Description
Philly cheesesteak pasta is the ultimate comfort food, blending the savory richness of a classic cheesesteak with the satisfying texture of al dente pasta. This one-pot wonder is quick to prepare and perfect for weeknight dinners or gatherings. With tender steak, colorful bell peppers, and a luscious cheese sauce, every bite is a delightful experience that promises to impress your family and friends.
Ingredients
Scale
- 8 oz penne pasta
- 1 lb thinly sliced ribeye steak
- 1 cup diced bell peppers (mixed colors)
- 1 medium sweet onion, diced
- 3 cloves garlic, minced
- 8 oz cream cheese
- 2 cups shredded provolone cheese
- 1 cup low-sodium beef broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, add olive oil. Sauté onions and bell peppers until soft.
- Increase heat and add the sliced steak; cook for about 3–5 minutes until browned but tender.
- Lower heat, stir in cream cheese until melted, then gradually add provolone cheese while stirring until smooth.
- Add the cooked pasta and beef broth; mix well until heated through and coated in sauce.
- Serve immediately, garnished with 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: 580
- Sugar: 4g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 90mg