoy!