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Philly Cheese Steak Pasta
why make this recipe
Philly Cheese Steak Pasta brings the flavors of the classic Philadelphia cheese steak sandwich into a comforting and filling pasta dish. This recipe is perfect for busy weeknights when you crave something hearty yet simple to prepare. The combination of tender beef, sautéed vegetables, and creamy cheese sauce creates a delightful meal that the whole family will enjoy. Plus, it takes less time to make than a traditional cheese steak, making it an ideal option for a quick dinner.
how to make Philly Cheese Steak Pasta
Ingredients :
- 8 oz pasta (like penne or rotini)
- 1 lb thinly sliced beef (like flank steak)
- 1 onion, sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 1 cup provolone cheese, shredded
- Salt and pepper to taste
- Olive oil
Directions :
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the onion and bell pepper, sautéing until softened. Add garlic and cook for another minute.
- Add the sliced beef to the skillet, seasoning with salt and pepper. Cook until browned.
- Pour in the beef broth and bring to a simmer. Stir in the heavy cream and let it cook for a few minutes.
- Add the cooked pasta to the skillet and mix well. Stir in the provolone cheese until melted and creamy.
- Serve hot and enjoy your dinner!
how to serve Philly Cheese Steak Pasta
Philly Cheese Steak Pasta is best served hot. You can dish it out into bowls and sprinkle some extra provolone cheese on top for added flavor. It pairs well with a side salad or garlic bread, making it a complete meal that satisfies any appetite.
how to store Philly Cheese Steak Pasta
To store any leftovers, let the pasta cool completely, then place it in an airtight container. It can be kept in the refrigerator for up to 3 days. When you’re ready to eat, simply reheat it in the microwave or on the stovetop, adding a little extra cream or broth if needed to restore creaminess.
tips to make Philly Cheese Steak Pasta
- Use thinly sliced beef for faster cooking and better texture.
- Feel free to add other veggies like mushrooms or spinach for extra nutrition.
- Adjust the amount of provolone cheese based on your preference for cheesiness.
- To make it even quicker, you can use pre-cooked pasta or leftover beef.
variation
For a lighter version, you can substitute the heavy cream with Greek yogurt or a low-fat cream alternative. You can also use ground beef instead of sliced beef for a different texture.
FAQs
Can I use other types of cheese?
Yes! You can substitute provolone with mozzarella or even cheddar cheese if you prefer a different flavor.
What pasta works best for this recipe?
Penne or rotini works well as they hold on to the sauce nicely. However, feel free to use any pasta shape you prefer.
Can I make this dish ahead of time?
Yes, you can prepare the components ahead of time but try to mix in the pasta and cheese just before serving for the best texture and flavor.
Philly Cheese Steak Pasta
A hearty and comforting pasta dish that combines the classic flavors of a Philadelphia cheese steak sandwich, making it a quick and delicious meal for busy weeknights.
Ingredients
Pasta Ingredients
- 8 oz pasta (like penne or rotini)
Beef and Vegetables
- 1 lb thinly sliced beef (like flank steak) Use thinly sliced beef for faster cooking and better texture.
- 1 onion, sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
Liquids and Cheese
- 1 cup beef broth
- 1 cup heavy cream Substitute with Greek yogurt or a low-fat cream alternative for a lighter version.
- 1 cup provolone cheese, shredded Adjust the amount of cheese based on your preference.
- Salt and pepper to taste
Cooking Fat
- Olive oil For sautéing the vegetables.
Instructions
Cooking Pasta
- Cook the pasta according to package instructions. Drain and set aside.
Sauté Vegetables and Beef
- In a large skillet, heat olive oil over medium heat. Add the onion and bell pepper, sautéing until softened.
- Add garlic and cook for another minute.
- Add the sliced beef to the skillet, seasoning with salt and pepper. Cook until browned.
Combine and Serve
- Pour in the beef broth and bring to a simmer. Stir in the heavy cream and let it cook for a few minutes.
- Add the cooked pasta to the skillet and mix well. Stir in the provolone cheese until melted and creamy.
- Serve hot, optionally sprinkles some extra provolone cheese on top.
Notes
Pairs well with a side salad or garlic bread. Store leftovers in an airtight container for up to 3 days and reheat gently.
