Philly Cheesesteak Pasta Recipe
Philly Cheesesteak Pasta: Your favorite sandwich meets pasta in this one-pot recipe! Easy, delicious, and perfect for dinner. Discover the recipe now!
Ingredients
- 1 to 1½ pounds steak ribeye or sirloin, thinly sliced
- 16 ounces pasta penne, rigatoni, or medium shells
- 2 medium-sized bell peppers green, red, or yellow, sliced
- 1 large onion sliced into half-moons
- 1 cup mushrooms optional, sliced
- 2 to 3 garlic cloves minced
- 2 cups beef broth low sodium preferred
- 1 cup heavy cream
- 4 ounces cream cheese cubed
- 2 cups shredded Provolone or Cheddar cheese
- 2 tablespoons butter or oil for sautéing
- Salt and pepper to taste
- Optional garnishes: chopped parsley or scallions
Instructions
Step 1: Prepare and Slice the Beef
- Select the Right Cut: Ribeye offers a tender bite that matches the classic sandwich. Sirloin is often more budget-friendly and still works well.
- Slice with Care: Partially freeze the beef before slicing to ensure thin, uniform pieces. Aim for strips about 1 to 2 inches in length.
Step 2: Chop the Vegetables
- Peppers: Seed and slice the bell peppers into strips. Keep them somewhat thin so they cook quickly and incorporate well.
- Onions: Slice onions into half-moons or strips. They should match the peppers in thickness for even cooking.
- Mushrooms (Optional): Rinse quickly under cold water, then pat dry. Slice to a similar thickness as the peppers and onions if you choose to include them.
Step 3: Sauté the Beef
- Heat the Pan: Add about 1 tablespoon of oil or butter to a large skillet over medium-high heat.
- Cook in Batches: If the skillet is crowded, the steak will steam instead of browning. Work in smaller portions to get a good sear. Sprinkle with salt and pepper. Stir occasionally to ensure all sides cook evenly. Transfer browned strips to a plate and set aside.
Step 4: Cook the Vegetables
- Using the Same Skillet: The leftover drippings from the beef add flavor. You can add another tablespoon of oil or butter if needed.
- Add Onions and Peppers: Place onions and peppers in the skillet. Stir regularly to prevent sticking, but allow them to soften. Season with salt and pepper.
- Include Mushrooms (Optional): If using mushrooms, add them once onions and peppers have softened a bit. Mushrooms release water, so be patient until they cook down.
- Garlic: Stir in minced garlic near the end. Garlic can burn quickly, so give it about 30 seconds to 1 minute in the pan.
Step 5: Combine Beef and Vegetables
- Reintroduce the Steak: Once vegetables reach the desired tenderness, return the cooked beef to the skillet. Stir to unite flavors.
- Taste and Adjust: Add more salt, pepper, or other seasonings if you prefer. Some folks like a dash of Worcestershire sauce. Others might add red pepper flakes for mild warmth.
Step 6: Craft the Sauce
- Pour in Beef Broth: Deglaze the skillet by pouring in beef broth. This process helps loosen any flavorful bits stuck to the bottom.
- Blend in Heavy Cream: Stir gently to mix in the cream, letting it warm and combine with the broth.
- Cream Cheese: Lower the heat to medium. Add cream cheese in small chunks, whisking until it fully melts. This step gives the sauce a velvety texture.
- Incorporate Shredded Cheese: Whether you choose Provolone, Cheddar, or a combination, sprinkle it in gradually. Stir so it melts evenly and creates a cohesive sauce.
Step 7: Cook the Pasta Separately
- Boil Pasta: Fill a large pot with water and bring it to a boil. Add salt to the water for flavor.
- Follow Package Directions: Cook pasta until it’s just shy of al dente (a slight bite remains). This approach keeps the pasta from becoming mushy once mixed with the sauce.
- Drain: Reserve a small amount of pasta water (about half a cup) in case you want to thin the sauce later. Then drain the pasta thoroughly.
Step 8: Merge Pasta and Sauce:
- Add Pasta to the Sauce: Transfer the cooked pasta into the skillet with the steak, peppers, onions, and sauce. Stir gently to coat every piece of pasta.
- Adjust Consistency: If the sauce feels too thick, add a splash of the reserved pasta water. If it’s too thin, let it simmer a bit longer to reduce.
- Taste Once More: Give it one final taste test. Add salt, pepper, or a sprinkle of cheese to fine-tune.
Notes
Nutrition Information (Per Serving)
- Calories: 480 kcal
- Total Fat: 21g
- Saturated Fat: 10g
- Cholesterol: 70mg
- Sodium: 580mg
- Total Carbohydrates: 43g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 25g