Description
A creamy and delicious fusion of classic cheesesteak flavors with comforting pasta.
Ingredients
- 8 oz pasta (penne or rigatoni)
- 1 lb steak (sirloin or ribeye), thinly sliced
- 1 onion, sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 1 cup provolone cheese, shredded
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the sliced steak, searing until browned on both sides. Remove from skillet and set aside.
- Add the sliced onion and bell pepper to the same skillet. Cook until softened, about 5-7 minutes. Then, add the minced garlic and sauté for an additional minute.
- Return the cooked steak to the skillet. Pour the beef broth over the mixture and let it simmer for 5 minutes.
- Incorporate the heavy cream and bring to a gentle simmer, stirring frequently. Add the cooked pasta, ensuring every piece is coated with the sauce.
- Add the provolone cheese, stirring until it melts completely. Season with salt and pepper to taste.
- Serve warm and enjoy your hearty creation!
Notes
For lighter options, consider turkey or chicken for the steak, or use gluten-free pasta. Adding mushrooms or spinach can enhance flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American