Description
A delightful twist on the classic Philly cheesesteak, combining beef, cheese, and vegetables with pasta for a comforting meal.
Ingredients
Scale
- 8 oz pasta
- 1 lb steak (sirloin or ribeye), thinly sliced
- 1 onion, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 1 1/2 cups provolone cheese, shredded
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Cook the pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium-high heat.
- Add the sliced steak, cooking until browned; remove and set aside.
- In the same skillet, add the onion and bell pepper, sautéing until softened.
- Stir in the garlic and cook for an additional minute.
- Return the steak to the skillet, then add the beef broth and heavy cream; bring to a simmer.
- Stir in the cooked pasta and cheese, mixing until the cheese is melted and everything is well combined.
- Season with salt and pepper to taste and serve hot.
Notes
Serve with extra cheese or fresh herbs like parsley for added flavor. Can be stored in the refrigerator for 3 to 4 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg