Why You’ll Love This Casserole
Philly Cheesesteak Pasta is a delicious twist on the classic cheesesteak sandwich, perfect for weeknight dinners or feeding a crowd. This dish combines all the savory flavors of a traditional Philly cheesesteak with pasta for a hearty and satisfying meal. It’s easy to prepare, loaded with flavor, and can be made in one pot, making cleanup a breeze. You’ll love how quickly it comes together and the way it warms up the kitchen, perfect for chilly evenings.
Ingredients
- 12 oz. penne pasta
- 1 lb. thinly sliced beef (such as ribeye or sirloin)
- 1 medium onion, sliced
- 1 bell pepper, sliced (choose your favorite color)
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup heavy cream
- 2 cups shredded provolone cheese
- 1 tablespoon Worcestershire sauce
- Salt and pepper, to taste
- Olive oil, for cooking
Directions
- Cook the Pasta: Start by boiling a large pot of salted water. Add the penne pasta and cook until al dente, following package instructions. Drain and set aside.
- Sauté the Vegetables: In the same pot, heat a tablespoon of olive oil over medium heat. Add the sliced onion and bell pepper. Sauté for about 5–7 minutes until they are soft and slightly caramelized. Stir in the minced garlic and cook for an additional minute until fragrant. Remove the vegetables from the pot and set them aside.
- Brown the Beef: In the same pot, add a little more olive oil if needed, and increase the heat to medium-high. Add the thinly sliced beef, seasoning it with salt and pepper. Cook for about 4–5 minutes, stirring occasionally until browned but not fully cooked through. Remove from the pot and set aside with the vegetables.
- Make the Sauce: In the same pot, carefully pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot. Bring it to a simmer, then stir in the heavy cream.
- Combine Ingredients: Once the sauce is heated, return the beef, onion, and bell pepper mixture to the pot. Stir everything together and allow it to simmer for about 5 minutes until the beef is cooked through.
- Add the Pasta and Cheese: Add the cooked penne pasta to the pot, mixing thoroughly until the pasta is well coated in the sauce. Gradually fold in the shredded provolone cheese, allowing it to melt and create a creamy texture throughout the dish.
- Serve and Enjoy: Once everything is combined and heated through, taste and adjust seasoning if necessary. Serve hot, topped with additional cheese or fresh parsley if desired.
This Philly cheesesteak pasta will surely impress your family and friends. It’s a delightful meal that combines the best of both worlds comfort food and a classic sandwich. The creamy sauce, tender beef, and fresh vegetables meld together beautifully.
Tips for Making the Best Philly Cheesesteak Pasta
- Choose Quality Beef: The key to a great Philly cheesesteak pasta lies in the quality of the beef. Opt for a well-marbled cut like ribeye for the best flavor and texture.
- Customize Veggies: You can switch out the bell pepper for mushrooms, zucchini, or other veggies based on your preferences.
- Make It Ahead: This dish can be made ahead of time. Store it in the fridge for up to 3 days; just reheat when you’re ready to eat.
Variations to Try
- Add Heat: If you like a little spice, consider adding some sliced jalapeños or a dash of hot sauce to the dish.
- Vegetarian Option: Swap the beef for sautéed mushrooms or lentils. Use a plant-based cream to keep the creaminess intact.
- Gluten-Free: Use gluten-free pasta to suit dietary restrictions.
Pairing Suggestions
Philly Cheesesteak Pasta is substantial on its own, but you can elevate your meal with these sides:
- Garlic Bread: A classic to soak up the creamy sauce.
- Simple Salad: A fresh green salad with a vinaigrette can balance the richness of the pasta.
- Roasted Vegetables: Broccoli or asparagus roasted with olive oil and seasoning can add color and nutrition to your plate.
Storing and Reheating Leftovers
This Philly Cheesesteak Pasta can be stored in an airtight container in the fridge for up to 3 days. To reheat, place in a saucepan over medium heat, adding a splash of water or broth to loosen the sauce. Stir frequently until heated through.
For longer storage, you can freeze the assembled dish, but it is best enjoyed fresh. If you freeze it, place it in a freezer-safe container, and it will last for up to 2 months.
Conclusion
Philly Cheesesteak Pasta blends the beloved flavors of a classic sandwich with a hearty pasta dish that your whole family will love. It’s easy to prepare, packed with flavor, and customizable to suit your tastes. Whether you’re making it for a cozy family dinner or a casual gathering with friends, this dish will surely be a hit. Enjoy your creamy, cheesy, beefy pasta, and don’t forget to share your culinary adventures with loved ones!
Philly Cheesesteak Pasta
Ingredients
Method
- Start by boiling a large pot of salted water. Add the penne pasta and cook until al dente, following package instructions. Drain and set aside.
- In the same pot, heat a tablespoon of olive oil over medium heat. Add the sliced onion and bell pepper. Sauté for about 5–7 minutes until they are soft and slightly caramelized. Stir in the minced garlic and cook for an additional minute until fragrant. Remove the vegetables from the pot and set them aside.
- In the same pot, add a little more olive oil if needed, and increase the heat to medium-high. Add the thinly sliced beef, seasoning it with salt and pepper. Cook for about 4–5 minutes, stirring occasionally until browned but not fully cooked through. Remove from the pot and set aside with the vegetables.
- In the same pot, carefully pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot. Bring it to a simmer, then stir in the heavy cream.
- Once the sauce is heated, return the beef, onion, and bell pepper mixture to the pot. Stir everything together and allow it to simmer for about 5 minutes until the beef is cooked through.
- Add the cooked penne pasta to the pot, mixing thoroughly until the pasta is well coated in the sauce. Gradually fold in the shredded provolone cheese, allowing it to melt and create a creamy texture throughout the dish.
- Once everything is combined and heated through, taste and adjust seasoning if necessary. Serve hot, topped with additional cheese or fresh parsley if desired.