Introduction
Oh, friends, do you ever have those days where you’re craving something comforting, something familiar, but you’re also trying to be kind to your wallet? Yeah, me too! That’s exactly how this incredible Budget-Friendly Philly Cheesesteak Pasta was born. It’s like a warm hug in a bowl, bringing all the savory, cheesy goodness of a classic Philly cheesesteak right into your kitchen, but in the easiest pasta form imaginable. Seriously, you’re going to be amazed at how simple and satisfying this is. It’s the perfect recipe for a busy weeknight when you need a delicious meal on the table without a fuss.
Why You’ll Love This Recipe
- Fast: We’re talking dinner on the table in under an hour, with most of the work happening in just one skillet!
- Easy: No fancy techniques here, just simple steps that anyone can follow.
- Giftable: Honestly, who wouldn’t want a big batch of this cheesy goodness as a thoughtful gift? (Just pack it up nice!)
- Crowd-pleasing: From picky eaters to seasoned foodies, this pasta is a guaranteed hit. It’s pure comfort food magic!
Ingredients
Let’s gather our goodies! You might already have most of these in your pantry and fridge:
- 1 lb Ground beef or thinly sliced steak: I love using ground beef for its budget-friendliness and ease, but if you can snag some thinly sliced sirloin or ribeye on sale, go for it!
- 2 cloves Garlic, minced: The aromatic powerhouse that makes everything better.
- 1 large Green bell pepper, sliced: For that classic cheesesteak crunch and freshness.
- 1/2 tsp Dried oregano: A little herb magic to round out the flavors.
- 1 large Red bell pepper, sliced: Adds a touch of sweetness and beautiful color.
- 1 large Yellow onion, sliced: Sweet and savory, it softens up beautifully.
- 12 oz Penne or rotini pasta: Penne or rotini are fantastic because they hold onto all that delicious sauce!
- 1/2 tsp Black pepper: For a little zing.
- 1/4 tsp Red pepper flakes: Just a pinch for a hint of warmth, totally optional if you prefer no heat!
- 1 tsp Salt: To bring all those flavors together.
- 2 tbsp Olive oil: Our healthy fat to get everything sizzling.
- 2 tbsp Cream cheese: This is our secret weapon for a super creamy, dreamy sauce!
- 1/2 cup Milk: Helps to create that luscious sauce consistency.
- 1 cup Mozzarella cheese, shredded: For that irresistible gooey factor.
- 1 1/2 cups Provolone cheese, shredded: The quintessential Philly cheesesteak cheese!
How to Make It
Alright, let’s get cooking! This is where the magic happens. Grab your biggest skillet, and let’s make some memories.
- Cook Your Pasta: First things first, get that pasta going according to the package directions. Once it’s perfectly al dente, drain it well and set it aside. We’ll bring it back into the party soon!
- Brown the Beef (or Steak): Grab a large skillet and heat up your olive oil over medium-high heat. Toss in your ground beef or thinly sliced steak. Cook it up until it’s beautifully browned. If you’re using ground beef and there’s a lot of grease, go ahead and drain most of it off – nobody likes a greasy pasta!
- Sauté Those Veggies: Now, add your sliced bell peppers (both green and red!) and your yellow onion to the skillet with the meat. Cook them down until they’re nice and tender, usually about 5-7 minutes. You want them to be soft but still have a little bit of a bite.
- Aromatic Awesomeness: Stir in that minced garlic, dried oregano, salt, black pepper, and those little red pepper flakes if you’re using them. Let it cook for just about 1 minute more. You’ll know it’s ready when your kitchen smells absolutely amazing!
- Creamy Dreamy Sauce Base: Reduce the heat to low. Now, dollop in that cream cheese and pour in the milk. Stir, stir, stir! Keep stirring until the cream cheese is melted and everything is smooth and wonderfully combined. It’s like magic happening right before your eyes!
- Cheese Please! Sprinkle in the shredded mozzarella cheese. Stir gently until it’s all melted and incorporated into the sauce. Oh yeah, it’s getting good!
- Pasta Party Time: Add your cooked pasta to the skillet. Toss everything together gently until every piece of pasta is coated in that glorious, cheesy, meaty sauce.
- The Grand Finale: Sprinkle the shredded provolone cheese all over the top of the pasta mixture. Pop a lid on your skillet and let it sit for about 2-3 minutes, or until that provolone is melted, bubbly, and just begging to be eaten.
Substitutions & Additions
Feeling adventurous? Or maybe you’re missing an ingredient? No worries! This recipe is super forgiving.
- Meat: If ground beef isn’t your jam, feel free to use thinly sliced chicken or even some plant-based crumbles.
- Veggies: Mushrooms are a fantastic addition! Sauté them along with the peppers and onions. A little chopped celery could also add a nice flavor layer.
- Cheese: While provolone is classic, a mix of cheddar and mozzarella works great too! If you’re a fan of a little kick, some pepper jack cheese would be amazing.
- Spice: For more heat, add more red pepper flakes, or even a dash of hot sauce to the sauce.
- Herbs: A sprinkle of fresh parsley or chives on top before serving adds a lovely touch of freshness.
Tips for Success
Little things can make a big difference. Here are a few of my best tips:
- Don’t Overcook the Pasta: It’s going back into a hot skillet, so make sure it’s just al dente.
- Mince Your Garlic Finely: This ensures the flavor is evenly distributed throughout the sauce.
- Prep Ahead: You can slice your veggies and mince your garlic earlier in the day to save even more time when it’s dinner o’clock.
- Low Heat for the Sauce: When you add the cream cheese and milk, keep the heat on low to prevent the sauce from breaking.
How to Store It
Leftovers are the best, aren’t they? This cheesesteak pasta stores beautifully.
Let the pasta cool completely, then transfer it to an airtight container. You can store it in the refrigerator for up to 3-4 days. When you’re ready to reheat, I find that a gentle warming on the stovetop over low heat, perhaps with a tiny splash of milk or water to loosen things up, works best to bring back that creamy texture. You can also microwave it, just stir halfway through to ensure even heating.
FAQs
Q: Can I use a different type of pasta?
A: Absolutely! While penne and rotini are great, feel free to use your favorite pasta shape. Elbow macaroni, fusilli, or even spaghetti would work.
Q: Is this recipe spicy?
A: It has a very mild warmth from the optional red pepper flakes. If you don’t like any spice, just leave them out! If you love heat, feel free to add more.
Q: Can I make this vegetarian?
A: Yes! You can omit the meat and add extra vegetables like mushrooms, zucchini, or even some chickpeas for protein. You might want to add a bit more seasoning to compensate for the lack of meat flavor.
Q: How long does it take to make?
A: This recipe usually comes together in about 30-40 minutes, making it a perfect weeknight meal!
Budget-Friendly Philly Cheesesteak Pasta
Equipment
- Large skillet For cooking the meat, veggies, and assembling the pasta.
- Pot For cooking the pasta.
- lid For melting the provolone cheese.
- Airtight container For storing leftovers.
Ingredients
Main ingredients
- 1 lb Ground beef or thinly sliced steak Ground beef is budget-friendly and easy, but thinly sliced sirloin or ribeye on sale works too.
- 2 cloves Garlic minced
- 1 large Green bell pepper sliced
- 0.5 tsp Dried oregano
- 1 large Red bell pepper sliced
- 1 large Yellow onion sliced
- 12 oz Penne or rotini pasta Holds sauce well
- 0.5 tsp Black pepper
- 0.25 tsp Red pepper flakes optional, for a hint of warmth
- 1 tsp Salt
- 2 tbsp Olive oil
- 2 tbsp Cream cheese for a creamy sauce
- 0.5 cup Milk to create sauce consistency
- 1 cup Mozzarella cheese shredded, for gooey factor
- 1.5 cups Provolone cheese shredded, quintessential cheesesteak cheese
Instructions
- Cook your pasta according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add ground beef or steak and cook until browned. Drain excess grease.1 lb Ground beef or thinly sliced steak
- Add sliced bell peppers and onion to the skillet. Cook until tender, about 5-7 minutes.1 lb Ground beef or thinly sliced steak
- Stir in minced garlic, oregano, salt, black pepper, and red pepper flakes (if using). Cook for 1 minute more until fragrant.1 lb Ground beef or thinly sliced steak
- Reduce heat to low. Add cream cheese and milk. Stir until cream cheese is melted and sauce is smooth.1 lb Ground beef or thinly sliced steak
- Sprinkle in mozzarella cheese and stir until melted and incorporated.1 lb Ground beef or thinly sliced steak
- Add cooked pasta to the skillet and toss gently to coat with sauce.1 lb Ground beef or thinly sliced steak
- Sprinkle provolone cheese over the top. Cover the skillet and let sit for 2-3 minutes until provolone is melted and bubbly.1 lb Ground beef or thinly sliced steak