Description
A delicious blend of philly cheesesteak flavors in a creamy pasta dish.
Ingredients
Scale
- 8 ounces pasta
- 1 pound ribeye steak, sliced
- 1 tablespoon olive oil
- 1 onion, sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 1 cup provolone cheese, shredded
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat.
- Add sliced steak and cook until browned.
- Add onion, bell pepper, and garlic. Cook until vegetables are tender.
- Pour in beef broth and bring to a simmer.
- Stir in heavy cream and let it reduce slightly.
- Add cooked pasta and cheese. Stir until cheese melts and everything is combined.
- Season with salt and pepper to taste. Serve hot.
Notes
- Use any pasta shape you prefer.
- Leftovers can be stored in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: philly cheesesteak pasta, cheesesteak, pasta recipe