Creamy Philly Cheesesteak Alfredo Pasta
Ingredients:
1 pound fettuccine pasta
1 tablespoon olive oil
1 pound thinly sliced steak (such as ribeye or sirloin)
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 large onion, thinly sliced
8 ounces sliced baby bella mushrooms
4 cloves garlic, minced
4 tablespoons butter
4 tablespoons all-purpose flour
3 cups milk
1 cup heavy cream
4 ounces cream cheese, softened
1 cup grated Parmesan cheese
1/2 cup shredded provolone cheese
2 tablespoons chopped fresh parsley
2 teaspoons Italian seasoning
Salt and freshly ground black pepper to taste
Directions:
1. Cook the pasta according to package directions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet or wok over medium-high heat. Add the sliced steak and cook until browned and cooked through, about 5-7 minutes. Remove steak from the skillet and set aside.
3. In the same skillet, add the sliced bell peppers, onion, and mushrooms. Cook until the vegetables are tender and slightly caramelized, about 8-10 minutes. Add minced garlic and cook for another minute until fragrant.
4. Reduce heat to medium. Add butter to the skillet and let it melt. Whisk in the flour and cook for 1-2 minutes, creating a roux.
5. Gradually whisk in the milk and heavy cream until the mixture is smooth. Add the softened cream cheese and stir until it is fully melted and incorporated into the sauce.
6. Stir in the Parmesan cheese, provolone cheese, Italian seasoning, salt, and pepper. Simmer for 5-7 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
7. Add the cooked steak and vegetables to the Alfredo sauce. Stir to combine and heat through.
8. Add the cooked pasta to the skillet with the sauce, steak, and vegetables. Toss until the pasta is well coated with the creamy Alfredo sauce.
9. Garnish with fresh parsley. Serve immediately.
Cooking Time: 30 minutes | Servings: 6 | Calories: Approximately 750-850 per serving