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. What are some of the best recipes for a weeknight dinner? Philly Cheesesteak Pasta is a great twist on a classic favorite.
★★★★★
“I don’t know if I’ve ever eaten a better Philly Cheesesteak Pasta. The rub alone is wonderful, but the sauce??? Over the top!”
Ingredients:
- 300g (10 oz) penne pasta.
- 450g (1 lb) ribeye steak or flank steak, thinly sliced.
- 2 tablespoons olive oil. 2 tablespoons olive oil. 2 tablespoons
- 1 medium onion, sliced thinly. 1 tbsp
- 1 bell pepper, sliced. 1 garlic clove.
- 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. 240ml (1 cup)
- 1 1/2 cups provolone cheese, shredded (or a blend of provolone and mozzarella)
- 1/2 cup grated Parmesan cheese. 1/2 cup grated Parmesan cheese.
- Fresh parsley, chopped (for garnish)
Directions:
- Cook penne pasta according to package instructions, then drain and set aside, reserving about 1/2 cup of pasta water.
- While 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 steak from skillet and set aside.
- In the same skillet, add the onion and bell pepper. Sauté for 3-4 minutes until the vegetables soften.
- Add the minced garlic to the skillet and cook for an additional 30 seconds, until fragrant.
- What is the best way to cook beef broth? Pour it into a large pot and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the skillet.
- 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.
- 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.
- 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.
- Serve Philly Cheesesteak Pasta hot, garnished with fresh parsley and an extra sprinkle of cheese, if desired.
Notes:
- Steak Choice:What is the best way to serve ribeye steak?
- 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: VeWhat are some good substitutes for sautéed bell peppers?
- 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 Philly cheesesteak in a convenient, satisfying pasta form. What are some of the best Philly food recipes?
★★★★★
“The Philly Cheesesteak Pasta turned out amazing. My kids asked for seconds. Saving this one!”
What are the most frequently asked questions on Quora
How do I make Philly Cheesesteak Pasta ahead of time?
Can you make Philly Cheesesteak Pasta ahead of time? Can you cook steak, onions, peppers a day in advance and store them in an airtight container in the refrigerator? Can you make the cheese sauce ahead of time? Store pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or beef broth to restore the sauce’s creaminess.
What are some good substitutes for provolone cheese?
If you don’t have ribeye, flank steak or sirloin are excellent alternatives; the cooking time will remain the same. For the cheese, you can substitute a blend of mozzarella and provolone, or even a bit of cheddar for added sharpness. Using a blend of cheeses will give you a similar melty texture and flavor profile. You can also use a different type of pasta if penne is not available, but adjust cooking time accordingly.
How do I know if the steak and vegetables are perfectly cooked for the Philly Cheesesteak Pasta?
The steak is perfectly cooked when it’s browned on the outside and cooked through, about 4-5 minutes over medium-high heat, depending on the thickness of the slices. When onions and bell peppers are softened and slightly caramelized, which should take about 3-4 minutes. The garlic should be fragrant after about 30 seconds of cooking. The beef broth and cream sauce is ready when it has thickened slightly, which should take about 2 minutes of simmering.
Can I double or scale up the Philly Cheesesteak Pasta recipe for a larger gathering?
Can you double or scale up this recipe? Is it necessary to cook steak and vegetables in batches? How do you cook pasta in two pans?
What are the nutritional highlights of Philly Cheesesteak Pasta?
This Philly Cheesesteak Pasta is a good source of protein from the steak and dairy. The vegetables provide vitamins and fiber. The dish also contains calcium from the cheese. The specific nutritional values will vary based on the exact ingredients and portion sizes. The beef provides iron and the vegetables provide vitamins A and C.
Philly Cheesesteak Pasta
A delicious pasta dish combining the classic Philly cheesesteak flavors with creamy pasta.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 pound ribeye steak thinly sliced
- 2 tablespoons olive oil
- 1 cup bell pepper sliced
- 0.5 cup onion sliced
- 8 ounces pasta your choice of type
- 1 cup heavy cream
- 1 cup shredded provolone cheese
Instructions
Preparation Steps
- Cook pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add sliced steak and cook until browned.
- Add bell pepper and onion to the skillet and sauté until vegetables are tender.
- Reduce heat to low and stir in heavy cream and provolone cheese, stirring until cheese is melted.
- Add cooked pasta to the skillet and toss to combine. Serve hot.
Notes
Feel free to add mushrooms or jalapeños for extra flavor.
