Philly Cheesesteak Pasta (Print Version)
# Ingredients:
→ Produce
01 -
1 cup sliced bell pepper (about 1 medium)
02 -
1 cup sliced onion (about 1 medium)
03 -
8 ounces sliced mushrooms
→ Protein
04 -
1 pound thinly sliced sandwich steaks
→ Dairy
05 -
½ cup heavy cream
06 -
1 ¼ cups shredded mozzarella cheese
→ Pantry
07 -
2 tablespoons olive oil
08 -
1 teaspoon kosher salt
09 -
¼ teaspoon black pepper
10 -
½ teaspoon garlic powder
11 -
1 tablespoon cornstarch
12 -
2 cups beef broth
13 -
1 teaspoon Worcestershire sauce
14 -
2 cups penne pasta
# Instructions:
01 -
Heat olive oil in a large sauté pan over medium-high heat. Add the sliced peppers, onions, and mushrooms. Sauté for about 5 minutes, or until softened.
02 -
Add the thinly sliced beef to the pan. Season with salt, pepper, and garlic powder. Sauté for 2-3 minutes, just until the beef begins to brown.
03 -
While the beef is browning, whisk together the cornstarch, beef broth, heavy cream, and Worcestershire sauce in a separate bowl until well combined. Pour the sauce into the pan and mix everything together.
04 -
Add the penne pasta to the pan and bring the mixture to a boil. Reduce the heat to medium, cover the pan, and simmer for 15 minutes, stirring periodically.
05 -
Remove the lid and stir in half of the shredded mozzarella cheese (about ½ cup). Sprinkle the remaining cheese over the top, cover the pan again, and cook for another 5 minutes, or until the cheese is melted. Serve immediately.