Philly Cheesesteak Pasta
Philly Cheesesteak Pasta is a delightful fusion that combines the rich, savory flavors of a classic Philly cheesesteak with the satisfying texture of tender pasta. This creamy dish features thinly sliced steak, sautéed bell peppers, and gooey provolone cheese enveloping your favorite pasta. Perfect for weeknight dinners or casual gatherings, it’s a crowd-pleaser that guarantees satisfaction in every bite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 8 oz penne pasta
- 1 lb ribeye steak, thinly sliced
- 1 medium yellow onion, sliced
- 1 cup bell peppers (red and green), sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 ½ cups shredded provolone cheese
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Cook the pasta in salted boiling water until al dente. Drain and reserve half a cup of pasta water.
- In a large skillet over medium heat, heat olive oil and sauté onions and bell peppers until soft.
- Increase heat to high, add steak, season with salt and pepper, and sauté until browned (3-4 minutes).
- Lower the heat, stir in heavy cream, simmer briefly, then add provolone cheese until melted. Adjust consistency with reserved pasta water if needed.
- Combine the cooked pasta with the sauce mixture until well coated.
- Serve hot, garnished with extra cheese if desired.
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg