Philly Cheesesteak Pasta: The Ultimate Comfort Food Recipe

Philly Cheesesteak Pasta: the ultimate comfort food mashup you never knew you needed! Imagine the iconic flavors of a classic Philly cheesesteak – tender, thinly sliced steak, sautéed onions and peppers, and that creamy, cheesy goodness – all swirled together with perfectly cooked pasta. Sounds incredible, right? Well, it is!

While not steeped in centuries of tradition like its sandwich counterpart, this pasta dish is a modern culinary invention born from a love of bold flavors and satisfying textures. The Philly cheesesteak itself, originating in the early 20th century in Philadelphia, is a testament to simple ingredients transformed into something truly special. This pasta adaptation takes that same spirit and elevates it to a whole new level of deliciousness.

People adore this dish for its incredible flavor profile. The savory steak, the sweetness of the caramelized onions, the slight bite of the peppers, and the rich, creamy cheese sauce create a symphony of tastes that dance on your palate. Plus, it’s incredibly convenient! It’s a one-pot wonder that’s perfect for a weeknight meal, and it’s guaranteed to be a crowd-pleaser. If you’re looking for a hearty, flavorful, and easy-to-make dinner, this Philly Cheesesteak Pasta recipe is exactly what you need. Get ready to experience a taste sensation that will have you coming back for seconds (and thirds!).

this Recipe

Ingredients:

• 1 pound pasta (penne, rigatoni, or your favorite shape)
• 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 recommended)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper 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
• Fresh parsley, chopped (for garnish)

Preparing the Steak and Vegetables:

1. 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 the steak gets a good sear.
2. 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!
3. Remove the onions and peppers from the skillet and set them aside in a bowl.
4. Now, it’s steak time! Add the thinly sliced steak to the same skillet. If you’re using a smaller skillet, you might need to do this in batches to avoid overcrowding the pan. Overcrowding will steam the steak instead of searing it.
5. Season the steak with garlic powder, onion powder, dried oregano, red pepper flakes (if using), salt, and pepper.
6. Cook the steak, stirring frequently, until it’s browned and cooked through, about 5-7 minutes. Remember, the steak is thinly sliced, so it won’t take long.
7. Add the cooked onions and peppers back to the skillet with the steak. Stir everything together to combine. Taste and adjust seasonings as needed. I usually add a little extra salt and pepper at this point.
8. Remove the steak and vegetable mixture from the skillet and set aside. Keep it warm while you prepare the sauce.

Cooking the Pasta:

1. While you’re working on the steak and vegetables, bring a large pot of salted water to a boil. The salt is important – it seasons the pasta from the inside out!
2. 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 – you want the pasta to be firm but not crunchy.
3. Once the pasta is cooked, drain it well and set it aside. Don’t rinse the pasta unless you’re not using it immediately. The starch on the pasta helps the sauce cling to it.

Making the Creamy Cheese Sauce:

1. 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.
2. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly. This creates a roux, which will thicken the sauce. Be careful not to burn the flour!
3. Slowly pour in the milk, whisking constantly to prevent lumps from forming. This is where patience is key. Keep whisking until the sauce is smooth and creamy.
4. Add the beef broth and continue to whisk until the sauce is smooth. The beef broth adds a depth of flavor that really elevates the sauce.
5. Bring the sauce to a simmer and cook for 5-7 minutes, stirring occasionally, until it has thickened slightly.
6. 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.
7. Stir in the shredded provolone and mozzarella cheese. Continue to stir until the cheeses are melted and the sauce is smooth and cheesy.
8. Taste the sauce and adjust seasonings as needed. You might want to add a pinch of salt, pepper, or even a dash of hot sauce for a little kick.

Assembling the Philly Cheesesteak Pasta:

1. Add the cooked pasta to the skillet with the creamy cheese sauce. Toss to coat the pasta evenly with the sauce. Make sure every strand is covered in cheesy goodness!
2. Add the steak and vegetable mixture to the skillet with the pasta and sauce. Gently toss everything together to combine. Be careful not to overmix, as you don’t want to break up the steak too much.
3. Serve the Philly Cheesesteak Pasta immediately. Garnish with fresh chopped parsley for a pop of color and freshness.
4. For an extra touch, you can sprinkle some extra shredded provolone or mozzarella cheese on top before serving.

