Description
Indulge in the rich and comforting flavors of a classic Philly cheesesteak with a twist by transforming it into a hearty and creamy pasta dish. This Philly Cheesesteak Pasta recipe combines tender beef, sautéed peppers and onions, and gooey melted cheeses for a satisfying meal that is sure to please the whole family.
Ingredients
Scale
Pasta:
- 12 ounces pasta (penne or rigatoni)
Cheesesteak:
- 1 pound thinly sliced beef sirloin or ribeye
- 1 tablespoon olive oil
- 1 medium green bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce:
- 1 cup beef broth
- 1/2 cup heavy cream
- 1 cup shredded provolone cheese
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook Pasta: Cook pasta according to package instructions until al dente; drain and set aside.
- Sear Beef: Heat olive oil in a large skillet over medium-high heat. Add beef slices and cook until browned, about 4–5 minutes. Remove beef and set aside.
- Sauté Vegetables: In the same skillet, add bell pepper, onion, and garlic. Sauté for 5–6 minutes until vegetables are tender. Stir in Italian seasoning, salt, and pepper.
- Combine Ingredients: Return beef to the skillet and pour in beef broth and heavy cream. Bring to a simmer and cook for 3–4 minutes until sauce thickens slightly. Add cooked pasta, provolone, and mozzarella cheeses. Toss until cheese is melted and pasta is well coated.
- Serve: Garnish with fresh parsley before serving.
Notes
- For a lighter version, substitute heavy cream with half-and-half.
- You can also add mushrooms or hot peppers for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/4 cups
- Calories: 550
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
