Description
A comforting fusion of Philly cheese steak flavors with pasta, featuring tender steak, sautéed onions, and creamy cheese sauce.
Ingredients
Scale
- 12 oz. pasta (penne or rigatoni recommended)
- 1 lb. steak (sirloin or ribeye)
- 1 medium onion, sliced
- 1 bell pepper, sliced
- 2 cups beef broth
- 1 cup cream cheese
- 1 cup shredded provolone cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
- In a skillet, heat the olive oil over medium-high heat. Add sliced onions and bell peppers, cooking until they’re softened and caramelized, about 5-7 minutes.
- Season the steak with salt and pepper. Add to the skillet and cook until browned, about 3-4 minutes per side for medium-rare. Remove from the skillet and slice thinly.
- In the same skillet, pour in beef broth and bring to a simmer. Stir in cream cheese until melted and well combined.
- Add sliced steak to the skillet, stirring to coat with sauce. Then, fold in the cooked pasta and shredded provolone cheese until everything melds together beautifully.
Notes
For a thicker sauce, use less broth; for a creamier texture, add more cream cheese. Consider adding garlic or tomatoes for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Philly cheese steak, pasta, comfort food, family dinner, American cuisine