Tips and Variations:

• Steak Selection: Ribeye and sirloin are the most traditional choices for Philly Cheesesteak, but you can also use flank steak or even shaved steak. The key is to slice the steak very thinly.
• Cheese Options: Provolone is the classic cheese for Philly Cheesesteak, but you can also use white American cheese, Cheez Whiz (if you’re feeling adventurous!), or a combination of cheeses.
• Vegetable Variations: Feel free to add other vegetables to the mix, such as mushrooms, banana peppers, or jalapeños.
• Spice It Up: If you like a little heat, add a pinch of cayenne pepper or a dash of hot sauce to the sauce.
• Make It Ahead: You can prepare the steak and vegetable mixture and the cheese sauce ahead of time. Store them separately in the refrigerator and combine them with the cooked pasta just before serving.
• Baking Option: For a baked version, transfer the assembled pasta to a greased baking dish, top with extra cheese, and bake at 350°F (175°C) for 20-25 minutes, or until the cheese is melted and bubbly.
• Gluten-Free Option: Use gluten-free pasta and gluten-free flour to make this dish gluten-free.
• Cream Cheese Alternative: If you don’t have cream cheese, you can substitute it with mascarpone cheese for a similar creamy texture.
• Beef Broth Substitute: If you don’t have beef broth, you can use chicken broth or vegetable broth instead. However, beef broth will provide the most authentic flavor.

Serving Suggestions:

• Serve the Philly Cheesesteak Pasta as a main course for dinner.
• Pair it with a side salad or garlic bread.
• It’s also great for potlucks, parties, or game day gatherings.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.

• Calories: 600-800 per serving
• Fat: 30-40g
• Saturated Fat: 15-20g
• Cholesterol: 150-200mg
• Sodium: 800-1000mg
• Carbohydrates: 60-80g
• Fiber: 5-7g
• Sugar: 10-15g
• Protein: 30-40g

Enjoy your delicious homemade Philly Cheesesteak Pasta! I hope you love it as much as I do!

Conclusion:

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! The creamy, cheesy sauce, the tender slices of steak, and the perfectly cooked peppers and onions create a symphony of textures and tastes that will have everyone at the table begging for seconds. Trust me, this recipe is a guaranteed crowd-pleaser, and once you try it, it’s going to become a regular in your meal rotation.

Why is this a must-try? Because it’s incredibly easy to make, even on a busy weeknight. It’s also a fantastic way to use up leftover steak, if you happen to have any. But more importantly, it’s the sheer deliciousness of the dish that makes it so irresistible. The combination of the savory steak, the sweet peppers and onions, and the rich, creamy cheese sauce is simply divine. It’s comfort food at its finest, elevated with the classic flavors of a Philly cheesesteak.

Serving Suggestions and Variations:

The beauty of this recipe is its versatility. Feel free to customize it to your liking!

* Spice it up: Add a pinch of red pepper flakes to the sauce for a little kick. You could also incorporate some diced jalapeños for a more pronounced heat.
* Cheese, please!: While provolone is the traditional choice for a Philly cheesesteak, feel free to experiment with other cheeses. Mozzarella, fontina, or even a sharp cheddar would all work beautifully.
* Veggie boost: Add some sliced mushrooms to the mix for an extra layer of flavor and texture.
* Bread on the side: Serve with a crusty baguette or garlic bread for soaking up all that delicious sauce.
* Low-carb option: Swap out the pasta for zucchini noodles or cauliflower rice for a healthier, low-carb version.
* Deconstructed Philly Cheesesteak Pasta Bowl: For a fun twist, serve all the components separately in bowls and let everyone assemble their own perfect bite. This is great for picky eaters or those with dietary restrictions.
* Make it ahead: You can prepare the sauce and steak mixture ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to eat, simply cook the pasta and combine everything together.

I’m so excited for you to try this recipe! I know you’re going to love it as much as I do. It’s the perfect dish for a cozy night in, a casual get-together with friends, or even a special occasion. The rich flavors and satisfying textures make it a truly memorable meal.

So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create some culinary magic. Don’t be afraid to experiment and make it your own. And most importantly, have fun!

Once you’ve made this incredible Philly Cheesesteak Pasta, I’d love to hear about your experience. Share your photos and comments on social media using [Your Hashtag Here]! Let me know what variations you tried and what your family and friends thought. I can’t wait to see your creations and hear your stories. Happy cooking!