Description
Savor the rich and creamy flavors of Philly Cheesesteak Pasta, a delightful dish that combines tender steak, gooey cheese, and sautéed vegetables all in a comforting pasta bowl. Perfect for weeknight dinners or game night gatherings, this recipe is easy to prepare and sure to impress. With vibrant colors and mouthwatering aromas, each bite takes you back to the iconic cheesesteak experience—now transformed into a cozy pasta dish.
Ingredients
Scale
- 8 oz pasta (penne or fettuccine)
- 1 lb beef steak (thinly sliced ribeye or flank steak)
- 1 cup bell peppers (sliced; red and green)
- 1 medium yellow onion (sliced)
- 3 cloves garlic (minced)
- 4 oz cream cheese
- 1 cup shredded provolone cheese
- 2 tbsp olive oil
- Salt, pepper, Italian seasoning, and Worcestershire sauce (to taste)
Instructions
- Cook the Pasta: Boil salted water in a large pot. Add pasta and cook until al dente. Drain, reserving some pasta water.
- Sauté Vegetables: In a skillet over medium heat, heat olive oil. Add onions and bell peppers; cook until softened.
- Cook Steak: Increase heat to medium-high. Add thinly sliced steak with salt, pepper, and Italian seasoning; cook for 3-4 minutes until browned.
- Incorporate Garlic and Cheese Sauce: Stir in minced garlic for about 30 seconds. Lower the heat and mix in cream cheese and provolone until melted.
- Combine: Toss drained pasta into the skillet with the cheesy mixture. Add reserved pasta water as needed for creaminess.
- Serve: Plate your Philly Cheesesteak Pasta hot, garnished with fresh parsley or extra cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 540
- Sugar: 3g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg