Philly Cheesesteak Pasta
My Philly cheesesteak pasta is a weeknight favorite! Tender beef, peppers, onions, pasta, and melty provolone all get tossed together in a creamy sauce that tastes like comfort food in a bowl.
Ingredients
- 11 oz penne pasta
- 1 pound minute beef or beef thinly sliced
- 2 tablespoons olive oil
- 1 large white onion sliced
- 1 cup sliced mushrooms
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 2 cloves garlic minced
- 1/2 cup heavy cream
- 1 cup beef broth
- 1 cup provolone cheese shredded
- Salt and pepper to taste
- Fresh parsley chopped
Instructions
- Start by cooking the pasta in a large pot of salted water until al dente. Drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the sliced beef in a single layer and let it sear for a few minutes before stirring so it gets some good color.
- Season with salt and pepper, cook until just done, then transfer the beef to a plate.
- In the same skillet, cook the onion, mushrooms, and bell peppers until softened and slightly caramelized. Add the garlic and cook for another 30 seconds until fragrant. Remove from pan.
- Pour in the beef broth and heavy cream, scraping up any browned bits from the bottom of the skillet for extra flavor. Let the sauce simmer for a few minutes to thicken slightly.
- Lower the heat and stir in the provolone cheese until smooth and creamy.
- Return the beef and vegetables to the skillet, then add the cooked pasta. Toss everything together until the pasta is coated in that rich cheesy sauce.
- Finish with fresh parsley and serve warm while everything is creamy and melty.