Description
This Philly Cheesesteak Pasta combines the savory flavors of a classic Philly cheesesteak with pasta for a comforting, creamy, and cheesy meal. Tender steak, sautéed peppers and onions, and a rich, creamy sauce make this dish a perfect weeknight dinner that’s easy to prepare and full of flavor.
Ingredients
- 1 lb steak (flank steak or ribeye)
- 12 oz penne pasta (or pasta of your choice)
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 1 1/2 cups provolone or mozzarella cheese, shredded
- Olive oil, for cooking
- Salt, to taste
- Pepper, to taste
- Crushed red pepper flakes (optional, for heat)
Instructions
-
Cook the Pasta:
Cook the pasta according to the package directions. Drain and set aside. -
Cook the Steak:
Slice the steak into thin strips. Heat olive oil in a skillet over medium-high heat, add the steak, and cook for 3-4 minutes until browned. Remove the steak from the skillet and set it aside. -
Sauté the Vegetables:
In the same skillet, sauté the bell peppers and onion for 5 minutes, until softened and slightly caramelized. Add minced garlic and cook for another minute until fragrant. -
Make the Sauce:
Lower the heat and add heavy cream and cream cheese to the skillet. Stir until the cream cheese melts and combines into the sauce. Add the cooked steak back into the skillet, stir in the shredded cheese, and let it melt into the sauce. -
Combine Pasta and Sauce:
Add the cooked pasta to the skillet, stirring to coat it with the sauce. If the sauce is too thick, add a splash of pasta water to loosen it up. Let it simmer for a few minutes to let the flavors meld. -
Serve and Enjoy:
Serve the Philly cheesesteak pasta hot, optionally garnished with extra cheese and crushed red pepper flakes.
Notes
- For a leaner option, you can use ground turkey or chicken instead of steak.
- Adjust the cream cheese amount to your desired level of creaminess.
- If you like mushrooms in your Philly cheesesteak, sauté them with the peppers and onions for added flavor.
Nutrition
- Serving Size: 1 plate
- Calories: 625
- Sugar: 5g
- Sodium: 650mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 105mg