Philly Cheesesteak Pasta Recipe

Philly Cheesesteak Pasta is a delicious fusion of two beloved comfort foods: the iconic Philly cheesesteak sandwich and classic pasta. This dish brings together tender strips of steak, sautéed bell peppers and onions, a rich, cheesy sauce, and your favorite pasta to create a satisfying meal that’s perfect for weeknight dinners or special occasions.

The great thing about Philly Cheesesteak Pasta is how adaptable it is—you can play with different cuts of steak, cheeses, and even add-ons to suit your taste. This recipe is both flavorful and filling, offering a new twist on the traditional Philly cheesesteak sandwich in pasta form.

Step-by-Step Preparation

Step 1: Prepare the Steak

1. Slice the Steak: Start by thinly slicing the steak against the grain into bite-sized strips. This ensures the meat stays tender when cooked.
2. Marinate the Steak: In a small bowl, combine olive oil, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Toss the steak strips in the marinade and let them sit for 15-30 minutes while you prepare the other ingredients. If time allows, marinating the steak for up to an hour will intensify the flavor.
3. Sear the Steak: Heat a large skillet over medium-high heat. Add a tablespoon of olive oil to the pan, then sear the steak strips for about 2-3 minutes on each side, until browned. You want to cook the steak until it reaches your desired doneness (medium-rare or medium is best). Remove the steak from the skillet and set aside.

Step 2: Cook the Pasta

1. Boil the Pasta: While the steak marinates, bring a large pot of water to a boil. Add a tablespoon of salt to the water and then the pasta. Cook the pasta according to package instructions until al dente (firm to the bite).
2. Drain and Set Aside: Drain the pasta once cooked and set it aside. Reserve about 1/2 cup of pasta water, in case you need to thin the sauce later.

Step 3: Sauté the Vegetables

1. Cook the Vegetables: In the same skillet where you cooked the steak, add another tablespoon of olive oil. Toss in the sliced onions, green and red bell peppers, and garlic. Sauté the vegetables over medium heat for about 5-7 minutes, stirring occasionally, until they soften and become slightly caramelized.
2. Season: Add a pinch of salt and pepper to the vegetables to bring out their flavors. If you like, you can also add mushrooms or red pepper flakes at this point.
3. Combine with Steak: Once the vegetables are done, return the cooked steak to the skillet, mixing it with the onions and peppers. Remove the skillet from heat and set aside.

Step 4: Make the Cheese Sauce

1. Make a Roux: In a separate saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 1-2 minutes, until the flour is lightly golden and forms a roux (a thick paste).
2. Add the Milk: Slowly whisk in the milk, making sure to break up any lumps. Continue whisking until the sauce thickens and comes to a gentle simmer.
3. Add the Cheese: Lower the heat to medium-low and add the shredded provolone, mozzarella, and cream cheese (if using) to the sauce. Stir until all the cheese melts and the sauce is smooth and creamy. Season with salt and pepper to taste.
4. Adjust the Consistency: If the cheese sauce is too thick, you can thin it out by adding a bit of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.

Step 5: Combine and Serve

1. Mix the Pasta with Sauce: In the large skillet with the steak and vegetables, pour the cheese sauce over the mixture. Add the cooked pasta to the skillet and gently toss everything together until the pasta is evenly coated with the cheesy sauce and the steak and vegetables are well-distributed.
2. Adjust Seasoning: Taste the dish and adjust the seasoning with more salt, pepper, or red pepper flakes if needed.
3. Garnish and Serve: Garnish the pasta with freshly chopped parsley and serve immediately. Philly Cheesesteak Pasta is best served hot, with the cheese still melted and gooey.

Tips for the Best Philly Cheesesteak Pasta

• Use high-quality steak: Ribeye is the best option for Philly cheesesteak dishes because it’s tender and flavorful, but you can use flank steak or even ground beef if you’re looking for a more budget-friendly option.
• Cook the steak in batches: If you’re making a large batch, don’t overcrowd the skillet when searing the steak. Cooking the steak in batches ensures that it browns properly and doesn’t steam.
• Don’t overcook the pasta: Make sure to cook the pasta to al dente since it will absorb more sauce when combined with the steak and cheese sauce.
• Make it extra cheesy: For a cheesier dish, you can add more provolone or top the pasta with extra shredded cheese and broil it in the oven for a few minutes to create a bubbly, cheesy crust.
• Serve with crusty bread: A slice of garlic bread or a crusty baguette pairs perfectly with this dish to scoop up the creamy cheese sauce.

