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I have a lot of love for Philly. A lot. I love the food, the culture, the people. It’s just always a good time. And you know every time I’m in Philly I have to hit up my favorite cheesesteak spots! I even made my own guide to finding the best one. So it was only right that I put my little twist on one of my favorites. The video and recipe are below!


 

2 teaspoons of oil

1 pound of steak, cut into strips

1 cup of sliced onion

1 cup of red bell pepper, sliced

½ cup of green bell pepper, sliced

1 good pinch of salt

1 good pinch of pepper

1 teaspoon of garlic powder

½ stick of butter

1 ½ cups of heavy cream

4 ounces of cream cheese

½ cup of white cheddar cheese

½ cup of monterey Jack cheese

¾ pound of cooked rigatoni

Chopped parsley, to garnish

Start by preheating a skillet until it’s warm. Then, add in the oil and the steak. Cook until the steak is halfway done, then add in the onions, bell peppers, salt, pepper, and garlic powder. Cook for 3-4 minutes on high heat, then add in the butter, cream cheese, and heavy cream. Mix well to evenly incorporate the cream cheese. Then, add in the white cheddar and jack cheese and cook until melted. Lastly, add in the rigatoni and garnish with chopped parsley.

2 COMMENTS

  1. So I made this last night and it was good. I had to substitute the cheeses because I wasn’t able to find the ones D used. And mine wasn’t as “saucy” as D’s but it was still good. I also substituted roast beef for the steak, and it still worked out. Thanks D!

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