Philly Cheese Steak Pasta
seeded and diced
House Seasoning Blend
jar Bertolli Organic Creamy Alfredo sauce
cooked and drained
reserved pasta cooking water
Heat 1 tablespoon of olive oil in a large skillet over medium high heat.
Add onions and peppers and season with 1 teaspoon of House Seasoning Blend.
Saute for 5 minutes or until onions and peppers soften.
Add garlic and stir for 30 seconds, or until fragrant.
Remove peppers, onions and garlic from pan and set aside.
Return skillet to burner and heat remaining tablespoon of olive oil over medium high heat.
Season beef with remaining teaspoon of House Seasoning Blend.
Saute beef for 3-5 minutes or until almost cooked through.
Turn heat down to simmer and add cooked vegetables, Alfredo sauce and pasta to the skillet; stir to combine.
Simmer for 10 minutes to allow flavors to come together. If sauce is too thick, add some of the reserved pasta water to thin sauce to desired consistency.
Right before serving, top with provolone cheese and add lid to allow cheese to melt.
Use a pasta shape that has lots of nooks and crannies for the sauce to grab on to. I used Campanelle and loved how the steak and peppers would nestle into the folds.
Try a mix of red and green bell peppers for great color and flavor.
Make sure your beef is sliced very thin. This will ensure that it stays tender when cooking.
Don't over cook the beef. It's better to take it out of the pan while it's a little under cooked. It will have time to cook a little more in the sauce.
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