Description
This Philly Cheesesteak Pasta is a comforting twist on a classic sandwich—packed with tender beef, sautéed peppers and onions, and smothered in a creamy, cheesy sauce. Quick, hearty, and family-friendly!
Ingredients
Scale
- 12 oz pasta (penne or rotini)
- 1 lb thinly sliced beef steak
- 1 onion, sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 2 cups shredded provolone cheese
- Olive oil for cooking
- Salt and pepper to taste
Instructions
- Boil a large pot of salted water and cook the pasta until al dente. Reserve 1 cup of pasta water and drain the rest.
- In a large skillet, heat olive oil and sauté onions and bell peppers for 5-7 minutes until soft. Add garlic and cook 1 minute more.
- Push vegetables to the side, add beef, and cook for 3-4 minutes until browned. Season with salt and pepper.
- Pour in beef broth and simmer while scraping the skillet. Stir in heavy cream and bring to a gentle simmer.
- Add the cooked pasta and shredded provolone. Stir until cheese melts. Add pasta water as needed to loosen sauce.
- Adjust seasoning and serve hot, garnished with fresh parsley or extra cheese if desired.
Notes
For extra flavor, sauté veggies with Worcestershire sauce. Add spinach or mushrooms for more nutrition. Try jalapeños for heat!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 4g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 70mg