Description
A creamy, comforting pasta dish inspired by the classic flavors of a Philly cheesesteak, featuring tender beef, sautéed peppers and onions, and melted provolone cheese.
Ingredients
12 ounces penne pasta (340 g)
1 pound thinly sliced beef sirloin (450 g)
1 tablespoon olive oil (15 ml)
1 tablespoon unsalted butter (14 g)
1 medium yellow onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
3 cloves garlic, minced
1 teaspoon salt (5 g)
½ teaspoon black pepper (2 g)
1 teaspoon Italian seasoning (2 g)
2 tablespoons all-purpose flour (16 g)
2 cups beef broth (480 ml)
1 cup heavy cream (240 ml)
1½ cups shredded provolone cheese (170 g)
½ cup shredded mozzarella cheese (55 g)
Instructions
Cook pasta in salted boiling water until al dente. Drain and set aside.
In a large skillet, heat olive oil and butter. Sauté onions and bell peppers for 5–7 minutes. Add garlic and cook 30 seconds. Remove and set aside.
Cook sliced beef in the same skillet. Season with salt, pepper, and Italian seasoning.
Sprinkle flour over beef and stir for 1 minute. Gradually add beef broth and heavy cream, stirring constantly. Simmer until thickened.
Return vegetables and pasta to skillet. Stir well.
Reduce heat to low and mix in provolone and mozzarella until melted and creamy. Serve hot.
Notes
Slice beef thinly against the grain for maximum tenderness.
Use freshly shredded cheese for the smoothest sauce.
Add extra broth when reheating to maintain creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes