Dish Info
This recipe blends the rich, meaty flavors of a traditional Philly cheesesteak with the comforting, creamy elements of pasta. Perfect for a hearty dinner, this dish is sure to become a new favorite in your household.
Ingredients:
– 12 oz. pasta (penne, rigatoni, or your favorite type) – 1 lb. thinly sliced beef (ribeye or sirloin) – 1 large onion, thinly sliced – 1 green bell pepper, thinly sliced – 1 red bell pepper, thinly sliced – 3 cloves garlic, minced
Ingredients:
– 1 cup mushrooms, sliced (optional) – 2 tbsp olive oil – 1 cup beef broth – 1 cup heavy cream – 1 cup shredded provolone cheese – 1 cup shredded mozzarella cheese
Cook the Pasta
Start by cooking the pasta according to the package instructions. Drain and set aside.
Sauté the Vegetables
In a large skillet, heat the olive oil over medium-high heat. Add the sliced onions, green and red bell peppers, and mushrooms if using. Cook for about 5 minutes, or until the vegetables are tender and slightly caramelized.
Cook the Beef
Push the vegetables to the side of the skillet and add the thinly sliced beef. Season with salt, pepper, paprika, and dried oregano.
Make the Sauce
Pour in the beef broth and heavy cream, stirring to combine. Bring the mixture to a simmer and let it cook for 3-5 minutes, or until the sauce has thickened slightly.
Add the Cheese
Reduce the heat to low and stir in the provolone and mozzarella cheese. Continue to stir until the cheese is fully melted and the sauce is creamy.