Philly Cheesesteak Pasta: A Delicious Fusion Dish

Directions

1. Cook the Pasta: In a large pot, cook the pasta according to the package instructions until al dente. Drain and set aside.
2. Prepare the Steak: In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Season the steak with salt and pepper, then cook it in the skillet until browned and cooked through. Remove the steak from the skillet and set aside.
3. Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Sauté the sliced bell peppers and onions until they are tender and slightly caramelized. Add the minced garlic and cook for an additional minute.
4. Make the Sauce: Add the beef broth to the skillet, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and bring the mixture to a simmer.
5. Combine: Reduce the heat to low and stir in the shredded provolone and mozzarella cheeses until melted and the sauce is smooth. Add the cooked pasta and steak back into the skillet, tossing everything together until well coated with the sauce.
6. Serve: Season with additional salt and pepper to taste. If desired, sprinkle with red pepper flakes for a bit of heat. Serve hot and enjoy!

Kitchen Equipment Needed

• Large pot for cooking pasta
• Large skillet
• Tongs or spatula
• Measuring cups and spoons
• Knife and cutting board

Tips and Shortcuts

• Quick Prep: Use pre-sliced steak or ask your butcher to thinly slice it for you to save time.
• Cheese Variations: Feel free to use other cheeses such as cheddar or American if you prefer a different flavor profile.
• Vegetable Additions: Add mushrooms or spinach for extra veggies and nutrition.

Storing Leftovers

Leftover Philly Cheesesteak Pasta can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the leftovers in a microwave-safe dish and warm in the microwave, or reheat on the stovetop with a splash of milk or cream to restore the creamy texture.