Philly Cheesesteak Pasta (Print Version)
# Ingredients:
01 -
1 lb thinly sliced steak, such as ribeye or sirloin
02 -
1 tbsp olive oil
03 -
1 medium onion, thinly sliced
04 -
1 green bell pepper, thinly sliced
05 -
1 red bell pepper, thinly sliced
06 -
3 cloves garlic, minced
07 -
2 tbsp butter
08 -
2 tbsp all-purpose flour
09 -
2 cups beef broth
10 -
1 cup heavy cream
11 -
1 cup shredded provolone cheese
12 -
1 cup shredded mozzarella cheese
13 -
Salt and pepper to taste
14 -
Optional garnish: chopped parsley or fresh herbs
# Instructions:
01 -
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
02 -
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced steak, season with salt and pepper, and cook until browned and cooked through, about 4-5 minutes. Remove the steak and set aside.
03 -
In the same skillet, add the onions and bell peppers. Cook for 5-7 minutes until softened and slightly caramelized. Add minced garlic and cook for another 1-2 minutes until fragrant.
04 -
Push the vegetables to the side of the skillet. Melt the butter in the center, stir in the flour, and cook for 1-2 minutes to form a roux. Gradually whisk in the beef broth to avoid lumps. Stir in the heavy cream and bring to a simmer, allowing it to thicken slightly.
05 -
Reduce heat and stir in shredded provolone and mozzarella cheeses until fully melted and the sauce is smooth. Season with salt and pepper to taste.
06 -
Add the cooked pasta and steak back into the skillet. Toss everything together until well combined and coated in the creamy cheese sauce.
07 -
Garnish with freshly chopped parsley or herbs, if desired, and serve hot.