Description
A creamy, hearty pasta inspired by classic Philly-style flavors, combining tender beef, sautéed peppers and onions, and melted cheese into one irresistible dish.
Ingredients
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Pasta (penne or rotini): 12 oz (340 g)
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Beef sirloin or flank steak, thinly sliced: 1 lb (450 g)
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Olive oil: 2 tablespoons (30 ml)
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Yellow onion, thinly sliced: 1 large (about 200 g)
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Green bell pepper, sliced: 1 large (about 150 g)
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Red bell pepper, sliced: 1 large (about 150 g)
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Garlic cloves, minced: 3 cloves
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Salt: 1 teaspoon (5 g)
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Black pepper: 1/2 teaspoon (2 g)
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Paprika: 1 teaspoon (5 g)
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Worcestershire-style seasoning (non-alcoholic): 1 tablespoon (15 ml)
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Beef broth: 1 cup (240 ml)
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Heavy cream: 1 cup (240 ml)
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Cream cheese, softened: 4 oz (115 g)
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Shredded provolone cheese: 1 1/2 cups (170 g)
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Shredded mozzarella cheese: 1 cup (113 g)
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Fresh parsley, chopped (optional): 2 tablespoons
Instructions
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Cook pasta in salted boiling water until al dente. Drain and set aside.
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Heat 1 tablespoon olive oil in a skillet and brown the beef with salt and pepper. Remove and set aside.
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Add remaining olive oil to the skillet and sauté onions and bell peppers until soft. Add garlic and cook briefly.
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Stir in paprika, beef broth, and Worcestershire-style seasoning. Add cream and cream cheese, stirring until smooth.
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Return beef and pasta to the skillet. Mix well and add provolone and mozzarella until melted and creamy.
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Adjust seasoning, garnish with parsley, and serve hot.
Notes
Slice beef thinly against the grain for tenderness. Add reserved pasta water if the sauce becomes too thick. Use freshly shredded cheese for the best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes