Description

Philly Cheesesteak Pasta is a deliciously comforting dish that captures the essence of the classic cheesesteak in a hearty pasta form. Imagine succulent slices of steak sautéed with vibrant bell peppers and onions, all enveloped in a creamy provolone cheese sauce. This mouthwatering meal can be whipped up in under 30 minutes, making it perfect for busy weeknights or casual gatherings. Whether you stick to traditional ingredients or put your spin on it with extra veggies or different cheeses, this dish guarantees satisfaction in every bite.

Ingredients

Scale

8 oz fettuccine or penne pasta
1 lb thinly sliced ribeye or flank steak
1 cup bell peppers (mixed colors)
1 cup sliced mushrooms
1 medium onion
3 cloves garlic
1 cup heavy cream
1 cup shredded provolone cheese

Instructions

Cook pasta according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, sauté sliced onions and bell peppers in olive oil until soft (5-7 minutes). Add mushrooms and cook until they release moisture.
Push veggies aside and add steak, seasoning with salt and pepper. Brown for about 3-4 minutes.
Lower heat to medium-low; stir in minced garlic and pour in heavy cream. Simmer until thickened (3-5 minutes).
Gradually stir in provolone cheese until melted and creamy.
Combine drained pasta with the sauce mixture; toss well to coat. Serve hot.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main
Method: Sautéing
Cuisine: American

Nutrition

Serving Size: 1 plate (300g)
Calories: 540
Sugar: 4g
Sodium: 820mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 30g
Cholesterol: 85mg

Keywords: Customize by adding spinach or using different cheeses like mozzarella or cheddar. For added spice, mix in red pepper flakes or jalapeños during cooking. This dish is great for meal prep; store leftovers in an airtight container in the fridge for up to three days.