Philly Cheesesteak Pasta: A Hearty & Satisfying Meal
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Philly Cheesesteak Pasta: A Hearty & Satisfying Meal
Description
Philly Cheesesteak Pasta: Indulge in Cheesy Goodness
philly cheesesteak pasta
If you love the classic Philly Cheesesteak sandwich, then this Philly Cheesesteak Pasta will be your new favorite comfort meal! This dish takes the flavors of the famous sandwich—tender beef, sautéed peppers and onions, and gooey melted cheese—and combines them with pasta for a creamy, indulgent meal. It's a perfect balance of hearty, cheesy, and savory flavors that will satisfy your cravings.
This dish starts with thinly sliced beef, preferably ribeye or sirloin, which is quickly seared to lock in its juices and flavor. Next, bell peppers, onions, and mushrooms (if you like them) are sautéed to bring out their natural sweetness, adding the signature Philly Cheesesteak taste. A rich, creamy sauce made with heavy cream, beef broth, and melted provolone cheese ties everything together, coating each bite of philly cheesesteak pasta in delicious cheesiness.
One of the best things about this recipe is how simple and quick it is to prepare. With just 35 minutes from start to finish, you can have a restaurant-quality meal ready to serve. Plus, it’s easy to customize—swap the cheese, adjust the seasonings, or add extra heat for a spicy twist.
This Philly Cheesesteak Pasta is perfect for busy weeknights, family dinners, or even meal prep. The leftovers taste just as good, making it a great option for lunch the next day. Serve it with a side of garlic bread or a fresh salad, and enjoy the ultimate comfort food in philly cheesesteak pasta form 😊.
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Ingredients
Instructions
Cook the Pasta:
- Fill a big pot with water, add a generous pinch of salt, and heat it until it reaches a rolling boil.
- Prepare the pasta by following the directions on the box, cooking it just until it’s tender yet firm to the bite.
- Drain and set aside.
Sauté the Steak:
- Warm up some olive oil in a spacious skillet, setting the burner to a medium-high flame.
- Add the thinly sliced beef and cook until browned (about 3-4 minutes).
- Remove from the skillet and set aside.
Cook the Vegetables:
- In the same skillet, add diced onions, bell peppers, mushrooms (if using), and garlic.
- Sauté until softened, about 5 minutes.
Make the Sauce:
- Return the cooked beef to the skillet.
- Add Worcestershire sauce, salt, black pepper, and paprika. Stir well.
- Add beef broth and heavy cream to the mix, blending them together with a good stir.
- Let the mixture gently bubble and cook for a couple of minutes until it thickens a bit.
Combine Pasta & Cheese:
- Reduce heat to low. Add cooked pasta to the skillet and mix well.
- Stir in provolone and cheddar cheese until melted and creamy.
Serve & Enjoy:
- Garnish with red pepper flakes (if desired).
- Serve hot and enjoy!
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 620kcal
- % Daily Value *
- Total Fat 36g56%
- Saturated Fat 18g90%
- Cholesterol 110mg37%
- Sodium 580mg25%
- Total Carbohydrate 45g15%
- Dietary Fiber 3g12%
- Sugars 5g
- Protein 35g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
✅ Use ribeye or sirloin for the best flavor and tenderness.
✅ Slice beef thinly for quicker cooking—freezing it for 15 minutes before slicing helps.
✅ Substitutions: Use ground beef instead of steak, or swap provolone for Monterey Jack.
✅ Add a splash of hot sauce for extra spice.
FAQ
1. Can I use ground beef instead of sliced steak?
Yes! While thinly sliced ribeye or sirloin is traditional, ground beef is a great alternative. Be sure to remove any leftover grease prior to tossing in the remaining components.
2. What’s the best pasta type for this dish?
Short pasta shapes like penne, rotini, or rigatoni work best because they hold the sauce well. However, you can use any pasta you have on hand.
3. Can I make this dish ahead of time?
Yes, but it’s best fresh. If making ahead, store it in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of beef broth or heavy cream to revive the creamy texture.
4. What’s the best cheese for Philly Cheesesteak Pasta?
Provolone is the most authentic choice, but you can also use mozzarella, white American cheese, or even Swiss for a unique twist. A mix of cheeses works great too!
5. How can I make this dish healthier?
Use lean beef or ground turkey, swap heavy cream for half-and-half, and add extra veggies like mushrooms or spinach. Feel free to swap in whole wheat pasta if you’d like a boost of extra fiber.
6. Can I make this spicy?
Absolutely! Add red pepper flakes, jalapeños, or hot sauce for an extra kick. You can also use pepper jack cheese for a spicy, cheesy blend.
7. How do I thicken the sauce?
If the sauce is too thin, mix 1 tablespoon of cornstarch with a little water and stir it into the sauce. Let it simmer until thickened.
8. Can I use chicken instead of beef?
Yes! Chicken works well, too. Thinly sliced chicken breast or rotisserie chicken can be used as a substitute for a lighter version.
9. Can I freeze Philly Cheesesteak Pasta?
It’s not ideal to freeze because the creamy sauce can separate, but if you do, store it in an airtight container for up to 2 months. Thaw in the fridge and reheat gently with a bit of cream or broth.
10. What side dishes go well with this pasta?
Garlic bread, a simple side salad, or roasted vegetables pair perfectly. You can also serve it with sautéed mushrooms or a warm baguette to soak up the sauce.
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