Description
A delicious twist on the classic Philly cheesesteak, this pasta dish combines savory beef, colorful veggies, and creamy cheese for a comforting meal.
Ingredients
Scale
- 12 oz penne pasta or rotini (340g)
- 1 lb ground beef or thinly sliced steak (450g)
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 1 green bell pepper (diced)
- 1 red bell pepper (diced)
- 2 cloves garlic (minced)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon Halal Worcestershire sauce
- 2 cups beef broth
- 1 cup heavy cream
- 2 cups provolone cheese or mozzarella (shredded)
- ½ cup Parmesan cheese (shredded)
Instructions
- Cook penne pasta in salted water according to package directions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned.
- Add diced onion, green bell pepper, and red bell pepper. Cook for 5-6 minutes until vegetables are softened.
- Add minced garlic and cook for another minute until fragrant.
- Season with salt, black pepper, and Worcestershire sauce.
- Pour in beef broth and heavy cream. Bring to a gentle simmer.
- Add the cooked pasta to the skillet and stir to coat with the sauce.
- Stir in provolone (or mozzarella) and Parmesan cheese until melted and sauce is creamy.
- Taste and adjust seasoning if needed before serving.
Notes
For best results, use high-quality cheese and don’t skip the veggies for added flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg