Creamy Philly Cheesesteak Pasta
Ingredients:
1 lb (450g) steak (ribeye or flank steak), thinly sliced
12 oz (340g) penne or rigatoni pasta
1 tablespoon olive oil
1 onion, thinly sliced
1 bell pepper, thinly sliced
2 cloves garlic, minced
1 cup beef broth
1 cup heavy cream
1 ½ cups shredded provolone cheese (or mozzarella)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions:
Cook the Pasta: Prepare the pasta according to package directions, drain, and set it aside for later.
Sear the Steak: In a large skillet, heat olive oil over medium-high heat. Add the sliced steak and cook until browned, around 4-5 minutes. Remove the steak and set aside.
Sauté the Veggies: Using the same skillet, add the onion, bell pepper, and garlic. Sauté for 3-4 minutes until they’re soft and aromatic.
Simmer the Sauce: Pour in the beef broth and heavy cream, stirring to combine. Bring the mixture to a simmer, and let it cook for 5 minutes, thickening the sauce.
Combine the Pasta and Steak: Add the cooked pasta and steak back into the skillet. Stir it all together, cooking for an additional 2-3 minutes until everything is evenly coated and heated through.
Melt the Cheese: Stir in the shredded provolone (or mozzarella) and cook until the cheese is melted, creating a creamy sauce. Season with salt and pepper to taste.
Finish & Serve: Garnish with freshly chopped parsley and serve immediately!
Prep Time: 10 minutes | Cook Time: 15 minutes
Total Time: 25 minutes
Kcal: Approximately 600-700 kcal per serving
Servings: 4