Description
A delightful fusion dish that combines the classic flavors of a Philadelphia cheesesteak with the comforting texture of pasta, topped with a creamy cheese sauce.
Ingredients
- Pasta (penne or fettuccine recommended)
- Ribeye or flank steak
- Green and red bell peppers (sliced)
- Onion (yellow or white, sliced)
- Cheese (Cheez Whiz, provolone, or cheddar)
- Garlic (minced)
- Salt
- Pepper
- Italian seasoning (optional)
- Olive oil (for sautéing)
Instructions
- Cook the pasta according to package instructions, but undercook it slightly. Save a cup of pasta water before draining.
- In a large skillet, heat olive oil over medium heat and sauté onions and bell peppers until soft and caramelized.
- Add thinly sliced steak to the skillet and cook until seared but juicy. Season with salt, pepper, and garlic.
- Lower heat and add cheese, stirring until melted and smooth. Add cream if using real cheese.
- Add drained pasta to the skillet and mix. Use reserved pasta water to adjust consistency.
- Serve hot, topped with fresh parsley or extra cheese if desired.
Notes
This dish is great for using leftover steak or adding spice. Customize with different pasta types or extra veggies.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg