Description
A fun and tasty twist on the classic cheesesteak sandwich, combining pasta, beef, veggies, and creamy cheese for a quick weeknight meal.
Ingredients
Scale
- 8 ounces pasta
- 1 tablespoon olive oil
- 1 pound thinly sliced beef (like ribeye or sirloin)
- 1 onion, sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup cream cheese
- 1 cup shredded provolone cheese
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the sliced beef and cook until browned, then remove from the skillet.
- In the same skillet, add onion and bell pepper. Sauté until softened, about 5 minutes. Add garlic and cook for another minute.
- Return the beef to the skillet. Pour in the beef broth and bring to a simmer.
- Stir in the cream cheese until melted and smooth.
- Add the cooked pasta and shredded provolone cheese to the skillet. Stir to combine, and season with salt and pepper to taste.
- Serve warm.
Notes
For extra flavor, consider adding Worcestershire sauce to the beef broth. You can customize this dish by adding mushrooms or using cheddar cheese instead of provolone.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: cheesesteak, pasta, comfort food, weeknight dinner