Description
A comforting blend of classic Philly cheesesteak flavors with satisfying pasta, perfect for colder seasons.
Ingredients
- 8 oz. penne pasta
- 1 lb. sirloin steak, thinly sliced
- 1 medium onion, sliced
- 1 medium bell pepper, sliced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup heavy cream
- 1 cup provolone cheese, shredded
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Cook the pasta: Start by boiling a large pot of salted water. Add the penne pasta and cook until al dente according to package instructions. Drain and set aside.
- Sauté the vegetables: In a large skillet over medium heat, add a bit of olive oil. Sauté the sliced onion and bell pepper until they are tender—about 4-5 minutes.
- Cook the steak: Increase the heat to medium-high and add the sliced sirloin steak to the skillet. Cook until browned, season with salt and pepper, and stir in the minced garlic, cooking for an additional minute.
- Combine everything: Pour in the beef broth and bring it to a simmer. Let it reduce slightly before stirring in the heavy cream and letting it cook for another 5 minutes.
- Add cheese and pasta: Lower the heat and mix in the shredded provolone cheese until melted. Finally, add the cooked pasta to the skillet, stirring until well combined.
Notes
For best flavor, use a tender cut like sirloin or ribeye. Customize with different cheeses or add vegetables for nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American