Philly Cheesesteak Pasta
Philly Cheesesteak Pasta combines the rich, savory flavors of a classic Philly cheesesteak with the comforting look and feel of pasta, making it a favorite for both kids and adults.
Ingredients
Main Ingredients
- 8 oz pasta (penne or rigatoni)
- 1 lb beef steak (thinly sliced) Flank steak or sirloin works well.
- 1 onion (sliced)
- 1 green bell pepper (sliced)
- 2 cups mushrooms (sliced) Feel free to add more vegetables like spinach or jalapeños.
- 2 cups beef broth
- 1 cup heavy cream
- 1 cup shredded provolone cheese Can substitute with cheddar or mozzarella.
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
Preparation
- Cook the pasta according to the package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sliced onions and bell peppers, and sauté until soft.
- Add the sliced beef and cook until browned.
- Stir in the mushrooms and cook until they're tender.
- Pour in beef broth and bring to a simmer.
- Reduce heat and add heavy cream, mixing until combined.
- Stir in the cooked pasta and mix thoroughly.
- Add shredded provolone cheese, stirring until melted.
- Season with salt and pepper. Serve hot.
Notes
Store any leftovers in an airtight container in the refrigerator for about 3-4 days. To reheat, warm it in a skillet or microwave, adding a splash of beef broth or cream if needed. You can make this dish vegetarian by substituting the beef with sautéed portobello mushrooms or a plant-based meat alternative.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 50gProtein: 30gFat: 30gSaturated Fat: 15gSodium: 800mgFiber: 2gSugar: 4g
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