Description
Bringing together the beloved flavors of a Philly cheesesteak sandwich and creamy pasta, this dish features tender strips of beef, bell peppers, onions, and gooey melted cheese. It’s a comforting, flavorful fusion that’s sure to be a hit at any dinner table.
Ingredients
For the Philly Cheesesteak Pasta:
- 1 lb (450g) beef steak (ribeye or sirloin), thinly sliced
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 1 bell pepper, thinly sliced (optional: red or green)
- 3 cloves garlic, minced
- 12 oz (340g) pasta (penne, rigatoni, or elbow macaroni)
- 1 tablespoon butter
- 2 cups heavy cream
- 1 cup beef broth
- 2 cups shredded provolone cheese (or a mix of provolone and mozzarella)
- ½ cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Optional: Hot sauce or red pepper flakes for a spicy kick
Instructions
Begin by slicing the beef steak thinly against the grain. Ribeye is often the best choice for Philly cheesesteaks due to its tenderness and rich flavor, but you can also use sirloin or another steak of your choice. Once the beef is sliced, set it aside.
Slice the onion and bell pepper thinly. These vegetables will add sweetness and crunch to the dish. Mince the garlic for later use, and set all your ingredients out, as this will help streamline the cooking process.
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until it is al dente, about 10-12 minutes. Once the pasta is done, drain it, reserving 1 cup of pasta water for later. Set the cooked pasta aside while you prepare the rest of the dish.
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the sliced onions and bell peppers to the pan. Sauté the vegetables for 5-7 minutes, stirring occasionally, until they begin to soften and caramelize. This step brings out the natural sweetness in the vegetables, which balances the savory flavors of the beef and cheese.
Add the minced garlic to the pan and cook for another 1-2 minutes, allowing the garlic to become fragrant. Be careful not to burn it.
Add the thinly sliced beef to the pan with the onions and peppers. Cook the beef for about 4-5 minutes, stirring occasionally, until the beef is browned and cooked through. Since the beef is thinly sliced, it will cook quickly. Season the beef with salt and freshly ground black pepper to taste. If you like, you can also add a pinch of red pepper flakes or a few drops of hot sauce at this stage for a bit of spice.
In the same skillet with the beef and vegetables, add the butter and let it melt. Once melted, pour in the heavy cream and beef broth. Stir the mixture well, allowing the cream to heat through and combine with the beef and vegetables. Let the mixture simmer for 3-5 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
Next, add the shredded provolone cheese (and mozzarella if using) and the grated Parmesan cheese to the sauce. Stir continuously until the cheese has completely melted and the sauce becomes smooth and creamy. Taste the sauce and adjust the seasoning with more salt, pepper, or hot sauce if desired.
Once the cheese sauce is ready, add the drained pasta to the skillet. Toss the pasta in the sauce, ensuring it is fully coated. If the sauce is too thick, add a little bit of the reserved pasta water, a tablespoon at a time, until the sauce reaches your desired consistency. The pasta water helps to thin the sauce and make it more cohesive with the pasta.
Serve the Philly Cheesesteak Pasta immediately while it’s hot. Garnish with extra grated Parmesan cheese, fresh parsley, or additional red pepper flakes for a spicy kick. This dish is rich, creamy, and packed with savory flavors that will have everyone coming back for seconds.
Dig into your Philly Cheesesteak Pasta and enjoy all the flavors of a Philly cheesesteak, combined with the comfort of pasta and cheese. This dish is sure to satisfy your cravings for something hearty and delicious.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 550-650 kcal
- Fat: 30-40g
- Carbohydrates: 45-50g
- Protein: 35g