Philly Cheesesteak Pasta

Philly Cheesesteak Pasta is something I’ve been making for years, and it’s always a hit. It’s perfect for a weeknight dinner, a casual get-together, or even a potluck.

It takes the classic flavors of a Philly cheesesteak – tender steak, onions, peppers, and melty cheese – and combines them with pasta for a comforting, satisfying meal. What’s really great is that it’s all done in one pot, making cleanup a breeze.

Recipe Overview: Philly Cheesesteak Pasta

This dish is basically a mashup of two comfort food favorites: Philly cheesesteaks and pasta. We’re talking about a creamy, cheesy pasta dish loaded with thinly sliced steak, sautéed onions and peppers, and all the flavors you’d expect from a great cheesesteak.

It has a rich, savory flavor, with a hint of sweetness from the caramelized onions. The pasta is perfectly coated in a smooth cheese sauce, and the steak is tender and juicy.

This is the kind of meal that everyone in the family will enjoy. It’s hearty, flavorful, and just plain delicious.

You can serve it as a main course, maybe with a side salad or some crusty bread to soak up that extra sauce.

It’s also a great dish to bring to a party or gathering – it travels well and is always a crowd-pleaser.

Detailed Ingredients for Philly Cheesesteak Pasta

Here’s everything you’ll need to make this recipe. I’ve added some notes and tips to help you out:

• 1 pound pasta: I like to use rotini because the sauce clings well to the spirals, but you can use any short pasta shape you prefer, like penne, ziti, or even elbow macaroni.
• 1 tablespoon olive oil: This is for sautéing the vegetables and steak.
• 1 pound sirloin steak, thinly sliced: You can often find pre-sliced steak at the grocery store, sometimes labeled as “stir-fry steak” or “shaved steak”. If not, ask your butcher to thinly slice it for you. You can also use ribeye, if that’s available.
• 1 onion, thinly sliced: Yellow or white onion works best.
• 1 green bell pepper, thinly sliced: You can also add a red or yellow bell pepper for extra color and flavor.
• 8 ounces cream cheese, softened: Make sure it’s softened so it melts easily into the sauce.
• 1 cup beef broth: This adds depth of flavor to the sauce.
• 1/2 cup milk: Use whole milk or 2% for the creamiest sauce.
• 1 teaspoon garlic powder: Adds a nice savory note.
• 1/2 teaspoon onion powder: Complements the fresh onion.
• 1/4 teaspoon black pepper: Freshly ground is best.
• 1/2 teaspoon Salt.
• 2 cups shredded provolone cheese: Provolone is the classic cheesesteak cheese, but you could also use mozzarella or a blend.
• Optional: Topping like more cheese or chopped green onions.
• Possible Substitution: If you can’t find provolone, a good substitute would be mozzarella, or even a mild cheddar.

Step-By-Step Instructions: Making the Perfect Pasta

Let’s get cooking! Follow these steps, and you’ll have a delicious Philly Cheesesteak Pasta in no time.

1. Cook the Pasta: First, cook your pasta according to the package directions. Drain it, but don’t rinse it. We want to keep some of that starchy pasta water to help the sauce cling.
2. Sauté the Vegetables: While the pasta is cooking, heat the olive oil in a large skillet or pot over medium-high heat. Add the sliced onion and bell pepper and cook until they’re softened and slightly caramelized, about 5-7 minutes. This gives them a nice sweet flavor.
3. Cook the Steak: Add the thinly sliced steak to the skillet with the vegetables. Cook, stirring occasionally, until it’s browned on all sides. It doesn’t need to be cooked all the way through at this point, as it will continue to cook in the sauce.
4. Create the Sauce: Reduce the heat to low. Add the softened cream cheese, beef broth, milk, garlic powder, onion powder, salt, and pepper to the skillet. Stir until the cream cheese is melted and the sauce is smooth.
5. Combine Everything: Add the cooked pasta to the skillet and stir to coat it evenly with the sauce.
6. Add Cheese: Stir in 1 cup of the shredded provolone cheese until it’s melted and the sauce is cheesy and creamy.
7. Final Touches: Sprinkle the remaining 1 cup of provolone cheese over the top. You can either cover the skillet and let it melt from the residual heat, or pop it under the broiler for a minute or two to get it nice and bubbly. Just keep a close eye on it so it doesn’t burn.
8. Serve hot, and add any desired topping.

Variations & Tips for Your Philly Cheesesteak Pasta

Here are a few ways to customize this recipe, along with some helpful tips:

• Spice it Up: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the sauce for a little kick.
• Add Mushrooms: Sauté some sliced mushrooms along with the onions and peppers for an extra layer of flavor.
• Make it Ahead: You can cook the pasta, vegetables, and steak ahead of time. Store them separately in the refrigerator. When you’re ready to eat, combine everything, make the sauce, and heat it all together.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently in the microwave or on the stovetop, adding a splash of milk or broth if needed to loosen the sauce.
• Serving Suggestion: Add additional cheese on top before serving.

Key Details

• Prep time: 15 minutes
• Cook time: 20 minutes
• Total time: 35 minutes
• Servings: 6-8
• Equipment you’ll need: Large skillet or pot, Colander.