why make this recipe
Philly Cheesesteak Pasta is a fun twist on the classic Philly cheesesteak sandwich. This dish combines all the flavors you love about the sandwich with pasta, making it a filling and satisfying meal. It’s perfect for a family dinner or when you want to impress guests without spending hours in the kitchen. Plus, it’s a great way to enjoy a popular dish in a new form!
how to make Philly Cheesesteak Pasta
Ingredients:
- 2 Tbsp. neutral oil, divided
- 1 lb. skirt steak or rib eye, thinly sliced across the grain
- 1 tsp. Italian seasoning
- Kosher salt
- Freshly ground black pepper
- 8 oz. cremini or white mushrooms, sliced
- 1 medium yellow onion, thinly sliced
- 1 green bell pepper, seeds and ribs removed, thinly sliced
- 1 red bell pepper, seeds and ribs removed, thinly sliced
- 4 cloves garlic, chopped
- 3 1/2 cups low-sodium beef broth
- 1 cup half-and-half
- 8 oz. cavatappi
- 6 oz. shredded provolone
Directions:
- In a large stainless steel skillet over medium-high heat, heat 1 Tbsp. of oil and swirl the pan to coat.
- In a large bowl, toss the steak with Italian seasoning. Season it with salt and pepper.
- Arrange the steak in a single layer in the skillet and cook it undisturbed until the underside is browned, about 2 minutes.
- Stir and continue cooking, stirring occasionally, until no longer pink, about 1 to 2 minutes more. Transfer the steak to a large bowl.
- Reduce the heat to medium. In the same skillet, cook the mushrooms, stirring occasionally, until they start to brown, about 8 to 10 minutes. Season with a pinch of salt. Transfer to the bowl with the steak.
- In the same skillet over medium heat, heat the remaining 1 Tbsp. of oil. Add the onion and bell peppers, seasoning with salt. Cook, stirring frequently, until the peppers are softened, about 8 to 10 minutes.
- Add the garlic and cook, stirring until fragrant, about 1 minute more. Transfer to the bowl with the mushrooms and steak.
- Increase the heat to medium-high. Pour in the broth, scraping any browned bits from the bottom of the pan.
- Stir in the half-and-half and bring to a simmer.
- Add the pasta in a single layer and return to a simmer. Cover and cook, stirring occasionally, until the pasta is al dente and the sauce has thickened, about 10 to 12 minutes.
- Stir in the provolone until melted. Return the beef mixture to the skillet and toss until everything is well-coated.
how to serve Philly Cheesesteak Pasta
Serve Philly Cheesesteak Pasta hot, straight from the skillet. You can garnish it with extra cheese or fresh herbs like parsley for added flavor. This dish pairs well with a simple side salad or garlic bread for a complete meal.
how to store Philly Cheesesteak Pasta
To store leftovers, let the pasta cool completely, then transfer it to an airtight container. Keep it in the refrigerator for up to 3 days. When ready to eat, reheat it on the stovetop or in the microwave, adding a splash of broth or water to loosen the sauce if needed.
tips to make Philly Cheesesteak Pasta
- For a richer flavor, use a mix of different cheeses instead of just provolone.
- Slice the steak as thinly as possible to ensure it cooks quickly and remains tender.
- Feel free to add more vegetables like spinach or zucchini for added nutrition and color.
variation
If you like a little heat, add some sliced jalapeños to the mix or use pepper jack cheese instead of provolone. You can also switch out cavatappi for a different pasta shape like penne or rotini.
FAQs
Can I use chicken or another protein instead of beef?
Yes, you can substitute chicken, turkey, or even tofu if you want a vegetarian option.
Can I make this dish ahead of time?
Yes, you can prepare the components ahead of time and combine them just before serving.
What if I don’t have half-and-half?
You can use heavy cream or a mix of milk and cream as an alternative.
