About This Recipe
Philly Cheesesteak Pasta combines the classic flavors of a Philadelphia cheesesteak sandwich with pasta. This one-pan dish features sautéed beef, peppers, onions, and melted cheese. It delivers the signature taste of the iconic sandwich in a hearty pasta format.
Why You’ll Love This Recipe
- Uses common pantry ingredients
- Requires only one cooking vessel for easy cleanup
- Delivers familiar cheesesteak flavors in pasta form
- Provides high protein content from beef and cheese
- Offers customizable vegetable components
Ingredients
- 8 oz pasta (penne, rigatoni, or fusilli)
- 1 lb ribeye steak or sirloin, thinly sliced
- 2 tbsp olive oil, divided
- 1 medium yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 garlic cloves, minced
- 1 tsp salt, divided
- ½ tsp black pepper
- 1 tbsp Worcestershire sauce
- 2 cups beef broth
- 1 cup shredded provolone cheese
- ½ cup shredded mozzarella cheese
- Optional garnish: chopped parsley
Step by Step Instructions
- Cook pasta according to package directions until al dente. Drain and set aside.
- Heat 1 tbsp olive oil in large skillet or Dutch oven over medium-high heat. Add sliced steak in single layer. Season with ½ tsp salt and pepper. Cook 2-3 minutes until browned. Remove steak from skillet.
- Add remaining olive oil to skillet. Sauté onions and bell peppers 5-6 minutes until softened.
- Add minced garlic and cook 1 minute until fragrant.
- Return cooked steak to skillet. Add Worcestershire sauce and remaining salt. Stir to combine.
- Pour beef broth into skillet, scraping bottom to release browned bits. Bring to simmer.
- Reduce heat to low. Add cooked pasta and toss to combine.
- Sprinkle provolone and mozzarella cheeses evenly over pasta. Cover skillet until cheese melts (2-3 minutes).
- Stir gently to incorporate melted cheese. Garnish with parsley if desired.
FAQ
Can I use chicken instead of beef?
Yes, sliced chicken breast can substitute for steak.
What cheese works best?
Provolone is traditional, but American cheese or white cheddar are acceptable substitutes.
Can I add mushrooms?
Yes, sliced mushrooms can be sautéed with the peppers and onions.
You Must Know
- Thinly slice beef while partially frozen for easier preparation
- Undercook pasta slightly as it will finish cooking in the sauce
- Cheese sauce thickens upon standing – serve immediately
- High heat is essential for proper beef browning
Storage Tips
- Refrigerate in airtight container up to 3 days
- Reheat gently on stove with splash of broth to maintain creaminess
- Freezing is not recommended due to dairy content
- Store toppings separately if meal prepping