Philly Cheesesteak Pasta
This Philly Cheesesteak Pasta combines the classic flavors of a traditional cheesesteak with the comforting textures of pasta. It's a deliciously satisfying dish that's perfect for a quick weeknight dinner. Ready in under 30 minutes, this recipe will please both pasta lovers and cheesesteak fans alike.
Equipment
- 1 large pot
- 1 skillet
- 1 colander
- 1 cutting board
Ingredients
- 12 oz fettuccine pasta
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 1 pound thinly sliced beef (flank steak or sirloin)
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 8 oz cream cheese, softened
- 1 cup beef broth
- 1 cup shredded provolone cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the sliced onions and bell peppers, cooking until they are tender, about 5 minutes.
- Add the thinly sliced beef to the skillet along with minced garlic, salt, black pepper, and paprika. Cook until the beef is browned and cooked through, about 5-7 minutes.
- Reduce the heat to low, and add the softened cream cheese and beef broth to the skillet. Stir until the cream cheese is fully melted and combined.
- Add the cooked fettuccine to the skillet, tossing to coat the pasta in the creamy beef mixture.
- Stir in the provolone cheese until melted, then mix in the grated Parmesan cheese. Cook for another 2-3 minutes until the cheese is bubbly and the pasta is heated through.
- Serve immediately, garnishing with additional cheese or freshly ground black pepper, if desired.
Notes
You can customize this recipe by adding mushrooms, jalapeños, or swapping the provolone with other cheeses such as mozzarella or cheddar.
If you want to lighten the dish, consider using whole grain pasta and reducing the amount of cheese.