Philly Cheesesteak Pasta (Print-Friendly Version)
Creamy pasta with tender beef, peppers, and sharp cheddar, perfect for a quick comforting dinner.
# Ingredients Required:
→ Pasta
01 -
225 grams fettuccine pasta
→ Meat
02 -
450 grams thinly sliced ribeye or sirloin beef
→ Vegetables
03 -
1 medium sweet onion, sliced
04 -
150 grams mixed bell peppers (red, yellow, green), sliced
05 -
2 cloves garlic, minced
→ Dairy
06 -
225 grams cream cheese
07 -
100 grams shredded sharp cheddar cheese
→ Liquids
08 -
240 milliliters low-sodium beef broth
09 -
1 tablespoon olive oil
→ Seasonings
10 -
Salt, to taste
11 -
Black pepper, to taste
# Detailed Directions:
01 -
Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions until al dente. Drain and set aside.
02 -
Heat olive oil in a large skillet over medium heat. Add sliced onions and bell peppers, cooking for about 5 minutes until softened.
03 -
Add the thinly sliced beef to the skillet with the vegetables. Cook until browned yet tender, taking care not to overcook.
04 -
Reduce heat to low. Stir in minced garlic, cream cheese, and beef broth until the mixture is smooth and creamy.
05 -
Gradually add shredded cheddar cheese, stirring continuously until fully melted and well combined.
06 -
Add the cooked pasta to the skillet. Toss thoroughly to coat the pasta evenly with the sauce mixture.
# Helpful Advice:
01 -
For added heat, incorporate red pepper flakes or hot sauce. Substitute beef broth with chicken or vegetable broth as preferred. Adding mushrooms enhances flavor and texture.