Philly Cheesesteak Pasta: 1 Pot, Amazing Flavor

Philly cheesesteak pasta has become my go-to weeknight meal when I’m craving something hearty and comforting, but don’t want the hassle of a traditional cheesesteak. I remember the first time I tried to recreate those incredible flavors in a pasta dish, and let me tell you, this creamy, one-pot Philly cheesesteak pasta recipe is a game-changer! The aroma of sautéed onions and peppers, mingling with tender ribeye and melted provolone, is absolutely divine. It’s a truly satisfying meal that tastes like it took hours, but it’s surprisingly quick. Let’s get cooking!

Why You’ll Love This Philly Cheesesteak Pasta

• The incredible taste of a classic cheesesteak, all in one satisfying pasta dish!
• Super quick to prepare, making it perfect for busy weeknights.
• It’s a budget-friendly way to enjoy those beloved Philly flavors.
• This Philly cheesesteak pasta recipe is a guaranteed crowd-pleaser for the whole family.
• Packed with tender steak, crisp veggies, and a creamy, cheesy sauce.
• You get all the deliciousness without the need for bread!
• It’s a hearty and comforting meal that’s surprisingly easy to make.

Ingredients for Philly Cheesesteak Pasta

Gather these delicious ingredients for a fantastic Philly cheesesteak pasta with noodles:

• 1 pound ribeye steak, thinly sliced – for that authentic cheesesteak flavor. Slice it thin for tenderness.
• Salt and pepper, to taste – the essential seasonings to enhance all the flavors.
• 2 tbsp olive oil – perfect for sautéing the steak and vegetables.
• 1 onion, sliced – yellow or white onions work great to add a sweet depth.
• 1 green bell pepper, sliced – brings a fresh, slightly bitter crunch.
• 2 cloves garlic, minced – essential for that savory kick.
• 2 cups beef broth – the base for our flavorful sauce and to cook the pasta.
• 1 cup heavy cream – this is what makes our cheesesteak pasta wonderfully creamy.
• 8 oz pasta (penne or fusilli) – choose a shape that holds the sauce well, like penne or fusilli.
• 1 cup provolone cheese, shredded – the classic cheese that melts into a luscious sauce.

How to Make Philly Cheesesteak Pasta

1. Step 1: Preheat your oven to 375°F (190°C). While the oven heats, let’s prep our star ingredients.
2. Step 2: Sprinkle the thinly sliced ribeye steak with salt and pepper. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add the steak in a single layer (cook in batches if needed) and sear until beautifully browned, about 2-3 minutes per side. Remove the steak from the skillet and set it aside – we want it tender, not tough!
3. Step 3: In the same skillet, toss in the sliced onion and green bell pepper. Sauté these until they’re nice and tender, about 5 minutes. The kitchen will start to smell amazing!
4. Step 4: Add the minced garlic to the skillet and cook for just one more minute until fragrant. Be careful not to burn the garlic; we want its savory flavor, not bitterness.
5. Step 5: Pour in the 2 cups beef broth and bring it to a rolling boil. This deglazes the pan, picking up all those delicious browned bits.
6. Step 6: Add the 8 oz pasta directly into the skillet with the broth. Stir everything together to ensure the pasta is submerged. Cover the skillet tightly with a lid or foil and transfer it to the preheated oven. Bake for 15-20 minutes, or until the pasta is cooked al dente and most of the liquid is absorbed. This is where the magic of our one pot Philly cheesesteak pasta really happens!

7. Step 7: Carefully remove the skillet from the oven. Lower the heat to low. Stir in the 1 cup heavy cream and the 1 cup provolone cheese, stirring constantly until the cheese is completely melted and the sauce is wonderfully creamy and smooth.
8. Step 8: Return the browned steak to the skillet. Stir everything together gently to combine all the flavors and ensure the steak is heated through. This makes for a truly delicious Philly cheesesteak pasta dinner.

Pro Tips for the Best Philly Cheesesteak Pasta

I’ve made this dish so many times, and these little tricks really elevate it from good to absolutely amazing:

• For perfectly tender steak, freeze your ribeye for about 20-30 minutes before slicing. This makes it much easier to get those super thin, even pieces that cook quickly and stay moist.
• Don’t skip shredding your own provolone cheese. Pre-shredded cheese often has anti-caking agents that can make your sauce a bit grainy. Freshly shredded cheese melts so much smoother for that perfect creamy texture.
• When sautéing the onions and peppers, cook them until they’re tender but still have a slight bite. Overcooked veggies can make the dish mushy.
• Taste and adjust seasonings as you go! A little extra salt or pepper can make a big difference in bringing out all the delicious cheesesteak flavors.

What’s the secret to perfect Philly cheesesteak pasta?

The real secret to a perfect, creamy cheesesteak pasta skillet lies in the quality of your ingredients and the technique. Using thinly sliced ribeye and ensuring your provolone is freshly shredded for a smooth sauce are key. Plus, not overcrowding the pan when searing the steak ensures a beautiful brown crust. For more insights on cooking techniques, you can check out resources on proper steak searing.

Can I make Philly cheesesteak pasta ahead of time?

You sure can! You can cook the steak, sauté the vegetables, and even cook the pasta separately. Store them in airtight containers in the fridge. When you’re ready to eat, combine everything in a skillet, add the cream and cheese, and heat through. It’s a great way to prep for a quick meal. For more meal prep tips, visit Budget Bytes.

How do I avoid common mistakes with Philly cheesesteak pasta?

The biggest pitfall is overcooking the steak; it can become tough. Also, be careful not to overcook the pasta in the oven, as it can become mushy. Lastly, ensure your sauce is creamy before adding the steak back in to prevent it from overcooking.

Best Ways to Serve Philly Cheesesteak Pasta

This hearty dish is fantastic on its own, but I love to pair it with a few simple sides to make it a complete meal. For an extra special touch, consider serving this easy Philly cheesesteak pasta with a crisp green salad tossed in a light vinaigrette. The freshness cuts through the richness of the pasta beautifully.

Another favorite pairing of mine is some crusty garlic bread. It’s perfect for soaking up any leftover cheesy sauce at the bottom of the bowl – pure deliciousness! You could also serve it with a side of steamed broccoli or roasted asparagus for a pop of color and some added vegetables. If you’re interested in learning more about healthy eating, you can explore resources from the Academy of Nutrition and Dietetics.

Nutrition Facts for Philly Cheesesteak Pasta

This rich and satisfying Philly cheesesteak pasta offers a hearty meal. Here’s a breakdown of the estimated nutritional information per serving:

• Calories: 615
• Fat: 32g
• Saturated Fat: 18g
• Protein: 35g
• Carbohydrates: 48g
• Fiber: 3g
• Sugar: 5g
• Sodium: 950mg

Nutritional values are estimates and may vary based on specific ingredients and portion sizes.

How to Store and Reheat Philly Cheesesteak Pasta

Leftovers of this delicious Philly cheesesteak pasta dinner are fantastic, but proper storage is key to keeping it tasting its best. Once it has cooled down slightly, transfer any remaining Philly cheesesteak pasta into an airtight container. It will keep well in the refrigerator for about 3 to 4 days. If you want to store it for longer, this pasta dish also freezes beautifully for up to 3 months. Just make sure it’s in a freezer-safe container or bag. For tips on proper food storage, you can refer to the FoodSafety.gov charts.

When you’re ready to enjoy your stored cheesesteak pasta, reheating is simple. For refrigerated portions, you can gently reheat it in a skillet over low heat, adding a splash of milk or broth to help loosen the sauce and restore creaminess. Alternatively, microwave individual servings until heated through, stirring halfway. Frozen portions should be thawed overnight in the refrigerator before reheating using either of these methods to ensure even cooking.

Frequently Asked Questions About Philly Cheesesteak Pasta

What makes this Philly cheesesteak pasta recipe so good?

It’s all about capturing those classic Philly cheesesteak flavors – tender ribeye, sautéed onions and peppers, and gooey provolone – but in a comforting, creamy pasta dish. This recipe is designed to be incredibly flavorful and satisfying, making it a real winner for dinner. You can learn more about the history of the cheesesteak here.

Can I make a Philly cheesesteak noodle casserole version?

Absolutely! While this recipe is a one-pot wonder, you could certainly adapt it into a casserole. After completing the steps for the creamy sauce and mixing in the steak, transfer the mixture to a baking dish. Top with extra provolone cheese and maybe some breadcrumbs mixed with butter, then bake at 375°F (190°C) until bubbly and golden brown. It’s a delicious twist on the Philly cheesesteak noodle casserole.

What kind of pasta is best for Philly cheesesteak pasta?

For this recipe, I love using pasta shapes that hold the creamy sauce well, like penne or fusilli. They have nooks and crannies that really capture all that delicious cheesy goodness. However, you could also use rotini or even elbow macaroni for a different texture in your cheesesteak pasta bake.

Is it possible to make this Philly cheesesteak pasta without bread?

Yes, this recipe is designed to be cheesesteak pasta without bread! Instead of serving it with traditional rolls, we incorporate tender steak, vegetables, and a rich cheese sauce directly into the pasta. It delivers all the hearty, savory flavors you expect from a cheesesteak, just in a pasta format.

Variations of Philly Cheesesteak Pasta You Can Try

While this Philly cheesesteak pasta is fantastic as is, I love experimenting with different twists to keep things exciting. Here are a few variations you might want to try:

• Ground Beef Cheesesteak Pasta: For a more budget-friendly option, swap the ribeye for ground beef cheesesteak pasta. Brown the ground beef with the onions and peppers, drain any excess grease, and proceed with the recipe. It’s just as delicious!
• Spicy Kick: If you like a little heat, add some red pepper flakes when you sauté the garlic, or stir in a dollop of your favorite hot sauce at the end.
• Mushroom Lover’s Delight: Mushrooms are a classic cheesesteak addition! Sauté sliced mushrooms along with the onions and peppers for an extra layer of earthy flavor.
• No-Dairy Option: For a dairy-free version, you can try using a plant-based milk and a dairy-free shredded cheese alternative. The texture might be slightly different, but it can still be quite tasty.

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