BEST PHILLY CHEESESTEAK PASTA

I remember the first time I saw someone deconstruct a Philly cheesesteak and build it into something completely new: it was at a chaotic potluck where everyone was trying to outdo each other with culinary creativity, and amidst the usual casseroles and salads, there it was – a creamy, dreamy Philly Cheesesteak Pasta that stole the show. This recipe captures the heart of that unexpected masterpiece, guaranteeing a bowlful of pure, unadulterated joy with every single bite, just like that first taste. Let’s dive in and make some magic happen!

Why You’ll Absolutely LOVE This Philly Cheesesteak Pasta

Okay, before we get our hands dirty, let’s talk about why this Philly Cheesesteak Pasta is about to become your new weeknight hero. Forget complicated recipes with a million ingredients – this is about taking the iconic flavors of a classic and turning them into something cozy, comforting, and surprisingly easy. Here’s the lowdown:

• It’s Fast: Seriously, from start to finish, you’re looking at maybe 30-40 minutes tops. Perfect for those evenings when you’re craving something amazing but don’t want to spend hours in the kitchen.
• It’s Flavor-Packed: We’re talking tender steak, sautéed onions and peppers, a creamy cheese sauce that’ll make you swoon, and perfectly cooked pasta. Every bite is an explosion of Philly Cheesesteak goodness.
• It’s Customizable: Not a fan of green peppers? Swap them for mushrooms! Want to add a little kick? Toss in some jalapeños! This recipe is your canvas, so get creative.
• It’s a Crowd-Pleaser: Whether you’re cooking for your family, hosting a casual get-together, or just treating yourself, this Philly Cheesesteak Pasta is guaranteed to be a hit.

What You’ll Need: The Ingredient Rundown

Let’s gather our troops! Here’s everything you’ll need to create this masterpiece. Don’t worry, most of these are kitchen staples, so you probably already have a good head start.

The Steak Situation:

• 1 pound thinly sliced steak: Ribeye, sirloin, or even flank steak work great. The key is to slice it thinly against the grain for maximum tenderness. If your butcher can slice it for you, even better!
• 1 tablespoon olive oil: For searing that beautiful steak.
• Salt and pepper: To taste. Don’t be shy!

The Veggie Crew:

• 1 large onion, sliced: Yellow or white onion, your call.
• 1 bell pepper, sliced: Green is classic, but feel free to use red, yellow, or orange for a sweeter flavor.
• 2 cloves garlic, minced: Because garlic makes everything better.

The Creamy Dreamy Sauce:

• 4 tablespoons butter: Unsalted, please.
• 4 tablespoons all-purpose flour: This is our thickening agent.
• 3 cups milk: Whole milk is best for richness, but 2% will work in a pinch.
• 8 ounces cream cheese, softened: This is the secret ingredient for that authentic cheesesteak flavor.
• 1 cup shredded provolone cheese: You can also use mozzarella, white American, or even a mix!
• 1/2 cup grated parmesan cheese: For a little extra cheesy goodness.
• 1/4 teaspoon nutmeg: A touch of warmth and complexity. Trust me on this one!

The Pasta Power:

• 1 pound pasta: Penne, farfalle (bowties), or rotini are all excellent choices. Something with ridges to grab that delicious sauce.
• Salt for pasta water: Don’t forget this! It seasons the pasta from the inside out.

Optional Extras:

• Worcestershire sauce: A splash or two adds depth to the steak.
• Hot sauce: For a little kick.
• Fresh parsley, chopped: For garnish.

Let’s Get Cooking: Step-by-Step Instructions

Alright, gather ’round! Here’s the game plan for turning these ingredients into a Philly Cheesesteak Pasta masterpiece. Don’t worry, I’ll be right here with you every step of the way.

Step 1: Prep the Steak

First things first, let’s get that steak ready to rock. Pat it dry with paper towels – this helps it sear properly and get a nice crust. Season generously with salt and pepper. Seriously, don’t skimp on the seasoning – it’s what brings out the flavor. If you’re feeling fancy, add a splash of Worcestershire sauce.

Step 2: Sauté the Veggies

Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced onions and bell peppers and cook until they’re softened and slightly caramelized, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Remove the veggies from the skillet and set aside.

Step 3: Sear the Steak

In the same skillet, increase the heat to high. Add the steak in a single layer (you may need to do this in batches to avoid overcrowding the pan). Sear for about 1-2 minutes per side, until browned and cooked to your desired doneness. Remember, it will continue to cook slightly in the sauce, so don’t overcook it. Remove the steak from the skillet and set aside. Let it rest for a minute or two, then slice it into bite-sized pieces.

Step 4: Cook the Pasta

While you’re working on the steak and veggies, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Trust me, you’ll need this later to adjust the consistency of the sauce.

Step 5: Make the Cheese Sauce

Now for the star of the show: the creamy, dreamy cheese sauce. In the same skillet you used for the steak and veggies, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until a smooth paste forms (this is called a roux). Slowly whisk in the milk, a little at a time, making sure to smooth out any lumps. Bring the mixture to a simmer, stirring constantly, until it thickens slightly, about 3-5 minutes.

Reduce the heat to low and stir in the softened cream cheese until it’s completely melted and smooth. Add the provolone cheese and parmesan cheese and stir until melted and creamy. Season with nutmeg, salt, and pepper to taste. Don’t be afraid to taste and adjust the seasoning as needed!

Step 6: Combine Everything

Add the cooked pasta, sautéed veggies, and sliced steak to the cheese sauce. Toss gently to coat everything evenly. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. Remember, you can always add more, but you can’t take it away!

Step 7: Serve and Enjoy!

Serve immediately, garnished with fresh parsley (if desired). And there you have it – a delicious, comforting bowl of Philly Cheesesteak Pasta that’s sure to become a family favorite. Enjoy!

Tips and Tricks for Philly Cheesesteak Pasta Perfection

Alright, my friend, you’re well on your way to Philly Cheesesteak Pasta greatness. But before you go, let me share a few extra tips and tricks to ensure your dish is absolutely perfect.

• Thinly Sliced Steak is Key: I cannot stress this enough. The thinner the steak, the more tender it will be. If you’re having trouble slicing it thinly yourself, ask your butcher to do it for you.
• Don’t Overcook the Steak: Remember, the steak will continue to cook in the sauce, so don’t overcook it in the skillet. Aim for medium-rare to medium for the best results.
• Soften the Cream Cheese: This is crucial for a smooth and creamy sauce. Take the cream cheese out of the refrigerator at least 30 minutes before you start cooking to allow it to soften.
• Don’t Skip the Nutmeg: I know it sounds a little weird, but trust me on this one. A pinch of nutmeg adds a subtle warmth and complexity to the cheese sauce that really elevates the flavor.
• Adjust the Sauce Consistency: If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. If it’s too thin, simmer it for a few more minutes to allow it to thicken.
• Get Creative with the Cheese: Provolone is classic, but feel free to experiment with other cheeses. Mozzarella, white American, or even a mix of cheeses would all be delicious.
• Add Some Heat: If you like a little kick, add a pinch of red pepper flakes to the sauce or serve with your favorite hot sauce.
• Make it Ahead: You can prepare the steak, veggies, and cheese sauce ahead of time and store them in the refrigerator. When you’re ready to eat, simply cook the pasta and combine everything.
• Leftovers are Your Friend: This Philly Cheesesteak Pasta is even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.

Variations to Make It Your Own

Now that you’ve mastered the basic recipe, let’s talk about some fun variations you can try to make it your own. This is where you can really let your creativity shine!

• Mushroom Philly Cheesesteak Pasta: Add sliced mushrooms to the skillet along with the onions and peppers for a delicious earthy flavor.
• Jalapeño Philly Cheesesteak Pasta: Add diced jalapeños to the skillet along with the onions and peppers for a spicy kick.
• Pizza Philly Cheesesteak Pasta: Add a can of diced tomatoes and a teaspoon of Italian seasoning to the sauce for a pizza-inspired twist.
• BBQ Philly Cheesesteak Pasta: Use BBQ sauce instead of Worcestershire sauce to marinate the steak for a smoky and tangy flavor.
• Chicken Philly Cheesesteak Pasta: Substitute the steak with thinly sliced chicken breast for a lighter version.
• Vegetarian Philly Cheesesteak Pasta: Use plant-based steak alternative or hearty mushrooms.

Serving Suggestions: Complete the Meal

While this Philly Cheesesteak Pasta is a complete meal in itself, here are a few serving suggestions to round out your dinner:

• Side Salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the pasta.
• Garlic Bread: Because who doesn’t love garlic bread with pasta?
• Steamed Vegetables: Broccoli, asparagus, or green beans are all great choices.
• Coleslaw: A creamy coleslaw adds a cool and crunchy element.

Frequently Asked Questions (FAQ)

Got questions? I’ve got answers! Here are some of the most common questions I get about Philly Cheesesteak Pasta.

• Can I use pre-shredded cheese? Yes, you can, but freshly grated cheese will melt more smoothly and have a better flavor.
• Can I use a different type of pasta? Absolutely! Penne, farfalle, rotini, or even spaghetti would all work well.
• Can I make this recipe gluten-free? Yes, simply use gluten-free pasta and gluten-free flour for the sauce.
• Can I freeze this recipe? While you can freeze it, the texture of the pasta and sauce may change slightly upon thawing. It’s best enjoyed fresh.
• How long does this recipe last in the refrigerator? Leftovers will last for up to 3 days in an airtight container in the refrigerator.

Your Philly Cheesesteak Pasta Adventure Awaits!

So there you have it – everything you need to create a truly amazing Philly Cheesesteak Pasta. I hope you’re as excited to try this recipe as I am to share it with you. Remember, cooking is all about experimenting and having fun, so don’t be afraid to get creative and make it your own. And most importantly, enjoy the process and savor every delicious bite!

Now, go forth and conquer that kitchen! You’ve got this!

BEST PHILLY CHEESESTEAK PASTA

This Philly Cheesesteak Pasta recipe transforms the iconic flavors of a classic Philly cheesesteak into a comforting and easy-to-make pasta dish. Tender steak, sautéed onions and peppers, and a creamy cheese sauce combine with perfectly cooked pasta for an unforgettable meal.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 750

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound thinly sliced steak ribeye, sirloin, or flank steak
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 large onion, sliced
• 1 bell pepper, sliced green, red, yellow, or orange
• 2 cloves garlic, minced
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups milk whole milk preferred
• 8 ounces cream cheese, softened
• 1 cup shredded provolone cheese
• 1/2 cup grated parmesan cheese
• 1/4 teaspoon nutmeg
• 1 pound pasta penne, farfalle, or rotini
• Salt for pasta water
• Worcestershire sauce optional
• Hot sauce optional
• Fresh parsley, chopped optional

Equipment

• large pot
• Large skillet or Dutch oven
• knife
• cutting board
• whisk
• Measuring spoons
• Measuring cups
• colander
• paper towels

Method

 

1. Pat the steak dry with paper towels and season generously with salt and pepper. Add a splash of Worcestershire sauce if desired.
2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced onions and bell peppers and cook until softened and slightly caramelized, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Remove the veggies from the skillet and set aside.
3. In the same skillet, increase the heat to high. Add the steak in a single layer (you may need to do this in batches). Sear for about 1-2 minutes per side, until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside. Let it rest for a minute or two, then slice it into bite-sized pieces.
4. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
5. In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until a smooth paste forms (roux). Slowly whisk in the milk, a little at a time, making sure to smooth out any lumps. Bring the mixture to a simmer, stirring constantly, until it thickens slightly, about 3-5 minutes.
6. Reduce the heat to low and stir in the softened cream cheese until it’s completely melted and smooth. Add the provolone cheese and parmesan cheese and stir until melted and creamy. Season with nutmeg, salt, and pepper to taste.
7. Add the cooked pasta, sautéed veggies, and sliced steak to the cheese sauce. Toss gently to coat everything evenly. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
8. Serve immediately, garnished with fresh parsley (if desired).

Notes

Thinly sliced steak is key for tenderness. Don’t overcook the steak, as it will continue to cook in the sauce. Soften the cream cheese for a smooth sauce. Adjust the sauce consistency with pasta water. Provolone cheese is classic, but mozzarella or white American cheese can be substituted. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Variations include adding mushrooms, jalapeños, or using BBQ sauce. For a gluten-free version, use gluten-free pasta and flour.