Description
Craving easy dinner ideas? This Philly cheesesteak pasta is quick, simple, and one of the best healthy comfort meals for weeknights! Perfect for cozy dinners or game night gatherings, this creamy pasta is packed with tender steak and melty cheese. A family favorite that delivers big flavor in no time!
Ingredients
Scale
- 8 oz rigatoni pasta
- 1 lb ribeye or flank steak, thinly sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1/2 cup beef broth
- 4 oz cream cheese
- 1 cup shredded provolone cheese
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Instructions
- Cook rigatoni pasta in salted boiling water until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add sliced steak, season with salt and pepper, and cook until browned. Remove from skillet.
- In the same skillet, sauté onions and bell peppers until soft. Add garlic and cook for one more minute.
- Pour in beef broth and stir in cream cheese until melted and creamy.
- Add cooked pasta and steak to the skillet, then top with shredded provolone.
- Cover and let the cheese melt. Garnish with parsley and serve hot.
Notes
- Use a cast iron skillet for even searing on the steak.
- Substitute provolone with mozzarella or cheddar for variation.
- Add mushrooms for an earthy twist.
- To make it spicy, sprinkle red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 530
- Sugar: 5g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg