ADVERTISEMENT
Introduction: Philly Cheesesteak, a classic sandwich filled with tender beef, melted cheese, and caramelized onions, is a beloved dish from Philadelphia. But why settle for just a sandwich when you can enjoy it in pasta form? The Philly Cheesesteak Pasta is a delectable twist on this iconic recipe, combining all the savory goodness of a cheesesteak with the comforting texture of pasta. Whether you're hosting a casual dinner or craving something hearty, this dish will be a crowd-pleaser. Packed with flavorful steak, creamy cheese sauce, and the satisfying bite of pasta, this recipe is bound to become a family favorite.
Ingredients:
1 lb (450g) beef steak (ribeye or sirloin), thinly sliced
12 oz (340g) pasta (penne or rigatoni works well)
1 large onion, thinly sliced
1 bell pepper, thinly sliced (optional)
2 cloves garlic, minced
2 tbsp olive oil
1 tbsp butter
1 ½ cups (360ml) heavy cream
1 cup (240g) shredded provolone cheese (or a blend of provolone and mozzarella)
1 cup (240g) shredded cheddar cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Cook the Pasta: Start by cooking the pasta according to the package instructions. Drain and set aside, reserving a cup of pasta water.
Sauté Vegetables: While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the sliced onion and bell pepper (if using) to the skillet. Sauté for 5–7 minutes until softened and lightly caramelized. Add minced garlic and cook for an additional 1–2 minutes until fragrant. Remove the vegetables from the skillet and set aside.
Cook the Steak: In the same skillet, add the butter and heat over medium-high heat. Add the thinly sliced steak to the skillet, season with salt and pepper, and cook for 4–5 minutes until browned and cooked through. Remove from heat and set aside with the vegetables.
Make the Creamy Sauce: In the same skillet, pour in the heavy cream and bring to a simmer over medium heat. Let it cook for 2–3 minutes, then stir in the shredded provolone and cheddar cheese. Stir constantly until the cheese melts and the sauce becomes creamy.
Combine Pasta and Steak: Add the cooked pasta to the skillet with the creamy cheese sauce. Stir to coat the pasta evenly. Then, add the cooked steak and sautéed vegetables back into the skillet, mixing everything together until well combined. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.
Serve and Garnish: Once everything is well mixed, serve the Philly Cheesesteak Pasta hot, garnished with freshly chopped parsley for an added touch of freshness.
Tips for Serving and Storing:
Serving: Serve the Philly Cheesesteak Pasta with a side of garlic bread or a fresh salad to balance the richness of the dish. For extra flavor, sprinkle some grated Parmesan cheese over the top.
Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm the pasta in a skillet over medium heat with a splash of milk or cream to loosen up the sauce.
Variants:
Vegetarian Philly Cheesesteak Pasta: Substitute the beef with portobello mushrooms or another hearty mushroom variety to create a vegetarian version of this dish.
Spicy Version: Add sliced jalapeños or a few dashes of hot sauce to give the dish a spicy kick.
Cheese Variation: While provolone and cheddar are classic choices, you can experiment with other cheeses like Gouda, Monterey Jack, or even a blend of cheeses for a unique flavor profile.
Gluten-Free Option: For a gluten-free version, use gluten-free pasta, and ensure your cheeses and heavy cream are gluten-free.
FAQ:
ADVERTISEMENT
