Ingredients
Scale
- 8 oz penne pasta
- 1 lb beef steak (like ribeye or sirloin), thinly sliced
- 1 tablespoon olive oil
- 1 onion, sliced
- 1 bell pepper, sliced (any color)
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 1 1/2 cups provolone cheese, shredded
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook Pasta: In a large pot, cook the penne pasta according to package instructions. Drain and set aside.
- Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the sliced onion and bell pepper, cooking until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Cook Beef: Push the vegetables to the side of the skillet and add the thinly sliced beef. Season with salt and pepper. Cook until the beef is browned and cooked through, about 3-4 minutes.
- Add Broth and Cream: Pour in the beef broth and heavy cream, stirring to combine. Bring to a simmer and let it cook for about 5 minutes, allowing the sauce to thicken slightly.
- Combine Pasta and Cheese: Stir in the cooked pasta and provolone cheese until well combined and the cheese is melted. Adjust seasoning with salt and pepper as needed.
- Serve: Garnish with fresh parsley and enjoy your delicious Philly Cheesesteak Pasta! 🍝❤️