recipes

Philly Cheesesteak Pasta

Philly Cheesesteak Pasta

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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:

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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!

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