Of course! Philly Cheesesteak Pasta is the ultimate comfort food mashup, combining all the savory, cheesy, meaty goodness of a classic cheesesteak with the hearty satisfaction of pasta. It’s a one-pan wonder that’s sure to become a family favorite.Groceries
Philly Cheesesteak Pasta
This recipe is creamy, cheesy, and packed with flavor. It’s easier to make than individual sandwiches but delivers the same iconic taste.
Yields: 6 servings
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients
· 8 oz penne pasta, rotini, or cavatappi
· 2 tbsp olive oil
· 1 lb ribeye steak, very thinly sliced (or shaved sirloin)*
· 1 medium yellow onion, thinly sliced
· 1 green bell pepper, thinly sliced
· 1 cup sliced mushrooms (optional)
· 3 cloves garlic, minced
· 2 tbsp all-purpose flour
· 2 cups beef broth
· ½ cup heavy cream or whole milk
· 2 tbsp Worcestershire sauce
· 1 tsp Italian seasoning
· Salt and black pepper to taste
· 8 oz Provolone cheese, shredded (about 2 cups)
· ¼ cup grated Parmesan cheese
· Chopped fresh parsley for garnish (optional)
*Pro Tip for Easy Slicing: Place the steak in the freezer for 20-30 minutes until it’s firm but not frozen solid. This makes it much easier to slice paper-thin.
Instructions
Cook the Pasta: Cook the pasta according to package directions in a large pot of salted water until al dente. Drain and set aside.
Sear the Steak: While the pasta cooks, heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the thinly sliced steak, season with salt and pepper, and cook until just browned. It will cook quickly. Use a slotted spoon to remove the steak from the skillet and set it aside.
Sauté the Vegetables: Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced onion, bell pepper, and mushrooms (if using). Sauté for 6-8 minutes, until the vegetables are softened and starting to caramelize. Add the minced garlic and cook for one more minute until fragrant.
Make the Sauce: Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook off the raw flour taste. Gradually pour in the beef broth, whisking constantly to prevent lumps. Then whisk in the heavy cream and Worcestershire sauce.
Simmer: Bring the sauce to a simmer, stirring frequently. Let it cook for 2-3 minutes until it thickens slightly. Stir in the Italian seasoning, and season with salt and pepper to taste.
Combine and Cheese: Reduce the heat to low. Add the cooked pasta and the seared steak (along with any juices) back to the skillet. Stir everything to combine.
· Turn off the heat. Sprinkle the shredded Provolone and Parmesan cheese over the top. Cover the skillet with a lid for 2-3 minutes to allow the cheese to melt perfectly.
Serve: Stir the melted cheese into the pasta until everything is beautifully coated and creamy. Garnish with fresh parsley and serve immediately.
Tips for the Best Philly Cheesesteak Pasta
· The Right Cut of Meat: Using a high-quality, well-marbled cut like ribeye is key for flavor and tenderness. Look for “shaved steak” or “beef for cheesesteak” in your grocery store’s meat section to save time.
· Don’t Overcook the Steak: The steak will continue to cook when you add it back to the sauce. Just sear it until it’s no longer pink to keep it tender.
· Cheese is Key: Provolone is the classic choice, but you can use a combination. Cheez Whiz is an authentic (if non-gourmet) option—stir it in at the end instead of the Provolone for a super creamy, nostalgic flavor. A mix of Provolone and white American cheese is also fantastic.
· Add Some Heat: For a kick, add a pinch of red pepper flakes with the garlic or use a hot pepper cheese.
· Make it a One-Pot Meal (Variation): After sautéing the vegetables, add the uncooked pasta and beef broth. Bring to a boil, then reduce heat, cover, and simmer for about 10-12 minutes, stirring occasionally, until the pasta is cooked and has absorbed most of the liquid. Then proceed with adding the cream, steak, and cheese.
This dish is incredibly satisfying and perfect for a busy weeknight. Enjoy
Philly Cheesesteak Pasta
