There’s something magical about the combination of savory steak, gooey cheese, and tender pasta that makes Philly Cheesesteak Pasta a dish you can’t resist. Picture this: a rich aroma wafting through your kitchen as sizzling beef and caramelized onions dance together, mingling like old friends at a reunion. Each bite is a comforting embrace of creamy sauce and hearty pasta that will have you shouting “Mamma Mia!” in delight. For more inspiration, check out this lunch options recipe.
The best part? This dish isn’t just for the fancy dinner parties; it’s perfect for cozy nights in or when you need to impress your friends with minimal effort. Trust me; you will want to savor every spoonful while planning your next culinary adventure. For more inspiration, check out this dinner recipes recipe.
Why You'll Love This Recipe
- This Philly Cheesesteak Pasta combines simplicity and flavor for an unforgettable meal
- It’s visually appealing with colorful ingredients and can be made in under 30 minutes!
- The creamy sauce complements the savory beef perfectly, making every bite a delightful experience
- Great for family dinners or casual gatherings with friends
It’s hard to forget the first time I served Philly Cheesesteak Pasta at a family gathering. My cousin’s eyes lit up like Christmas morning when he took that first bite, declaring it “life-changing.” Who knew pasta could spark such joy?
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Fettuccine Pasta: I prefer fettuccine for its width, which holds onto the sauce beautifully.
Thinly Sliced Beef Steak: Ribeye works wonders here; its marbling adds richness and flavor.
Sliced Bell Peppers: Use a mix of red and green for color and sweetness.
Onion: A yellow onion adds sweetness; cook until translucent for maximum flavor.
Garlic: Fresh minced garlic is key—add it towards the end of cooking for aromatic magic.
Cream Cheese: This gives our sauce that luscious creaminess everyone loves!
Beef Broth: Use low-sodium broth to control saltiness while adding depth to the sauce.
Shredded Provolone Cheese: The star of the show! Don’t skimp on this ingredient—it melts perfectly over everything.
Black Pepper and Salt: Essential seasonings to elevate all flavors in the dish.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Philly Cheesesteak Pasta
Cook the Fettuccine: Start by boiling a large pot of salted water over high heat. Add fettuccine and cook according to package directions until al dente. Drain and set aside while preparing the rest of your masterpiece.
Sauté the Vegetables: In a large skillet over medium heat, add a drizzle of olive oil. Toss in sliced onions and bell peppers until they soften and caramelize slightly—about 5 minutes should do it!
Add the Steak: Push veggies to one side of the skillet, then add thinly sliced beef steak. Cook until browned, stirring occasionally—this should take about 3-4 minutes.
Incorporate Garlic: Once beef is browned, add minced garlic into the skillet. Stir well until fragrant—this only takes about 30 seconds, but oh boy, will it smell divine!
Create the Creamy Sauce: Lower heat and stir in cream cheese along with beef broth until melted together into a creamy mixture. Let it bubble gently while stirring continuously.
Toss Everything Together: Gently fold cooked fettuccine into your creamy mixture alongside shredded provolone cheese. Stir until everything is combined beautifully—each noodle should be coated in cheesy goodness!
That’s it! Serve hot, ideally with an extra sprinkle of black pepper on top for some added flair (and flavor). Your taste buds will thank you later as they embark on this delicious journey through Philly Cheesesteak Pasta heaven!
You Must Know
- This Philly Cheesesteak Pasta combines classic flavors into a hearty dish
- The creamy sauce and tender pasta create a comforting meal that’s perfect for weeknights
- Plus, it’s an excellent way to use leftover steak or chicken, making it versatile and budget-friendly
Perfecting the Cooking Process
Start by cooking the pasta according to package instructions while sautéing onions and peppers. Add cooked meat and mix in the sauce for a seamless blend of flavors.
Add Your Touch
Feel free to swap out the proteins; chicken or even mushrooms work beautifully. Try adding different cheeses for a unique flavor twist, like provolone or pepper jack.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of milk to keep it creamy.
Chef's Helpful Tips
- Use high-quality meat cuts like ribeye for authentic flavor that’s tender and juicy
- Ensure your pasta is al dente to hold up against the rich sauce
- Don’t rush the sautéing process; caramelized onions elevate this dish immensely
Sharing this recipe always brings back fond memories of my family gathering around the table, savoring every cheesy bite, and laughing about my first attempt at cooking steak—it was definitely more shoe than sirloin!
FAQ
Can I use different types of pasta for Philly Cheesesteak Pasta?
Absolutely! Any pasta shape works, but I recommend penne or rotini for better sauce adherence.
What can I substitute for cream in the sauce?
You can use Greek yogurt or a dairy-free alternative like coconut cream for a lighter option.
Is this recipe freezer-friendly?
Yes! Just freeze before adding cheese or cream, then thaw and add them when reheating.
Philly Cheesesteak Pasta
Philly Cheesesteak Pasta is a delightful fusion of savory steak, creamy sauce, and tender fettuccine that brings the classic flavors of a Philly cheesesteak to your dinner table. With its rich aroma and comforting texture, this dish is perfect for both casual weeknight dinners and special gatherings. Ready in under 30 minutes, it’s a quick meal that will impress friends and family alike.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: American
Ingredients
- 8 oz fettuccine pasta
- 1 lb thinly sliced ribeye steak
- 1 cup sliced bell peppers (mixed red and green)
- 1 medium yellow onion, sliced
- 2 cloves garlic, minced
- 4 oz cream cheese
- 1 cup low-sodium beef broth
- 1 cup shredded provolone cheese
- Salt and black pepper to taste
- 2 tsp olive oil
Instructions
- Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, add olive oil and sauté the onions and bell peppers until softened (about 5 minutes).
- Push the veggies to one side, add the ribeye steak, and cook until browned (3-4 minutes).
- Add minced garlic to the skillet and stir for about 30 seconds until fragrant.
- Lower the heat; incorporate cream cheese and beef broth until melted into a creamy sauce.
- Gently fold in cooked fettuccine and shredded provolone cheese until well combined.
- Serve hot with an optional sprinkle of black pepper.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 550
- Sugar: 3g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 85mg
Keywords: For a twist, try using chicken or mushrooms instead of beef. Experiment with different cheeses like pepper jack for a spicy kick. Store leftovers in an airtight container for up to three days; reheat gently with a splash of milk.
