Description
A delicious blend of flavors from a classic Philly cheesesteak in a pasta dish.
Ingredients
Scale
- 8 oz. penne pasta
- 1 lb. ribeye steak, thinly sliced
- 1 tablespoon olive oil
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 cup provolone cheese, shredded
- 1/2 cup beef broth
- Salt and pepper to taste
Instructions
- Cook the penne pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat.
- Add the sliced steak and cook until browned, about 3-4 minutes.
- Add bell pepper, onion, and garlic. Sauté until vegetables are tender.
- Pour in beef broth and bring to a simmer.
- Stir in the cooked pasta and mix well.
- Top with provolone cheese and cover until cheese melts.
- Season with salt and pepper before serving.
Notes
- Use a good quality ribeye for best flavor.
- Feel free to add mushrooms or other vegetables.
- For a spicy kick, add sliced jalapeños.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg
Keywords: Philly Cheesesteak Pasta, Pasta Recipe, Cheesesteak