Description
A delightful blend of classic Philly cheesesteak flavors wrapped up in a creamy pasta dish, perfect for busy weeknights.
Ingredients
Scale
- 8 oz pasta (penne or fettuccine)
- 1 lb thinly sliced sirloin or flank steak
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 8 oz cream cheese
- 1 cup shredded provolone or mozzarella cheese
- 3 cloves garlic, minced
- 1 cup beef broth
- 2 tbsp olive oil
Instructions
- Cook the pasta according to the package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sliced bell peppers and onions, cooking until soft and caramelized.
- Push the veggies to the side and add the beef to the pan. Cook until browned. Season with salt and pepper.
- Stir in the minced garlic and cook for another minute.
- Reduce heat and mix in cream cheese and beef broth, stirring until melted and combined.
- Toss in the cooked pasta and shredded cheese, stirring until well coated in the sauce.
- Serve in bowls, add extra cheese on top, and enjoy!
Notes
This dish can be served with garlic bread or a light green salad. For added flavor, sprinkle with fresh parsley or crushed red pepper.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg