Philly Cheesesteak Pasta
Philly Cheesesteak Pasta is a delightful fusion of savory steak, creamy sauce, and tender fettuccine that brings the classic flavors of a Philly cheesesteak to your dinner table. With its rich aroma and comforting texture, this dish is perfect for both casual weeknight dinners and special gatherings. Ready in under 30 minutes, it’s a quick meal that will impress friends and family alike.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 lb thinly sliced ribeye steak
- 1 cup sliced bell peppers (mixed red and green)
- 1 medium yellow onion, sliced
- 2 cloves garlic, minced
- 4 oz cream cheese
- 1 cup low-sodium beef broth
- 1 cup shredded provolone cheese
- Salt and black pepper to taste
- 2 tsp olive oil
Instructions
- Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, add olive oil and sauté the onions and bell peppers until softened (about 5 minutes).
- Push the veggies to one side, add the ribeye steak, and cook until browned (3-4 minutes).
- Add minced garlic to the skillet and stir for about 30 seconds until fragrant.
- Lower the heat; incorporate cream cheese and beef broth until melted into a creamy sauce.
- Gently fold in cooked fettuccine and shredded provolone cheese until well combined.
- Serve hot with an optional sprinkle of black pepper.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 550
- Sugar: 3g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 85mg
Keywords: For a twist, try using chicken or mushrooms instead of beef. Experiment with different cheeses like pepper jack for a spicy kick. Store leftovers in an airtight container for up to three days; reheat gently with a splash of milk.