Description
Experience the ultimate comfort food with Philly cheesesteak pasta, a savory blend of tender fettuccine, juicy steak, and gooey provolone cheese. This dish is not just quick to prepare; it also delivers bold flavors that will have everyone asking for seconds. Perfect for family dinners or casual gatherings, this recipe allows for customization with your favorite vegetables, making it a versatile choice for any occasion.
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 lb thinly sliced ribeye or sirloin steak
- 1 green bell pepper, sliced
- 1 medium sweet onion, sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 8 oz provolone cheese, shredded
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Cook the fettuccine in salted boiling water until al dente (8-10 minutes). Drain and set aside.
- In a large skillet over medium heat, add olive oil. Sauté onions and bell peppers until soft and golden brown (5-7 minutes).
- Increase heat to medium-high, add steak, and cook until browned but tender (4-5 minutes).
- Stir in minced garlic and Italian seasoning; cook until fragrant (about 1 minute).
- Pour in heavy cream and bring to a gentle simmer. Add provolone cheese and stir continuously until melted (3-4 minutes).
- Add cooked pasta to the skillet and toss gently to coat in the sauce (about 2 minutes). Serve hot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 90mg