Description
A delicious and hearty pasta dish inspired by the classic Philly cheesesteak.
Ingredients
Scale
- 1 pound penne pasta
- 1 tablespoon olive oil
- 1 pound thinly sliced ribeye steak
- 1 onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 2 cups provolone cheese, shredded
- 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 ribeye steak to the skillet and cook until browned; remove and set aside.
- Add onion and bell pepper to the skillet; sauté until softened.
- Stir in garlic and cook for another minute.
- Return steak to the skillet; add beef broth and heavy cream; stir to combine.
- Simmer for 5 minutes, then stir in the cooked pasta and provolone cheese.
- Mix until cheese is melted and everything is well combined.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
Notes
- For a kick, add some hot sauce or crushed red pepper flakes.
- Great for meal prep; reheat in the microwave for quick lunches!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg