Philly Cheesesteak Pasta

Philly Cheesesteak Pasta

Philly Cheesesteak Pasta


8 ounces penne pasta
1 tablespoon olive oil
1 pound thinly sliced ​​beefsteak
1 bell pepper, sliced ​​
1 onion, sliced ​​
2 garlic cloves, minced
1/2 teaspoon salt
teaspoon black pepper 1/4
1 cup beef broth
1/2 cup cream
1 tablespoon Worcestershire sauce
1 cup grated provolone cheese
1/2 cup grated mozzarella

Philly Cheesesteak PastaPhilly Cheesesteak Pasta


Cook penne pasta al dente according to package directions. . Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add thinly sliced ​​beef steak and fry until browned. Remove beef from pan and set aside.
Add the peppers, onions, and garlic to the same pot. Season with salt and pepper. Simmer until vegetables are tender, about 5 minutes.
Return the beef to the pot. Add beef broth, cream, and Worcestershire sauce. Bring to a boil and simmer for 5 minutes until slightly thickened.
Lower the heat, add the boiled penne pasta and mix. Add provolone and mozzarella cheese and stir until cheese is melted and pasta is evenly coated.
Serve warm with additional cheese if desired.
Prep time: 10 minutes |Cook time: 20 minutes |Total time: 30 minutes
kcal: 650 kcal |Servings: 4

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