Philly Cheesesteak Alfredo with Provolone Cream Sauce
Ingredients:
1 pound thinly sliced ribeye steak
1 tablespoon olive oil
1 large onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
4 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional, for a little kick)
1 pound fettuccine pasta
4 tablespoons butter
4 tablespoons all-purpose flour
3 cups whole milk
1 cup heavy cream
8 ounces cream cheese, softened
8 ounces provolone cheese, shredded, plus extra for topping
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley, for garnish
1/4 cup chopped fresh basil, for garnish
Salt and pepper to taste
Crusty bread, for serving
Directions:
1. Cook the Pasta: Cook fettuccine according to package directions until al dente. Drain, reserving about 1 cup of pasta water. Set aside.
2. Prepare the Steak and Vegetables: Heat olive oil in a large skillet over medium-high heat. Add the sliced steak and cook until browned, about 3-5 minutes. Remove the steak from the skillet and set aside.
3. Sauté Vegetables: In the same skillet, add the sliced onion and bell peppers. Cook until softened and slightly caramelized, about 8-10 minutes. Add the minced garlic, salt, pepper, and red pepper flakes (if using). Cook for another minute until fragrant.
4. Make the Alfredo Sauce: In a large 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 and heavy cream until smooth. Bring to a simmer, stirring constantly.
5. Add Cheeses: Reduce heat to low. Stir in the softened cream cheese, shredded provolone, and Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
6. Combine: Add the cooked pasta to the Alfredo sauce. Toss to coat. If the sauce is too thick, add some of the reserved pasta water until you reach your desired consistency.
7. Finish and Serve: Stir the cooked steak and sautéed vegetables into the pasta and sauce. Mix well to combine.
8. Garnish: Transfer to a serving dish or individual bowls. Top with extra shredded provolone cheese, chopped fresh parsley, and chopped fresh basil.
9. Serve immediately with crusty bread for dipping.
Cooking Time: 30 minutes | Servings: 6 | Calories: Approximately 850 per serving