Philly Cheesesteak Pasta

 

 

Philly Cheesesteak Pasta

Ingredients:

For the Pasta:

8 oz penne or rigatoni pasta

Salt for boiling water

For the Philly Cheesesteak:

1 lb thinly sliced ribeye or sirloin steak

1 tbsp olive oil

1 medium onion (sliced)

1 green bell pepper (sliced)

1 red bell pepper (sliced)

2 cloves garlic (minced)

Salt and pepper to taste

For the Creamy Sauce:

1 cup heavy cream

1 cup beef broth

1 tsp Dijon mustard

1 cup provolone cheese (shredded)

1 cup mozzarella cheese (shredded)

Instructions:

Cook the pasta:Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain and set aside.

Cook the Philly cheesesteak ingredients:Heat olive oil in a large skillet over medium-high heat.

Add the thinly sliced steak and season with salt and pepper. Cook for about 3-4 minutes until the steak is browned and cooked through. 

 

Remove the steak from the pan and set it aside.

In the same skillet, add the sliced onions and bell peppers. Sauté for 5-6 minutes until softened. Add the minced garlic and cook for another minute.

Make the creamy sauce:Pour the beef broth and heavy cream into the skillet with the peppers and onions. Stir to combine. Bring to a simmer and cook for 3-4 minutes.

 

Add Dijon mustard and stir in the shredded provolone and mozzarella cheese. Cook until the cheese melts and the sauce is creamy.

Combine everything:Add the cooked pasta and steak back into the skillet with the creamy sauce. Toss everything together until well coated.

Adjust seasoning with more salt and pepper if needed.

 

Serve:Serve your Philly Cheesesteak Pasta warm and enjoy the cheesy, savory goodness!

Philly Cheesesteak Pasta combines all the flavors of the classic Philly cheesesteak with the comfort of creamy pasta. A simple and hearty meal the whole family will love!