Philly Cheesesteak Pasta – Comfort Food Delight
This Philly Cheesesteak Pasta combines the best of Philly cheesesteak sandwiches with creamy pasta for a hearty, weeknight dinner. Sautéed peppers, onions, tender beef, and gooey cheese bring a rich, indulgent flavor that’s perfect for family meals or casual entertaining.
Ingredients
- 12 oz pasta (penne or rigatoni)
- 1 lb thinly sliced beef (ribeye or sirloin)
- 1 small onion, thinly sliced
- 1 bell pepper, thinly sliced
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup shredded provolone cheese
- ½ cup heavy cream
- Salt and pepper, to taste
- ½ tsp smoked paprika (optional)
Instructions
- Cook pasta: Boil pasta according to package instructions. Drain and set aside.
- Sauté vegetables: In a large skillet, heat olive oil over medium heat. Sauté onion and bell pepper until soft, 5–7 minutes. Add garlic and cook 1 more minute.
- Cook beef: Push vegetables to the side. Add beef slices, season with salt, pepper, and smoked paprika. Cook until browned.
- Combine pasta: Reduce heat and stir in cooked pasta, heavy cream, and half the cheese. Toss until creamy and heated through.
- Add cheese: Sprinkle remaining cheese on top. Cover for 1–2 minutes until melted.
- Serve: Garnish with parsley if desired and serve immediately.
Tips for Success
- Slice beef thinly for quick cooking.
- Use leftover roast beef for a shortcut.
- For extra flavor, sauté beef with a splash of Worcestershire sauce.
Serving Ideas
- Serve with garlic bread or a side salad.
- Top with sautéed mushrooms for an extra hearty meal.
- Great for a cozy family dinner or casual dinner party.
Philly Cheesesteak Pasta
A creamy, cheesy pasta dish inspired by Philly cheesesteak sandwiches, loaded with beef, peppers, and onions.
Ingredients
Equipment
Method
- Boil pasta according to package instructions. Drain and set aside.
- Sauté onion and bell pepper in olive oil until soft. Add garlic and cook 1 more minute.
- Push vegetables to side and cook beef with salt, pepper, and smoked paprika until browned.
- Stir in pasta, heavy cream, and half the cheese until creamy and heated through.
- Sprinkle remaining cheese on top, cover 1–2 minutes to melt.
- Serve immediately, garnish with parsley if desired.
Notes
Use thinly sliced beef for quick cooking. Optional splash of Worcestershire sauce for extra flavor.
Storage & Make-Ahead
- Store in an airtight container in the fridge for 2–3 days.
- Reheat gently on the stove or microwave to avoid overcooking beef.
Variations
- Vegetarian: Replace beef with sautéed mushrooms or seitan.
- Spicy: Add red pepper flakes or hot sauce.
- Cheese Swap: Use mozzarella or cheddar instead of provolone.
