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
Scale
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.
