Description
This article will take you on a flavorful journey into the world of Philly cheesesteak pasta, from its origins and components to its preparation and the benefits of trying it at home.
Ingredients
Scale
- 12 oz pasta (penne or rigatoni)
- 1 lb thinly sliced beef or ground beef
- 2 tbsp olive oil
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the Pasta: Boil the pasta in salted water according to package instructions. Drain and set aside.
- Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add the onions and bell peppers, cooking until softened and slightly caramelized. Remove from the skillet and set aside.
- Cook the Beef: In the same skillet, add the beef and season with salt and pepper. Cook until browned and fully cooked. Add garlic and cook for an additional minute.
- Prepare the Sauce: Pour in the beef broth and heavy cream, stirring to combine. Allow the mixture to simmer for 5 minutes until slightly thickened.
- Combine Everything: Return the vegetables to the skillet and mix well. Add the cooked pasta and stir until everything is evenly coated.
- Add the Cheese: Sprinkle provolone and mozzarella cheese over the pasta. Stir gently until the cheese melts and creates a creamy, gooey sauce.
- Serve and Garnish: Transfer to a serving dish, garnish with fresh parsley, and serve hot.
Notes
Nutritionist Sarah Collins adds: “While this dish can be indulgent, it’s also packed with protein and can be made healthier by using leaner beef and adding more vegetables like mushrooms or spinach.”
- Prep Time: 15 min
- Cook Time: 20 min
- Category: pasta
- Cuisine: american
Keywords: Philly Cheesesteak Pasta