Description

Indulge in the creamy delight of Philly Cheesesteak Pasta, where tender beef, colorful peppers, and a rich cheese sauce merge with perfectly cooked pasta. This one-pot wonder not only tantalizes your taste buds but also brings warmth to your dinner table, making it a perfect meal for gatherings or cozy nights in.

Ingredients

Scale

8 oz penne pasta
1 lb ribeye steak, thinly sliced
1 cup bell peppers, sliced (red and green)
1 medium yellow onion, sliced
3 cloves garlic, minced
1 cup heavy cream
2 cups provolone cheese, shredded
Salt and pepper to taste
1 tsp Italian seasoning
2 tbsp olive oil

Instructions

Boil salted water in a large pot. Add penne and cook until al dente (about 8-10 minutes). Drain and set aside.
Heat olive oil in a skillet over medium heat. Add onions and bell peppers; cook for 5-7 minutes until softened.
Push veggies aside and add ribeye slices seasoned with salt and pepper. Cook until browned (about 3-5 minutes).
Stir in minced garlic; cook for an additional minute until fragrant.
Pour in heavy cream while stirring; gradually mix in provolone cheese until melted and smooth. Adjust seasoning as needed.
Toss cooked pasta with the meat and sauce mixture until well coated. Serve hot.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main
Method: One-pot cooking
Cuisine: American

Nutrition

Serving Size: 1 plate (approx. 350g)
Calories: 620
Sugar: 2g
Sodium: 800mg
Fat: 35g
Saturated Fat: 18g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 30g
Cholesterol: 85mg

Keywords: For added texture, feel free to incorporate mushrooms or swap ribeye for chicken or turkey. Make sure to slice steak thinly against the grain for optimal tenderness. Store leftovers in an airtight container for up to three days; reheat on low heat.