Description
Philly Cheesesteak Pasta is a delectable fusion of classic cheesesteak flavors and creamy pasta, bringing comfort food to a whole new level. This one-pot wonder features tender ribeye steak, sautéed peppers, and rich provolone cheese enveloping fettuccine in an irresistible sauce. Perfect for busy weeknights or casual gatherings, you’ll have this satisfying dish ready in under 30 minutes—ideal for impressing family and friends!
Ingredients
Scale
- 8 oz fettuccine pasta
- 8 oz ribeye steak, thinly sliced
- 1 cup mixed bell peppers, thinly sliced
- 1 medium sweet onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup low-sodium beef broth
- ½ cup heavy cream
- 4 oz provolone cheese, shredded
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the fettuccine in salted boiling water until al dente (8-10 minutes). Drain and set aside.
- In a large skillet over medium-high heat, heat olive oil. Sauté onions and bell peppers until softened (5-7 minutes).
- Push veggies aside and add ribeye strips; season with salt and pepper. Cook until browned (3-4 minutes).
- Stir in minced garlic; cook until fragrant (1 minute).
- Add beef broth and heavy cream; simmer until slightly thickened (2-3 minutes).
- Stir in provolone cheese until melted; combine with cooked fettuccine, ensuring all pasta is coated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 570
- Sugar: 2g
- Sodium: 640mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg