Philly Cheesesteak Pasta

Why You’ll Love This Creamy Philly Cheesesteak Pasta

Hey there, food lovers! Are you craving a comforting, flavorful meal that’s surprisingly quick to whip up? Then get ready to dive headfirst into this creamy Philly cheesesteak pasta – a dish that perfectly blends the classic cheesesteak experience with the satisfying hug of pasta. Imagine this: tender pasta coated in a luscious, cheesy cream sauce, bursting with savory steak (or ground beef!), sweet bell peppers, and pungent onions. Each bite is an explosion of textures and tastes – the slight chew of the pasta, the melt-in-your-mouth cream cheese, the satisfying bite of the steak, and the subtle sweetness of the peppers. It’s pure comfort food bliss.

What makes this recipe truly special is its simplicity. No complicated techniques or hard-to-find ingredients here! It’s designed to be incredibly user-friendly, making it the perfect weeknight dinner solution. Plus, it’s incredibly adaptable; you can easily tailor it to your spice preferences and dietary needs (more on that later!). This recipe isn’t just about filling your belly; it’s about creating a cozy, satisfying meal that will leave you feeling warm and happy from the inside out. Trust me, this one’s a keeper!

What You’ll Need

Gathering your ingredients is half the fun! Here’s what you’ll need to create this delicious masterpiece:

• 1 lb ground beef or steak strips: The star of the show! Ground beef offers convenience, while steak strips deliver a more authentic cheesesteak experience. Choose your favorite!
• 1 green bell pepper, diced: Adds a touch of sweetness and vibrant color. Feel free to experiment with other colors too!
• 1 onion, diced: Provides a savory base and a delightful textural contrast.
• 2 cloves garlic, minced: Essential for that aromatic punch that elevates the entire dish.
• 8 oz cream cheese, softened: The secret weapon for that incredibly creamy sauce. Softening it beforehand is key for a smooth consistency.
• 1 cup shredded provolone cheese: Classic Philly cheesesteak flavor! The melty, slightly sharp notes are irresistible.
• 12 oz pasta (penne or rigatoni recommended): Penne and rigatoni are excellent choices for holding the sauce, but feel free to use your favorite shape.
• 1 cup beef broth: Adds depth of flavor and helps create a luscious sauce.
• Salt and pepper to taste: Essential for seasoning and balancing flavors.
• 1 tbsp olive oil: For sautéing the vegetables and meat, adding richness and flavor.

Step-by-Step Instructions

Let’s get cooking! This recipe is easier than you think.

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add your pasta and cook according to package directions until al dente. Reserve about ½ cup of pasta water before draining.
2. Sauté the Veggies: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and sauté for 5-7 minutes, until softened. Tip: Don’t overcrowd the pan; work in batches if necessary for even cooking.
3. Brown the Meat: Add the ground beef or steak strips to the skillet and cook, breaking it up with a spoon, until browned. If using steak strips, cook until they are nicely seared and slightly browned. Tip: For extra flavor, season the meat with salt and pepper before browning.
4. Add the Garlic: Stir in the minced garlic and cook for another minute, until fragrant. Tip: Don’t overcook the garlic, or it will become bitter.
5. Create the Creamy Sauce: Reduce the heat to low. Stir in the softened cream cheese until it’s completely melted and smooth. Gradually whisk in the beef broth until the sauce is creamy and well combined. Tip: If the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency.
6. Combine and Melt the Cheese: Add the cooked pasta to the skillet and toss to coat it evenly in the creamy sauce. Stir in the shredded provolone cheese until it’s melted and gooey. Tip: Remove from heat briefly before adding the cheese to prevent it from becoming stringy.
7. Season and Serve: Season with salt and pepper to taste. Serve immediately, garnished with extra provolone cheese or fresh parsley if desired.

