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:

    1. In a large deep skillet, melt butter over medium-high heat and add beef, onion, and pepper. Cook until beef is no longer pink.
    2. Add garlic to the skillet and cook for an additional minute.
    3. Add flour and stir until smooth. Add broth and uncooked penne pasta.
    4. 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.
    5. 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