Creamy Philly Cheesesteak Alfredo
This creamy Philly cheesesteak Alfredo combines tender shaved steak, sautéed peppers and onions, and rigatoni in a homemade Parmesan-provolone sauce. A hearty, comforting pasta dinner ready in about 45 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: STOVETOP
- Cuisine: American
Ingredients
Scale
- 12 ounces dry rigatoni
- 1½ pounds shaved ribeye or very thinly sliced top sirloin, cut across the grain into bite-sized strips
- ½ teaspoon fine sea salt, plus more for the pasta water and to taste
- ½ teaspoon freshly ground black pepper, plus more for serving
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- 1 large yellow onion, thinly sliced
- 1 green bell pepper, seeded and thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 4 garlic cloves, minced
- ½ cup low-sodium beef broth
- 1½ cups heavy cream
- 1 tablespoon Worcestershire sauce
- ¾ cup freshly grated Parmesan cheese, about 2 ounces
- 4 ounces mild provolone cheese, freshly shredded or finely chopped
- Up to 1 cup reserved pasta water, as needed
- 1 tablespoon chopped fresh parsley, optional
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the rigatoni until al dente according to package directions. Reserve 1 cup of pasta water, then drain.
- Season the steak: Pat the steak dry and season with ½ teaspoon salt and ½ teaspoon black pepper. Heat the olive oil in a large, deep 12-inch skillet over medium-high heat.
- Sear the steak: Cook the steak in two or three batches, turning and separating the pieces as needed, until browned and cooked through. Very thin shaved steak generally takes 1–2 minutes per batch; thicker slices will take longer. Transfer the steak and its juices to a plate.
- Sauté the vegetables: Add 1 tablespoon butter to the skillet. Add the onion and bell peppers and cook for 8–10 minutes, stirring occasionally, until softened and lightly golden. Stir in the garlic and cook for 30 seconds.
- Make the cream sauce: Pour in the beef broth and scrape up the browned bits from the bottom of the skillet. Simmer for 1–2 minutes. Reduce the heat to medium-low and stir in the remaining 2 tablespoons butter, heavy cream, and Worcestershire sauce.
- Melt in the cheeses: Bring the sauce to a gentle simmer and cook for 3–4 minutes, stirring occasionally. Turn off the heat and let the bubbling stop. Add the Parmesan and provolone a small handful at a time, stirring until melted and smooth.
- Combine: Add the cooked pasta, steak, and any accumulated juices. Toss gently, adding reserved pasta water a few tablespoons at a time until the sauce evenly coats the pasta. Warm briefly over low heat if needed; do not boil.
- Serve: Taste and adjust the salt and pepper. Garnish with chopped parsley, if desired, and serve immediately.
Notes
- Steak: Slice across the grain as thinly as possible. If slicing it yourself, freeze the steak for 20–30 minutes first to firm it up. This optional chilling time is additional.
- Cheese: Use mild provolone and freshly grated Parmesan for a balanced flavor and smoother melting. Add the cheeses off the heat to help prevent a grainy sauce.
- Pasta: Penne, cavatappi, or fettuccine can replace the rigatoni using the same dry weight.
- Mushroom variation: Brown 8 ounces of sliced mushrooms separately after cooking the steak. Transfer to the plate and return them with the beef at the end.
- Ground beef variation: Substitute 1½ pounds ground beef, brown thoroughly, and drain excess grease before continuing.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently with a splash of milk or water to loosen the sauce.
- Timing: Cook the pasta while preparing the steak and sauce to keep the total time around 45 minutes.
Find it online: https://www.firsthomelovelife.com/philly-cheesesteak-alfredo/