Philly Cheese Steak Pasta has officially stolen my heart as my new favorite weeknight dinner. I used to think a true Philly cheesesteak had to be on a roll, but one bite of this creamy, dreamy pasta dish changed my mind completely. The aroma of sautéed onions, peppers, and savory steak fills my kitchen, making my stomach rumble in anticipation. This Philly cheesesteak pasta recipe is so quick to whip up, even on the busiest of evenings. You get all those incredible flavors you love from the classic sandwich, but in a comforting, hearty pasta form. Let’s get cooking!
Why You’ll Love This Philly Cheese Steak Pasta
Get ready to fall in love with this incredible dish. It’s more than just pasta; it’s a flavor explosion!
- Quick Prep Time: Ready in just 30 minutes, making it perfect for busy weeknights.
- One Pot Wonder: Most of the magic happens in a single skillet, meaning less cleanup!
- Crowd-Pleaser: This Philly cheesesteak pasta dinner idea is guaranteed to satisfy everyone at the table.
- Adaptable Flavors: Easily customize with your favorite veggies or cheeses.
- Comfort Food Bliss: Combines the savory goodness of a cheesesteak with the cozy satisfaction of pasta.
- Easy to Make: Even if you’re new to cooking, this recipe is incredibly straightforward.
- Satisfying Meal: Packed with protein and deliciousness, it’s a filling and complete dinner.
Ingredients for Philly Cheese Steak Pasta
Gather these simple ingredients for a truly satisfying Philly cheesesteak pasta recipe. The key is in the quality of your steak and the freshness of your veggies!
- 8 ounces of penne pasta – or your favorite noodle shape, cooked al dente
- 1 pound of ribeye steak, thinly sliced – this cut offers great tenderness and flavor
- 1 medium onion, thinly sliced – for that classic sweet and savory base
- 1 green bell pepper, thinly sliced – adds a fresh crunch and vibrant color
- 2 tablespoons of olive oil – to sauté everything beautifully
- 2 cloves of garlic, minced – for an aromatic punch
- 1 cup of provolone cheese, shredded – the essential melty cheese for that authentic cheesesteak vibe
- 1 cup of beef broth – creates a light, flavorful sauce to coat the pasta
- Salt and freshly ground black pepper to taste – to enhance all the flavors
How to Make Philly Cheese Steak Pasta
Get ready to create the best stovetop pasta you’ve ever had. This one pot Philly cheesesteak pasta comes together quickly and smells amazing!
- Step 1: Cook the penne pasta according to package directions until it’s perfectly al dente. Drain the pasta and set it aside. Don’t rinse it; the starch helps the sauce cling later!
- Step 2: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the 1 thinly sliced onion and 1 thinly sliced green bell pepper. Sauté them for about 5-7 minutes, stirring occasionally, until they start to soften and smell wonderfully sweet.
- Step 3: Now, add the 1 pound of thinly sliced ribeye steak and 2 minced cloves of garlic to the skillet with the vegetables. Cook for 3-4 minutes, stirring frequently, until the steak is beautifully browned and no longer pink. You’ll love that savory steak aroma!
- Step 4: Pour in 1 cup of beef broth. Bring the mixture to a gentle simmer and let it cook for about 5 minutes. This allows all those delicious flavors from the steak and veggies to meld together into a fantastic base for your sauce.
- Step 5: Add the cooked pasta to the skillet. Stir everything together gently until the pasta is thoroughly coated with the savory steak and vegetable mixture. This is where it really starts to look like a delicious Philly cheesesteak pasta skillet.
- Step 6: Sprinkle 1 cup of shredded provolone cheese evenly over the top of the pasta mixture. Cover the skillet with a lid and let it sit undisturbed for 2-3 minutes. This brief resting period allows the cheese to melt into a gooey, irresistible layer, creating that signature cheesesteak feel.
- Step 7: Remove the lid and season your beautiful Philly cheesesteak pasta with salt and freshly ground black pepper to your liking. Give it one final gentle stir, and serve immediately while it’s hot and cheesy!
Expert Tips for the Best Philly Cheese Steak Pasta
Want to elevate your Philly cheesesteak pasta recipe from good to absolutely amazing? I’ve picked up a few tricks over the years that make all the difference. These tips will help you achieve that perfect balance of flavors and textures every time.
- Use thinly sliced ribeye steak for the best tenderness; you can even partially freeze it for easier slicing.
- Don’t overcrowd the pan when cooking the steak. Cook it in batches if necessary to ensure a good sear rather than steaming.
- Reserve about half a cup of the starchy pasta water before draining. You can add a splash to the skillet at the end if your sauce seems too thick.
- Experiment with different cheeses! While provolone is classic, a mix of provolone and mozzarella or even some sharp cheddar can add another layer of deliciousness.
What’s the secret to perfect Philly Cheese Steak Pasta?
The real secret to an outstanding Philly cheesesteak pasta skillet is in the quality of your ingredients and not overcooking the steak. Searing the thinly sliced ribeye quickly and using good provolone cheese are key for authentic flavor. For more tips on cooking steak, check out this guide on how to prepare steak.
Can I make Philly Cheese Steak Pasta ahead of time?
Yes, you can prep some components ahead! Slice your steak, onions, and peppers and store them separately in the fridge. You can also cook the pasta a day in advance. Just assemble and cook the final dish when you’re ready to eat.
How do I avoid common mistakes with Philly Cheese Steak Pasta?
A common pitfall is overcooking the steak, which makes it tough. Also, be sure to cook your pasta al dente, as it will continue to cook slightly in the skillet sauce. Finally, don’t skip melting the cheese properly for that gooey finish.
Best Ways to Serve Philly Cheese Steak Pasta
This hearty Philly cheesesteak pasta dinner idea is a complete meal on its own, but a few simple additions can make it even more special. I love serving it piping hot right out of the skillet. For a truly authentic experience, consider pairing it with a side salad dressed in a light vinaigrette to cut through the richness. A basket of crusty garlic bread is also a fantastic way to sop up any extra sauce, though it’s not strictly necessary given how saucy this dish is. You could also offer some pickled banana peppers on the side for those who enjoy a little extra tang!
Nutrition Facts for Philly Cheese Steak Pasta
This delicious Philly cheesesteak pasta is a hearty meal, and here’s a breakdown of what you can expect per serving. Remember, these are estimates and can vary based on exact ingredients and portion sizes.
- Calories: 600
- Fat: 30g
- Saturated Fat: 12g
- Protein: 40g
- Carbohydrates: 50g
- Fiber: 3g
- Sugar: 3g
- Sodium: 800mg
Nutritional values are estimates and may vary based on specific ingredients used, like the leanness of the steak or the type of pasta.
How to Store and Reheat Philly Cheese Steak Pasta
Leftover Philly cheesesteak pasta is a gift that keeps on giving! Once it’s cooled down completely, which usually takes about an hour on the counter, transfer it into airtight containers. This helps maintain its freshness and prevents any freezer burn. You can store your delicious cheesesteak pasta bake in the refrigerator for about 3 to 4 days. If you need to keep it longer, freezing is a great option. Properly sealed, your pasta can last in the freezer for up to 3 months. This makes it a perfect make-ahead meal! For more make-ahead meal ideas, check out these cold lunch ideas.
When you’re ready to enjoy your leftovers, there are a couple of easy reheating methods. For the best results, gently reheat it on the stovetop over low heat, stirring occasionally. You might want to add a splash of beef broth or water to loosen the sauce. Alternatively, you can microwave individual portions until heated through, stirring halfway to ensure even warming. This Philly cheesesteak pasta reheats beautifully, so don’t hesitate to make extra!
Frequently Asked Questions About Philly Cheese Steak Pasta
Can I use a different cut of steak for this Philly Cheesesteak Pasta?
Absolutely! While ribeye is my favorite for its tenderness and flavor in this Philly cheesesteak pasta recipe, you can certainly use other cuts. Sirloin or even flank steak can work, but make sure to slice them very thinly against the grain and don’t overcook them, as they can be a bit tougher.
What kind of pasta is best for Philly Cheese Steak Pasta?
I love using penne because its shape holds the sauce and bits of steak and veggies really well, making it a fantastic choice for a creamy Philly cheesesteak pasta. However, you can use almost any short pasta shape you like, such as rotini, rigatoni, or farfalle. Even long pasta like spaghetti or fettuccine can work if that’s what you have on hand! For more pasta inspiration, see these easy homemade pasta salad recipes.
How do I make this a one-pot Philly cheesesteak pasta dish?
To make this a true one pot Philly cheesesteak pasta, you’d cook the pasta separately first, then drain it and set aside. Then, you’d cook the steak and veggies in the same skillet, add the broth, and finally toss the pre-cooked pasta back in with the cheese. This method still minimizes dishes compared to making a separate sauce and boiling pasta!
Can I add mushrooms to my Philly cheesesteak pasta?
Yes, mushrooms are a fantastic addition to this Philly cheesesteak pasta dinner idea! I often add them right after sautéing the onions and peppers. They soak up all those delicious flavors and add another layer of texture. Just slice about 8 ounces of mushrooms and cook them until they’re tender and slightly browned before adding the steak.
Variations of Philly Cheese Steak Pasta You Can Try
This delicious Philly cheesesteak pasta is so versatile, and I love experimenting with different twists! Whether you’re looking for a healthier option, a different cooking method, or just a flavor boost, there’s a variation for you. Trying these can really change up your dinner routine and keep things exciting.
- Cheesesteak Pasta Bake: For a comforting, casserole-style meal, assemble the pasta, steak, veggies, and sauce in a baking dish. Top with extra cheese and bake at 375°F (190°C) for 15-20 minutes until bubbly and golden. This makes a fantastic Philly cheesesteak pasta bake recipe that’s perfect for make-ahead meals.
- Creamy Philly Cheesesteak Pasta: If you love a richer sauce, stir in a bit of heavy cream or cream cheese at the end with the provolone. This creates an ultra-luxurious, creamy Philly cheesesteak pasta that’s incredibly decadent.
- Philly Cheesesteak Pasta with Noodles (Gluten-Free): To make this a Philly cheesesteak pasta without bread and keep it gluten-free, simply use your favorite gluten-free pasta shape. Rice, corn, or lentil-based pastas all work wonderfully and absorb the savory flavors beautifully.
- One Pot Philly Cheesesteak Pasta: While my main recipe minimizes dishes, you can truly make it a one pot Philly cheesesteak pasta by cooking the pasta directly in the skillet with the broth and steak mixture. You’ll need to add more liquid and adjust cooking times, but it’s achievable for ultimate convenience! For more one-pot wonders, explore these easy family dinners.
Philly Cheese Steak Pasta: 30-Minute Comfort Food
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A delightful fusion of classic Philly cheese steak flavors and comforting pasta. This easy recipe combines tender steak, sautéed vegetables, and melted provolone cheese with perfectly cooked penne for a satisfying meal.
Ingredients
- 8 ounces of penne pasta
- 1 pound of ribeye steak, thinly sliced
- 1 onion, sliced
- 1 green bell pepper, sliced
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1 cup of provolone cheese, shredded
- 1 cup of beef broth
- Salt and pepper to taste
Instructions
- Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sliced onion and green bell pepper. Sauté for 5-7 minutes until tender.
- Add the thinly sliced ribeye steak and minced garlic to the skillet. Cook for 3-4 minutes until the steak is browned.
- Pour in the beef broth. Bring to a simmer and cook for 5 minutes, allowing flavors to meld.
- Add the cooked penne pasta to the skillet. Stir until the pasta is well-coated with the sauce.
- Sprinkle the shredded provolone cheese over the top. Cover the skillet and let it sit for 2-3 minutes until the cheese is melted and gooey.
- Season with salt and pepper to taste. Serve hot.
Notes
- For extra flavor, consider adding mushrooms.
- Feel free to use your favorite pasta shape.
- Adjust the amount of cheese to your preference.
- If you have a cast iron skillet, it can enhance the steak’s sear.
- Avoid overcooking the steak to maintain tenderness.
- Experiment with different cheeses like cheddar or pepper jack for a twist.
- Add other vegetables like spinach for added nutrition.
- Reserve some pasta water before draining to loosen the sauce if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 90mg
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