Philly Cheesesteak Penne
Tender steak strips, peppers and onions mingle with penne in a creamy provolone sauce, all cooked in one pan.
4 min
Prep
16 min
Cook
4
Serves
635
Calories
Macros · per serving
43g protein
66g carbs
21g fat
Ingredients
For 4 servings
- 400 g beef steak
- 300 g penne
- 200 g green bell pepper
- 150 g onion
- 120 g provolone cheese
- 200 ml milk
- 550 ml water
- 1 tablespoon olive oil
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
- 1
Use purchased raw steak cut into 2–3 mm-thick short strips, frozen sliced pepper and onion, and quick-cooking penne with a 5-minute package cooking time. Measure the ingredients and tear the provolone into small pieces.
- 2
Heat the oil in a deep 30 cm skillet over medium-high heat for 1 minute. Add the steak and cook, stirring and turning, for about 3 minutes, until the thickest strips reach 145°F/63°C on a food thermometer. Transfer to a bowl and let rest for at least 3 minutes while continuing with the recipe.
- 3
Add the frozen pepper and onion, 550 ml water, 200 ml milk, Worcestershire sauce, garlic powder, salt and black pepper to the same skillet. Scrape up the browned bits. Cover and heat on high until gently boiling, about 5 minutes, uncovering as the liquid begins to bubble.
- 4
Stir in the dry penne. Allow about 1 minute over high heat to return to a steady simmer, then reduce to medium. Cook uncovered for the package's 5-minute cooking time, stirring frequently so the pasta cooks evenly and does not stick.
- 5
Reduce the heat to low. Return the rested steak and its juices to the skillet and stir in the provolone for about 1 minute, until melted and the sauce clings to the tender pasta. Divide into four portions.
Cook it this week.
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