Philly Cheesesteak Pasta: the ultimate comfort food mashup you didn't know you needed! Imagine the iconic flavors of a sizzling Philly cheesesteak – tender, thinly sliced steak, caramelized onions, and melted provolone – all swirled together with perfectly cooked pasta in a creamy, decadent sauce. Sounds incredible, right?
While not steeped in centuries of tradition like its sandwich counterpart, this dish pays homage to the classic Philly cheesesteak, a culinary icon born in the early 20th century in Philadelphia. The original cheesesteak, simply steak and onions on a roll, quickly evolved with the addition of cheese, becoming the beloved sandwich we know today. Our Philly Cheesesteak Pasta takes those familiar flavors and reimagines them in a comforting pasta format, perfect for a weeknight dinner or a crowd-pleasing gathering.
People adore this dish for its irresistible combination of textures and tastes. The creamy sauce coats every strand of pasta, while the savory steak and sweet onions provide a delightful contrast. It's a hearty, satisfying meal that's surprisingly easy to make, offering all the indulgence of a cheesesteak without the need for a grill. Plus, it's a fantastic way to use up leftover steak! Get ready to experience a flavor explosion that will have you craving this Philly Cheesesteak Pasta again and again!
Ingredients:
- 1 pound pasta (fettuccine, linguine, or penne work well)
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 pound thinly sliced steak (ribeye or sirloin are best)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (or to taste)
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- 1 cup beef broth
- 8 ounces cream cheese, softened
- 1 cup shredded provolone cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Preparing the Steak and Vegetables:
- First, let's get the steak and veggies ready. Heat the olive oil in a large skillet or cast-iron pan over medium-high heat. You want the pan nice and hot so you get a good sear on the steak.
- Add the sliced onions and bell peppers to the skillet. Cook, stirring occasionally, until they are softened and slightly caramelized, about 8-10 minutes. This step is crucial for developing that classic Philly Cheesesteak flavor. Don't rush it!
- Remove the onions and peppers from the skillet and set them aside in a bowl. We'll add them back in later.
- Now, it's time to cook the steak. Add the thinly sliced steak to the same skillet. It's important to not overcrowd the pan, so you might need to cook the steak in batches. Overcrowding will lower the temperature of the pan and the steak will steam instead of sear.
- Season the steak with garlic powder, onion powder, smoked paprika, salt, and pepper. Cook, stirring frequently, until the steak is browned and cooked through, about 5-7 minutes.
- Once the steak is cooked, add the cooked onions and peppers back to the skillet. Stir everything together to combine. This allows the flavors to meld together beautifully.
- Remove the steak and vegetable mixture from the skillet and set aside. Keep it warm while you prepare the sauce and pasta.
Cooking the Pasta:
- While you're working on the steak and vegetables, bring a large pot of salted water to a boil. The salt is important for seasoning the pasta as it cooks.
- Add the pasta to the boiling water and cook according to the package directions until al dente. Al dente means "to the tooth" in Italian, and it refers to pasta that is firm to the bite. You don't want it mushy!
- Once the pasta is cooked, drain it well and set it aside. Don't rinse the pasta, as the starch on the surface helps the sauce cling to it.
Making the Creamy Cheese Sauce:
- Now, for the star of the show: the creamy cheese sauce! In the same skillet you used for the steak and vegetables (no need to wash it, all those flavorful bits will add to the sauce!), melt the butter over medium heat.
- Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly. This creates a roux, which is the base for the sauce and helps to thicken it. Be careful not to burn the roux, as this will give the sauce a bitter taste.
- Slowly pour in the milk, whisking constantly to prevent lumps from forming. Continue whisking until the sauce is smooth and thickened, about 3-5 minutes.
- Add the beef broth to the sauce and stir to combine. The beef broth adds a depth of flavor that complements the steak perfectly.
- Reduce the heat to low and add the softened cream cheese. Stir until the cream cheese is completely melted and the sauce is smooth and creamy.
- Stir in the provolone cheese, mozzarella cheese, and Parmesan cheese. Continue stirring until all the cheese is melted and the sauce is smooth and cheesy. Taste and adjust the seasoning with salt and pepper, if needed.
Assembling the Philly Cheesesteak Pasta:
- Add the cooked pasta to the skillet with the cheese sauce. Toss to coat the pasta evenly with the sauce. Make sure every strand is covered in that delicious cheesy goodness!
