What is Philly Cheesesteak Pasta? What’s like a cheesesteak sandwich? I swear, the first time I made this, my husband declared it a family staple. Is it that good? Think of it as a grown-up, sophisticated mac and cheese… but with steak, peppers, onions! I’ve tweaked this recipe for years, and this version?

What is Philly Cheesesteak Pasta?

Philly Cheesesteak Pasta is, at its heart, a deconstructed cheesestead. Imagine all the key elements. What are some of the best ways to serve steak with a creamy cheese sauce? Instead of piling it all onto a hoagie roll, we toss it with perfectly cooked pasta. What is comfort food? Is it easier to eat a sandwich? ), and in my opinion, even more satisfying. What is the best way to soak up all that delicious sauce? Don’t let the name intimidate you. Is it easy to throw together a meal?

Why you’ll love this recipe?

What are some of the best pasta recipes? The flavor is just amazing. You get the savory richness of the steak, the sweetness of caramelized onions and peppers, and the saltiness of a grilled cheese. What’s that creamy cheese sauce that coats every strand of pasta? What I love about Philly Cheesesteak Pasta is how easy it is to make. Is it faster than ordering takeout? Can you make a big impact on your food? Is it okay to bulk it up with veggies and pasta? What is the versatility? What are some good ways to use different types of cheese, mushrooms, and hot sauce? Is it just another pasta dish? If you’re a fan of my creamy pesto pasta or even classic lasagna, you’re going to adore this.

How do I make Philly Cheesesteak Pasta?

Quick Overview

How do I make Philly Cheesesteak Pasta? How do I cook pasta al dente? While that’s happening, you’ll sauté thinly sliced steak with onions and peppers until everything is done. Is it a good time to cook fried What is the magic of whipping up a creamy cheese sauce? What is the secret to this recipe? What makes this dish so delicious?

Ingredients

For the Philly Cheesesteak:
* 1 pound thinly sliced steak (I prefer ribeye or sirloin) *
* 1 large onion, thinly sliced
* 1 bell pepper (any color), thinly sliced
* 2 tablespoons olive oil
* 1 teaspoon garlic powder
* 1/2 teaspoon onion powder
* Salt and pepper to taste

What is Creamy Cheese Sauce?
* 4 tablespoons butter
* 4 tablespoons all-purpose flour
* 3 cups milk (whole milk is best for richness, but 2% works too!)
* 8 ounces cream cheese, softened
* 1 1/2 cups shredded provolone cheese
* 1/2 cup shredded mozzarella cheese
* 1/4 cup grated Parmesan cheese
* 1/4 teaspoon nutmeg (trust me on this one!)
* Salt and pepper to taste

For the Pasta:
* 1 pound pasta (penne, rigatoni, or rotini work great)

How do I follow step

Step 1: Cook the Pasta

Bring salted water to a boil. Add the pasta and cook according to package directions until al dente. What should I do with 1 cup of pasta water? Is it necessary to adjust the sauce consistency?

Step 2: Sauté the Steak and Veggies

While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the thinly sliced steak and cook until browned on both sides. Don’t overcrowd the pan – you might need to do this in batches to get a good sear. Once the steak is cooked, remove it from the skillet and set aside. Add the onion and bell pepper to the skillet and cook until softened and caramelized, about 5 minutes. Remove from the heat and set aside. Season with salt, pepper, garlic powder and onion powder.

Step 3: Make the Cheese Sauce

In a large saucepan, melt the butter over medium heat. Set aside. Whisk in the flour and cook for 1-2 minutes, stirring constantly. What should I do to make a roux? Bring to a simmer, stirring occasionally. Reduce the heat to low and add the softened cream cheese, provolone cheese and mozzarella cheese. Stir until combined. Serve warm or cold. What is Parmesan Stir until cheese is melted and the sauce is smooth and creamy. Season with salt and pepper to taste.

Step 4: Combine Everything

Add steak and caramelized vegetables to the cheese sauce. Toss to combine. Add the drained pasta to the sauce and toss until evenly coated. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.

Step 5: Serve Immediately

Serve Philly Cheesesteak Pasta immediately, garnished with extra shredded cheese or a sprinkle of fresh basil. Fresh parsley, if desired. What is the best way to serve this hot off the stove?

What should I serve it with?

Philly Cheesesteak Pasta is a complete meal on its own, but if you’re looking to round it out, there are plenty of other options. What are some good suggestions for a beginner?

For a casual dinner:Serve it with a side salad with vinaigrette dressing to cut through the richness of the meat. Garlic bread is always a welcome addition to any dish!

