Oh my goodness, let me tell you about one of my absolute favorite recipes: Philly Cheesesteak Pasta! This dish is like a warm hug on a plate, combining two of my all-time favorites—cheesesteaks and pasta. I can still remember the first time I made it; I was living in a tiny apartment with a kitchen so small, I could barely fit both myself and the ingredients. But the very first bite transported me straight to a bustling cheesesteak shop in Philadelphia!
The beauty of this recipe lies in its effortless blend of cheesy, meaty goodness with pasta that soaks up all the delicious flavors. You know I love to cook things that not only satisfy my cravings but also bring back good memories. So, buckle up, my friend—it’s time to whip up something incredible!
What’s in Philly Cheesesteak Pasta?
Penne Pasta: The star of the show! I love penne for its ability to grip onto all that creamy, cheesy sauce, but you could use any pasta you have on hand.
Steak (Ribeye or Sirloin): I often go with ribeye for its rich flavor and tender texture. Thinly slicing it is key—do yourself a favor and ask your butcher for help if you’re not feeling up to the task!
Olive Oil: A splash of this, and we’re ready to sauté! It adds a lovely richness to the dish.
Green Bell Pepper and Onion: These veggies add a sweet burst of flavor and color to the dish. Nothing says “I love you” like a generous dose of sautéed veggies.
Garlic: Because garlic makes everything better, right? It adds that fragrant kick that you just can’t resist.
Beef Broth: For that extra savory depth, I like using low-sodium beef broth so that I can control the seasoning.
Heavy Cream: This creamy goodness makes everything luxuriously velvety. It’s the secret to the ‘cheesesteak’ experience in pasta form!
Provolone Cheese: The magical ingredient! It melts like a dream and gives us that authentic cheesesteak flavor.
Worcestershire Sauce: Just a splash of this sauce rounds out the flavors beautifully.
Salt and Pepper: To taste, of course! It brings the dish together.
Fresh Parsley: Totally optional, but fresh herbs add a vibrant touch and a pop of color to your finished dish.
Is Philly Cheesesteak Pasta Good for You?
Well, as much as I adore this dish, it’s a bit of a splurge! That said, it does have some redeeming qualities.
Pasta: Full of carbs, which are great for energy, especially if you’re having a busy day.
Steak: This is a good source of protein, essential for muscle repair—just don’t go overboard on portion sizes if you’re watching the calories.
Bell Peppers and Onions: Packed with vitamins and antioxidants, these veggies bring great health benefits to this cheesy dish.
On the flip side, the heavy cream and cheese do bring a fair amount of richness. Feel free to substitute with lower-fat alternatives if you’re looking to cut back.
Ingredients List
– 8 oz penne pasta
– 1 lb steak (ribeye or sirloin), thinly sliced
– 1 tablespoon olive oil
– 1 green bell pepper, sliced
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup beef broth
– 1 cup heavy cream
– 1 ½ cups provolone cheese, shredded
– 1 teaspoon Worcestershire sauce
– Salt and pepper to taste
– Optional: Fresh parsley for garnish
This dish generously serves about 4 people—perfect for a cozy night in or impressing some friends at dinner!
How to Make Philly Cheesesteak Pasta?
1. Cook the penne pasta according to package instructions until al dente. Drain and set aside. You want it just right, so keep an eye on it!
2. In a large skillet, heat the olive oil over medium-high heat. Add the sliced steak and cook until browned, about 3-4 minutes. Yum! The smell is divine. Remove the steak from the skillet and set aside.
3. In the same skillet, toss in the sliced onion and green bell pepper. Sauté until the veggies are tender, about 5 minutes. Add the minced garlic and cook for an additional minute to let those lovely flavors meld.
4. Return the cooked steak to the skillet and stir to combine with the veggies. It’s looking good, isn’t it?
5. Pour in the beef broth and heavy cream. Bring this glorious mixture to a simmer, stirring frequently so nothing sticks!
6. Add the Worcestershire sauce, salt, and pepper to taste. Then, stir in the cooked penne pasta until everything is beautifully combined.
7. Gradually add the shredded provolone cheese, stirring until melted and creamy. I mean, just look at that goodness!
8. Serve hot, garnished with fresh parsley if desired. Now, take a moment to appreciate how delightful this dish looks before diving in. Enjoy!
Cheesy Tips & Variations!
– Want to amp up the flavor? Try adding some sautéed mushrooms! They meld perfectly with the steak and provide an earthy richness.
– If you’re channeling your inner health enthusiast, consider using whole grain or gluten-free pasta; both options compliment this dish wonderfully.
– This pasta does make amazing leftovers—but let’s face it, sometimes I can’t wait and I end up eating it all in one sitting.
I truly hope you give this Philly Cheesesteak Pasta a try! It’s a fun, guaranteed crowd-pleaser that wows everyone at the table. And please, let me know how yours turns out—I can’t wait to hear your stories and experiences with this delicious dish!
