Alright, so, you wanna know about my journey with this Classic Philly Cheesesteak Pasta? Oh man, let me tell you. The first time I tried to whip this up, it was a scene. I’m talking, me, in my kitchen, thinking I’m some kind of pasta whiz on a Tuesday night, no less. Big mistake. Huge. The smoke alarm basically sang me the song of its people, and the pasta? Let’s just say “al dente” was not in its vocabulary that day. More like “al-why-did-I-do-this.” But you know what? That little kitchen disaster actually lit a fire under me (thankfully, not a real one, after the smoke alarm concert!). I tested this thing SO many times. My family? They’re basically honorary judges of Philly pasta cook-offs now. And finally, I NAILED it. This isn’t just food; it’s like a warm hug in a bowl. All those amazing cheesesteak flavors you dream about, but tangled up with pasta. It’s rich, it’s cheesy, and honestly, it’s just ridiculously good. You’re gonna be shocked at how easy it is to throw this flavor explosion together!
Ingredients List
So, what do you need to make this magic happen? Gather ’round, here’s the shopping list. And trust me, your stomach will be sending you thank-you notes later. For this super easy cheesesteak pasta, we’re going for big, bold flavors without spending all day in the kitchen.
- Pasta: Grab a pound (that’s about 450g) of whatever pasta shape makes you happy. I’m a big fan of rigatoni, penne, or even those twisty rotini guys because all those nooks and crannies grab the sauce like a champ. But hey, if all you’ve got is spaghetti, that’ll work too! No stress.
- Got a gluten thing? Gluten-free pasta is your friend. Just cook it like it says on the bag.
- Beef Sirloin or Ribeye Steak: You’ll want about 1.5 pounds (around 680g). The trick? Slice it thin. Like, really, really thin. Quick tip: pop it in the freezer for maybe 20 minutes before you start slicing. Makes it a million times easier. This thinly shaved steak is a game-changer.
- Can’t find good steak or watching the budget? Decent quality lean ground beef (like an 85/15 or 90/10) can sub in. It’s not quite the same texture as classic, but it’ll still be tasty.
- Olive Oil: Two tablespoons should do it. You know, for browning that steak and making it happy.
- Bell Peppers: Two big ones. Any color! I like to use a green one and a red one ‘cause it looks pretty, but you do you. Slice ‘em into strips. They give that little bit of sweet crunch.
- Onion: One large yellow or white onion, sliced up just like the peppers. The sweeter ones get all lovely and caramelized. Mmm.
- Garlic: Three or four cloves, minced up. Or, if you’re like me and believe garlic is its own food group, throw in a couple more. Who’s gonna stop ya?
- All-Purpose Flour: Just two tablespoons. It’s gonna help make our sauce nice and thick, not watery.
- Need it gluten-free? Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. You’ll add this a bit later when the sauce is simmering.
- Beef Broth: Two cups (that’s 480ml). The good stuff, if you can. It really does make a difference in the final flavor.
- Milk: One cup (240ml). Whole milk for the win if you want it extra rich, but 2% is fine too.
- Dairy-free in the house? Unsweetened almond or cashew milk can work. The taste will be a little different, but still good!
- Cream Cheese: Four ounces (113g), chopped into little cubes. This is my secret weapon for a sauce that’s so creamy, you’ll weep.
- Provolone Cheese: About 8 slices, or if you’re shredding it yourself, around 1.5 cups. This is THE Philly cheese, right? That melty, slightly sharp goodness is non-negotiable for me.
- No provolone? White American cheese melts like a dream, or even a mild cheddar if that’s what’s in the fridge.
- Salt and Black Pepper: To taste. And don’t be shy with that pepper grinder!
- Optional Red Pepper Flakes: Just a pinch if you like a little warmth. I usually add it.
- Fresh Parsley: Chopped up, for making it look pretty at the end. Plus, that little bit of freshness is nice.
Timing: Your Path to Classic Philly Cheesesteak Pasta Heaven
Listen, this isn’t one of those recipes that’ll chain you to the stove all day. Nope. It’s pretty speedy, especially for something this comforting and impressive. While your Classic Philly Cheesesteak Pasta is doing its final simmer, you’ll totally have time to pour yourself something nice, set the table, or just, you know, scroll Instagram for a few. This comforting pasta dish is way quicker than you think!
- Getting Your Stuff Ready (Prep Time): Give yourself about 20-25 minutes. Most of this is just slicing the veggies and the steak (and remember my freezer trick for the steak – lifesaver!).
- Actual Cooking (Cook Time): Around 30-35 minutes.
- Grand Total: You’re looking at under an hour! Probably 50-60 minutes from thinking “Ugh, dinner…” to “Holy cow, this is the best thing I’ve ever made!”
Step-by-Step Instructions: Let’s Make Some Magic!
Okay, deep breath. We’re diving in to make this amazing Classic Philly Cheesesteak Pasta. It’s easier than it looks, I promise. I’ll walk you through it, and we’ll have some fun.
Step 1: Pasta Time & Steak Prep
First up, get a big pot of water on the boil. Don’t forget to salt it – like the sea, folks! Once it’s rolling, toss in your pasta. Cook it just until it’s al dente. You know, tender but still with a little chew. Nobody, and I mean nobody, likes sad, floppy pasta. While that’s bubbling away, if you didn’t do it earlier, slice up that steak. Super thin, remember? Against the grain. If it’s fighting you, it’s not cold enough. Season the steak strips with a good pinch of salt and pepper. Pasta done? Great! Drain it BUT HANG ON – save about a cup of that pasta water. Seriously, that starchy water is like liquid gold for sauces. Set the pasta and the water aside.
Step 2: Sauté Those Veggies
Find a big, deep skillet or a Dutch oven. Something that can hold a party, ‘cause that’s what we’re making. Heat up 1 tablespoon of the olive oil over medium-high heat. When the oil’s got that nice shimmer, throw in your sliced peppers and onions. Let them cook down for about 7-9 minutes, give ‘em a stir now and then, until they’re soft and getting a little bit brown and sweet on the edges. The smell in your kitchen right now? Yeah, that’s the good stuff starting. Once they look happy, take ‘em out of the pan and put them on a plate. Resist the urge to just eat them all with a fork. We need ‘em later.
Step 3: Sear That Beautiful Steak
Add the other tablespoon of olive oil to that same skillet. Let it get good and hot. Now, lay your seasoned steak slices in there. Try to keep it to a single layer. If you crowd the pan, the steak will steam instead of searing, and we want that nice brown crust, right? So, you might have to do this in a couple of batches. It’ll only take 2-3 minutes on each side to get it browned but still a little pink inside. It cooks super fast ‘cause it’s so thin! Once it’s looking good, take it out and put it with the veggies. And whatever you do, DON’T clean that skillet! All those little brown bits stuck to the bottom? That’s pure, unadulterated flavor for our cheesy steak pasta.
Step 4: Let’s Build That Creamy Sauce Base
Turn the heat down to medium. Toss in your minced garlic. Let it sizzle for just about 30 seconds, maybe a minute, until you can really smell it. Don’t let it burn, okay? Burnt garlic is just…sad. Now, sprinkle the flour into the skillet. Grab a whisk and keep it moving for a minute or two. You’re making a quick roux here, and it’s what’s gonna make the sauce thick and lovely. It’ll look a bit like a paste – totally normal. Slowly, gradually, pour in the beef broth, whisking like crazy so you don’t get lumps. Make sure to scrape up all those tasty browned bits from the bottom of the pan while you’re at it. Let this bubble gently for a couple of minutes; you’ll see it start to thicken up.
Step 5: Time to Get Cheesy & Bring It ALL Home!
Alright, heat down to low. This is where the real fun begins for our Classic Philly Cheesesteak Pasta. Whisk in the milk, then add those cream cheese cubes. Keep that whisk going until the cream cheese just melts away into the sauce, making it all smooth and luscious. See? Magic! Now, toss in most of that provolone cheese (save a little bit for sprinkling on top at the end, if you’re feeling fancy), and stir, stir, stir until it’s a gooey, melted dream. This is a good time to taste the sauce. Does it need a little more salt? Some extra pepper? Maybe that pinch of red pepper flakes for a little zing? You’re the chef – make it taste good to you.
Step 6: Combine and Serve Your Delicious Philly Cheesesteak Pasta!
Okay, invite the steak and veggies back to the party! Add them into the skillet with that amazing sauce. Dump in your cooked pasta too. Now, gently stir everything together. You want every single noodle to get a good coating of that savory, cheesy sauce. If it looks a little too thick – and sometimes it does – that’s where your reserved pasta water comes in. Add a splash or two, stirring it in, until the sauce is the perfect consistency for you. Let it all hang out and simmer together for just a couple more minutes, so all those flavors can really get to know each other. And just like that, you’ve created a masterpiece! This beef and pasta dish is ready to rock.
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Serving Suggestions
Oh, how to serve up your incredible Classic Philly Cheesesteak Pasta? I’m a simple gal: straight from the pan, piping hot, with a good sprinkle of fresh parsley. That green just makes it look so fresh, you know? And yeah, maybe a little extra provolone on top that gets all melty and stringy. If you really want to go all out, some crusty garlic bread on the side to swipe up every last bit of that sauce is basically heaven. This cheesy steak pasta is a whole meal by itself, but if you want some greens, a simple side salad with a zippy vinaigrette is a nice touch.
Why I’m Obsessed With This Recipe (And You Will Be Too!)
Look, this Classic Philly Cheesesteak Pasta isn’t just a recipe in my house; it’s an event. I’m not even kidding. It’s got that perfect mix of hearty, savory, and oh-so-cheesy that just makes everyone happy. It feels kinda fancy, but it’s honestly easy enough that you can pull it off on a random weeknight when you need some serious comfort. The way that tender steak, those sweet peppers and onions, and that ridiculously creamy provolone sauce just coats every piece of pasta? It’s insane. I really, really hope you try this cheesy steak pasta. And when you do, you HAVE to tell me about it in the comments below! I seriously want to know how it went, if you changed anything, or if your family loved it as much as mine does. Go on, get cooking!
Classic Philly Cheesesteak Pasta
Indulge in Classic Philly Cheesesteak Pasta a rich cheesy beef & pepper dish Easy comfort food perfection Taste the joy!
Ingredients
- 1 pound pasta rigatoni penne or rotini recommended
- 1.5 pounds beef sirloin or ribeye steak thinly sliced
- 2 tablespoons olive oil
- 2 large bell peppers any color sliced
- 1 large yellow or white onion sliced
- 3-4 cloves garlic minced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup milk
- 4 ounces cream cheese cubed
- 8 slices provolone cheese or 1.5 cups shredded
- Salt to taste
- Black pepper to taste
- Optional: pinch red pepper flakes
- Fresh parsley chopped for garnish
Instructions
Notes
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Nutrition Information:
Yield: 6 servingsAmount Per Serving:Calories: Approximately 750-950 calories per serving
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