Description
A hearty and creamy twist on the classic Philly cheesesteak, this pasta dish blends tender steak, caramelized veggies, and melty provolone for a satisfying, cheesy skillet meal.
Ingredients
- Ribeye Steak: 1 pound, thinly sliced
- Penne Pasta: 12 ounces
- Yellow Onion: 1 large, thinly sliced
- Green Bell Pepper: 1, thinly sliced
- Red Bell Pepper: 1, thinly sliced
- Garlic: 3 cloves, minced
- Beef Broth: 1 cup
- Heavy Cream: 1 cup
- Provolone Cheese: 1 ½ cups, shredded
- Salt and Pepper: To taste
- Olive Oil: 2 tablespoons
- Parsley: 2 tablespoons, chopped
Instructions
- Preheat Your Equipment: Heat a large skillet over medium-high heat with olive oil.
- Combine Ingredients: Season the steak slices with salt and pepper, then sear in batches until browned. Remove and set aside.
- Prepare Your Cooking Vessel: In the same skillet, add onions and bell peppers. Sauté until soft and slightly caramelized. Add garlic and cook until fragrant.
- Assemble the Dish: Pour in beef broth to deglaze the pan. Add cream and stir well. Simmer for a few minutes.
- Cook to Perfection: Return steak to the skillet, then stir in cooked pasta. Lower heat and gradually add provolone cheese, stirring until melted.
- Finishing Touches: Adjust seasoning and sprinkle with fresh parsley.
- Serve and Enjoy: Plate hot with optional sides like bread or salad.
Notes
- Use freshly grated cheese for smooth melting.
- Reserve pasta water in case the sauce needs thinning.
- Let steak rest after cooking to retain juiciness.
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 5g
- Sodium: 640mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 105mg
Keywords: Philly cheesesteak pasta, creamy steak pasta, skillet dinner, cheesy pasta, weeknight comfort food