Philly Cheesesteak Pasta Delight: A Creamy Take on a Classic
This Philly Cheesesteak Pasta combines the classic flavors of a cheesesteak with pasta for a comforting and hearty meal. It's creamy, cheesy, and packed with savory ingredients.
Ingredients
- 8 oz penne pasta
- 1 lb ribeye steak thinly sliced
- 1 tablespoon extra virgin olive oil
- 1 medium onion thinly sliced
- 1 green bell pepper thinly sliced
- 2 cloves garlic finely minced
- 1 cup beef broth
- 1 cup heavy cream
- 1 cup provolone cheese shredded
- Salt and freshly ground black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Cook the penne pasta according to package instructions until al dente, then drain and set aside.
- Heat olive oil in a large skillet over medium-high heat, add onion and bell pepper, sauté for 5 minutes until tender.
- Add minced garlic and cook for an additional minute until aromatic.
- Move vegetables to one side and add ribeye steak to the other side, cooking for 3-4 minutes until browned.
- Pour in beef broth and bring to a gentle simmer, scraping the bottom of the skillet.
- Stir in heavy cream and simmer for 2-3 minutes to thicken the sauce.
- Add cooked penne pasta, stirring to coat in the sauce.
- Gradually mix in shredded provolone cheese until melted and creamy.
- Season with salt and black pepper to taste.
- Garnish with chopped parsley before serving.
Notes
Serve with crusty bread to soak up the sauce.