When you think of comfort food, Philly cheesesteak and pasta are probably near the top of the list, right? Now imagine combining these two into one creamy, cheesy, savory dish that’ll make you wonder why you didn’t think of it sooner. That’s what this Philly Cheesesteak Pasta recipe is all about: hearty, easy, and packed with flavor.
Growing up, I always loved Philly cheesesteaks. Something about the combination of tender beef, melted cheese, and caramelized onions just hit all the right spots. One day, I thought, “Why not toss it with some pasta and make it even heartier?” The result was amazing, and it’s become a family favorite. Let me walk you through how to whip up this amazing dish in no time.
Why You’ll Love This Recipe
- Quick and Easy: Perfect for weeknights when time isn’t on your side.
- One-Pot Wonder: Less cleanup, more time to relax (or binge-watch your favorite series).
- Family-Friendly: Even picky eaters can’t resist the cheesy goodness.
Ingredients You’ll Need
Here’s everything you’ll need to make this amazing Philly Cheesesteak Pasta:
For the Pasta:
- 12 oz pasta (penne or rigatoni works best)
- 1 tbsp olive oil
- 1 lb ground beef or thinly sliced steak
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 cup sliced mushrooms (optional but recommended)
- 3 cloves garlic, minced
For the Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 2 cups shredded provolone cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper, to taste
How to Make Philly Cheesesteak Pasta
This recipe is super simple, and the steps flow seamlessly. Trust me, you’ve got this!
Step 1: Cook the Pasta
Start by boiling your pasta in salted water according to the package directions. You want it al dente since it’ll cook a bit more when mixed with the sauce. Drain and set aside.
Step 2: Sauté the Beef and Veggies
In a large skillet or pot, heat olive oil over medium heat. Add your ground beef (or steak slices) and cook until browned. Toss in the onions, bell peppers, mushrooms, and garlic. Cook until the veggies are soft and fragrant, about 5-7 minutes. Season with a little salt and pepper.
Step 3: Make the Creamy Sauce
Push the beef and veggies to one side of the skillet. In the empty space, melt the butter and whisk in the flour. Cook for about a minute, then slowly pour in the beef broth, whisking constantly to avoid lumps. Stir in the heavy cream and bring to a simmer.
Step 4: Add the Cheese
Lower the heat and start adding the shredded provolone and mozzarella, one handful at a time. Stir until the sauce is smooth and cheesy. Taste and adjust the seasoning.
Step 5: Combine Everything
Finally, toss the cooked pasta into the skillet with the beef, veggies, and sauce. Stir well to coat every bite in that creamy, cheesy goodness.
Pro Tips for the Best Philly Cheesesteak Pasta
- Choose the Right Cheese: Provolone is non-negotiable for that authentic Philly flavor. Mozzarella adds creaminess, but you could also experiment with American cheese or even a touch of cheddar.
- Steak Upgrade: If you’re using steak, go for thinly sliced ribeye or sirloin. It cooks quickly and stays tender.
- Add Some Spice: For a little kick, throw in a pinch of red pepper flakes or a splash of hot sauce.
Serving Suggestions
This Philly Cheesesteak Pasta is pretty filling on its own, but if you’re feeding a crowd, pair it with:
- Garlic Bread: Because carbs on carbs are never a bad idea.
- Simple Salad: A crisp green salad balances out the richness of the dish.
- Roasted Veggies: Add a pop of color and extra nutrients to the meal.
Leftovers and Storage
If you’re lucky enough to have leftovers, here’s how to keep them fresh:
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Warm it up in a skillet over low heat, adding a splash of milk or broth to keep the sauce creamy.
Final Thoughts
This Philly Cheesesteak Pasta is a game-changer. It’s hearty, cheesy, and full of all the flavors we love in a classic cheesesteak. Plus, it’s ridiculously easy to make, which is always a win in my book. Give it a try, and let me know how it turns out—better yet, share your tweaks! Maybe you’ll inspire the next amazing pasta mashup.
What’s your favorite comfort food remix? Let’s chat in the comments below. 🧀🍝
Philly Cheesesteak Pasta Recipe
Ingredients
For the Pasta:
- 12 oz pasta penne or rigatoni works best
- 1 tbsp olive oil
- 1 lb ground beef or thinly sliced steak
- 1 medium onion diced
- 1 green bell pepper diced
- 1 cup sliced mushrooms optional but recommended
- 3 cloves garlic minced
For the Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 2 cups shredded provolone cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
Instructions
Step 1: Cook the Pasta
- Start by boiling your pasta in salted water according to the package directions. You want it al dente since it’ll cook a bit more when mixed with the sauce. Drain and set aside.
Step 2: Sauté the Beef and Veggies
- In a large skillet or pot, heat olive oil over medium heat. Add your ground beef (or steak slices) and cook until browned. Toss in the onions, bell peppers, mushrooms, and garlic. Cook until the veggies are soft and fragrant, about 5-7 minutes. Season with a little salt and pepper.
Step 3: Make the Creamy Sauce
- Push the beef and veggies to one side of the skillet. In the empty space, melt the butter and whisk in the flour. Cook for about a minute, then slowly pour in the beef broth, whisking constantly to avoid lumps. Stir in the heavy cream and bring to a simmer.
Step 4: Add the Cheese
- Lower the heat and start adding the shredded provolone and mozzarella, one handful at a time. Stir until the sauce is smooth and cheesy. Taste and adjust the seasoning.
Step 5: Combine Everything
- Finally, toss the cooked pasta into the skillet with the beef, veggies, and sauce. Stir well to coat every bite in that creamy, cheesy goodness.