The Ultimate Philly Cheesesteak Pasta: Hearty & Flavorful Recipe takes the beloved flavors of a classic sandwich and transforms them into a luscious, comforting pasta dish that will quickly become a weeknight favorite. Imagine tender slices of seasoned ribeye mingling with sautéed peppers and onions, all enveloped in a creamy, cheesy sauce clinging to perfectly cooked pasta. This dish combines everything you love about a Philly cheesesteak with the warmth and satisfaction of pasta, making it an irresistible and satisfying meal that’s surprisingly easy to whip up.
Ingredients You’ll Need
This recipe shines because of its simple yet essential ingredients, each playing a unique role in building layers of rich taste, pleasing textures, and vibrant colors. From the savory steak to the melty cheese and tender pasta, every element is thoughtfully selected to recreate that iconic Philly cheesesteak experience in a new, delightful form.
- Thinly sliced ribeye or sirloin steak: The star protein that offers juicy, tender bites bursting with beefy flavor.
- Salt and black pepper: Basic seasonings that enhance the natural flavors of every ingredient.
- Yellow onion: Adds sweetness and depth once sautéed until soft and translucent.
- Green bell pepper: Brings a subtle crunch and fresh, slightly bitter notes to balance richness.
- Olive oil or butter: Essential fats that help sauté the veggies and develop flavor.
- Penne, rotini, cavatappi, or medium shells pasta: These shapes are perfect for holding onto the cheesy sauce and bits of steak for a satisfying mouthful.
- Beef broth: Provides a robust base for the creamy sauce, intensifying the savory profile.
- Heavy cream or whole milk: Creates a luscious, velvety texture that makes the sauce so indulgent.
- Shredded Provolone cheese: Melts beautifully while delivering authentic cheesesteak flavor and gooeyness.
- American cheese slices: For that classic cheesesteak creaminess and a smooth, rich consistency.
- Garlic powder and onion powder: Seasonings that add subtle layers of aromatic warmth.
- All-purpose flour: Used to thicken the sauce into a perfect silky consistency.
- Optional sliced mushrooms: A wonderful earthy addition for extra depth and texture.
- Optional red pepper flakes: Adds a touch of heat to brighten the dish.
- Optional fresh parsley: Gives a fresh, herbal finish that lifts the savory notes.
How to Make Ultimate Philly Cheesesteak Pasta: Hearty & Flavorful Recipe
Step 1: Prepare and Season the Beef
Begin by taking the thinly sliced ribeye or sirloin out of the fridge and patting it dry thoroughly; this step ensures a nice sear later on. Generously season the beef with salt and black pepper, the foundation of flavor that complements the rich steak and other ingredients.
Step 2: Slice the Vegetables
Thinly slice the yellow onion and green bell pepper so they cook evenly and soak up the flavors of the dish. These veggies add the essential sweet and slightly bitter notes that are integral to the classic Philly taste.
Step 3: Cook the Pasta
Boil a large pot of generously salted water and cook your chosen pasta until al dente. Don’t forget to reserve about one cup of the starchy pasta water before draining as it will come in handy later for adjusting the sauce consistency.
Step 4: Sauté Onions and Peppers
Heat olive oil or butter in a large skillet over medium-high heat, then add the sliced onions and bell peppers. Let them cook until they soften and become translucent, about five to seven minutes; this step brings out their natural sweetness and balances the hearty beef flavors.
Step 5: Sear the Beef
Crank the heat up to high and add more oil or butter to the pan. Lay the seasoned beef slices in a single layer and sear them quickly, about one to two minutes per side, until browned. Sprinkle garlic powder and onion powder for extra seasoning depth, then remove and set aside along with the veggies.
Step 6: Create the Roux
Lower the heat to medium and melt butter in the same skillet. Sprinkle in flour and whisk constantly for about a minute. This careful cooking of flour creates a roux, the secret to thickening your sauce while keeping it smooth and lump-free.
