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This Philly Cheesesteak Pasta is a cozy answer to cravings for both classic cheesesteaks and creamy pasta. It brings together tender steak, caramelized onions, melty provolone, and sautéed peppers, all wrapped up in a one-pan, no-fuss meal. It is ideal on busy weeknights or when you’re after comfort food that will impress a crowd. Every bite captures what I love about Philly’s most famous sandwich, and it is on the table in about half an hour.
Meals like this always bring my family together around the table. I remember making the first batch on a snowy night, and now it is one of our go-to comfort recipes.
Ingredients
- Thinly sliced skirt steak or rib eye: for rich flavor and tender texture choose well-marbled meat for the most tender bite
- Dried oregano: for earthy and fragrant notes always pick dried herbs with greenish color for freshness
- Fresh white mushrooms: bring umami and soak up the sauce look for firm mushrooms with an earthy scent
- Yellow onion: adds sweetness and depth use firm onions with tight skins
- Fresh garlic: gives a boost of savory aroma choose plump cloves with papery skin
- Green bell pepper and red bell pepper: for sweetness and color pick peppers that are shiny and free of soft spots
- Beef broth: for a deep savory base check ingredients for low sodium versions to control saltiness
- Shredded provolone cheese: melts silky smooth seek out creamy blocks for the best flavor and texture
- Rotini pasta: captures the sauce in each twist whole wheat or regular both work
- Cooking oil: for browning and flavor development a good olive oil or neutral oil is great
Step-by-Step Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil and cook the rotini until just al dente following the package timing Test the pasta by tasting a piece it should be tender with a little bite Reserve half a cup of pasta water before draining for the sauce
- Prepare the Steak:
- Pat sliced steak dry and sprinkle with oregano salt and pepper Heat a skillet over medium-high and add a drizzle of oil Once hot lay a single layer of steak and do not crowd Cook for one to two minutes per side until just browned and pink inside Transfer cooked steak to a plate and repeat with the rest
- Sauté the Vegetables:
- If the pan is dry add a bit more oil Lower heat to medium Sauté onions and garlic for about two minutes until soft and fragrant Add mushrooms and both bell peppers Continue stirring and cook around five minutes letting the onions caramelize and the peppers soften slightly while keeping some crunch
- Deglaze and Make the Sauce:
- Pour beef broth into the pan using a wooden spoon to scrape up any browned bits These add big flavor Increase heat to bring broth to a simmer Sprinkle in shredded provolone Stir constantly as cheese melts into a smooth creamy sauce
- Combine and Serve:
- Return steak and cooked pasta to the pan Toss well so everything is coated in sauce If it seems thick add a splash of reserved pasta water Stir again Serve hot with fresh parsley if desired
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My favorite ingredient is the provolone I love how it turns silky in the hot sauce and melds everything together Sometimes my kids try to sneak extra cheese on top before serving which always gets a laugh at our table
Storage Tips
Let the pasta cool completely before placing in an airtight container It keeps fresh for three days in the fridge For longer storage freeze portions and defrost in the fridge overnight before reheating To reheat add a spoonful of broth or milk to keep the sauce loose and creamy as it warms
Ingredient Substitutions
Swap steak for ground beef or thinly sliced chicken for a twist If you are dairy free try shredded vegan cheese and a splash of oat milk Mushrooms can be switched for extra peppers or omitted if you prefer
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Serving Suggestions
This pasta is rich so I like to pair it with a crisp green salad and a sharp vinaigrette Garlic bread is a great addition for scooping up extra sauce You can also top with fresh herbs or a sprinkle of crushed red pepper for added brightness
Origins
Philly cheesesteak sandwiches started in Philadelphia as a simple combo of steak onions and cheese in a soft roll Philly Cheesesteak Pasta keeps all those familiar flavors and turns them into a creamy pasta dish The inspiration comes from wanting the ultimate comfort meal without the bread
Common Recipe Questions
- → What kind of steak works best for this dish?
Skirt steak or rib eye are ideal for their tenderness and flavor. Slice the meat thinly against the grain for best results.
- → Can I use a different type of pasta?
Yes, while rotini captures sauce well, penne, fusilli, or ziti are also good alternatives for holding onto the creamy sauce.
- → Is it possible to make this ahead of time?
The dish can be prepped in advance and reheated, though for best texture, cook the pasta just before serving and add extra broth to loosen the sauce as needed.
- → What cheese substitutes work instead of provolone?
Try mozzarella for mild creaminess or a sharp cheddar for added bite. Monterey Jack and American cheese also melt well in the sauce.
- → How do I make the pasta extra creamy?
Stir in mascarpone or cream cheese with the provolone, or add a splash of cream when melting the cheese for a silky finish.
- → Can I make a vegetarian version?
Yes, swap the steak for sautéed mushrooms or a plant-based protein, use vegetable broth, and opt for non-dairy cheese if desired.