Description
An irresistible twist on a classic Philly cheesesteak, this hearty pasta dish combines savory beef, sautéed vegetables, and creamy cheese in just 30 minutes.
Ingredients
Scale
- 8 oz (225 g) penne or rigatoni pasta
- 1 tbsp olive oil
- 1 lb (450 g) thinly sliced beef
- 1 medium onion, diced
- 1 green bell pepper, diced
- Salt and pepper to taste
- Garlic powder or fresh minced garlic
- Cheese (provolone or cheddar) to taste
- Crushed red pepper flakes (optional)
- Mushrooms (optional)
Instructions
- Cook the pasta according to package instructions until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the diced onion and bell pepper and sauté until softened, about 5 minutes.
- Push the sautéed vegetables to the side of the skillet and add the thinly sliced beef. Cook until browned, about 4-5 minutes.
- Add the cooked pasta to the skillet and toss everything together. If needed, add a splash of reserved pasta water to adjust the consistency.
- Stir in cheese until melted and serve hot.
Notes
For extra flavor, season each component as you cook. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg