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Philly Cheesesteak Pasta Dish

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A hearty and cheesy pasta dish inspired by the classic Philly cheesesteak, combining tender beef, peppers, onions, and melted cheese with pasta.

Ingredients

Scale

For the Crust:

  • 8 oz penne pasta
  • 1 lb ribeye steak, thinly sliced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 large onion, sliced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1 cup beef broth
  • 1/2 cup heavy cream
  • 2 cups shredded provolone cheese
  • 1/4 cup grated Parmesan cheese

Instructions

1. Prepare the Crust:

  1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil over medium-high heat. Add the sliced ribeye steak and cook until browned, about 3-4 minutes. Remove from the skillet and set aside.
  3. In the same skillet, add the sliced bell peppers and onion. Cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
  4. Return the cooked steak to the skillet. Season with salt, black pepper, and paprika. Stir to combine.
  5. Pour in the beef broth and heavy cream. Bring to a simmer and cook for 2-3 minutes.
  6. Reduce heat to low and stir in the cooked pasta. Add the shredded provolone cheese and Parmesan cheese, stirring until the cheese is melted and the sauce is creamy.
  7. Serve hot and enjoy!

Notes

You can customize the seasonings to taste.

Find it online: https://thecookingjournal.com/philly-cheesesteak-pasta-dish/