Philly Cheesesteak Pasta
A delightful fusion of Philly cheesesteak flavors combined with pasta, topped with provolone cheese and a creamy sauce.
Ingredients
Pasta and Protein
- 8 oz pasta Any pasta shape works.
- 1 lb steak (sirloin or ribeye), thinly sliced Use sirloin for a budget option or ribeye for a richer taste.
Vegetables
- 1 each bell pepper, sliced
- 1 each onion, sliced
- 2 cloves garlic, minced
Sauce and Seasoning
- 1 cup heavy cream
- 1 cup shredded provolone cheese Can substitute with mozzarella if necessary.
- to taste salt and pepper
- 2 tbsp olive oil For cooking the steak and vegetables.
Instructions
Cooking the Pasta
- Cook the pasta according to package instructions. Drain and set aside.
Cooking the Steak
- In a large skillet, heat olive oil over medium heat. Add the sliced steak and cook until browned. Remove from skillet and set aside.
Sautéing Vegetables
- In the same skillet, add the bell pepper, onion, and garlic. Sauté until softened.
Making the Sauce
- Return the steak to the skillet. Pour in the heavy cream and bring to a simmer. Stir in the provolone cheese until melted and combined.
Combining Everything
- Add the cooked pasta to the skillet and toss to coat. Season with salt and pepper.
Serving
- Serve warm, enjoying the creamy goodness of the dish.
Notes
Pair with a salad for a refreshing balance. Trust your nose during cooking.