Creamy Philly Cheesesteak Pasta
Creamy Philly Cheesesteak Pasta combines savory cheesesteak flavors with comforting pasta, making it a hearty and rich weeknight dinner that delights everyone at the table.
Ingredients
Pasta
- 8 oz fettuccine pasta
Meat and Vegetables
- 1 lb thinly sliced beef
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 cups sliced mushrooms
Sauce
- 2 cups heavy cream
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
Preparation
- Cook the fettuccine pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the sliced onions, green bell pepper, and mushrooms. Sauté until softened.
Cooking
- Add the thinly sliced beef to the skillet and cook until browned. Season with salt and pepper.
- Pour in the heavy cream and stir until combined.
- Add the cooked pasta to the skillet and mix well.
- Stir in the provolone and mozzarella cheeses until melted and creamy.
Serving
- Serve warm, garnished with fresh parsley or more cheese on top as desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm in the microwave or on the stove over low heat, adding a splash of cream as needed. For variation, consider using different vegetables or protein options.