Embrace the alluring combination of Philly cheesesteaks and penne pasta in one flavorful, efficient one-pot dish. Within 30 minutes, this filling and comforting meal will be ready to please your palate.
Melt butter in a large skillet over medium-high heat and cook the sliced onion, green bell pepper and ribeye steak until the steak is browned.
2
Stir in minced garlic and cook for one more minute.
3
Sprinkle all-purpose flour over the mixture in the skillet and stir well to coat the steak and vegetables.
4
Pour in the low-sodium chicken broth. Add in the dry penne pasta and bring to a boil.
5
Reduce the heat to medium and let it simmer for around 12 to 15 minutes. Stir occasionally until the pasta is fully cooked and most of the liquid has evaporated.
6
Turn off the heat and mix in shredded provolone cheese, minced parsley, salt, and black pepper. Stir until the cheese is fully melted.
7
Serve the dish hot, garnished with a sprig of fresh parsley, if desired.