Ingredients
Scale
- 8 ounces pasta
- 1 pound ribeye steak, thinly sliced
- 1 onion, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 cup beef broth
- 1 cup heavy cream
- 1 teaspoon Worcestershire sauce
- 1 1/2 cups provolone cheese, shredded
- 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 onion and green bell pepper. Sauté until softened.
- Add the garlic and sliced steak to the skillet. Cook until the steak is browned.
- Pour in the beef broth and bring to a simmer. Add the heavy cream and Worcestershire sauce, stirring to combine.
- Mix in the cooked pasta and half of the provolone cheese. Stir until the cheese is melted and everything is well combined.
- Top with the remaining provolone cheese and cover until melted. Serve immediately.
Notes
- For added flavor, marinate the steak in a mixture of soy sauce and garlic before cooking.
- Feel free to add mushrooms or other vegetables for additional texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 3g
- Sodium: 900mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg
Keywords: Philly cheese steak, pasta, comfort food