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The Best Philly Cheesesteak Pasta Loaded with Flavor
This Philly Cheesesteak Pasta combines all the flavors of a classic Philly sandwich into a creamy, cheesy pasta dish loaded with tender steak, sautéed peppers, and onions. It's a hearty and comforting meal perfect for weeknight dinners!
Ingredients
- For the Pasta:
- 12 oz penne or rigatoni pasta
- 2 tbsp olive oil
- For the Cheesesteak Filling:
- 1 lb thinly sliced beef ribeye or flank steak
- 1 tsp salt
- 1/2 tsp black pepper
- 1 medium onion thinly sliced
- 1 green bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- 2 tsp minced garlic
- For the Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 cup shredded provolone cheese
- 1/2 cup grated Parmesan cheese
- Optional Garnishes:
- Fresh parsley chopped
- Red pepper flakes
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
- Sauté the Cheesesteak Filling:
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Season the beef with salt and pepper, then add to the skillet. Sear for 2-3 minutes per side until browned. Remove and set aside.
- In the same skillet, add onions and bell peppers. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute.
- Make the Sauce:
- Push the vegetables to one side of the skillet. Melt butter in the empty space, then whisk in flour to form a roux. Cook for 1-2 minutes until golden.
- Gradually whisk in beef broth and heavy cream, stirring until the sauce thickens.
- Combine Everything:
- Lower the heat and stir in provolone and Parmesan cheese until melted and smooth.
- Return the cooked beef and pasta to the skillet, tossing everything together until evenly coated in the sauce.
- Serve:
- Garnish with chopped parsley or red pepper flakes if desired. Serve warm.
Notes
- Cheese Options: Substitute provolone with mozzarella or cheddar for a different flavor.
- Beef Alternatives: Use ground beef or shredded rotisserie beef for convenience.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently to avoid overcooking.
Nutrition
Calories: 600kcalCarbohydrates: 48gProtein: 32gFat: 32gSaturated Fat: 15gSugar: 3g