Description
A comforting skillet dinner that combines the flavors of a classic Philly cheesesteak with pasta, featuring tender steak, creamy provolone, and sautéed vegetables.
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 rolling boil and cook the penne pasta according to package instructions. Drain and toss with a splash of olive oil.
- Heat a large skillet over medium heat, add olive oil, and sear the sliced steak until browned on both sides. Remove and keep warm.
- Add more olive oil if needed, sauté the onions and bell peppers until soft and caramelized.
- Stir in minced garlic and cook until fragrant.
- Pour in beef broth, scrape the pan to incorporate browned bits, and bring to a simmer to reduce slightly.
- Add heavy cream, increase heat, and bring to a gentle boil until the sauce thickens.
- Return pasta and steak to the skillet, mixing until well coated.
- Stir in shredded provolone cheese and let melt into the sauce.
- Season with salt and pepper, serve hot, garnished with extra cheese or parsley if desired.
Notes
For added richness, a knob of butter can be mixed in at the end. Experiment with different cheeses for unique flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 5g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 90mg
Keywords: philly cheese steak, pasta, comfort food, skillet dinner, weeknight meal