Description
A rich and creamy pasta dish inspired by the classic Philly cheese steak sandwich, featuring tender steak, sautéed onions, and bell peppers coated in a cheesy sauce.
Ingredients
Scale
- 8 oz penne pasta
- 1 lb steak, sliced thinly
- 1 onion, sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 1 cup provolone cheese, shredded
- Salt and pepper to taste
- Olive oil
Instructions
- Bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions until al dente. Drain and toss with olive oil.
- Heat a large skillet over medium heat and add olive oil. Sear the sliced steak for about 2 minutes per side until browned, then remove and tent to keep warm.
- In the same skillet, add more olive oil if necessary. Sauté the onions and bell peppers for 6 to 8 minutes until soft and caramelized.
- Add minced garlic and cook for 30 seconds until fragrant.
- Pour in the beef broth, scraping the bottom of the skillet to lift the browned bits. Simmer to reduce slightly.
- Stir in the heavy cream and bring to a gentle boil, then add the cooked pasta and reserved steak, folding to coat.
- Sprinkle in the provolone cheese and stir until melted and smooth. Season with salt and pepper to taste.
- Serve hot, garnished with extra cheese or chopped parsley if desired.
Notes
For a lighter version, consider using half-and-half or reducing the amount of cream. You can also substitute the steak with chicken or mushrooms for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 90mg
Keywords: philly cheese steak, pasta, creamy sauce, weeknight dinner, comfort food