If you adore the rich, meaty flavors of a cheesesteak but want to enjoy it in a comforting, pasta-filled way, you are going to fall head over heels for this Classic Philly Cheesesteak Pasta Recipe. It takes all the best elements of the iconic Philly cheesesteak sandwich—tender beef, sautéed bell peppers and onions, melty provolone cheese—and transforms them into a creamy pasta dish that’s perfect for any night of the week. This dish is a deliciously satisfying way to switch up your usual pasta routine, offering that classic Philly vibe with a wonderfully creamy twist.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity, featuring straightforward ingredients that each play a crucial role in delivering the classic flavors and satisfying textures you crave. From the savory beef to the creamy cheese, every component brings something special to the table.
- 8 ounces of pasta (such as penne or fusilli): These shapes hold the sauce beautifully, ensuring every bite is flavorful.
- 1 tablespoon of olive oil: Perfect for searing the steak and sautéing the vegetables to perfection.
- 1 pound of thinly sliced beef steak: The star protein, providing tender, juicy bites throughout the dish.
- 1 green bell pepper, sliced: Adds a slight sweetness and vibrant color to balance the richness.
- 1 onion, thinly sliced: Builds a savory depth and sweetness once sautéed.
- 2 cloves of garlic, minced: A punch of aromatic flavor that elevates the entire dish.
- 1 cup of sliced mushrooms: Brings earthiness and an additional layer of texture.
- 1/2 teaspoon of salt: Essential for seasoning every element and enhancing flavor.
- 1/4 teaspoon of black pepper: Adds a subtle spicy warmth to complement the meat.
- 2 tablespoons of Worcestershire sauce: Injects a tangy, umami-rich complexity that’s signature to Philly cheesesteak flavor.
- 1 cup of beef broth: Helps create a luscious sauce and deepens the meaty taste.
- 1 cup of heavy cream: Gives the dish its indulgently creamy texture.
- 1 cup of shredded provolone cheese: Melts into the sauce, creating that irresistible gooey finish.
How to Make Classic Philly Cheesesteak Pasta Recipe
Step 1: Cook the Pasta
Start by boiling your pasta in salted water according to the package instructions until it’s al dente. This ensures the pasta will have just the right firmness to complement the creamy sauce without getting mushy. Once cooked, drain and set it aside, keeping it ready for when the delicious sauce is prepared.
Step 2: Brown the Beef Steak
Heat olive oil in a large skillet over medium-high heat, then add the thinly sliced beef steak. Sear the beef quickly, allowing it to brown nicely and develop that rich, caramelized flavor classic to Philly cheesesteaks. Once browned, remove the beef from the skillet and set it aside to rest. This step locks in juices and ensures every bite is tender and flavorful.
Step 3: Sauté the Vegetables
In the same skillet, toss in the sliced green bell pepper, onion, and mushrooms. Sauté them until they soften and become tender, releasing a wonderful aroma that’s essential to the dish’s appeal. These vegetables provide that perfect balance of sweetness and texture, complementing the savory beef perfectly.
Step 4: Add Garlic and Seasonings
Next, add minced garlic, salt, and black pepper to the vegetables. Cook for just a minute or two to let the garlic release its fragrant oils without burning, which deepens the overall flavor profile beautifully. The seasoning here is key to bringing all the tastes together in harmony.
Step 5: Simmer the Sauce
Stir in Worcestershire sauce, beef broth, and heavy cream, combining everything in the skillet. Let this mixture simmer gently, allowing the flavors to meld and the sauce to thicken slightly. This step transforms the skillet’s contents into a luscious sauce that will coat every strand of pasta with cheesesteak goodness.
Step 6: Combine Pasta and Beef
Add the cooked pasta and browned steak back into the skillet with the sauce. Toss everything together diligently, ensuring each piece of pasta is fully coated and the beef is evenly distributed throughout. Heating it through at this point helps meld all the flavors into one irresistible dish.
Step 7: Melt in the Provolone Cheese
Remove the skillet from heat and sprinkle the shredded provolone cheese on top. Stir gently until the cheese melts completely into the creamy sauce, creating that signature smooth, cheesy finish that’s synonymous with Philly cheesesteak. This final touch elevates the dish to pure comfort food bliss.
How to Serve Classic Philly Cheesesteak Pasta Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a bright, fresh note and a lovely pop of green to contrast the rich sauce. For an extra zing, consider a pinch of crushed red pepper flakes if you enjoy a hint of heat that lingers alongside the creamy cheesesteak flavors.
Side Dishes
This dish stands beautifully on its own but pairs wonderfully with a crisp green salad, perhaps with a tangy vinaigrette to cut through the creaminess. Garlic bread or a crusty baguette on the side is another fantastic option, perfect for soaking up any leftover sauce on your plate.
Creative Ways to Present
For a fun twist, serve the Classic Philly Cheesesteak Pasta Recipe in individual ramekins topped with a sprinkle of extra provolone or even a few crispy fried onions. Another idea is to turn it into a baked casserole by adding breadcrumbs on top and broiling for a golden crust before serving.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. The flavors tend to deepen overnight, making the pasta even more delicious when enjoyed the next day.
Freezing
This pasta recipe freezes well. Place portions in freezer-safe containers or heavy-duty freezer bags, and freeze for up to two months. When you’re ready to eat, thaw overnight in the fridge before reheating for best results.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring occasionally, or microwave in short bursts to avoid overheating and drying out the creamy sauce. Add a splash of beef broth or cream if the sauce seems too thick after reheating.
FAQs
Can I use a different type of cheese instead of provolone?
Absolutely! While provolone delivers that classic Philly cheesesteak flavor, you can substitute with mozzarella for a milder taste or even a sharp cheddar for a tangy twist. Just choose a cheese that melts well to keep the sauce creamy.
Is there a vegetarian version of this Classic Philly Cheesesteak Pasta Recipe?
Yes, you can swap the beef for hearty mushrooms like portobello or use plant-based meat alternatives. Sauté the vegetables as directed and add your vegetarian protein of choice to keep the dish satisfying and full of flavor.
What pasta works best for this recipe?
Penne and fusilli are excellent because their ridges and shapes hold onto the creamy sauce beautifully, but rigatoni or farfalle also work wonderfully. Choose pasta that will capture the sauce well for maximum taste in every bite.
Can I make this dish gluten-free?
Definitely. Simply use your favorite gluten-free pasta to replace the regular pasta, and double-check that your Worcestershire sauce is gluten-free. The rest of the ingredients are naturally gluten-free, so it’s an easy swap.
How can I make this dish spicier?
To up the heat, add crushed red pepper flakes during the sautéing stages or mix in a dash of hot sauce when adding the Worcestershire sauce. Fresh jalapeño slices sautéed with the vegetables also bring a vibrant spicy kick.
Final Thoughts
There is something incredibly comforting about the Classic Philly Cheesesteak Pasta Recipe that makes it a true crowd-pleaser and an excellent choice for any meal. Combining familiar flavors in a creamy, pasta form is just the kind of indulgence we all need sometimes. So go ahead, give this recipe a try—you might just find it becoming your new favorite way to enjoy Philly cheesesteak with a delicious twist!
Print
Classic Philly Cheesesteak Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Classic Philly Cheesesteak Pasta combines the savory flavors of a traditional Philly cheesesteak with hearty pasta. Tender thinly sliced beef, sautéed peppers, onions, and mushrooms are cooked in a creamy sauce enhanced with Worcestershire and beef broth, then tossed with pasta and melted provolone cheese for a comforting, delicious meal ready in just 30 minutes.
Ingredients
Pasta
- 8 ounces of pasta (such as penne or fusilli)
Beef and Vegetables
- 1 tablespoon of olive oil
- 1 pound of thinly sliced beef steak
- 1 green bell pepper, sliced
- 1 onion, thinly sliced
- 2 cloves of garlic, minced
- 1 cup of sliced mushrooms
Seasonings and Sauce
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of Worcestershire sauce
- 1 cup of beef broth
- 1 cup of heavy cream
- 1 cup of shredded provolone cheese
Instructions
- Cook Pasta: Prepare the pasta according to the package instructions until al dente. Drain well and set aside to be combined later.
- Brown Beef: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced beef steak and cook until browned but still tender. Remove the beef from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the sliced green bell pepper, onion, and mushrooms. Cook over medium heat until the vegetables are softened and tender.
- Add Garlic and Season: Stir in minced garlic, salt, and black pepper. Cook for about one minute until fragrant but not burnt.
- Simmer Sauce: Pour in Worcestershire sauce, beef broth, and heavy cream. Stir well and bring to a simmer. Let the sauce reduce slightly to thicken, about 3-5 minutes.
- Combine Pasta and Beef: Add the cooked pasta and browned beef back into the skillet with the sauce. Stir to combine and heat everything through evenly.
- Melt Cheese: Remove the skillet from heat, sprinkle shredded provolone cheese over the top, and gently stir until the cheese melts and the sauce becomes creamy.
Notes
- Use penne or fusilli pasta as they hold the sauce well, but any sturdy pasta shape works.
- For a leaner option, use sirloin or flank steak thinly sliced.
- Adjust salt and pepper to taste depending on the saltiness of the beef broth and Worcestershire sauce.
- If provolone cheese is unavailable, mozzarella can be a good substitute for melting.
- Serve immediately for best texture and flavor; leftovers can be refrigerated and reheated gently.
