Philly Cheesesteak Pasta
Indulge in the comforting fusion of classic Philly cheesesteak flavors with this easy-to-make pasta dish. Tender beef, sauted peppers and onions, and a creamy cheese sauce envelop perfectly cooked fettuccine for a satisfying family dinner. Ready in just 30 minutes, this recipe is perfect for busy weeknights or casual gatherings. With its rich taste and delightful texture, its sure to become a new favorite!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sauting
- Cuisine: American
Ingredients
Scale
- 12 oz fettuccine pasta
- 8 oz thinly sliced ribeye or flank steak
- 1 medium onion, sliced thinly
- 1 cup bell peppers (mixed red and green), sliced into strips
- 4 oz cream cheese
- 1 cup shredded provolone cheese
- 1 cup low-sodium beef broth
- 1 tbsp olive oil
Instructions
- Boil water in a large pot, add fettuccine, and cook until al dente according to package instructions. Drain and set aside.
- In a skillet over medium heat, heat olive oil. Add onions and bell peppers; saut for about 5 minutes until tender.
- Push vegetables to one side of the skillet and add sliced beef; cook for 3-4 minutes until browned.
- Reduce heat; stir in cream cheese and beef broth until smooth. Season with salt and pepper to taste.
- Add drained pasta to the skillet; toss until well combined with the sauce mixture.
- Sprinkle provolone cheese on top, cover with a lid for 2 minutes until melted, then serve warm.
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 550
- Sugar: 3g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg