Ah, Philly Cheesesteak Pasta! This dish is like a warm hug from an old friend on a rainy day. You know, there’s something so cozy and satisfying about combining two of my favorite things: the essence of a classic Philadelphia cheesesteak and the comfort of creamy pasta. The first time I tried this recipe, I was at a friend’s house party; they made it for a group snack, and I was immediately smitten. As someone who can’t resist a good cheesesteak, this pasta version felt like discovering a treasure buried deep in my own taste buds.
What I adore about this recipe is its versatility. You can whip it up for a casual dinner on a busy weeknight or serve it as a show-stopping dish at a gathering. Plus, I love that it gives you all those delightful flavors without having to brave the city streets of Philadelphia (no offense, Philly!). If you’re unsure about whether pasta can substitute for a cheesesteak, let me assure you, this dish will win your heart.
What’s in Philly Cheesesteak Pasta?
Fettuccine or Penne Pasta: A generous helping of your favorite pasta forms the base of our dish; fettuccine adds a delightful twist, but penne holds onto the sauce beautifully. Use what you have on hand!
Beef Steak:** I prefer using flank steak or ribeye since they’re tender and flavorful. Thinly sliced is key to really capturing that cheesesteak experience.
Bell Peppers: Red, yellow, and green bell peppers add sweetness and color to the dish. They remind me of the bright markets in summer when everything is fresh and vibrant!
Sautéed Onions: Caramelized onions- a must! They bring that umami flavor you’d find in a true cheesesteak. Plus, who doesn’t love the aroma of onions cooking?
Garlic: Fresh garlic gives a little kick and depth to the sauce. A girl can never have too much garlic, right?
Beef Broth: This is the secret weapon for the sauce giving it rich flavor and moisture. Low-sodium is an excellent choice if you’re watching your salt intake.
Cream Cheese: To create a creamy, dreamy sauce that ties everything together. Seriously, it’s the cream cheese that elevates this pasta and makes it incredibly luscious.
Provolone Cheese: You can’t call it a cheesesteak without provolone! The melted cheese blankets the pasta nicely- pure bliss.
Seasonings: Salt, pepper, and Italian seasoning add the finishing touches to flavor. Feel free to adjust them as per your taste.
Is Philly Cheesesteak Pasta Good for You?
This dish is all about balance. It has protein from the beef, fiber from the pasta and veggies, and a hit of creamy deliciousness. That said, moderation is key!
Pasta: Use whole grain or chickpea pasta for a healthier spin, packing extra fiber and nutrients.
Beef: Lean cuts are best to keep the saturated fat in check while retaining richness in flavor.
Vegetables: Don’t skimp on the bell peppers and onions! They add vitamins and antioxidants while enhancing the deliciousness of the dish.
Remember, though, it’s still a hearty meal that can be high in calories, especially when piled with cheese. So save this one for those days when you need a little extra comfort!
Ingredients List
– 12 oz fettuccine or penne pasta
– 1 lb thinly sliced flank steak or ribeye
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 1 large onion, sliced
– 3 cloves garlic, minced
– 1 cup beef broth
– 4 oz cream cheese, softened
– 1 cup provolone cheese, shredded
– 1 tsp Italian seasoning
– Salt and pepper to taste
– Olive oil for cooking
This recipe serves 4 to 6 people, making it perfect for a family dinner or a cozy gathering with friends.
How to Make Philly Cheesesteak Pasta?
1. Start by cooking your pasta according to the package instructions. Drain and set aside, reserving about 1 cup of pasta water.
2. In a large skillet over medium heat, add a drizzle of olive oil. Once heated, toss in your sliced onions and cook for about 5 minutes until they’re soft and translucent.
3. Add the sliced bell peppers and minced garlic to the skillet, continuing to sauté until the peppers soften a bit.
4. Push the veggies to one side of the skillet and add the thinly sliced steak. Season with salt, pepper, and Italian seasoning. Cook for 3-4 minutes, stirring often until the meat is browned and no longer pink.
5. Pour in the beef broth, then drop in the softened cream cheese. Stir until it’s melted and creamy- this may seem like a lot of sauce, but trust me, it’s perfection!
6. Toss in the cooked pasta and mix until everything is well coated. If the mixture seems too thick, add in a splash of reserved pasta water until you reach your desired consistency.
7. Stir in your shredded provolone cheese and let it melt into the pasta.
8. Serve hot and garnish with some extra cheese or fresh herbs for that lovely presentation.
Cheesy Alternatives and Fun Additions
Feeling adventurous? Here are some fun ideas to mix it up:
– Swap in grilled chicken or sausage for a different protein.
– Experiment with different cheeses like cheddar or mozzarella for a twist.
– Add in some mushrooms for an earthy flavor.
– Serve with a side of garlic bread; trust me, you’ll want to soak up that cheesy goodness!
Actually, this pasta dish is versatile enough to throw in whatever veggies you have lingering in the fridge!
Every time I whip up this Philly Cheesesteak Pasta, I’m reminded of those cozy gatherings that make life so delightful. I can’t wait for you to try it out! Let me know how it turns out—did you add your own special twist? Happy cooking, my friend!