Description
A delicious and affordable fusion of Philly cheesesteak and pasta with creamy cheese and savory beef.
Ingredients
Scale
- 12 oz penne or rigatoni pasta
- 1 lb thinly sliced flank steak or ground beef
- 1 cup bell peppers (red, green, or yellow)
- 1 medium yellow onion
- 8 oz cream cheese
- 1 cup shredded provolone or mozzarella cheese
- 3 cloves garlic, minced
- Salt, to taste
- Pepper, to taste
- 1 tsp Italian seasoning
- 2 tbsp olive oil
Instructions
- Cook the pasta according to the package instructions, reserving some pasta water for later.
- In a large skillet, heat olive oil and cook the beef over medium heat until browned. Remove beef and set aside.
- In the same skillet, add sliced onions and bell peppers, cooking until soft and fragrant, about 5-7 minutes.
- Add minced garlic and the cooked beef back into the skillet, stirring in the cream cheese and a splash of reserved pasta water until creamy.
- Mix in the drained pasta, ensuring everything is well coated.
- Sprinkle shredded cheese on top and allow it to melt, stirring to combine.
- Serve and enjoy!
Notes
Adjust spice with crushed red pepper flakes or jalapeños for added heat. Leftovers can be reheated with a splash of water to keep creamy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg