Philly Cheesesteak Pasta
Ingredients:
12 oz pasta (penne, rigatoni, or rotini)
1 lb ground beef or thinly sliced steak
1 tablespoon olive oil
1 green bell pepper, diced
1 onion, diced
8 oz mushrooms, sliced
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 ½ cups beef broth
1 cup heavy cream
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
2 cups provolone cheese, shredded
1 cup mozzarella cheese, shredded
Fresh parsley, chopped (optional garnish)
Directions:
Cook the Pasta:
Cook the pasta according to package instructions until al dente. Drain and set aside.
Cook the Meat:
In a large skillet, heat the olive oil over medium heat.
Add the ground beef or thinly sliced steak and cook until browned, breaking it up with a spoon. Drain excess fat and set the meat aside.
Sauté Vegetables:
In the same skillet, add the bell pepper, onion, and mushrooms. Sauté for 5-7 minutes until the vegetables are tender.
Add the minced garlic and cook for another 1-2 minutes.
Make the Sauce:
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute.
Gradually whisk in the beef broth, followed by the heavy cream, Worcestershire sauce, garlic powder, and onion powder.
Bring the mixture to a simmer, stirring constantly, until the sauce thickens (about 3-4 minutes).
Combine Pasta and Meat:
Add the cooked beef or steak back into the skillet, followed by the cooked pasta. Stir everything together.
Remove the skillet from heat and fold in the shredded provolone and mozzarella cheese until melted and creamy.
Serve:
Garnish with fresh parsley if desired, and serve hot.
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Kcal: Approx. 520 per serving | Servings: 6