Philly Cheesesteak Pasta
A comforting dish that combines the bold flavors of a classic sandwich with hearty pasta, featuring melted provolone cheese and tender steak.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: None
Ingredients
Scale
- 8 ounces pasta (penne or macaroni)
- 1 tablespoon olive oil
- 1 pound sirloin steak, sliced thin
- 1 onion, sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 2 cups provolone cheese, shredded
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Cook the pasta according to package instructions; drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add the sliced steak and cook until browned. Remove and set aside.
- In the same skillet, add onion and bell pepper; sauté until soft. Add garlic and cook for 1 more minute.
- Pour in beef broth and bring to a simmer. Stir in heavy cream and cheese until melted.
- Add the cooked pasta and steak back into the skillet, mixing well. Season with salt and pepper.
- Serve hot, garnished with chopped parsley.
Notes
This dish pairs well with a green salad and garlic bread. Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 2g
- Sodium: 900mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Find it online: https://recypez.com/philly-cheesesteak-pasta/