Philly Cheesesteak Pasta
Ingredients:
8 oz pasta (penne or rotini work well)
1 lb beef steak (ribeye or sirloin), thinly sliced
1 tablespoon olive oil
1 onion, sliced
1 bell pepper (green or red), sliced
2 cloves garlic, minced
1 cup beef broth
1 cup heavy cream
1 cup provolone cheese, shredded (or a blend of provolone and cheddar)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Cook the Pasta: Boil the pasta according to package instructions until al dente. Drain and set aside.
Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the sliced onion and bell pepper, cooking until softened (about 5-7 minutes). Stir in the minced garlic and cook for another minute.
Cook the Beef: Push the vegetables to the side of the skillet. Add the sliced beef to the skillet, seasoning with salt and pepper. Cook until browned (about 3-4 minutes). Mix everything together.
Make the Sauce: Pour in the beef broth and heavy cream. Stir to combine, and bring to a simmer. Let it cook for about 3-4 minutes, allowing the sauce to thicken slightly.
Add Cheese: Reduce the heat to low and stir in the shredded cheese until melted and creamy.
Combine with Pasta: Add the cooked pasta to the skillet, tossing to coat it in the sauce. Cook for another minute to heat through.
Serve: Garnish with chopped parsley and additional cheese if desired. Enjoy!
Leave a Comment