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Philly Cheese Steak Pasta
Why Make This Recipe
Philly Cheese Steak Pasta is a delicious twist on the classic Philly cheesesteak sandwich. It’s a hearty dish that combines all the rich flavors you love about the sandwich but in pasta form. It’s a great one-pot meal that is quick to prepare and is perfect for busy weeknights. With just a few ingredients, you can satisfy your cravings for comfort food while enjoying a homemade dish that feels special.
How to Make Philly Cheese Steak Pasta
Ingredients:
- 8 oz pasta (e.g., penne or rigatoni)
- 1 lb ribeye steak, thinly sliced
- 1 onion, sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup provolone cheese, shredded
- 2 tbsp olive oil
- Salt and pepper to taste
Directions:
- Cook the pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the sliced ribeye steak and cook until browned.
- Add the sliced onion and bell pepper, and cook until softened.
- Stir in the minced garlic and cook for another minute.
- Reduce the heat to low, then add the heavy cream and stir to combine.
- Mix in the cooked pasta and provolone cheese, stirring until the cheese is melted and everything is combined.
- Season with salt and pepper to taste, then serve warm.
How to Serve Philly Cheese Steak Pasta
Serve Philly Cheese Steak Pasta warm in individual bowls. You can also top it with extra provolone cheese or some crushed red pepper flakes for a bit of heat. A side of garlic bread or a fresh salad complements this dish well and makes it an even more complete meal.
How to Store Philly Cheese Steak Pasta
If you have leftovers, store the pasta in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave it or warm it on the stove over low heat. You may want to add a splash of cream or milk to bring back some creaminess as it reheats.
Tips to Make Philly Cheese Steak Pasta
- Use fresh ingredients for the best flavor; fresh produce and high-quality steak make a difference.
- If you don’t have ribeye, you can also use sirloin or flank steak.
- Try adding other vegetables like mushrooms or spinach for added nutrition and flavor.
- For a lighter version, you can substitute heavy cream with half-and-half or use low-fat cheese.
Variation
You can change up the cheese to use mozzarella or cheddar if you prefer. For a spicy kick, add jalapeños or use pepper jack cheese. Vegetarian versions are also possible by replacing the steak with sliced mushrooms or tofu.
FAQs
Can I use other types of pasta?
Yes! You can use any pasta shape you like, such as spaghetti, fettuccine, or macaroni.
Is this dish gluten-free?
To make it gluten-free, use gluten-free pasta and ensure that other ingredients, like sauces and cheese, are also gluten-free.
Can I make this dish in advance?
While it’s best served fresh, you can prepare the ingredients a day ahead. Cook the pasta, cut the veggies, and slice the steak so that you’re ready to put it together quickly.
Philly Cheese Steak Pasta
A hearty dish that combines the rich flavors of a classic Philly cheesesteak sandwich in a delicious pasta form, perfect for busy weeknights.
Ingredients
Main Ingredients
- 8 oz pasta (e.g., penne or rigatoni)
- 1 lb ribeye steak, thinly sliced Can substitute with sirloin or flank steak.
- 1 onion, sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 1 cup heavy cream Can substitute with half-and-half for a lighter version.
- 1 cup provolone cheese, shredded Can substitute with mozzarella or cheddar.
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
Cooking
- Cook the pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the sliced ribeye steak and cook until browned.
- Add the sliced onion and bell pepper, and cook until softened.
- Stir in the minced garlic and cook for another minute.
- Reduce the heat to low, then add the heavy cream and stir to combine.
- Mix in the cooked pasta and provolone cheese, stirring until the cheese is melted and everything is combined.
- Season with salt and pepper to taste, then serve warm.
Notes
Serve warm in individual bowls. You can also top it with extra provolone cheese or crushed red pepper flakes. Serve with garlic bread or fresh salad for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat with a splash of cream or milk for creaminess.
