Philly Cheesesteak Pasta (Printable Version)
Tender steak, provolone, and veggies come together in this creamy, rich pasta dish for a warm, satisfying meal.
# What You'll Need:
01 -
1 green bell pepper, cut into thin slices.
02 -
2 garlic cloves, finely chopped.
03 -
8 ounces of macaroni elbows.
04 -
1 cup of heavy whipping cream.
05 -
2 cups of shredded provolone cheese.
06 -
1 tablespoon of Worcestershire sauce.
07 -
2 tablespoons of olive oil.
08 -
A sprinkle of salt and pepper for seasoning.
09 -
Fresh parsley (optional, for garnish).
10 -
2 cups of mushroom slices.
11 -
1 onion, cut into slices.
12 -
1 pound of ribeye or sirloin steak, thin-cut.
13 -
2 cups of beef stock.
# Steps to Follow:
01 -
Boil macaroni elbows, following the package, until firm yet tender. Drain them and leave aside.
02 -
Cook steak strips in a tablespoon of oil, seasoning as needed. Move them from the skillet once browned.
03 -
Stir fry mushrooms, peppers, and onions for a few minutes. Toss in the garlic towards the end and continue cooking briefly.
04 -
Add cream, beef stock, Worcestershire sauce, and the steak into the pan. Let everything gently bubble for about 5 minutes.
05 -
Combine the pasta with provolone cheese in the skillet, stirring until melty and smooth. Adjust seasoning if needed.
06 -
Sprinkle parsley on top, if you'd like. Serve right away while warm.
# Additional Notes:
01 -
Want it spicy? Use some chili flakes.
02 -
You can swap out the steak for another kind of protein.