Description
A creamy, cheesy pasta dish inspired by the classic Philly cheesesteak. Packed with tender beef, sautéed peppers and onions, and melty provolone, this comfort food mashup is rich, hearty, and easy to love.
Ingredients
- 12 oz pasta of choice (penne, rotini, or rigatoni)
- 1 lb beef steak (thinly sliced) or ground beef
- 1 tbsp olive oil
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1/2 cup beef broth
- 1/2 cup heavy cream
- 4 oz cream cheese
- 1 1/2 cups shredded provolone cheese
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook pasta in salted water until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add beef and cook until browned and cooked through. Remove from skillet and set aside.
- In the same skillet, sauté bell pepper and onion until softened and slightly caramelized, about 6–8 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Pour in beef broth and simmer for 2–3 minutes.
- Stir in heavy cream and cream cheese, cooking until the sauce is smooth and creamy.
- Return cooked beef to the skillet, then add pasta and toss to coat everything evenly in the sauce.
- Sprinkle in shredded provolone and stir until melted and well combined.
- Season with salt and pepper to taste. Serve hot.
Notes
- Use shaved steak for a more authentic cheesesteak experience.
- Mix in mozzarella or white American cheese for extra creaminess.
- Add mushrooms or extra peppers for more texture and flavor.
- Reheat with a splash of cream or broth to loosen the sauce.
- Use half-and-half instead of cream for a lighter version.
Nutrition
- Serving Size: 1.5 cups
- Calories: 580
- Sugar: 4g
- Sodium: 520mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg
