Introduction: Philly Cheesesteak Pasta combines the savory flavors of the beloved Philly cheesesteak sandwich with the creamy, cheesy goodness of pasta. It’s a comforting, hearty dish that takes the iconic combination of thinly sliced steak, sautéed peppers, onions, and melted cheese, and turns it into a satisfying pasta. This dish is perfect for a weeknight dinner or when you’re craving a unique twist on the classic Philly cheesesteak sandwich.
Ingredients:
12 oz penne or rigatoni pasta
1 lb ribeye steak or flank steak, thinly sliced against the grain
1 medium onion, thinly sliced
1 bell pepper, thinly sliced
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon salt, divided
½ teaspoon black pepper
1 cup beef broth
1 cup heavy cream
2 cups shredded provolone cheese
1 cup shredded mozzarella cheese
2 tablespoons butter
Fresh parsley, chopped (optional for garnish)
Instructions:
Cook the Pasta:
In a large pot of salted boiling water, cook the pasta according to the package instructions until al dente. Drain and set aside.
Sauté Vegetables:
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and sauté until softened, about 5 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant. Remove the vegetables from the skillet and set aside.
Cook the Steak:
In the same skillet, add a bit more oil if needed and heat over medium-high heat. Season the thinly sliced steak with salt and pepper, then add it to the skillet in a single layer.
Cook the steak for 3-4 minutes, flipping halfway through, until browned and cooked through. Remove from the skillet and set aside with the vegetables.
Make the Sauce:
In the same skillet, pour in the beef broth and bring it to a simmer, scraping any browned bits from the bottom of the skillet.
Stir in the heavy cream and butter, and bring it to a simmer. Let the sauce cook for 3-5 minutes until slightly thickened.
Combine:
Add the cooked pasta, sautéed vegetables, and steak back into the skillet with the sauce. Toss everything together until well coated and heated through.
Stir in the shredded provolone and mozzarella cheese until melted and creamy.
Serve:
Garnish with fresh parsley, if desired, and serve hot.
Description:
Philly Cheesesteak Pasta takes all the classic flavors of a Philly cheesesteak sandwich and transforms them into a creamy pasta dish. The combination of tender steak, sautéed peppers, and onions, all tossed in a cheesy, creamy sauce, makes for a hearty and flavorful meal. With the addition of melted provolone and mozzarella cheeses, this dish is sure to satisfy any comfort food craving.
Tips:
Steak Choice: Ribeye is ideal for its tenderness and flavor, but flank steak works well too. Just be sure to slice it thinly against the grain for the best texture.
Cheese Variations: If you prefer a sharper flavor, substitute some of the provolone with cheddar cheese.
Pasta Options: While penne or rigatoni works great, you can also use any short pasta like ziti or fusilli.
Variations:
Vegetarian Philly Cheesesteak Pasta: Omit the steak and replace it with grilled mushrooms for a savory, vegetarian version.
Spicy Philly Cheesesteak Pasta: Add some sliced jalapeños or red pepper flakes to the sauce for a spicy kick.
Philly Cheesesteak Mac and Cheese: Make the sauce extra cheesy by adding more shredded cheese or even a bit of cream cheese to the sauce mixture.
Corrections:
Be careful not to overcook the steak. Since it’s sliced thinly, it cooks quickly, and you want it to stay tender.
If the sauce is too thick, you can thin it out with a little more beef broth or cream, adjusting to your desired consistency.
Enjoy:
Dig in and enjoy this creamy, cheesy, and comforting Philly Cheesesteak Pasta. Perfect for a cozy dinner, it brings together the best of both worlds with all the delicious flavors of a Philly cheesesteak in a rich pasta dish.