Description
This Ultimate Philly Cheesesteak Pasta recipe combines tender slices of seasoned ribeye steak, sautéed onions and bell peppers, and a rich, creamy cheese sauce tossed with your choice of pasta. Inspired by the classic Philly cheesesteak sandwich, this hearty and flavorful pasta dish is perfect for a comforting weeknight dinner, delivering the best of savory beef and melty cheese in every bite.
Ingredients
Scale
Meat and Vegetables
- 1 lb thinly sliced ribeye or sirloin steak
- 1 yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- Optional: 1 cup sliced mushrooms
Pasta
- 12 oz penne, rotini, cavatappi, or medium shells pasta
- Salt, for pasta water and seasoning (to taste)
Sauce
- 2 tablespoons olive oil or butter (divided)
- 2 cups beef broth
- 1 cup heavy cream or whole milk
- 2 tablespoons all-purpose flour
- 1 cup shredded Provolone cheese
- 2 American cheese slices
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Optional: red pepper flakes, to taste
- Optional: fresh parsley, chopped, for garnish
Instructions
- Prepare the Beef: Take the thinly sliced beef out of the refrigerator and pat it dry with paper towels to remove excess moisture. Season generously on both sides with salt and black pepper to enhance the flavor.
- Slice Vegetables: Thinly slice the yellow onion and green bell pepper (and mushrooms, if using) in preparation for sautéing, ensuring even cooking and a tender texture.
- Cook Pasta: Bring a large pot of generously salted water to a rolling boil. Add your chosen pasta and cook according to package instructions until al dente. Before draining, reserve about 1 cup of the starchy pasta water to help adjust the sauce consistency later.
- Sauté Vegetables: Heat a large skillet or Dutch oven over medium-high heat with 1 tablespoon of olive oil or butter. Add the sliced onions and bell peppers, cooking for 5-7 minutes until softened and translucent. Remove from the pan and set aside.
- Cook Beef: Increase the heat to high and add another tablespoon of oil or butter to the same pan. Add the thinly sliced beef in a single layer to achieve a good sear, cooking for 1-2 minutes per side until browned. Lightly season with garlic powder and onion powder. Remove the beef and set aside with the vegetables.
- Make the Roux: Reduce the heat to medium and add 2 tablespoons of butter to the pan. Once melted, sprinkle in 2 tablespoons of all-purpose flour. Whisk constantly for about 1 minute to create a roux, which will thicken the sauce.
- Create the Sauce: Gradually whisk in 2 cups of beef broth, scraping up any browned bits from the bottom of the pan for added flavor. Stir in 1 cup of heavy cream or whole milk and bring to a gentle simmer, allowing the sauce to thicken.
- Add Cheese: Reduce heat to low and stir in 1 cup of shredded Provolone cheese a handful at a time, whisking continuously until melted and smooth. Season with salt and pepper to taste.
- Combine Ingredients: Return the cooked beef, sautéed onions, and bell peppers to the cheese sauce. Add the drained pasta and toss gently to coat everything evenly. Adjust the sauce consistency using the reserved pasta water if needed for a perfect texture.
- Serve: Serve the pasta immediately, garnished with freshly chopped parsley or extra cheese if desired for a fresh and cheesy finish.
Notes
- Do not overcrowd the pan when cooking the beef to ensure proper browning and flavor.
- Use the reserved pasta water to loosen the sauce if it becomes too thick.
- Substitute heavy cream with whole milk for a lighter sauce, though it may be less rich.
- Add sliced mushrooms for extra umami flavor and texture.
- Red pepper flakes can be added for a touch of heat.
- Provolone cheese provides the classic Philly cheesesteak flavor, but you can mix in mozzarella for a milder taste.
- Use fresh parsley for garnish to add color and a hint of freshness.
