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
- Cook the Pasta: Boil pasta in salted water until al dente. Drain and set aside.
- Prepare the Beef: Sear the thinly sliced steak in a skillet until browned. Season with salt and pepper, then set aside.
- Sauté Vegetables: In the same skillet, cook onions, bell peppers, and garlic until softened and fragrant.
- 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.
- Combine: Add the cooked beef and vegetables to the sauce. Mix in the pasta until evenly coated.
- 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.
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.