Description
Indulge in a comforting Creamy Philly Cheesesteak Pasta that combines the classic flavors of a Philly cheesesteak sandwich with tender fettuccine. This quick and easy dish features a rich cream cheese and provolone sauce, succulent steak, and vibrant vegetables, making it perfect for family dinners or entertaining guests. Ready in just 30 minutes, this recipe is sure to become a favorite in your home. Serve it with garlic bread or a crisp salad for a complete meal that’s satisfying and delicious.
Ingredients
Scale
- 10 ounces fettuccine pasta
- 1 pound sirloin or ribeye steak, thinly sliced
- 8 ounces fresh mushrooms, sliced
- 1 large green bell pepper, chopped
- 1 cup heavy cream
- 1 cup cream cheese
- 1 cup provolone cheese
Instructions
- Cook fettuccine in salted boiling water until al dente, then drain.
- In a skillet over medium-high heat, cook sliced steak seasoned with salt and pepper until browned. Remove from skillet.
- Sauté mushrooms, bell pepper, and onion in the same skillet until softened; add garlic and cook briefly.
- In a saucepan, melt butter and whisk in flour to make a roux. Gradually add heavy cream, stirring until smooth; blend in cream cheese and provolone until melted.
- Combine pasta, steak, and half of the veggies with the sauce; toss to coat.
- Serve topped with remaining veggies and garnish with parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 670
- Sugar: 4g
- Sodium: 820mg
- Fat: 38g
- Saturated Fat: 21g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 110mg