Philly Cheesesteak Pasta Bowl (Print Version)
# Ingredients:
→ Pasta
01 -
8 oz elbow noodles
→ Protein
02 -
1 lb thinly sliced steak (ribeye or sirloin)
→ Vegetables
03 -
1 green bell pepper, sliced
04 -
1 onion, sliced
05 -
2 cups sliced mushrooms
06 -
2 cloves garlic, minced
→ Sauce
07 -
2 cups beef broth
08 -
1 cup heavy cream
09 -
2 cups shredded provolone cheese
10 -
1 tablespoon Worcestershire sauce
11 -
2 tablespoons olive oil
12 -
Salt and pepper to taste
→ Garnish
13 -
Fresh parsley, chopped (optional)
# Instructions:
01 -
Cook the elbow noodles according to package instructions until al dente. Drain and set aside.
02 -
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add steak slices, season with salt and pepper, and cook until browned. Remove from skillet and set aside.
03 -
In the same skillet, add remaining olive oil. Sauté bell pepper, onion, and mushrooms until softened, about 5-7 minutes. Add minced garlic and cook for another 1-2 minutes.
04 -
Return steak to skillet. Stir in beef broth, Worcestershire sauce, and heavy cream. Bring to a simmer and cook for 5 minutes, allowing sauce to thicken slightly.
05 -
Add cooked elbow noodles to skillet, stirring to combine. Sprinkle in shredded provolone cheese and stir until melted and creamy. Adjust seasoning with salt and pepper to taste.
06 -
Garnish with fresh parsley if desired and serve hot.
# Notes:
01 -
For a spicier kick, add crushed red pepper flakes or hot sauce to taste.
02 -
Substitute steak with chicken or tofu for alternative protein options.