Description
A delicious and comforting Philly Cheesesteak Pasta, combining tender steak, sautéed vegetables, a creamy cheese sauce, and your favorite pasta shape.
Ingredients
Scale
- 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 didn’t buy pre-shaved steak, partially freeze the ribeye for about 30 minutes to make it easier to slice thinly. Then, using a sharp knife, slice the steak as thinly as possible against the grain.
- 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 the vegetables are softened and slightly caramelized, about 8-10 minutes.
- Add Garlic and Worcestershire Sauce: Add the minced garlic to the skillet and cook for another minute until fragrant. Stir in the Worcestershire sauce.
- 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. This usually takes about 3-5 minutes. Avoid overcrowding the pan; cook in batches if necessary to ensure even browning.
- Combine and Season: Once the steak is cooked, mix it with the sautéed vegetables. Season with salt and pepper to taste.
- Keep Warm: Remove the steak and vegetable mixture from the skillet and set aside. Cover it to keep it warm while you prepare the cheese sauce and pasta. A low oven (around 200°F) works well for this.
- Make a Roux: In the same skillet (or a clean saucepan), melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly.
- Whisk in the Milk: Gradually whisk in the milk, a little at a time, ensuring that there are no lumps. Continue whisking until the mixture is smooth and starts to thicken.
- Add Cream Cheese: Reduce the heat to low. Add the softened cream cheese and whisk until it’s completely melted and incorporated into the sauce.
- Incorporate the Cheeses: Add the provolone, mozzarella, and Parmesan cheeses. Stir until all the cheeses are melted and the sauce is smooth and creamy.
- Season the Sauce: Stir in the garlic powder, onion powder, salt, and pepper. Taste and adjust the seasoning as needed.
- Keep Warm: Keep the cheese sauce warm over low heat, stirring occasionally, while you prepare the pasta. If the sauce becomes too thick, you can add a little more milk to thin it out.
- Boil the Pasta: Bring a large pot of salted water to a rolling boil.
- Cook the Pasta: Add the pasta to the boiling water and cook according to the package directions until al dente.
- Drain the Pasta: Once the pasta is cooked, drain it well in a colander.
- Combine Pasta and Cheese Sauce: Add the drained pasta to the skillet with the cheese sauce. Toss to coat the pasta evenly with the sauce.
- Add Steak and Vegetable Mixture: Add the steak and vegetable mixture to the pasta and cheese sauce. Toss gently to combine everything.
- 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
- Cheese Variations: Feel free to experiment with different types of cheese in the sauce. Fontina, Gruyere, or even a sharp cheddar would be delicious additions.
- Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the cheese sauce for a spicy kick.
- Mushroom Lovers: Sauté sliced mushrooms along with the onions and peppers for an extra layer of flavor.
- Bread Crumbs: For a crispy topping, sprinkle the pasta with bread crumbs and bake it in the oven for a few minutes until golden brown.
- Make it Vegetarian: Substitute the steak with sliced portobello mushrooms for a vegetarian version.
- Low-Carb Option: Use zucchini noodles or cauliflower rice instead of pasta for a low-carb alternative.
- Make 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.
- Leftovers: Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop. You may need to add a little milk to the sauce to loosen it up.
- Prep Time: 20 minutes
- Cook Time: 35 minutes