Description

A comforting one-pot pasta inspired by the classic Philly cheesesteak, packed with tender beef, sautéed onions and peppers, and a creamy cheesy sauce. It’s weeknight-friendly, rich, and satisfying.

Ingredients

Scale

1 lb sirloin or flank steak, thinly sliced

2 tablespoons olive oil

1 small onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

3 cloves garlic, minced

4 cups beef broth

12 oz short pasta (penne or rigatoni)

4 oz cream cheese

1 ½ cups shredded provolone or mozzarella cheese

Salt and pepper, to taste

Fresh parsley, chopped (optional)

Instructions

In a large skillet or Dutch oven, heat olive oil over medium-high. Sear beef slices until browned. Remove and set aside.
Add more oil if needed. Sauté onions and bell peppers until soft. Stir in garlic and cook for 1 minute.
Pour in beef broth and bring to a boil. Add pasta, reduce heat, and simmer covered until pasta is tender, stirring occasionally.
Stir in cream cheese until melted. Add beef back to the pot. Mix in shredded cheese until creamy.
Season with salt, pepper, and top with parsley. Serve hot.