Description
This Philly Cheesesteak Pasta is a creamy, hearty dish that combines the iconic flavors of a classic cheesesteak with pasta. It’s a comforting meal that’s perfect for any night of the week.
Ingredients
Scale
- 1 pound thinly sliced sirloin, ribeye, or flank steak
- 12–16 ounces sturdy short pasta (rigatoni, penne, rotini, or egg noodles)
- 1 medium yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2–3 cloves minced garlic
- 2 cups beef broth
- 4 ounces full-fat cream cheese, softened
- ½ cup heavy cream
- 1 cup shredded provolone cheese
- ½ cup shredded white American cheese
- Salt
- Freshly ground black pepper
- 1 teaspoon Worcestershire sauce
- Pinch of red pepper flakes
Instructions
- Cook the Pasta: First things first, get a large pot of salted water boiling. Add your chosen pasta and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set it aside.
- Sear the Beef: While your pasta is cooking, heat 1 tablespoon of olive oil or butter in a large, deep skillet or Dutch oven over medium-high heat. Add your thinly sliced beef in a single layer, seasoning generously with salt and pepper. Cook for just 1-2 minutes per side until nicely browned but still tender. Remove the cooked beef from the skillet and set it aside on a plate.
- Sauté the Aromatics: Reduce the heat to medium. Add another tablespoon of oil or butter to the same skillet if needed. Toss in the sliced onions and green bell pepper. Cook, stirring occasionally, for 8-10 minutes, or until the onions are softened and caramelized, and the peppers are tender-crisp. Stir in the minced garlic and cook for another minute until fragrant.
- Build the Creamy Sauce: Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Bring it to a simmer. Reduce the heat to low, then stir in the softened cream cheese until it melts completely. Whisk in the heavy cream and Worcestershire sauce.
- Melt the Cheeses: Gradually stir in the shredded provolone and white American cheeses, allowing each addition to melt before adding more. Continue stirring until the sauce is completely smooth and cheesy. Taste and adjust seasonings with salt and pepper as needed.
- Combine and Serve: Add the cooked pasta and the seared beef back into the skillet with the creamy cheese sauce. Toss gently to ensure everything is thoroughly coated. If the sauce is too thick, add a splash or two of reserved pasta water until it reaches your desired consistency. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: For the best beef texture, partially freeze the beef for easier slicing. Don't skimp on the cream cheese and heavy cream for ultimate creaminess. Feel free to customize the cheese and add more veggies for extra flavor.