Garlic Butter Philly Cheesesteak Pasta with Provolone
Ingredients:
1 pound sirloin steak, thinly sliced
1 tbsp olive oil
1 large onion, sliced
2 bell peppers (1 red, 1 green), sliced
4 cloves garlic, minced
4 tbsp butter, divided
1/2 cup beef broth
1/4 cup heavy cream
1 pound pasta (penne or rotini recommended)
4 oz provolone cheese, sliced
2 tbsp fresh parsley, chopped
1 tbsp Italian seasoning
Salt and pepper to taste
Directions:
1. Cook the pasta according to package directions. Drain and set aside.
2. In a large skillet or wok, heat olive oil over medium-high heat. Add the sliced sirloin steak and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper. Remove steak from skillet and set aside.
3. In the same skillet, melt 2 tbsp of butter. Add sliced onions and bell peppers. Cook until softened and slightly caramelized, about 8-10 minutes. Add minced garlic and Italian seasoning, cook for another minute until fragrant.
4. Add beef broth and heavy cream to the skillet. Bring to a simmer and cook for 2-3 minutes, stirring occasionally, until the sauce slightly thickens.
5. Stir in the cooked pasta and steak into the skillet with the sauce. Add the remaining 2 tbsp of butter and stir until everything is well combined and heated through.
6. Top with slices of provolone cheese. Cover the skillet and let it sit for a minute or two until the cheese is melted and gooey.
7. Garnish with fresh chopped parsley. Serve immediately and enjoy!
Cooking Time: 30 minutes | Servings: 6 | Calories: Approximately 650 per serving