I remember the first time I tasted a Philly cheesesteak. It was a sunny afternoon in Philadelphia, and I was exploring the city with my best friend, Sarah. We stumbled upon a small, bustling sandwich shop with the most enticing aroma wafting out. One bite of that warm, cheesy, beefy goodness, and I was hooked. Inspired by that unforgettable experience, I decided to bring those same comforting flavors into my kitchen, but with a fun twist – Philly Cheesesteak Pasta.
This dish combines all the elements we love about the classic sandwich: tender shaved beef, sautéed onions and bell peppers, and gooey provolone cheese. But instead of a hoagie roll, we mix everything with perfectly cooked penne pasta, creating a hearty and satisfying meal that’s perfect for busy weeknights or casual get-togethers with friends.
What I love about this Philly Cheesesteak Pasta is how versatile it is. You can easily tweak the recipe to suit your taste. If you’re a fan of mushrooms, feel free to add more! Prefer your sauce a bit creamier? Increase the amount of heavy cream or add a touch more cream cheese. And if you’re a spice lover like me, a pinch of red pepper flakes can give the dish a delightful kick.
The best part about this recipe is how quickly it comes together. In just about 30 minutes, you can have a delicious, comforting meal on the table that everyone will love. Plus, it’s a great way to use up leftover steak or roast beef. Whether you’re cooking for your family, impressing guests, or just indulging in some comfort food for yourself, this Philly Cheesesteak Pasta is sure to hit the spot.
Making Philly Cheesesteak Pasta
Click here to get printable version
Ingredients
- 1 lb penne pasta
- 8 oz sliced mushrooms
- 2 tbsp olive oil
- 1 cup heavy cream
- 1 large onion, sliced
- 1/2 tsp salt
- 1 lb shaved beef (such as ribeye or sirloin)
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 4 oz cream cheese, cubed
- 1 tbsp Worcestershire sauce
- 1/4 cup flour
- 8 oz provolone cheese, shredded
- 2 cups beef broth
- 1 green bell pepper, sliced
- 1/2 tsp black pepper
Directions
Cook the penne pasta in a large pot of salted water until al dente, following package directions. Drain and set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the sliced onions and green bell peppers, cooking for about 5 minutes until they begin to soften.
Add the mushrooms and minced garlic to the skillet, cooking for a few more minutes until fragrant. Season with Italian seasoning, salt, and black pepper.
Push the vegetables to one side of the skillet. Add the shaved beef to the cleared space, cooking until browned and breaking it into smaller pieces as it cooks. Sprinkle the flour over the beef and stir to combine.
Gradually pour in the beef broth, heavy cream, and Worcestershire sauce, stirring until the mixture starts to simmer and thicken, which should take about 3-5 minutes.
Reduce the heat and add the provolone cheese and cream cheese, stirring until they are melted and the sauce is smooth.
Add the cooked pasta to the skillet, tossing to coat it thoroughly with the sauce.
Serve the Philly cheesesteak pasta immediately, with extra shredded provolone on top if desired. Enjoy!
FAQs:
Can I use a different type of pasta for Philly Cheesesteak Pasta?
Yes, you can use a different type of pasta if you prefer. While penne is recommended for its ability to hold the sauce well, other shapes like rotini, rigatoni, or even fettuccine can work just as well. Just be sure to cook the pasta according to the package instructions until al dente.
What can I substitute for shaved beef?
If you can’t find shaved beef, thinly sliced ribeye or sirloin steak are great alternatives. Additionally, ground beef can be used in a pinch, although it will slightly alter the texture of the dish. Be sure to cook the beef until it is well-browned for the best flavor.
How can I make this dish lighter?
To make a lighter version of Philly Cheesesteak Pasta, you can substitute the heavy cream with half-and-half or a lighter cream option. Additionally, you can use reduced-fat cream cheese and provolone cheese. Using whole wheat pasta instead of regular pasta can also add more fiber and nutrients.
Is it possible to make this dish ahead of time?
Yes, you can make Philly Cheesesteak Pasta ahead of time. Prepare the dish as instructed, then store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat, reheat it in a skillet over medium heat, adding a splash of beef broth or water to loosen the sauce if needed.
Can I freeze Philly Cheesesteak Pasta?
While Philly Cheesesteak Pasta is best enjoyed fresh, you can freeze it if necessary. Place the cooked pasta in a freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat on the stovetop, adding extra liquid as needed to maintain the sauce’s consistency.
Philly Cheesesteak Pasta
Ingredients
- 1 lb penne pasta
- 8 oz sliced mushrooms
- 2 tbsp olive oil
- 1 cup heavy cream
- 1 large onion sliced
- 1/2 tsp salt
- 1 lb shaved beef such as ribeye or sirloin
- 3 cloves garlic minced
- 1 tsp Italian seasoning
- 4 oz cream cheese cubed
- 1 tbsp Worcestershire sauce
- 1/4 cup flour
- 8 oz provolone cheese shredded
- 2 cups beef broth
- 1 green bell pepper sliced
- 1/2 tsp black pepper
Instructions
- Cook the penne pasta in a large pot of salted water according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the onions and bell peppers, cooking until softened, about 5 minutes. Toss in the mushrooms and garlic, cooking for a few more minutes until fragrant. Season with Italian seasoning, salt, and pepper.
- Push the veggies to the side of the skillet. Add the shaved beef, cooking until browned and breaking it up as it cooks. Sprinkle the flour over the beef and stir to combine.
- Slowly pour in the beef broth, cream, and Worcestershire sauce, stirring until it begins to simmer and thicken, about 3-5 minutes.
- Lower the heat and stir in the provolone and cream cheese until melted and smooth. Add the cooked pasta, tossing to coat it fully in the sauce.
- Serve the Philly cheesesteak pasta immediately, with extra provolone on top if desired. Enjoy!
