Philly Cheesesteak Pasta
A creamy and delicious pasta dish that combines the rich flavors of Philly cheesesteak in an easy-to-make meal, perfect for busy evenings.
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Servings: 4 servings
Calories: 650kcal
Ingredients
Pasta and Main Ingredients
- 8 oz penne pasta Cook as per package instructions
- 1 pound thinly sliced beef steak Use leftover steak for quicker preparation
- 1 cup sliced mushrooms
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
Cooking Essentials
- 2 tablespoons olive oil For cooking
- 1 teaspoon salt Adjust to taste
- 1/2 teaspoon black pepper Adjust to taste
- 1 cup beef broth
- 1 cup heavy cream
- 1 cup provolone cheese, shredded Can substitute with mozzarella or cheddar
Instructions
Preparation
- Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the beef steak and cook until browned. Remove from the skillet and set aside.
- In the same skillet, add the bell pepper, onion, and mushrooms. Cook until the vegetables are soft.
- Add the garlic and cook for another minute until fragrant.
Cooking
- Return the beef to the skillet.
- Add the cooked pasta, beef broth, and heavy cream. Stir to combine.
- Bring the mixture to a simmer, then reduce the heat and cook for 5-7 minutes, or until the sauce thickens slightly.
- Stir in the provolone cheese until melted and the sauce is creamy.
- Season with salt and pepper to taste. Serve hot.
Notes
Can be garnished with extra provolone cheese or fresh parsley. Pairs well with garlic bread or a side salad. Store leftovers in an airtight container for up to 3 days.
Nutrition
Serving: 1g | Calories: 650kcal | Carbohydrates: 56g | Protein: 35g | Fat: 30g | Saturated Fat: 15g | Sodium: 900mg | Fiber: 2g | Sugar: 2g