why make this recipe
Philly Cheesesteak Pasta combines the rich, savory flavors of a classic Philly cheesesteak with the comforting look and feel of pasta. This dish is perfect for a quick weeknight meal or when you’re craving something hearty but want to switch things up. It’s easy to make and loaded with flavor, making it a favorite for both kids and adults. Plus, it’s a great way to enjoy a beloved sandwich in a different form, all in one delicious bowl.
how to make Philly Cheesesteak Pasta
Ingredients:
- 8 oz pasta (penne or rigatoni)
- 1 lb beef steak (thinly sliced)
- 1 onion (sliced)
- 1 green bell pepper (sliced)
- 2 cups mushrooms (sliced)
- 2 cups beef broth
- 1 cup heavy cream
- 1 cup shredded provolone cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Directions:
- Cook the pasta according to the package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sliced onions and bell peppers, and sauté until soft.
- Add the sliced beef and cook until browned.
- Stir in the mushrooms and cook until they’re tender.
- Pour in beef broth and bring to a simmer.
- Reduce heat and add heavy cream, mixing until combined.
- Stir in the cooked pasta and mix thoroughly.
- Add shredded provolone cheese, stirring until melted.
- Season with salt and pepper. Serve hot.
how to serve Philly Cheesesteak Pasta
Serve Philly Cheesesteak Pasta hot, straight from the skillet. You can garnish it with extra shredded cheese or chopped fresh parsley for a pop of color. This meal is great on its own, but you can also pair it with a side salad or garlic bread for a complete dinner.
how to store Philly Cheesesteak Pasta
Store any leftovers in an airtight container in the refrigerator. It will last for about 3-4 days. To reheat, you can warm it in a skillet on the stove or in the microwave until it’s heated through. You may want to add a splash of beef broth or cream to loosen it up while reheating.
tips to make Philly Cheesesteak Pasta
- Use a good quality beef steak for the best flavor. Flank steak or sirloin works well.
- Feel free to add more vegetables like spinach or jalapeños to customize the dish to your taste.
- If you prefer a sauce that’s thicker, let it simmer a bit longer before adding the pasta.
variation
You can easily make this dish vegetarian by substituting the beef with sautéed portobello mushrooms or a plant-based meat alternative. Just follow the same cooking instructions, and you’ll have a delicious vegetarian version!
FAQs
Can I use a different type of cheese?
Yes, you can use different cheeses like cheddar or mozzarella. Just keep in mind that it may change the flavor.
Can I make this dish ahead of time?
Yes, you can prepare the sauce and store it separately from the pasta. Mix them together just before serving.
Is this recipe kid-friendly?
Absolutely! Its creamy texture and cheesy goodness make it appealing to children and adults alike.
Philly Cheesesteak Pasta
Ingredients
Main Ingredients
- 8 oz pasta (penne or rigatoni)
- 1 lb beef steak (thinly sliced) Flank steak or sirloin works well.
- 1 onion (sliced)
- 1 green bell pepper (sliced)
- 2 cups mushrooms (sliced) Feel free to add more vegetables like spinach or jalapeños.
- 2 cups beef broth
- 1 cup heavy cream
- 1 cup shredded provolone cheese Can substitute with cheddar or mozzarella.
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
Preparation
- Cook the pasta according to the package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sliced onions and bell peppers, and sauté until soft.
- Add the sliced beef and cook until browned.
- Stir in the mushrooms and cook until they're tender.
- Pour in beef broth and bring to a simmer.
- Reduce heat and add heavy cream, mixing until combined.
- Stir in the cooked pasta and mix thoroughly.
- Add shredded provolone cheese, stirring until melted.
- Season with salt and pepper. Serve hot.