Every time I whip up a comforting plate of Philly Cheese Steak Pasta, I’m transported to the bustling streets of Philadelphia, where the aroma of sizzling steak and melting cheese fills the air. This dish melds the classic elements of a beloved cheesesteak with the heartiness of pasta, making it a go-to for cozy dinners or lively gatherings. It’s creamy, cheesy, and packed with flavor—every bite feels like a warm hug.
Why you’ll love this dish
This recipe is a treasure trove of delights. Not only is it ready in under 30 minutes, but it also checks every box for a weeknight meal: it’s hearty, satisfying, and, best of all, easy on the wallet. Perfect for families, it’s a surefire hit with kids and adults alike, making it an excellent choice for those busy evenings when everyone needs a little comfort food. Plus, the combination of tender sirloin, colorful peppers, and decadent cheese comes together in a way that feels special, yet unpretentious.
"This pasta dish was a hit at our dinner table! It’s rich and comforting but surprisingly easy to throw together. We’ll definitely be making this again!" – Jenna L.
Preparing Philly Cheese Steak Pasta
This creamy, cheesy wonder comes together in just a few simple steps. First, you’ll cook your pasta while the steak takes a quick turn in the skillet. It’s all about timing and keeping things moving, so everything stays tender and delicious. The vibrant veggies bring color, and the broad smattering of provolone gives this dish that signature cheesesteak twist. Now, let’s dive into the specifics!
What you’ll need
Gather these items to make your Philly Cheese Steak Pasta shine:
- 8 ounces pasta (any kind you love)
- 1 pound sirloin steak, thinly sliced
- 1 onion, sliced
- 1 bell pepper, sliced (any color you prefer)
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 1 cup provolone cheese, shredded
- Salt and pepper to taste
- Olive oil
Feel free to swap out sirloin for another cut of beef, or even try this with chicken or a plant-based protein if you’re feeling adventurous.
Step-by-step instructions
- Start by cooking the pasta according to the package instructions. Once it’s al dente, drain and set aside.
- In a large skillet, heat a drizzle of olive oil over medium heat. Add the sliced steak and cook until browned, about 4-5 minutes. Remove the steak from the skillet and set it aside.
- In the same skillet, toss in the sliced onions and bell peppers. Cook until they’re softened, roughly 4 minutes. Add the minced garlic and sauté for another minute until fragrant.
- Pour in the beef broth and heavy cream, stirring to create a creamy base. Bring this concoction to a simmer.
- Now, add the cooked pasta and the reserved steak back into the skillet. Stir everything together until the pasta is fully coated in that luscious sauce.
- Sprinkle in the provolone cheese and mix until it’s melted and bubbly.
- Season generously with salt and pepper to taste.
- Serve this warm, indulgent meal hot off the stove.
Best ways to enjoy it
When it comes to serving your Philly Cheese Steak Pasta, I suggest plating it in deep bowls for that hearty, rustic feel. A garnish of fresh parsley can brighten the dish, while a sprinkle of extra cheese on top never hurts. Pair it with a crisp side salad or some garlic bread for a complete experience. For a fun twist, you could even throw in some sautéed mushrooms or jalapeños if you’re in the mood for a little extra kick.
Storage and reheating tips
Leftovers? No problem. Store any extra Philly Cheese Steak Pasta in an airtight container in the refrigerator for up to 3 days. When you’re ready to dig in again, reheat it gently on the stovetop, adding a splash of beef broth or heavy cream to loosen up the sauce. This dish doesn’t freeze well due to the cream, so it’s best enjoyed fresh. Always remember to practice safe food handling—cool your leftovers promptly and reheat them thoroughly.
Helpful cooking tips
To really elevate your pasta game, consider these tricks:
- Let your meat rest for a minute before slicing it—this retains juices for a more tender bite.
- Don’t skip the garlic! It adds a depth of flavor that transforms the dish.
- If you want to lighten it up a bit, you can use reduced-fat cream or even a plant-based milk for a different take.
Creative twists
The beauty of Philly Cheese Steak Pasta is in its versatility! Looking for some ways to mix it up? Try adding sautéed mushrooms for an earthy note, or swap provolone for mozzarella or Gouda for a different flavor profile. If you’re looking for a healthier spin, you could process whole wheat pasta or even zucchini noodles! Want to kick it up a notch? A drizzle of hot sauce or some crushed red pepper flakes can add satisfying heat.
Common questions
How long does it take to prepare?
This dish comes together in about 30 minutes—that’s perfect for those busy weeknights!
Can I make it ahead of time?
While it’s best fresh, you can prep the ingredients in advance and cook it right before serving.
What can I substitute for sirloin?
Flank steak or chicken are great alternatives. For a vegetarian version, consider using a plant-based protein or seitan.
Now that you have all the details, you’re ready to embrace the deliciousness of Philly Cheese Steak Pasta. It’s heartwarming comfort in a bowl, and I can’t wait for you to give it a go! Enjoy every cheesy bite.
Philly Cheese Steak Pasta
Ingredients
Method
- Cook the pasta according to package instructions. Once al dente, drain and set aside.
- In a large skillet, heat a drizzle of olive oil over medium heat.
- Add the sliced steak and cook until browned, about 4-5 minutes. Remove the steak from the skillet and set aside.
- In the same skillet, toss in the sliced onions and bell peppers.
- Cook until softened, roughly 4 minutes.
- Add the minced garlic and sauté for another minute until fragrant.
- Pour in the beef broth and heavy cream, stirring to create a creamy base. Bring to a simmer.
- Add the cooked pasta and reserved steak back into the skillet and stir until fully coated in the sauce.
- Sprinkle in the provolone cheese and mix until melted and bubbly.
- Season generously with salt and pepper to taste.
- Serve this warm, indulgent meal hot off the stove.