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Philly Cheesesteak Penne

Philly Cheesesteak Penne

Nutrition Facts
  • cal. (kcal) 501
Philly Cheesesteak Penne
  • Makes: 6 servings
  • Prep: 20 mins
  • Freeze: 15 mins
  • Cook: 7 mins
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Ingredients

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  • 8 ounces flank steak
  • 1 cup skim milk
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1 tablespoon Worcestershire sauce
  • 1 box (16 oz) penne
  • 2 tablespoons canola oil
  • 1 large green bell pepper, seeded and sliced
  • 1 medium onion, sliced into half-moons
  • 1 piece (6 oz) provolone, shredded (1 1/2 cups)
  • 1/4 teaspoon black pepper

Directions

  1. Freeze steak for 15 minutes (this will help you make paper-thin slices). Meanwhile, bring a large pot of lightly salted water to a boil.
  2. In a small saucepan, whisk milk, flour and 1/4 tsp of the salt. Remove steak from freezer and cut it into the thinnest strips possible. Toss steak in a bowl with Worcestershire and 1/4 tsp of the remaining salt.
  3. Cook penne as per package directions. Drain pasta, reserving 1/2 cup pasta water.
  4. Heat milk mixture over medium heat, whisking occasionally, until it begins to bubble. Simmer 2 minutes. Meanwhile, heat 1 tbsp of the oil in a large stainless steel skillet over medium-high heat. Add beef and cook 2 to 3 minutes. Remove to a plate and reduce heat to medium. Add remaining 1 tbsp oil, the pepper slices and onion to skillet; season with remaining 1/4 tsp salt. Cook 4 minutes.
  5. Toss pasta with veggies, steak and any drippings. Whisk 3/4 cup of the shredded provolone into milk mixture. Stir cheese sauce into pasta mixture, thinning if needed with some of the reserved pasta water. Toss pasta with remaining 3/4 cup shredded cheese and the black pepper.

Nutrition Information for Philly Cheesesteak Penne

Servings Per Recipe: 6
PER SERVING: 501 cal., 16 g total fat (6 g sat. fat), 43 mg chol., 631 mg sodium, 61 g carb. (3 g fiber), 26 g pro.