Tips for Success

Here are a few tips to ensure your Philly cheesesteak pasta turns out perfectly every time:

• Don’t overcook the pasta: Aim for al dente pasta – it should be cooked through but still have a slight bite to it.
• Use softened cream cheese: This will prevent lumps in your sauce and ensure a smooth, creamy texture.
• Don’t overcrowd the pan: Give your vegetables and meat enough space to brown properly.
• Adjust seasoning to your taste: Feel free to add more salt, pepper, or even a pinch of red pepper flakes for extra heat.
• Taste and adjust: Before serving, taste the pasta and adjust the seasoning as needed. A little extra salt or pepper can make a big difference.

Variations to Try

Ready to experiment? Here are a few delicious variations to customize your Philly cheesesteak pasta:

• Spicy Philly: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the sauce for a kick.
• Mushroom Medley: Sauté sliced mushrooms with the onions and peppers for an earthy twist.
• Vegetarian Version: Substitute the ground beef or steak strips with crumbled plant-based meat or sautéed mushrooms and vegetables.
• Gluten-Free Option: Use gluten-free pasta to make this recipe suitable for those with gluten sensitivities.
• Cheesy Upgrade: Add a sprinkle of Parmesan cheese along with the provolone for an extra layer of cheesy goodness.

Storing and Reheating

Leftovers are a delicious treat! Allow the pasta to cool completely before storing it in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a saucepan over low heat, adding a splash of water or milk if needed to loosen the sauce. You can also reheat individual portions in the microwave, but be mindful to stir occasionally to prevent burning. Freezing is also an option; allow to cool completely, portion into freezer bags, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating gently.

Frequently Asked Questions

Here are some answers to common questions about this creamy Philly cheesesteak pasta:

• Can I use different types of cheese? Absolutely! Experiment with other melting cheeses like mozzarella, cheddar, or a blend of your favorites.
• Can I make this ahead of time? You can prepare the sauce and cook the pasta ahead of time, but it’s best to combine and heat them together just before serving to maintain the best texture and prevent the pasta from becoming soggy.
• How long does the pasta last in the refrigerator? Stored properly in an airtight container, the leftover pasta will last for up to 3 days in the refrigerator.
• Can I use different vegetables? Feel free to experiment with other vegetables like spinach, zucchini, or mushrooms – just add them along with the onions and peppers.
• What if my sauce is too thick? Add a little of the reserved pasta water to thin it out to your desired consistency.

The Final Word

This creamy Philly cheesesteak pasta is a true crowd-pleaser – a delicious and satisfying meal that’s quick, easy, and surprisingly adaptable. The rich, creamy sauce, the savory meat, and the tender pasta create a harmonious blend of flavors and textures that will leave you wanting more. So, gather your ingredients, follow the simple steps, and get ready to experience pure comfort food heaven! Don’t forget to leave a comment below and share your experience – and maybe even rate the recipe! Let’s hear what you think!

Philly Cheesesteak Pasta

A delicious twist on the classic Philly cheesesteak, served over pasta.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Servings 4 servings

Calories 500 kcal

Equipment

• Large skillet
• Large pot

Ingredients

  

Meat & Veggies

• 1 lb Ground beef or steak strips
• 1 Green bell pepper, diced
• 1 Onion, diced
• 2 cloves Garlic, minced

Cheese & Sauce

• 8 oz Cream cheese, softened
• 1 cup Shredded provolone cheese
• 12 oz Pasta (penne or rigatoni)
• 1 cup Beef broth
• 1 tbsp Olive oil
• Salt and pepper to taste

Instructions

 

• Cook pasta according to package directions.
• Heat olive oil in a large skillet over medium-high heat.
• Add ground beef (or steak strips) and cook until browned, breaking it up with a spoon.
• Add diced onion and green bell pepper; cook until softened, about 5 minutes.
• Stir in minced garlic and cook for 1 minute more.
• Reduce heat to low. Stir in cream cheese and beef broth until melted and smooth. Stir in provolone cheese until melted.
• Drain the cooked pasta and add it to the skillet with the sauce. Toss to coat.
• Season with salt and pepper to taste. Serve immediately.

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