Description
Indulge in the flavors of a classic Philly cheesesteak in pasta form with this easy and delicious recipe. Tender beef, bell peppers, onions, and mushrooms in a cheesy, creamy sauce tossed with pasta make for a satisfying meal.
Ingredients
Scale
Pasta:
- 12 ounces pasta (penne or rotini)
Beef:
- 1 tablespoon olive oil
- 1 pound thinly sliced beef (such as ribeye or sirloin)
Vegetables:
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
Sauce:
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup milk
- 1 cup shredded provolone cheese
- 1/2 cup shredded mozzarella cheese
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Cook the Pasta: Boil the pasta until al dente, drain, and set aside.
- Sear the Beef: In a skillet, brown the beef slices in olive oil, then set aside.
- Sauté Vegetables: In the same pan, cook bell pepper, onion, and mushrooms until softened. Add garlic and cook briefly.
- Make the Sauce: Sprinkle in flour, pour in broth and milk, stirring until slightly thickened. Add cheeses and melt.
- Combine: Return beef and pasta to the pan, mix well, season with salt and pepper.
- Serve: Garnish with parsley and enjoy!
Notes
- For a spicy kick, add red pepper flakes or pepper jack cheese.
- Ground beef can be used in place of sliced steak.
- Leftovers store well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 510
- Sugar: 5g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 80mg
