Philly Cheesesteak Pasta

Ingredients Breakdown

Main Ingredients:

• Pasta: Penne, rigatoni, or rotini work well to hold the sauce.
• Beef: Thinly sliced steak, such as ribeye or flank, is ideal.
• Bell Peppers: Green, red, or a mix of both for color and sweetness.
• Onion: Adds depth and sweetness when sautéed.
• Garlic: Enhances the savory flavors.

Cheese Sauce:

• Provolone Cheese: The classic cheese used in Philly cheesesteaks.
• Cream Cheese: Adds creaminess and richness.
• Beef Broth: For a flavorful base.
• Heavy Cream: Creates the velvety texture.
• Salt and Pepper: Essential for seasoning.

Step-by-Step Instructions

1. Cook the Pasta: Boil pasta in salted water until al dente. Drain and set aside.
2. Prepare the Beef: Sear the thinly sliced steak in a skillet until browned. Season with salt and pepper, then set aside.
3. Sauté Vegetables: In the same skillet, cook onions, bell peppers, and garlic until softened and fragrant.
4. Make the Cheese Sauce:
   • In a separate saucepan, heat beef broth and heavy cream over medium heat.
   • Add cream cheese and stir until melted.
   • Gradually add shredded provolone cheese, whisking constantly, until smooth.
5. Combine: Add the cooked beef and vegetables to the sauce. Mix in the pasta until evenly coated.
6. Serve: Garnish with additional cheese or parsley, and enjoy warm.

Tips for the Perfect Philly Cheesesteak Pasta

• Use freshly shredded provolone for better melting.
• Cook pasta to al dente to prevent it from becoming mushy when combined with the sauce.
• Thinly slice beef against the grain for tender bites.
• Adjust the thickness of the sauce by adding more broth or cream if needed.

Variations and Customizations

• Chicken Version: Substitute beef with thinly sliced chicken breast.
• Spicy Kick: Add sliced jalapeños or red pepper flakes.
• Cheese Options: Swap provolone for mozzarella or cheddar for a different flavor.
• Vegetarian Twist: Use mushrooms or plant-based meat alternatives.

Health Considerations and Nutritional Value

This dish is rich in protein and calories due to the cheese and beef but can be adjusted for dietary preferences.

• Healthier Options:
  • Use lean cuts of beef or ground turkey.
  • Substitute heavy cream with milk or a dairy-free alternative.
  • Incorporate whole-grain pasta for added fiber.

FAQ

Q: Can I make this dish ahead of time?
A: Yes! Prepare the pasta and sauce separately, then combine and reheat when ready to serve.

Q: What’s the best cut of beef for this recipe?
A: Ribeye or flank steak is recommended for tenderness and flavor.

Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or milk to refresh the sauce.

Q: Can I freeze Philly Cheesesteak Pasta?
A: Freezing is possible, but the cheese sauce may separate slightly when reheated. For best results, consume fresh or within a few days.

Philly Cheesesteak Pasta

A delightful twist on the classic Philly cheesesteak, this pasta dish combines tender beef, sautéed peppers, onions, and a creamy cheese sauce, creating a hearty and flavorful comfort meal that’s perfect for weeknight dinners or special occasions.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Servings 6

Ingredients

  

• 1 pound 454 g short pasta (such as cavatappi, penne, or rotini)
• 4 cups 946 ml beef broth
• 2 cups 473 ml water
• 2 tablespoons butter
• 1 pound 454 g flank steak, thinly sliced (or shaved steak)
• 1 green bell pepper thinly sliced
• 1 onion thinly sliced
• 3 cloves garlic minced
• 8 ounces 226 g cream cheese, cubed
• 1/2 cup 113 g shredded provolone cheese
• 1/4 cup 56 g grated Parmesan cheese
• 1/4 teaspoon black pepper
• Salt to taste

Instructions

 

Cook the Pasta:

• In a large pot or Dutch oven, combine the beef broth, water, and pasta. Bring to a boil over medium-high heat.
• Cook the pasta according to the package instructions for an al dente texture, stirring occasionally.

Prepare the Steak:

• While the pasta cooks, melt the butter in a large skillet over medium heat.
• Add the thinly sliced steak and cook for about 5 minutes, or until browned on all sides.
• Remove the steak from the skillet and set it aside.

Cook the Vegetables:

• Add the sliced bell pepper and onion to the same skillet. Cook for about 5 minutes, or until softened.
• Stir in the minced garlic and cook for another minute.

Combine Ingredients:

• Drain the pasta, reserving 1/2 cup (120 ml) of the pasta water.
• Return the drained pasta to the pot. Add the cooked steak, vegetables, reserved pasta water, cream cheese, provolone cheese, Parmesan cheese, and black pepper.
• Stir everything together over low heat until the cream cheese has melted and a creamy sauce forms.

Season and Serve:

• Taste and adjust the seasoning with salt as needed.
• Remove from heat and serve immediately, garnished with additional Parmesan cheese if desired.