Description
Indulge in the savory goodness of a Philly Cheesesteak Pasta that combines the classic flavors of a cheesesteak with creamy, cheesy pasta in a single dish. This recipe is a delicious twist on the traditional sandwich, perfect for a comforting family dinner.
Ingredients
Scale
Pasta:
- 12 oz penne or rigatoni pasta
- 1 tablespoon olive oil
Cheesesteak Mixture:
- 1 pound ground beef or thinly sliced steak (like ribeye)
- 1 green bell pepper (chopped)
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth
- 1 cup heavy cream
- 1 cup shredded provolone cheese
- 1/2 cup shredded mozzarella cheese
- chopped parsley for garnish
Instructions
- Cook the Pasta: Boil pasta in salted water, then drain and set aside.
- Prepare the Cheesesteak Mixture: Brown beef or steak in olive oil. Add bell pepper, onion, garlic, salt, pepper, and Worcestershire sauce. Pour in broth and cream, simmer until thickened. Stir in cheeses until melted.
- Combine and Serve: Add cooked pasta to the skillet, toss to coat. Garnish with parsley and serve hot.
Notes
- For a more traditional Philly flavor, use thinly sliced ribeye steak.
- You can substitute cream cheese for heavy cream for extra richness.
- Add mushrooms for more depth or a dash of hot sauce for heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 560
- Sugar: 4g
- Sodium: 480mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
