why make this recipe
Philly Cheesesteak Pasta is a delicious and hearty dish that combines the classic flavors of a Philly cheesesteak sandwich with the comfort of pasta. It’s a quick and easy recipe that’s perfect for weeknight dinners when you want something filling and satisfying. The creamy sauce and melted cheese make every bite enjoyable!
how to make Philly Cheesesteak Pasta
Ingredients :
- 12 oz (340 g) penne pasta (or rotini)
- 1 lb (450 g) ground beef (or thinly sliced steak)
- 2 tbsp olive oil
- 1 medium onion (diced)
- 1 green bell pepper (diced)
- 1 red bell pepper (diced)
- 2 cloves garlic (minced)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp Worcestershire sauce
- 2 cups beef broth
- 1 cup heavy cream
- 2 cups shredded provolone cheese (or mozzarella)
- ½ cup shredded Parmesan cheese
Directions :
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
- Cook the beef: In a large skillet, heat olive oil over medium-high heat. Add ground beef (or steak slices) and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
- Sauté vegetables: Add onion and bell peppers to the skillet. Cook for 5–6 minutes, until softened. Stir in garlic and cook for another minute.
- Season and simmer: Stir in Worcestershire sauce, salt, and pepper. Pour in beef broth and heavy cream. Bring to a gentle simmer for 3–4 minutes.
- Add pasta & cheese: Stir in cooked pasta. Reduce heat to low, then add provolone and Parmesan cheese. Mix until cheese is melted and pasta is coated in a creamy sauce.
- Serve: Garnish with extra Parmesan or fresh parsley if desired. Serve warm.
how to serve Philly Cheesesteak Pasta
Serve Philly Cheesesteak Pasta in bowls while it’s warm. You may add extra cheese or fresh parsley on top for more flavor. It pairs well with a simple salad or garlic bread for a complete meal.
how to store Philly Cheesesteak Pasta
To store leftovers, let the pasta cool down completely. Transfer it to an airtight container and refrigerate for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of water or broth if it seems dry.
tips to make Philly Cheesesteak Pasta
- You can use any pasta shape you prefer, like rotini or elbow macaroni.
- For extra flavor, try adding mushrooms or different types of cheese.
- Adjust the amount of salt and pepper to suit your taste.
- If you like it spicy, consider adding some sliced jalapeños or red pepper flakes.
variation
For a lighter version, you can substitute ground beef with turkey or chicken. You can also use whole grain or gluten-free pasta to meet dietary needs.
FAQs
Q: Can I make this ahead of time?
A: Yes, you can prepare the dish ahead but it’s best to reheat it before serving to keep the cheese fresh.
Q: Is this recipe suitable for freezing?
A: Yes, you can freeze the cooked pasta. Make sure to store it in an airtight container. Thaw it completely before reheating.
Q: Can I add more vegetables?
A: Absolutely! Feel free to add other vegetables like mushrooms, spinach, or zucchini to enhance the dish.
Philly Cheesesteak Pasta
Ingredients
Method
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add ground beef (or steak slices) and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
- Add the onion and bell peppers to the skillet and cook for 5–6 minutes, until softened. Stir in the garlic and cook for another minute.
- Stir in the Worcestershire sauce, salt, and pepper. Pour in the beef broth and heavy cream. Bring to a gentle simmer for 3–4 minutes.
- Stir in the cooked pasta. Reduce heat to low, then add provolone and Parmesan cheese. Mix until cheese is melted and the pasta is coated in a creamy sauce.
- Garnish with extra Parmesan or fresh parsley if desired and serve warm.