Philly Cheesesteak Pasta: Prepare to have your taste buds transported to the bustling streets of Philadelphia, but with a delightful pasta twist! Imagine the savory, melt-in-your-mouth goodness of a classic Philly cheesesteak, now perfectly blended with tender pasta. This isn’t just a meal; it’s an experience, a fusion of comfort food favorites that will leave you craving more.
The Philly cheesesteak, a true American icon, has humble beginnings. Legend has it that it was created in the 1930s by brothers Pat and Harry Olivieri, who initially sold steak sandwiches from their hot dog stand. The addition of cheese came later, and a legend was born! Now, we’re taking that iconic flavor profile and reimagining it in a creamy, cheesy pasta dish that’s both familiar and excitingly new.
What makes this Philly Cheesesteak Pasta so irresistible? It’s the perfect marriage of textures and flavors. The tender pasta, the thinly sliced steak, the gooey melted cheese, and the subtle sweetness of caramelized onions all come together in a symphony of deliciousness. Plus, it’s incredibly easy to make, making it a perfect weeknight dinner option. Forget complicated recipes and hours in the kitchen; this dish delivers maximum flavor with minimal effort. Get ready to experience the ultimate comfort food mashup!
Ingredients:
- For the Steak:
- 1 pound thinly sliced ribeye steak (or shaved steak)
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Cheese Sauce:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- 8 ounces cream cheese, softened
- 1 cup shredded provolone cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- For the Pasta:
- 1 pound pasta (penne, rigatoni, or your favorite shape)
- Water for boiling pasta
- Salt for pasta water
- Optional Toppings:
- Chopped fresh parsley
- Red pepper flakes
Preparing the Steak and Vegetables:
- Prepare the Steak: If you haven’t already purchased shaved steak, you’ll want to thinly slice your ribeye. The thinner, the better! Partially freezing the steak for about 30 minutes can make it easier to slice thinly.
- Sauté the Vegetables: Heat the olive oil in a large skillet or cast iron pan over medium-high heat. Add the sliced onions and bell peppers. Cook, stirring occasionally, until they are softened and slightly caramelized, about 8-10 minutes. Don’t rush this step; the caramelization adds a lot of flavor!
- Add Garlic and Seasonings: Add the minced garlic to the skillet and cook for another minute until fragrant. Be careful not to burn the garlic. Stir in the Worcestershire sauce, salt, and pepper.
- Cook the Steak: Push the vegetables to one side of the skillet. Add the thinly sliced steak to the other side. Cook, breaking it up with a spatula, until it’s browned and cooked through, about 3-5 minutes. If you’re using a smaller skillet, you may need to cook the steak in batches to avoid overcrowding the pan. Overcrowding will steam the steak instead of browning it.
- Combine Steak and Vegetables: Once the steak is cooked, mix it with the sautéed onions and peppers. Reduce the heat to low and keep warm while you prepare the cheese sauce and pasta.
Making the Cheese Sauce:
- Melt the Butter: In a large saucepan, melt the butter over medium heat.
- Make a Roux: Whisk in the flour and cook for 1-2 minutes, stirring constantly. This creates a roux, which will thicken the sauce. Be sure to cook out the raw flour taste.
- Gradually Add Milk: Slowly pour in the milk, whisking continuously to prevent lumps from forming. Continue whisking until the sauce is smooth.
- Thicken the Sauce: Bring the sauce to a simmer, stirring occasionally. Reduce the heat to low and let it simmer for 5-7 minutes, or until the sauce has thickened slightly.
- Incorporate Cream Cheese: Remove the saucepan from the heat and stir in the softened cream cheese until it’s completely melted and the sauce is smooth and creamy.
- Add the Cheeses: Stir in the provolone, mozzarella, and Parmesan cheeses until they are melted and the sauce is smooth and cheesy.
- Season the Sauce: Season the cheese sauce with garlic powder, onion powder, salt, and pepper to taste. Adjust the seasonings as needed to your preference.
Cooking the Pasta:
- Boil Water: Bring a large pot of salted water to a rolling boil. The salt is important for seasoning the pasta.
- Cook the Pasta: 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 cooked but still firm.
- Reserve Pasta Water: Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water can be used to adjust the consistency of the sauce if needed.
- Drain the Pasta: Drain the pasta in a colander. Do not rinse the pasta unless you are using it for a cold salad. Rinsing removes the starch that helps the sauce cling to the pasta.
Assembling the Philly Cheesesteak Pasta:
- Combine Pasta and Cheese Sauce: Add the drained pasta to the saucepan with the cheese sauce. Toss to coat the pasta evenly with the sauce. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Add Steak and Vegetables: Add the cooked steak and vegetable mixture to the pasta and cheese sauce. Gently toss to combine everything. Be careful not to overmix, as you don’t want to break up the steak too much.
- Serve Immediately: Serve the Philly Cheesesteak Pasta immediately while it’s hot and cheesy.
- Optional Toppings: Garnish with chopped fresh parsley and red pepper flakes, if desired.
Conclusion:
This Philly Cheesesteak Pasta isn’t just another weeknight dinner; it’s a flavor explosion that brings the iconic taste of a classic cheesesteak right to your plate, but with a comforting, creamy twist. I truly believe this recipe is a must-try for anyone who loves bold flavors, easy cleanup, and a dish that’s guaranteed to impress. The combination of tender steak, sautéed peppers and onions, and that luscious, cheesy sauce is simply irresistible. It’s the kind of meal that has everyone asking for seconds, and trust me, you’ll be happy to oblige!
But what makes this recipe truly special is its versatility. While I’ve outlined my favorite way to prepare it, feel free to get creative and make it your own! Looking for serving suggestions? A simple side salad with a light vinaigrette is the perfect complement to the richness of the pasta. Or, for a heartier meal, serve it with some crusty garlic bread to soak up all that delicious sauce.
