Philly Cheesesteak Pasta
Combining the classic flavors of a cheesesteak with pasta, this quick and creamy dish is perfect for weeknight dinners.
Ingredients
Pasta and Sauce Base
- 8 oz penne pasta Use any pasta shape you prefer.
- 1 cup heavy cream Can substitute with a lighter alternative.
- 1 cup provolone cheese, shredded Feel free to use other cheeses like mozzarella or cheddar.
Main Ingredients
- 1 lb ground beef You can substitute with a meat alternative for a vegetarian option.
- 1 onion, chopped onion, chopped Provides a flavor base for the dish.
- 1 bell pepper, chopped bell pepper, chopped Add any color bell pepper you prefer.
- 1 cup mushrooms, sliced Button mushrooms work well, but feel free to experiment.
- Olive oil for cooking Use enough to sauté vegetables and beef.
- Salt and pepper to taste
Instructions
Cooking the Pasta
- Cook the penne pasta according to package instructions. Drain and set aside.
Cooking the Meat and Vegetables
- In a large skillet, heat olive oil over medium heat. Add chopped onions and bell peppers, and sauté until softened.
- Add the ground beef and cook until browned. Drain excess fat.
- Stir in the sliced mushrooms and cook for another 3-4 minutes.
Combining Ingredients
- Reduce the heat to low and add the heavy cream, stirring to combine.
- Add the cooked pasta to the skillet and mix well.
- Stir in the provolone cheese until melted and creamy.
- Season with salt and pepper to taste. Serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of cream or water to maintain creaminess. Customize veggies as desired.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 45gProtein: 30gFat: 35gSaturated Fat: 20gSodium: 800mgFiber: 3gSugar: 4g
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