Ingredients
• 8 oz rigatoni, penne, or fettuccine (or low-carb: 4 cups zucchini noodles)
• 1 lb ribeye or sirloin, thinly sliced (freeze 30 mins first for easy slicing!)
• 1 tbsp olive oil
• 1 tbsp butter
• 1 small onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 cloves garlic, minced
• ½ tsp dried oregano
• Salt & black pepper to taste
Cheese Sauce:
• 4 oz cream cheese, cubed
• ½ cup beef broth
• 1 cup shredded provolone (or Cheez Whiz for classic Philly style!)
• Optional: 2 tbsp grated Parmesan for depth
Topping:
• Extra provolone slices (melted on top)
• Fresh parsley or sliced scallions
Instructions
- Cook pasta to al dente; drain. Reserve ¼ cup pasta water.
- In a large skillet, heat oil and butter over medium-high. Sear steak in a single layer (don’t crowd!) 1–2 mins per side. Remove and set aside.
- In same skillet, sauté onions and peppers 6–8 mins until tender-crisp. Add garlic and oregano; cook 1 min. Season with salt and pepper.
- Reduce heat to medium-low. Add cream cheese and broth; stir until smooth. Gradually whisk in provolone until melted and creamy.
- Return steak and any juices to skillet. Add cooked pasta; toss to coat. If needed, thin with reserved pasta water.
- Optional finish: Top with extra provolone slices, cover 1–2 mins to melt.
- Serve hot, garnished with parsley or scallions.
PREP TIME & NUTRITION :
Prep Time: 15 mins, Cook Time: 20 mins, Total Time: 35 mins, Servings: 6
Calories: 540, Net Carbs: 36g, Fats: 30g, Protein: 32g
✅ Keto-friendly with zucchini noodles—net carbs drop to ~8g/serving.