Philly Cheesesteak Pasta 🧀🍝
Ingredients:
1 lb steak (ribeye or flank steak works best), thinly sliced
12 oz pasta (penne or rotini)
1 tablespoon olive oil
1 onion, sliced
1 bell pepper, sliced
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup beef broth
1 cup heavy cream
1 1/2 cups shredded provolone cheese
1/2 cup shredded mozzarella cheese
Directions:
Cook the pasta according to package instructions, then drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Add the sliced steak and cook for 3-4 minutes, or until browned. Remove the steak from the skillet and set aside.
In the same skillet, add the sliced onion and bell pepper. Cook for 3-4 minutes until softened.
Add the minced garlic and cook for another minute.
Stir in the beef broth and bring it to a simmer. Let it cook for 2-3 minutes, allowing the flavors to blend.
Add the heavy cream to the skillet and stir until well combined. Let it simmer for another 3 minutes.
Return the cooked steak to the skillet and stir to combine.
Add the cooked pasta to the skillet and toss everything together.
Stir in the provolone and mozzarella cheese, cooking until the cheese is melted and the sauce is creamy.
Serve immediately and enjoy the cheesy goodness!
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 550 (approx.) | Servings: 4
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