Description
A delightful dish that combines the rich flavors of a traditional Philly cheesesteak with comforting pasta, creating an indulgent and satisfying meal.
Ingredients
Scale
- 8 oz penne or rotini pasta
- 1 lb thinly sliced steak (ribeye or sirloin)
- 1 green bell pepper, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded provolone cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the sliced onion and bell pepper; cook until soft.
- Add the garlic and cook for an additional minute.
- Increase the heat to high and add the sliced steak to the skillet, seasoning with salt and pepper. Cook until the steak is browned and cooked through.
- Reduce heat to medium, and pour in the heavy cream, stirring to combine.
- Add the provolone and Parmesan cheeses, stirring until melted and smooth.
- Toss the cooked pasta into the skillet with the sauce, mixing to coat the pasta evenly.
- Serve warm and enjoy your Philadelphia cheesesteak pasta!
Notes
Feel free to customize with other vegetables like mushrooms or spinach. Use fresh ingredients for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: cheesesteak, pasta, comfort food, family meal, creamy pasta