Want to kick things up a notch? Consider adding some sliced mushrooms to the sautéed vegetables for an earthy depth of flavor. A sprinkle of red pepper flakes will add a touch of heat, while a dollop of sour cream or Greek yogurt can add a tangy coolness. For a truly decadent experience, try using provolone cheese in addition to the mozzarella the sharp, salty flavor is a fantastic counterpoint to the sweetness of the onions.
And don’t be afraid to experiment with different types of pasta! While I love using penne for its ability to hold the sauce, rotini, fusilli, or even cavatappi would work beautifully. If you’re looking for a lower-carb option, try using zucchini noodles or spaghetti squash. The possibilities are endless!
I’ve poured my heart into perfecting this Philly Cheesesteak Pasta recipe, and I’m confident that you’ll love it as much as I do. It’s a crowd-pleaser, a comfort food classic, and a guaranteed way to satisfy even the most discerning palates. It’s also a fantastic way to use up leftover steak, making it a budget-friendly and sustainable option.
So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create a culinary masterpiece. I promise, this recipe is easier than it looks, and the results are absolutely worth it.
Once you’ve tried it, I’d absolutely love to hear about your experience! Did you make any modifications? What did your family and friends think? Share your photos and stories in the comments below. Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. Let’s build a community of food lovers who appreciate the simple joy of a delicious, home-cooked meal. Happy cooking! I can’t wait to see what you create! Don’t forget to tag me in your photos on social media I’m always excited to see your culinary creations!
Philly Cheesesteak Pasta: The Ultimate Comfort Food Recipe
Creamy, cheesy pasta with tender steak, caramelized onions, and peppers, capturing Philly cheesesteak flavors.
Ingredients
- 1 pound thinly sliced ribeye steak (or shaved steak)
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- 8 ounces cream cheese, softened
- 1 cup shredded provolone cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 1 pound pasta (penne, rigatoni, or your favorite shape)
- Water for boiling pasta
- Salt for pasta water
- Chopped fresh parsley
- Red pepper flakes
Instructions
- Prepare the Steak: If you haven’t already purchased shaved steak, you’ll want to thinly slice your ribeye. The thinner, the better! Partially freezing the steak for about 30 minutes can make it easier to slice thinly.
- Sauté the Vegetables: Heat the olive oil in a large skillet or cast iron pan over medium-high heat. Add the sliced onions and bell peppers. Cook, stirring occasionally, until they are softened and slightly caramelized, about 8-10 minutes. Don’t rush this step; the caramelization adds a lot of flavor!
- Add Garlic and Seasonings: Add the minced garlic to the skillet and cook for another minute until fragrant. Be careful not to burn the garlic. Stir in the Worcestershire sauce, salt, and pepper.
- Cook the Steak: Push the vegetables to one side of the skillet. Add the thinly sliced steak to the other side. Cook, breaking it up with a spatula, until it’s browned and cooked through, about 3-5 minutes. If you’re using a smaller skillet, you may need to cook the steak in batches to avoid overcrowding the pan. Overcrowding will steam the steak instead of browning it.
- Combine Steak and Vegetables: Once the steak is cooked, mix it with the sautéed onions and peppers. Reduce the heat to low and keep warm while you prepare the cheese sauce and pasta.
- Melt the Butter: In a large saucepan, melt the butter over medium heat.
- Make a Roux: Whisk in the flour and cook for 1-2 minutes, stirring constantly. This creates a roux, which will thicken the sauce. Be sure to cook out the raw flour taste.
- Gradually Add Milk: Slowly pour in the milk, whisking continuously to prevent lumps from forming. Continue whisking until the sauce is smooth.
- Thicken the Sauce: Bring the sauce to a simmer, stirring occasionally. Reduce the heat to low and let it simmer for 5-7 minutes, or until the sauce has thickened slightly.
- Incorporate Cream Cheese: Remove the saucepan from the heat and stir in the softened cream cheese until it’s completely melted and the sauce is smooth and creamy.
- Add the Cheeses: Stir in the provolone, mozzarella, and Parmesan cheeses until they are melted and the sauce is smooth and cheesy.
- Season the Sauce: Season the cheese sauce with garlic powder, onion powder, salt, and pepper to taste. Adjust the seasonings as needed to your preference.
- Boil Water: Bring a large pot of salted water to a rolling boil. The salt is important for seasoning the pasta.
- Cook the Pasta: 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 cooked but still firm.
- Reserve Pasta Water: Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water can be used to adjust the consistency of the sauce if needed.
- Drain the Pasta: Drain the pasta in a colander. Do not rinse the pasta unless you are using it for a cold salad. Rinsing removes the starch that helps the sauce cling to the pasta.
- Combine Pasta and Cheese Sauce: Add the drained pasta to the saucepan with the cheese sauce. Toss to coat the pasta evenly with the sauce. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Add Steak and Vegetables: Add the cooked steak and vegetable mixture to the pasta and cheese sauce. Gently toss to combine everything. Be careful not to overmix, as you don’t want to break up the steak too much.
- Serve Immediately: Serve the Philly Cheesesteak Pasta immediately while it’s hot and cheesy.
- Optional Toppings: Garnish with chopped fresh parsley and red pepper flakes, if desired.
Notes
- For easier slicing, partially freeze the ribeye steak for about 30 minutes.
- Don’t rush the caramelization of the onions and peppers; it adds a lot of flavor.
- If you’re using a smaller skillet, cook the steak in batches to avoid overcrowding the pan.
- Reserve pasta water to adjust the consistency of the cheese sauce if needed.
- Adjust seasonings to your preference.
