Creamy Philly Cheesesteak Bowtie Pasta
Ingredients:
1 pound bowtie pasta
1 tablespoon olive oil
1 large yellow onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 pound thinly sliced steak (such as ribeye or sirloin), cut into bite-sized pieces
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional, for a little kick!)
Salt and freshly ground black pepper to taste
4 tablespoons butter
4 tablespoons all-purpose flour
3 cups whole milk
4 ounces cream cheese, softened
1 cup shredded provolone cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley, for garnish
1 (4 ounce) can sliced mushrooms, drained
1/4 cup beef broth
Directions:
1. Cook the Pasta: Cook the bowtie pasta according to package directions until al dente. Drain and set aside.
2. Sauté the Veggies: While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced onion, green bell pepper, and red bell pepper. Sauté until softened and slightly caramelized, about 8-10 minutes. Remove the veggies from the skillet and set aside.
3. Cook the Steak: In the same skillet, add the bite-sized steak. Season with garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and pepper. Cook until the steak is browned and cooked through, about 5-7 minutes. Return the sautéed veggies to the skillet with the steak. Add the drained mushrooms and beef broth, stir well to combine.
4. Make the Cream Sauce: In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, creating a roux. Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens, about 3-5 minutes. Reduce heat to low. Stir in the softened cream cheese, provolone cheese, mozzarella cheese, and Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
5. Combine: Pour the creamy cheese sauce over the steak and veggie mixture in the skillet. Add the cooked pasta and toss to coat everything evenly.
6. Serve: Garnish with fresh parsley and serve immediately. Enjoy every single bite!
Cooking Time: 30 minutes | Servings: 6 | Calories: Approximately 650 per serving