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