Description
Philly Cheesesteak Pasta is a creamy and delicious dish that combines the classic flavors of a Philly cheesesteak with pasta for a comforting meal.
Ingredients
Scale
- 8 ounces of penne pasta
- 1 tablespoon olive oil
- 1 pound sirloin steak, thinly sliced
- 1 medium onion, sliced
- 1 medium green bell pepper, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup provolone cheese, shredded
- ¼ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the sliced sirloin steak and cook for about 3-4 minutes until browned. Remove the steak from the skillet and set aside.
- In the same skillet, add the sliced onion and green bell pepper. Sauté for about 5 minutes until the vegetables are tender. Add the minced garlic and cook for an additional 1 minute.
- Return the steak to the skillet and pour in the beef broth, heavy cream, Worcestershire sauce, salt, and black pepper. Stir to combine and bring to a simmer.
- Reduce the heat to low and add the cooked penne pasta to the skillet. Stir in the provolone cheese and Parmesan cheese until melted and creamy.
- Cook for an additional 2-3 minutes, stirring occasionally, until everything is heated through.
- Serve hot, garnished with chopped parsley.
Notes
- For a lighter version, substitute half-and-half for heavy cream and use lean turkey or chicken instead of sirloin steak.
- Add sliced mushrooms or spinach for extra vegetables and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg