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To make this tasty dish, gather these ingredients: - 12 oz pasta (penne or fettuccine works well) - 1 lb thinly sliced beef (ribeye or sirloin) - 1 medium onion, sliced - 1 bell pepper (any color), sliced - 2 cloves garlic, minced - 1 cup beef broth - 1 cup heavy cream - 1 tablespoon olive oil - Salt and pepper to taste - 1 teaspoon Worcestershire sauce - 1 ½ cups provolone cheese, shredded (or a mix of provolone and mozzarella) - Chopped parsley for garnish (optional) Choosing the right ingredients makes a big difference. Here are my tips: - Beef: Look for ribeye or sirloin with good marbling. This gives flavor and tenderness. - Pasta: Use high-quality pasta. Fresh pasta can elevate the dish. - Vegetables: Choose bright, firm vegetables. Freshness adds better taste. - Cheese: Opt for fresh provolone. It melts beautifully for that creamy sauce. - Broth: Use low-sodium beef broth. This allows you to control the salt level. You can easily adapt this recipe for different diets. Here are some great swaps: - For gluten-free: Use gluten-free pasta. Many brands taste just as good. - For a lighter version: Swap heavy cream for half-and-half or a plant-based cream. - For vegetarian: Use mushrooms or seitan instead of beef. They provide great texture and flavor. - For dairy-free: Use a dairy-free cheese and coconut cream. This keeps it rich without the dairy. Feel free to explore these options to customize your Philly cheesesteak pasta to fit your tastes! Check out the Full Recipe for detailed steps. Start by boiling a large pot of salted water. Once it bubbles, add 12 oz of penne or fettuccine pasta. Cook it until it is al dente, as per the package instructions. This usually takes about 8-10 minutes. After that, drain the pasta and save ½ cup of the pasta water. Set the pasta aside for later. In a large skillet, heat 1 tablespoon of olive oil over medium heat. When the oil is hot, add 1 medium sliced onion and 1 sliced bell pepper of your choice. Sauté them for about 5-7 minutes until they become soft. Then add 2 cloves of minced garlic and cook for 1 more minute. The smell will be amazing! After that, take the veggies out of the skillet and set them aside. Next, use the same skillet and turn the heat to medium-high. Add 1 lb of thinly sliced beef, like ribeye or sirloin. Season it with salt, pepper, and 1 teaspoon of Worcestershire sauce. Cook the beef for about 3-4 minutes until it is nicely browned. Be careful not to overcook it, as you want it tender. Reduce the heat back to medium. Put the sautéed vegetables back into the skillet. Add 1 cup of beef broth and let it simmer for 2-3 minutes. After that, stir in 1 cup of heavy cream. Let this mixture simmer for about 5 minutes so the sauce thickens a bit. Finally, add the cooked pasta to the skillet. Toss everything together until the pasta is well-coated in the creamy sauce. If it looks too thick, add a bit of the reserved pasta water, one tablespoon at a time, until you get the right consistency. Then, sprinkle 1 ½ cups of shredded provolone cheese over the pasta. Gently mix until the cheese melts and everything is creamy. Your Philly cheesesteak pasta is now ready to serve! To boost flavor, always use fresh ingredients. Fresh garlic and peppers add a punch. Don't forget to season each layer. I like to sprinkle salt and pepper on the beef as it cooks. Worcestershire sauce adds depth. A splash can transform your dish. You can also use a bit of Italian seasoning for warmth. Herbs like oregano or basil work wonders too. Getting the sauce just right is key. It should be creamy but not too thick. Start with beef broth and cream. Simmer them to blend flavors. If the sauce is too thick, add a bit of reserved pasta water. This helps loosen it without losing flavor. If it’s too thin, let it simmer longer. Keep stirring to avoid sticking. For that gooey cheese, add it at the end. Sprinkle it over the pasta and stir gently. The heat from the pasta helps it melt. If you want extra creaminess, mix in a little more cream. You can also use a mix of cheeses. Combining provolone with mozzarella gives a great taste. Make sure to keep stirring until it’s fully melted. Enjoy the rich, cheesy goodness! For more detailed steps, check the Full Recipe. {{image_2}} You can switch up the meat in Philly cheesesteak pasta. If you want a different flavor, use chicken or pork. Thinly sliced chicken breast works well and cooks fast. You can also try ground beef or turkey for a quick option. Each protein adds its unique twist to this dish, so don't be afraid to experiment! If you're looking for a meatless meal, you can easily make this dish vegetarian or vegan. For a vegetarian version, use mushrooms instead of beef. They add a rich, savory flavor. You can also add more veggies like zucchini or spinach for extra texture. For a vegan twist, swap the heavy cream with coconut cream or cashew cream. Choose a dairy-free cheese to keep it vegan-friendly. Cheese makes this dish creamy and rich. Provolone is traditional, but you can mix it up! Try mozzarella for a milder taste or cheddar for a sharp kick. You can also blend cheeses! Mixing provolone and mozzarella gives you a great flavor and texture. Feel free to get creative and find the cheese combo you love the most. For more details, check the full recipe. To keep your Philly cheesesteak pasta fresh, store it in an airtight container. Let it cool down first. This helps prevent moisture. You can keep it in the fridge for up to three days. If you want to keep it longer, consider freezing it. When reheating, use a skillet for the best results. Add a splash of beef broth or cream to keep it moist. Heat on low and stir gently. This helps maintain the creamy texture and rich flavor. You can also use the microwave, but cover it to avoid dryness. Heat in short bursts, stirring in between. You can freeze Philly cheesesteak pasta for up to three months. Use a freezer-safe container. Make sure to leave some space for expansion. To reheat, thaw it in the fridge overnight. Then, follow the reheating tips. This will help keep the taste and texture just right. For the full recipe, check out the complete guide! The Philly cheesesteak started in Philadelphia in the 1930s. Pat and Harry Olivieri made it first. They cooked beef on a grill and served it on bread. People loved it. Soon, others added cheese, creating the famous cheesesteak. Now, it’s a popular dish across the U.S. Yes, you can make this dish in advance. Cook the pasta and store it separately. Keep the cheesesteak sauce in another container. When ready to eat, combine the two. Gently heat them together on the stove. This way, the pasta stays fresh and the sauce remains creamy. To add spice, use hot sauce or crushed red pepper flakes. You can also swap in pepper jack cheese for a kick. Adding sautéed jalapeños gives extra heat, too. Adjust the spice level to fit your taste. Enjoy the flavor! Great sides include garlic bread, a simple salad, or roasted vegetables. You can also serve coleslaw for a crunchy contrast. Pairing with pickles adds a nice tang. These sides enhance your meal and create a lovely dinner spread. Check out the Full Recipe for serving suggestions! This blog post explored the joy of making Philly Cheesesteak Pasta. We covered key ingredients and tips for choosing the best ones. You learned step-by-step methods, from cooking pasta to making a creamy sauce. We shared ideas for variations, plus how to store and reheat leftovers effectively. In closing, with these tips, you can create a delicious dish that honors its roots. Enjoy cooking and add your twist to this crowd-pleaser!

