Description
A creamy and savory twist on the classic Philly cheesesteak, this pasta dish combines tender flank steak, sautéed vegetables, and melted provolone cheese for a rich and flavorful meal. Perfect for a weeknight dinner that’s quick to make yet feels indulgent.
Ingredients
Scale
- 8 oz. pasta
- 1 lb. flank steak, thinly sliced
- 2 tbsp. olive oil
- 1 green bell pepper, sliced
- 1 onion, sliced
- 8 oz. mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup provolone cheese, shredded
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add sliced steak and cook until browned. Remove from skillet and set aside.
- In the same skillet, add bell pepper, onion, mushrooms, and garlic. Cook until vegetables are tender.
- Add beef broth and bring to a simmer. Return steak to skillet.
- Stir in cooked pasta and provolone cheese until cheese is melted.
- Serve hot and enjoy!
Notes
- For an extra creamy version, you can add a bit of heavy cream along with the beef broth.
- You can substitute flank steak with sirloin or ribeye for different flavors and textures.
- Customize the vegetables by adding or removing any of your favorites.
- Prep Time: 10 minutes
- Cook Time: 20 minutes