Description
A comforting twist on the classic Philly cheese steak, this pasta dish combines tender steak, vibrant bell peppers, and earthy mushrooms in a creamy cheese sauce.
Ingredients
Scale
- 8 oz fettuccine or penne pasta
- 1 lb ribeye or sirloin steak, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup mushrooms (cremini or button), sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 1 cup provolone or cheddar cheese, shredded
- 1 tsp Italian herbs (oregano or basil)
- 2 tbsp olive oil
Instructions
- Cook pasta according to package instructions; drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add onions and bell peppers; sauté for 5-7 minutes.
- Stir in garlic and cook for an additional minute.
- Push veggies to the side and add the sliced steak; cook until browned, about 3-5 minutes.
- Pour in beef broth and let simmer for a couple of minutes.
- Add the cream and stir to combine, then gradually add cheese until melted.
- Fold in the cooked pasta, ensuring it is well-coated with the sauce.
- Serve hot, garnished with fresh parsley or additional cheese if desired.
Notes
For creamier sauce, use low heat when adding cream and cheese to avoid curdling. Reserve pasta water to adjust sauce consistency if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Philly Cheese Steak, Pasta, Comfort Food, Family Dinner, Easy Recipe