Step 7: Add Broth and Cream
Slowly whisk in beef broth, scraping up the browned bits for that delicious umami kick. Pour in heavy cream or whole milk and let the sauce gently simmer until it thickens into a rich, velvety base that perfectly envelops your pasta and toppings.
Step 8: Melt in Cheese
Lower the heat to keep the sauce gentle, then add shredded Provolone cheese a handful at a time, whisking continually until it melts fully into a smooth mixture. Taste and adjust seasoning with salt and pepper to ensure balance and richness.
Step 9: Combine All Ingredients
Return your cooked steak, sautéed onions, and bell peppers to the creamy cheese sauce. Add the drained pasta, tossing everything gently to coat the noodles in that luscious sauce. If your sauce feels too thick, slowly stir in the reserved pasta water to get it just right.
Step 10: Serve Immediately
Plate this piping hot, comforting dish straight away. Sprinkle with fresh parsley or additional shredded cheese if you like, making every bite a flavorful celebration.
How to Serve Ultimate Philly Cheesesteak Pasta: Hearty & Flavorful Recipe
Garnishes
Nothing elevates this dish more than a sprinkle of bright, fresh parsley. It cuts through the richness and adds a pop of color to each plate. For cheese lovers, adding some extra shredded Provolone or even a drizzle of melted American cheese can turn this comfort meal into pure decadence.
Side Dishes
Pair your Ultimate Philly Cheesesteak Pasta with a simple green salad dressed in a light vinaigrette to balance richness, or roasted vegetables like asparagus or zucchini. Garlic bread or a crusty baguette is an excellent choice for soaking up every last bit of that incredible sauce.
Creative Ways to Present
Serve this pasta in warm, shallow bowls to show off the colorful veggies and rich sauce. For a fun twist, try layering it in a casserole dish topped with extra cheese and broil it briefly until golden and bubbly. Individual ramekins can also give it a stylish, restaurant-quality feel when entertaining friends.
Make Ahead and Storage
Storing Leftovers
After your feast, place leftovers in an airtight container and refrigerate for up to three days. The flavors actually deepen overnight, making the next day’s meal just as satisfying. Give it a good stir before reheating to bring everything back together.
Freezing
This dish freezes well, especially if you plan ahead. Store portions in freezer-safe containers, leaving some room for expansion. It will keep deliciously for up to two months, making it a lifesaver for busy evenings when time is short.
Reheating
For best results, gently reheat leftovers on the stovetop over low heat, stirring occasionally and adding a splash of milk or broth to revive the creamy sauce. Microwaving works too—just cover and go for short bursts to avoid drying it out.
FAQs
Can I use other types of cheese for the Ultimate Philly Cheesesteak Pasta?
Absolutely! While Provolone and American cheeses are classic choices for that authentic cheesesteak flavor, you can experiment with mozzarella for a milder melt or cheddar for a sharper bite. Just keep in mind how the cheese flavors blend with the beef and vegetables.
Is it necessary to use ribeye or sirloin steak?
Thinly sliced ribeye or sirloin works best because they’re tender and flavorful. However, you can substitute with other quick-cooking cuts like flank steak or even a high-quality roast beef, as long as the slices are thin enough to cook quickly and stay juicy.
Can I make this recipe gluten-free?
Yes! Swap regular pasta for your favorite gluten-free variety, and use gluten-free flour or cornstarch to thicken the sauce. Just be sure your beef broth is gluten-free as well. The result will still be utterly delicious and safe for gluten-free diets.
How spicy is the Ultimate Philly Cheesesteak Pasta?
This recipe on its own is mild and comforting. If you love spice, adding red pepper flakes during the cooking process is a fantastic way to give it a gentle kick without overwhelming the other flavors.
Can I prepare parts of this dish in advance?
Definitely! You can slice the vegetables and beef the day before to save time. Also, cooking pasta ahead is possible, but be sure to undercook it slightly to avoid mushiness when reheating with the sauce.
