If you’re looking for a dish that beautifully marries the bold flavors of a classic Philly cheesesteak with the comforting appeal of pasta, then this Philly Cheesesteak Pasta is your ideal recipe. This Italian-American fusion dish combines tender steak, sautéed bell peppers, and grilled onions in a rich and creamy cheese sauce for pasta, creating a hearty meal that’s perfect for any weeknight dinner. Not only is it delicious, but it’s also easy to prepare, making it a go-to for busy families. With a few simple ingredients, you can serve up a plateful of comfort food that will satisfy even the pickiest eaters.

Ingredients

• Pasta:
  • 12 ounces penne or rigatoni
• Meat:
  • 1 pound beef steak (ribeye or sirloin), thinly sliced
• Vegetables:
  • 1 medium onion, sliced
  • 1 bell pepper (red, green, or yellow), sliced
• Cheese Sauce:
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup provolone cheese, shredded
  • 1 cup cheddar cheese, shredded
• Seasoning:
  • Salt and pepper, to taste
  • Optional: garlic powder, Worcestershire sauce

Steps / Instructions

1. Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the sliced steak and season with salt, pepper, and optional garlic powder. Cook for about 4-5 minutes, stirring frequently, until browned and cooked through. Remove the steak from the skillet and set aside.
3. In the same skillet, add butter and let it melt. Add the sliced onions and bell peppers. Sauté for about 5-7 minutes, or until the vegetables are softened and slightly caramelized.
4. Return the steak to the skillet with the sautéed vegetables. Stir to combine.
5. In a separate saucepan, prepare the cheese sauce. Melt the butter over medium heat, then whisk in the flour to create a roux. Cook for 1-2 minutes until golden brown.
6. Gradually whisk in the milk, continuing to stir until the mixture thickens and bubbles, about 3-5 minutes.
7. Remove from heat and stir in the provolone and cheddar cheeses until melted and smooth. Season with additional salt and pepper, if desired.
8. Add the cooked pasta to the skillet with the steak and vegetable mixture. Pour the cheese sauce over the pasta and toss everything together until evenly coated.
9. Cook for an additional 2-3 minutes over low heat to heat through, then serve immediately.

Tips & Tricks

To elevate your Philly Cheesesteak Pasta, consider using high-quality steak for the best flavor. When prepping your steak, freeze it for about 30 minutes before slicing; this will make it easier to cut thin slices. You can learn more about this topic.

If you’re short on time, you can use pre-cooked steak strips or leftovers from a previous meal. This recipe is perfect for meal prep, as it can be made in advance and reheated throughout the week. Check out our related guide for more tips.

Common mistakes to avoid include overcooking the pasta; remember to cook it al dente, as it will continue to cook when combined with the sauce. Additionally, be careful not to let the cheese sauce boil once the cheese is added, as it may become grainy.

Variations

If you’re looking to mix things up, try using different types of cheese such as mozzarella for a milder flavor or adding some spicy pepper jack for a kick. For a vegetarian option, substitute the steak with mushrooms or eggplant and use a plant-based cheese to create a delicious, meat-free version of this dish.

For those on gluten-free diets, you can swap regular pasta for gluten-free alternatives made from rice, quinoa, or chickpeas. This versatile recipe allows for numerous substitutions to suit dietary preferences while still delivering on flavor.

Serving Suggestions

Serve your Philly Cheesesteak Pasta with a fresh side salad or garlic bread to round out the meal. A crisp Caesar salad or a refreshing coleslaw would complement the rich flavors of the pasta beautifully. Consider garnishing with fresh parsley or additional cheese for an appealing presentation.

In conclusion, this Philly Cheesesteak Pasta is not just a quick weeknight dinner; it’s a delightful combination of savory flavors and comforting textures that will leave your family asking for seconds. Whether you’re a fan of classic cheesesteaks or just looking for a hearty pasta dish, this recipe is sure to satisfy. Give it a try, and let us know how your family enjoyed this flavorful dinner idea!

Philly Cheesesteak Pasta

★★★★★ 5 from 1 vote

Course: Dinner Cuisine: American Difficulty: Easy

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Servings

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Prep Time

15 min

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Cook Time

30 min

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Calories

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A dish that beautifully marries the bold flavors of a classic Philly cheesesteak with the comforting appeal of pasta. This Italian-American fusion dish combines tender steak, sautéed bell peppers, and grilled onions in a rich and creamy cheese sauce for pasta, creating a hearty meal that’s perfect for any weeknight dinner.

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Ingredients

• 12 ounces penne or rigatoni
• 1 pound beef steak (ribeye or sirloin), thinly sliced
• 1 medium onion, sliced
• 1 bell pepper (red, green, or yellow), sliced
• 2 tablespoons olive oil
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1 cup provolone cheese, shredded
• 1 cup cheddar cheese, shredded
• Salt and pepper, to taste
• Optional: garlic powder, Worcestershire sauce

Directions

1.

Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.

2.

In a large skillet, heat the olive oil over medium-high heat. Add the sliced steak and season with salt, pepper, and optional garlic powder. Cook for about 4-5 minutes, stirring frequently, until browned and cooked through. Remove the steak from the skillet and set aside.

3.

In the same skillet, add butter and let it melt. Add the sliced onions and bell peppers. Sauté for about 5-7 minutes, or until the vegetables are softened and slightly caramelized.

4.

Return the steak to the skillet with the sautéed vegetables. Stir to combine.

5.

In a separate saucepan, prepare the cheese sauce. Melt the butter over medium heat, then whisk in the flour to create a roux. Cook for 1-2 minutes until golden brown.

6.

Gradually whisk in the milk, continuing to stir until the mixture thickens and bubbles, about 3-5 minutes.

7.

Remove from heat and stir in the provolone and cheddar cheeses until melted and smooth. Season with additional salt and pepper, if desired.

8.

Add the cooked pasta to the skillet with the steak and vegetable mixture. Pour the cheese sauce over the pasta and toss everything together until evenly coated.

9.

Cook for an additional 2-3 minutes over low heat to heat through, then serve immediately.