Variations of Philly Cheesesteak Pasta

1. Spicy Philly Cheesesteak Pasta: Add some heat by mixing in chopped jalapeños, crushed red pepper flakes, or a dash of hot sauce to the cheese sauce.
2. Philly Cheesesteak Pasta Bake: After combining the steak, vegetables, pasta, and cheese sauce, transfer the mixture to a casserole dish. Top with extra shredded cheese and bake at 375°F (190°C) for 15 minutes or until the cheese is bubbly and golden.
3. Low-Carb Option: Replace the pasta with zucchini noodles (zoodles) or cauliflower rice for a low-carb, keto-friendly version of this dish.
4. Creamy Mushroom Addition: Add sautéed mushrooms for an earthy flavor and extra heartiness. Simply sauté the mushrooms with the onions and bell peppers.
5. Cheese Swap: Provolone is traditional for Philly cheesesteaks, but you can swap it with other cheeses like cheddar, Swiss, or even American cheese for a different flavor profile.
6. Gluten-Free: Use gluten-free pasta and flour to make a gluten-free version of this dish.

Frequently Asked Questions

Q: Can I make Philly Cheesesteak Pasta ahead of time?

A: Yes! You can prepare the steak, vegetables, and cheese sauce in advance and store them in separate airtight containers in the refrigerator for up to 2 days. When you’re ready to serve, simply reheat everything, cook the pasta, and combine.

Q: How do I store leftovers?

A: Store leftover Philly Cheesesteak Pasta in an airtight container in the fridge for up to 3 days. To reheat, place the pasta in a skillet with a splash of milk or cream to loosen the sauce, and heat over medium-low until warmed through.

Q: Can I freeze Philly Cheesesteak Pasta?

A: Yes, you can freeze this dish, though the texture of the pasta may soften slightly after thawing. To freeze, let the pasta cool completely, then transfer it to a freezer-safe container or bag. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Conclusion

Philly Cheesesteak Pasta is a creative and delicious way to combine the flavors of a classic Philly cheesesteak sandwich with pasta for a hearty, comforting meal. With tender strips of steak, sautéed onions and peppers, and a rich, creamy cheese sauce, this dish is sure to become a family favorite.

Yield: 4-5

Philly Cheesesteak Pasta Recipe

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Philly Cheesesteak Pasta is a delicious fusion of two beloved comfort foods: the iconic Philly cheesesteak sandwich and classic pasta. This dish brings together tender strips of steak, sautéed bell peppers and onions, a rich, cheesy sauce, and your favorite pasta to create a satisfying meal that’s perfect for weeknight dinners or special occasions.

Prep Time 15 minutes

Cook Time 25 minutes

Ingredients

• 12 oz pasta (penne or rigatoni works well)
• 1 lb ground beef (or thinly sliced steak, like ribeye or flank steak)
• 1 tablespoon olive oil
• 1 medium onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1/2 cup beef broth
• 1 cup heavy cream
• 8 oz provolone cheese, shredded (or thinly sliced)
• 1 cup shredded mozzarella cheese
• Salt and pepper, to taste
• Fresh parsley (optional, for garnish)

Instructions

1. Step 1: Cook the Pasta
   Boil Pasta: Cook the pasta according to package instructions. Drain and set aside.
   
2. Step 2: Cook the Beef
   Brown the Beef: In a large skillet, heat olive oil over medium heat. Add the ground beef (or steak) and cook until browned. If using steak, cook until seared and then remove from the skillet.
   Season: Add salt, pepper, and Worcestershire sauce to the beef. Once browned, remove the beef from the skillet and set aside.
   
3. Step 3: Sauté the Veggies
   Cook the Vegetables: In the same skillet, add a little more oil if needed, then sauté the sliced onion and bell peppers until they’re softened, about 5-7 minutes.
   Add Garlic: Add minced garlic and cook for an additional 1-2 minutes.
   
4. Step 4: Create the Sauce
   Add Beef Broth: Pour in the beef broth and scrape up any browned bits from the bottom of the pan. Let it simmer for a minute.
   Add Heavy Cream: Stir in the heavy cream and let it simmer for a couple of minutes until the sauce starts to thicken.
   
5. Step 5: Combine Ingredients
   Add Cheese: Stir in the shredded provolone and mozzarella cheeses until melted and creamy.
   Return Beef to the Pan: Add the cooked beef back into the skillet and stir to combine.
   Mix in Pasta: Add the drained pasta to the skillet and toss everything together until the pasta is well coated in the cheesy sauce.
   
6. Step 6: Serve
   Garnish and Serve: Garnish with fresh parsley if desired, and serve hot.

Notes

• Steak Option: If using thinly sliced steak, make sure to cook it quickly on high heat to avoid overcooking.
• Cheese: Provolone gives that classic Philly cheesesteak flavor, but you can also use a combination of provolone and mozzarella for extra creaminess.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.