Description

Philly Cheesesteak Pasta combines the iconic flavors of a classic cheesesteak with the comforting embrace of pasta, creating a dish that is both creamy and satisfying. This easy-to-make recipe features tender steak, sautéed peppers, and mushrooms, all enveloped in a luscious cheese sauce. Perfect for busy weeknights or casual gatherings, this dish will leave everyone at your table asking for seconds.

Ingredients

Scale

8 oz penne pasta
1 lb thinly sliced ribeye or sirloin steak
1 medium green bell pepper, diced
1 medium sweet onion, diced
1 cup fresh mushrooms, sliced
1 cup sharp cheddar cheese, shredded
1 cup heavy cream
1 tsp garlic powder
1 cup low-sodium beef broth
2 tbsp olive oil
Salt and pepper to taste

Instructions

Cook the penne pasta according to package instructions; drain and set aside.
In a large skillet over medium heat, heat olive oil. Sauté onions and green bell pepper until soft and fragrant.
Push the veggies to the side and add the sliced steak. Sear until browned but still juicy (about 3 minutes).
Add sliced mushrooms and cook until they release moisture (about 5 minutes).
Pour in beef broth and heavy cream; sprinkle garlic powder. Stir well and simmer for a few minutes.
Add cooked pasta to the skillet, mixing thoroughly to coat with sauce.
Sprinkle cheddar cheese on top; cover with a lid to melt (about 2 minutes). Serve hot.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main
Method: Sautéing
Cuisine: American

Nutrition

Serving Size: 1 plate (approximately 350g)
Calories: 570
Sugar: 4g
Sodium: 820mg
Fat: 38g
Saturated Fat: 18g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 2g
Protein: 30g
Cholesterol: 100mg

Keywords: - Swap beef for chicken or turkey for lighter options. - Use different cheeses like provolone or mozzarella to customize flavors. - For a vegetarian version, substitute steak with mushrooms or plant-based proteins.