Philly Cheesesteak Pasta

Savor the rich flavors of Philly Cheesesteak Pasta, a simple and delicious twist on classic comfort food! This easy recipe combines tender steak, sautéed peppers, and creamy provolone cheese with your choice of pasta for a mouthwatering dish that's perfect for any night. In just 30 minutes, you can create a hearty meal that your family will love.
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Ingredients
  

12 oz pasta (penne or fettuccine works well)

1 lb thinly sliced beef (ribeye or sirloin)

1 medium onion, sliced

1 bell pepper (any color), sliced

2 cloves garlic, minced

1 cup beef broth

1 cup heavy cream

1 tablespoon olive oil

Salt and pepper to taste

1 teaspoon Worcestershire sauce

1 ½ cups provolone cheese, shredded (or a mix of provolone and mozzarella)

Chopped parsley for garnish (optional)

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.

    Sauté Vegetables: In a large skillet over medium heat, add the olive oil. Once hot, add the sliced onion and bell pepper. Sauté for about 5-7 minutes until soft. Add minced garlic and cook for an additional 1 minute until fragrant. Remove the vegetables from the skillet and set them aside.

      Cook the Beef: In the same skillet, increase the heat to medium-high. Add the thinly sliced beef, season with salt, pepper, and Worcestershire sauce. Cook for about 3-4 minutes until the beef is browned and just cooked through.

        Make the Sauce: Reduce the heat to medium, return the sautéed vegetables to the skillet, and add the beef broth. Allow it to simmer for about 2-3 minutes. Then, stir in the heavy cream and let it simmer for an additional 5 minutes, allowing the sauce to thicken slightly.

          Combine Pasta: Add the cooked pasta to the skillet and toss to coat the noodles in the sauce. If the mixture seems too thick, add a bit of the reserved pasta water, one tablespoon at a time, until the desired consistency is reached.

            Add Cheese: Sprinkle the shredded provolone cheese over the pasta and gently mix until melted and creamy. Adjust seasoning if necessary.

              Serve: Plate the pasta and garnish with chopped parsley if desired.

                Prep Time: 10 mins | Total Time: 30 mins | Servings: 4