Philly Cheesesteak Pasta brings the iconic flavors of a Philly cheesesteak sandwich into a comforting pasta dish. With tender beef, sautéed onions, peppers, and a creamy cheese sauce, this pasta is the ultimate comfort food that combines the savory goodness of a cheesesteak with the richness of pasta. Perfect for a weeknight dinner or a casual gathering, this dish is sure to satisfy anyone craving a hearty, flavorful meal. Easy to make and full of flavor, Philly Cheesesteak Pasta is a great twist on a classic favorite.

Ingredients:

• 300g (10 oz) penne pasta
• 450g (1 lb) ribeye steak or flank steak, thinly sliced
• 2 tablespoons olive oil
• 1 medium onion, sliced
• 1 bell pepper, sliced
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup beef broth
• 240ml (1 cup) heavy cream
• 1 1/2 cups provolone cheese, shredded (or a blend of provolone and mozzarella)
• 1/2 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Directions:

1. Cook the penne pasta according to the package instructions, then drain and set aside, reserving about 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the sliced steak and cook for 4-5 minutes, stirring occasionally, until browned and cooked through. Remove the steak from the skillet and set it aside.
3. In the same skillet, add the sliced onion and bell pepper. Sauté for 3-4 minutes until the vegetables soften.
4. Add the minced garlic to the skillet and cook for an additional 30 seconds, until fragrant.
5. Pour in the beef broth and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the skillet.
6. Add the heavy cream, salt, and black pepper, stirring to combine. Bring the mixture to a gentle simmer and cook for another 2 minutes, until the sauce thickens slightly.
7. Reduce the heat to low and return the cooked steak to the skillet. Stir in the shredded provolone cheese and Parmesan cheese, allowing the cheeses to melt and create a creamy sauce.
8. Add the cooked pasta to the skillet, tossing to coat the pasta in the sauce. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
9. Serve the Philly Cheesesteak Pasta hot, garnished with fresh parsley and an extra sprinkle of cheese, if desired.

Notes:

• Steak Choice: Ribeye steak provides a tender, flavorful base for this dish, but flank steak or sirloin can also work well.
• Cheese Options: If you prefer a different cheese, feel free to use a blend of mozzarella, provolone, or even a bit of cheddar for added sharpness.
• Vegetable Variations: You can add sautéed mushrooms or additional bell peppers for extra flavor and texture.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of cream or broth to restore the sauce’s creaminess.

Conclusion:

Philly Cheesesteak Pasta is the perfect fusion of two classic comfort foods—cheesesteaks and pasta—into a rich, creamy dish that is sure to please anyone. With tender steak, flavorful peppers, and a cheesy sauce, this dish brings all the goodness of a Philly cheesesteak in a convenient, satisfying pasta form. Whether you’re craving a hearty dinner or looking to impress guests, this recipe is a guaranteed crowd-pleaser. Enjoy the taste of Philly in every bite!