One Pot Philly Cheesesteak Pasta
What you need:
- 1 1/2 lb. round steak, cut into thin strips
- 1 medium yellow onion, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 2 Tbsp. unsalted butter
- 3 cloves minced garlic
- 2 Tbsp. all purpose flour
- 4 cups chicken broth
- 12 oz. penne pasta
- 3/4 cup shredded provolone cheese
- 2 Tbsp. fresh parsley, minced
- Salt and pepper to taste
Directions:
- In a large deep skillet, melt butter over medium-high heat and add beef, onion, and pepper. Cook until beef is no longer pink.
- Add garlic to the skillet and cook for an additional minute.
- Add flour and stir until smooth. Add broth and uncooked penne pasta.
- Bring to a boil over medium-high heat and then reduce to medium or medium-low and simmer for 12 to 15 minutes, stirring often, until pasta is cooked al dente and most of the liquid has evaporated.
- Remove from heat and stir in cheese, parsley, and season with salt and pepper to taste.
Recipe from Whole and Heavenly Oven
Posted on Fantastical Sharing of Recipes