Final Thoughts
If you love how comforting classic Philly cheesesteak sandwiches are but want to try something fresh and exciting, the Ultimate Philly Cheesesteak Pasta: Hearty & Flavorful Recipe is a must-try. It’s where hearty, cheesy goodness meets tender pasta in a dish that’s as satisfying to make as it is to eat. Gather your ingredients, dive into these easy steps, and prepare to fall in love with a new favorite comfort food that you’ll be excited to share again and again.
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Ultimate Philly Cheesesteak Pasta: Hearty & Flavorful Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Pasta
- Method: Stovetop
- Cuisine: American
Description
This Ultimate Philly Cheesesteak Pasta combines the iconic flavors of a classic Philly cheesesteak sandwich with hearty pasta for a rich and satisfying meal. Tender slices of seasoned ribeye steak, sautéed onions and bell peppers, and a creamy provolone cheese sauce come together to create a comforting dish perfect for dinner any night of the week.
Ingredients
Meat and Vegetables
- 8 ounces thinly sliced ribeye or sirloin steak
- Salt, to taste
- Black pepper, to taste
- 1 medium yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- Optional: ½ cup sliced mushrooms
Pasta
- 12 ounces penne, rotini, cavatappi, or medium shells pasta
- Salt, for pasta water
Cheese Sauce
- 2 tablespoons olive oil or butter, divided
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream or whole milk
- 1 cup shredded Provolone cheese
- 2 American cheese slices
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Optional: red pepper flakes, to taste
Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the Steak: Take the thinly sliced beef out of the refrigerator and pat it dry with paper towels. Season generously with salt and black pepper to ensure the meat develops a flavorful crust during cooking.
- Slice Vegetables: Thinly slice the yellow onion and green bell pepper to cook evenly and soften properly in the skillet.
- Cook Pasta: Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of the pasta water before draining the pasta.
- Sauté Vegetables: Heat a large skillet or Dutch oven over medium-high heat and add a tablespoon of olive oil or butter. Add the sliced onions and bell peppers, sautéing for 5-7 minutes until softened and translucent. Remove from the pan and set aside.
- Cook Steak: Increase the heat to high, add another tablespoon of oil or butter to the pan, and add the thinly sliced beef in a single layer. Cook for 1-2 minutes per side until browned. Season lightly with garlic powder and onion powder. Remove the beef from the pan and set aside with the vegetables.
- Make Roux: Reduce heat to medium, add 2 tablespoons of butter to the pan and let it melt. Sprinkle in 2 tablespoons of all-purpose flour and whisk constantly for about 1 minute to cook out the raw flour taste and create a smooth roux.
- Add Liquids: Gradually whisk in 2 cups of beef broth, scraping up any browned bits from the pan to infuse flavor. Pour in 1 cup of heavy cream or whole milk and bring to a gentle simmer until the sauce thickens slightly.
- Incorporate Cheese: Reduce heat to low, stir in 1 cup of shredded Provolone cheese a handful at a time, whisking continuously until melted and smooth. Adjust seasoning with salt and black pepper as needed.
- Combine Ingredients: Return the cooked beef, sautéed onions, and bell peppers to the cheese sauce. Add the drained pasta and toss gently until everything is coated evenly. Adjust the sauce consistency with reserved pasta water if necessary to reach desired creaminess.
- Serve: Serve the pasta immediately, optionally garnished with fresh chopped parsley or extra cheese for added flavor and presentation.
Notes
- You can substitute the ribeye or sirloin with other tender cuts such as strip steak or flank steak if preferred.
- For a spicier kick, add red pepper flakes while cooking the vegetables or in the cheese sauce.
- Use whole milk for a lighter sauce or heavy cream for a richer, creamier texture.
- Reserving pasta water is essential to adjust the sauce consistency and help it cling to the pasta.
- This dish is best enjoyed fresh but can be stored in the refrigerator for up to 2 days and reheated gently.