- Add the cooked steak and vegetable mixture to the skillet with the pasta and cheese sauce. Gently toss everything together to combine.
- Serve the Philly Cheesesteak Pasta immediately. Garnish with fresh chopped parsley for a pop of color and freshness.
Tips and Variations:
- Type of Steak: Ribeye or sirloin are the best choices for Philly Cheesesteak because they are flavorful and tender. However, you can use other cuts of steak if you prefer. Just make sure to slice it thinly against the grain for maximum tenderness.
- Cheese Options: Provolone is the classic cheese for Philly Cheesesteak, but you can also use white American cheese, cheddar cheese, or even a blend of cheeses. Experiment and find your favorite combination!
- Add-Ins: Feel free to add other vegetables to your Philly Cheesesteak Pasta, such as mushrooms, banana peppers, or jalapeños.
- Spice Level: If you like a little heat, add a pinch of red pepper flakes to the sauce or use a spicy cheese blend.
- Make it Gluten-Free: Use gluten-free pasta and a gluten-free all-purpose flour blend to make this dish gluten-free.
- Make it Ahead: You can prepare the steak and vegetable mixture and the cheese sauce ahead of time. Store them separately in the refrigerator until you're ready to assemble the pasta. When you're ready to serve, cook the pasta, reheat the steak and vegetable mixture and the cheese sauce, and then combine everything as directed.
- Serving Suggestions: This Philly Cheesesteak Pasta is a complete meal on its own, but you can also serve it with a side salad or garlic bread.
- Storage: Store leftover Philly Cheesesteak Pasta in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through. You may need to add a splash of milk or beef broth to the pasta when reheating to prevent it from drying out.
Detailed Ingredient Notes:
- Pasta: I prefer using fettuccine or linguine for this recipe because their long, flat shape holds the sauce well. Penne is also a good option if you prefer a shorter pasta shape.
- Olive Oil: Use a good quality olive oil for the best flavor. Extra virgin olive oil is a great choice.
- Onion: Yellow onions are the most common type of onion used in Philly Cheesesteak, but you can also use white onions or even sweet onions.
- Bell Peppers: I like to use a combination of green and red bell peppers for color and flavor, but you can use any color of bell pepper you like.
- Steak: Ribeye and sirloin are the best cuts of steak for Philly Cheesesteak because they are flavorful and tender. Make sure to slice the steak thinly against the grain for maximum tenderness. You can ask your butcher to slice the steak for you, or you can partially freeze the steak before slicing it yourself.
- Garlic Powder, Onion Powder, Smoked Paprika, Salt, and Pepper: These spices are essential for seasoning the steak and vegetables. Feel free to adjust the amounts to your liking.
- Butter: Use unsalted butter for the cheese sauce.
- All-Purpose Flour: All-purpose flour is used to create the roux, which thickens the cheese sauce.
- Milk: Use whole milk for the creamiest sauce. You can also use 2% milk or even half-and-half.
- Beef Broth: Beef broth adds a depth of flavor to the cheese sauce. You can use store-bought beef broth or homemade beef broth.
- Cream Cheese: Use softened cream cheese for the smoothest sauce.
- Provolone Cheese: Provolone is the classic cheese for Philly Cheesesteak. Use shredded provolone cheese for easy melting.
- Mozzarella Cheese: Mozzarella cheese adds a creamy, melty texture to the sauce. Use shredded mozzarella cheese for easy melting.
- Parmesan Cheese: Parmesan cheese adds a salty, savory flavor to the sauce. Use grated Parmesan cheese.
- Fresh Parsley: Fresh parsley is used for garnish. It adds a pop of color and freshness to the dish.
Troubleshooting:
- Sauce is too thick: If the sauce is too thick, add a little more milk or beef broth until it reaches the desired consistency.
Conclusion:
And there you have it! This Philly Cheesesteak Pasta isn't just another weeknight dinner; it's a flavor explosion that brings the iconic taste of a Philly cheesesteak right to your pasta bowl. I truly believe this recipe is a must-try because it's quick, easy, and incredibly satisfying. Forget standing in line for hours – you can have this comforting, cheesy goodness ready in under an hour, all from the comfort of your own kitchen. What makes this recipe so special is the perfect balance of textures and flavors. The tender steak, the perfectly cooked pasta, the creamy, cheesy sauce, and the slightly sweet caramelized onions and peppers all come together in a symphony of deliciousness. It's a guaranteed crowd-pleaser, whether you're feeding a family of four or hosting a casual get-together with friends. But the best part? This recipe is incredibly versatile! Feel free to experiment with different types of cheese. Provolone is classic, of course, but a blend of mozzarella and white cheddar would also be fantastic. If you're feeling adventurous, try adding a sprinkle of Parmesan cheese on top before baking for an extra layer of savory flavor. Looking for serving suggestions? This Philly Cheesesteak Pasta is delicious on its own, but it also pairs perfectly with a simple side salad or some garlic bread. For a lighter meal, you could serve it with steamed broccoli or asparagus. And if you have any leftovers (though I doubt you will!), they're just as delicious the next day. Here are a few variations to consider: * Spicy Kick: Add a pinch of red pepper flakes to the sauce for a little heat. You could also use a spicy provolone cheese. * Mushroom Lovers: Sauté some sliced mushrooms along with the onions and peppers for an earthy flavor boost. * Creamy Dreamy: Stir in a dollop of sour cream or cream cheese at the end for an even richer and creamier sauce. * Low-Carb Option: Substitute the pasta with zucchini noodles or cauliflower rice for a healthier twist. I'm so confident that you'll love this recipe, and I can't wait to hear what you think! Seriously, this Philly Cheesesteak Pasta is a game-changer. It's the kind of dish that will become a regular in your dinner rotation. It's the perfect comfort food for a chilly evening, a quick and easy meal for a busy weeknight, or a fun and flavorful dish to share with friends and family. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the magic of Philly Cheesesteak Pasta. I promise you won't be disappointed. Once you've tried it, please come back and leave a comment below! I'd love to hear about your experience, any variations you tried, and what you thought of the recipe. Did you add any special ingredients? Did you make it for a special occasion? Share your photos and tag me on social media – I can't wait to see your creations! Happy cooking!
Philly Cheesesteak Pasta: The Ultimate Comfort Food Recipe
Creamy, cheesy pasta with thinly sliced steak, caramelized onions, and bell peppers, capturing Philly Cheesesteak flavors in a comforting pasta.
Ingredients
- 1 pound pasta (fettuccine, linguine, or penne)
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 pound thinly sliced steak (ribeye or sirloin)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (or to taste)
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- 1 cup beef broth
- 8 ounces cream cheese, softened
- 1 cup shredded provolone cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add sliced onions and bell peppers; cook, stirring occasionally, until softened and slightly caramelized (8-10 minutes). Remove from skillet and set aside.
- Add thinly sliced steak to the same skillet (cook in batches if needed to avoid overcrowding). Season with garlic powder, onion powder, smoked paprika, salt, and pepper. Cook, stirring frequently, until browned and cooked through (5-7 minutes).
- Add cooked onions and peppers back to the skillet with the steak. Stir to combine. Remove from skillet and set aside; keep warm.
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain well; do not rinse.
- In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly (be careful not to burn).
- Slowly pour in milk, whisking constantly to prevent lumps. Continue whisking until smooth and thickened (3-5 minutes).
- Add beef broth and stir to combine. Reduce heat to low and add softened cream cheese. Stir until cream cheese is completely melted and sauce is smooth.
- Stir in provolone, mozzarella, and Parmesan cheeses. Continue stirring until all cheese is melted and sauce is smooth and cheesy. Taste and adjust seasoning with salt and pepper, if needed.
- Add cooked pasta to the skillet with the cheese sauce. Toss to coat evenly.
- Add the cooked steak and vegetable mixture to the skillet with the pasta and cheese sauce. Gently toss everything together to combine.
- Serve immediately, garnished with fresh chopped parsley.
Notes
- Steak: Ribeye or sirloin are recommended, sliced thinly against the grain.
- Cheese: Provolone is classic, but white American, cheddar, or a blend can be used.
- Add-Ins: Mushrooms, banana peppers, or jalapeños can be added.
- Spice: Red pepper flakes can be added for heat.
- Gluten-Free: Use gluten-free pasta and flour.
- Make Ahead: Steak/veggie mix and cheese sauce can be made ahead and stored separately.
- Serving: Serve with a side salad or garlic bread.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through. You may need to add a splash of milk or beef broth to the pasta when reheating to prevent it from drying out.
- Sauce Too Thick: If the sauce is too thick, add a little more milk or beef broth until it reaches the desired consistency.