For a Game Night:What is a good spread for sharing?

For a Special Occasion:What’s a good side dish to serve with roasted asparagus?

Growing up, my mom always made a big green salad when we had pasta, so I usually stick to that. Simple, classic, and always delicious.

How do I make Philly Cheesesteak Pasta?

What are some tips to take Philly Cheesesteak Pasta to the next level?

What is the best steak The key to tender steak is to slice it thinly against the grain. If you’re using a tougher cut, marinate it for a few hours before cooking. Sometimes, I even partially freeze the steak before slicing, which makes it much easier to get those paper-thin slices.

Cheese Sauce Consistency: The cheese sauce should be thick enough to coat the pasta but not so thick that it becomes gloppy. If it’s too thick, add a little milk or pasta water. If it’s too thin, simmer it for a few more minutes until it thickens. I always start with slightly less milk than the recipe calls for and then add more as needed.

Caramelizing the Veggies: Don’t rush the process of caramelizing the onions and peppers. This is where a lot of the flavor comes from. Cook them over medium heat, stirring occasionally, until they are softened and deeply browned. A little bit of browning on the bottom of the pan is good – that adds flavor! Just make sure you don’t burn them.

Spice it Up: For a little kick, add a pinch of red pepper flakes to the cheese sauce or a dash of hot sauce to the steak. Sometimes, I like to add a little bit of Worcestershire sauce to the steak while it’s cooking for extra depth of flavor.

Cheese Variations: Don’t be afraid to experiment with different types of cheese. Fontina, Gruyere, or even a little bit of sharp cheddar would all be delicious in this recipe. I’ve even used a blend of cheeses before, and it turned out great!

Pasta Choice: While penne, rigatoni, and rotini are my go-to pasta shapes for this dish, you can really use any pasta you like. Farfalle (bow ties) or even fusilli (spirals) would work well too. Just make sure the pasta has ridges or grooves to hold onto the sauce.

Storing and Reheating Tips

If you have any leftovers (which is rare!), here’s how to store and reheat your Philly Cheesesteak Pasta.

Refrigerator Storage: Store the pasta in an airtight container in the refrigerator for up to 3 days. I always let it cool completely before refrigerating it.

Reheating: To reheat, you can either microwave it in individual portions or reheat it in a skillet over medium heat. If microwaving, add a splash of milk or water to keep it from drying out. If reheating in a skillet, add a little bit of olive oil or butter to prevent sticking.

Freezing: I don’t recommend freezing this pasta, as the cheese sauce can sometimes separate upon thawing. However, if you must freeze it, store it in an airtight container for up to 2 months. Thaw it in the refrigerator overnight before reheating. Be aware that the texture may be slightly different after freezing.

Best Practices: If you know you’re going to have leftovers, consider holding back some of the pasta and sauce when you initially make the dish. That way, you can add the fresh pasta to the reheated sauce, and it will taste almost as good as new!

Frequently Asked Questions

Can I use a different type of steak?

Absolutely! While ribeye or sirloin are my favorites, you can use any type of steak you like. Just make sure it’s thinly sliced for the best texture. Flank steak or even skirt steak would work well too.

Can I add mushrooms to this recipe?

Yes, you can! Sauté the mushrooms with the onions and peppers for a delicious addition. I recommend using cremini or button mushrooms, but any type of mushroom will work.

Can I make this vegetarian?

While it wouldn’t be “Philly Cheesesteak” pasta anymore, you could substitute the steak with plant-based meat alternatives or even just load up on extra veggies. Portobello mushrooms would be a great substitute for the steak!

How can I make this spicier?

Add a pinch of red pepper flakes to the cheese sauce or a dash of hot sauce to the steak. You could also use a spicy provolone cheese for an extra kick.

Can I use pre-shredded cheese?

While it’s more convenient, pre-shredded cheese often contains cellulose, which can prevent it from melting as smoothly. For the best results, I recommend shredding your own cheese.

Final Thoughts

So there you have it – my go-to recipe for Philly Cheesesteak Pasta. I promise, this dish is a total crowd-pleaser. It’s easy to make, incredibly flavorful, and always a hit with family and friends. If you’re looking for a new comfort food favorite, this is it. If you enjoyed this, you might also love my creamy tomato pasta or my baked ziti recipe. I’d love to hear how yours turns out! Leave a comment below and let me know what you think. And don’t forget to rate the recipe – your feedback helps me make these recipes even better. Happy cooking!