Description
Philly Cheesesteak Creamy Pasta is a delicious twist on the classic cheesesteak sandwich, combining tender pasta with savory beef, peppers, and a creamy cheese sauce.
Ingredients
Scale
- 8 oz pasta
- 1 lb beef steak, thinly sliced
- 1 cup bell peppers, sliced
- 1 cup onion, sliced
- 2 cups heavy cream
- 1 cup provolone cheese, shredded
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add the sliced beef and cook until browned.
- Add the sliced bell peppers and onions; sauté until softened.
- Pour in the heavy cream and bring to a simmer.
- Stir in the provolone cheese until melted and creamy.
- Add the cooked pasta to the skillet and toss to combine.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
Notes
- For a spicier version, add sliced jalapeños.
- Can substitute beef with chicken or turkey for a lighter option.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg