This Philly Cheese Steak Pasta is a comforting and hearty dinner option that combines the flavors of a classic Philly cheese steak sandwich with the creamy goodness of pasta. It’s quick to prepare, making it a perfect weeknight meal for the whole family. Tender steak, sautéed peppers, onions, and melted cheese come together in a creamy sauce that’s sure to satisfy your cravings.
Why You’ll Love This Philly Cheese Steak Pasta
- A fun twist on the classic Philly cheese steak.
- Creamy, cheesy, and comforting.
- Ready in just 30 minutes!
- Perfect for busy nights when you want something hearty and delicious.
Ingredients
- 1 lb (450g) ribeye steak or flank steak, thinly sliced
- 8 oz (225g) pasta (penne or fettuccine work well)
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 1 bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1/2 cup beef broth
- 1 cup heavy cream
- 2 cups provolone cheese, shredded
- 1 cup mozzarella cheese, shredded
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Directions
- Cook the pasta according to package instructions, then drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the sliced steak and cook for 3-4 minutes, until browned. Remove the steak from the skillet and set aside.
- In the same skillet, add the sliced onion and bell pepper. Sauté for 5-7 minutes until they’re softened. Add the minced garlic and cook for another minute.
- Pour in the beef broth and bring to a simmer. Let it cook for 2-3 minutes to reduce slightly.
- Add the heavy cream and bring it to a simmer. Once the cream has heated through, add the cooked steak back into the skillet.
- Stir in the provolone and mozzarella cheese, letting them melt into the creamy sauce. Season with salt and pepper to taste.
- Toss the cooked pasta into the skillet, stirring to coat the pasta in the sauce and cheese.
- Serve immediately, garnished with fresh parsley if desired.
Time and Servings
- Prep time: 10 minutes
- Cook time: 20 minutes
- Servings: 4-6
Variations
- For a spicier kick, add some sliced jalapeños or hot sauce to the sauce.
- Swap out the ribeye for chicken breast or ground beef for a different flavor profile.
- You can also use a mix of different cheeses like cheddar or gouda to make it even cheesier!
FAQs
Can I make this recipe ahead of time?
Yes! You can make the sauce and store it separately from the pasta. Reheat the sauce and toss it with fresh pasta when ready to serve.
What other vegetables can I add?
Feel free to add mushrooms, spinach, or zucchini to the mix for added flavor and texture.
Delicious Philly Cheese Steak Pasta
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6–8 hungry people 1x
- Category: Main Dish
- Method: Stovetop Cooking
- Cuisine: American Fusion
Description
Delicious Philly Cheese Steak Pasta: A Comfort Food Crossover That’ll Blow Your Mind!
Hey there, food lovers! Are you ready for a recipe that combines two absolute classics into one mind-blowing dish? Today, I’m bringing you the ultimate comfort food mashup – Philly Cheese Steak Pasta. It’s like your favorite sandwich decided to take a delicious dive into a bowl of creamy, cheesy pasta, and trust me, it’s a match made in culinary heaven! I stumbled upon this recipe during one of those evenings when I couldn’t decide between a Philly cheese steak and a hearty pasta dish. The result? A game-changing recipe that’s become an instant favorite in my kitchen. It’s the perfect blend of tender beef, melty cheese, and perfectly cooked pasta that’ll have everyone at the table coming back for seconds.
Ingredients
- 1 pound pasta (penne or rotini works best)
- 1.5 pounds beef sirloin, thinly sliced
- 1 large onion, thinly sliced
- 2 green bell peppers, thinly sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup heavy cream
- 2 cups shredded provolone cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons Worcestershire sauce
- Optional: Red pepper flakes for extra kick
Instructions
- Cooking Directions That’ll Make You a Kitchen Superstar Let’s get cooking! Start by bringing a large pot of salted water to a boil. Cook your pasta until it’s al dente – we want it with just a slight bite. Reserve about a cup of pasta water before draining, then set the pasta aside. In a large skillet, heat olive oil over medium-high heat. Season your thinly sliced beef with salt, pepper, and a sprinkle of oregano. Here’s a pro tip: don’t overcrowd the pan. Cook the beef in batches to get that perfect golden-brown sear. Remove the beef and set aside. In the same skillet, add butter and sauté those beautiful onions and green peppers. Cook until they’re soft and slightly caramelized – about 5-7 minutes. Add minced garlic and cook for another minute until it’s fragrant. Now for the magic sauce! Sprinkle flour over the vegetables and stir to coat. Slowly pour in beef broth and heavy cream, whisking constantly to prevent any lumps. Add Worcestershire sauce, thyme, and season with salt and pepper. Let the sauce simmer and thicken for about 5 minutes. Then comes the best part – cheese! Stir in both provolone and mozzarella until you have a smooth, creamy sauce that’ll make your heart skip a beat. Add the cooked beef back into the sauce, then fold in your cooked pasta. If the sauce is too thick, use some of that reserved pasta water to loosen it up. Taste and adjust seasoning as needed.
Notes
Always reserve some pasta water – it’s liquid gold for sauces! Don’t overcook the beef – it should be just seared and tender Use fresh herbs if you have them for extra flavor A cast-iron skillet works wonders for getting that perfect sear
Nutrition
- Calories: 550
- Sugar: 3g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg