Philly Cheese Steak Pasta
Philly Cheese Steak Pasta is a hearty and flavorful dish that combines the rich, savory flavors of a classic Philly cheesesteak with the comforting appeal of pasta. It’s creamy, cheesy, and loaded with tender steak, sautéed vegetables, and perfectly cooked pasta. This is the ultimate dinner recipe for busy weeknights or cozy family gatherings. If you’ve ever wished you could have all the flavors of a Philly cheesesteak in a single, crowd-pleasing dish, you’ve come to the right place! Whether you're looking for a new pasta dish to spice up your dinner rotation or a comforting meal to satisfy a hungry crew, this recipe delivers.
Equipment
- Large skillet or frying pan
- Medium saucepan for the sauce
- Large pot for boiling pasta
- Wooden spoon or spatula
- Sharp knife and cutting board
- Strainer for draining pasta
- Mixing bowls
Ingredients
- Main Ingredients:
- Steak: Thinly sliced beef such as flank steak or ribeye, works best.
- Pasta: Penne rigatoni, or any short pasta variety of your choice.
- Bell Peppers and Onions: Essential for capturing the Philly cheesesteak flavor.
- Cheese Sauce: A blend of provolone cheese cream, and milk.
- Seasonings and Pantry Staples:
- Olive oil
- Garlic
- Salt and pepper
- Worcestershire sauce
- Italian seasoning
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook your pasta according to the package instructions until al dente. Drain and set aside.
- Prepare the Steak: Season the steak with salt, pepper, and a touch of Worcestershire sauce. Heat a large skillet over medium-high heat with olive oil. Sear the steak for 2-3 minutes per side until browned. Remove from the skillet and let it rest before slicing into thin strips.
- Sauté the Vegetables: In the same skillet, add a bit more olive oil if needed. Sauté thinly sliced bell peppers and onions until soft and slightly caramelized, about 5-7 minutes. Add minced garlic in the last minute of cooking.