Description
A delicious and creamy pasta dish inspired by the classic Philly cheesesteak, featuring tender beef, bell peppers, and a cheesy sauce.
Ingredients
Scale
- 8 oz pasta
- 1 lb beef steak, thinly sliced
- 1 cup bell peppers, sliced
- 1 cup onion, sliced
- 2 cups shredded provolone cheese
- 1 cup beef broth
- 1 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add the sliced beef and cook until browned; season with salt and pepper.
- Add the sliced onions and bell peppers; sauté until softened.
- Pour in the beef broth and heavy cream; stir to combine.
- Reduce heat and add the shredded provolone cheese; stir until melted and creamy.
- Add the cooked pasta to the skillet; toss to coat in the sauce.
- Serve hot and enjoy!
Notes
- For a spicier version, add sliced jalapeños.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Feel free to substitute the beef with chicken or a plant-based alternative for a different flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg