ULTIMATE PHILLY CHEESESTEAK PASTA

Imagine tender strips of steak, sautéed peppers and onions, all enveloped in a luscious, creamy cheese sauce, clinging to perfectly cooked pasta. This Philly Cheesesteak Pasta is a flavor explosion that brings the iconic sandwich to your dinner table in a whole new way. Get ready to ditch the bread and dive into a bowl of pure cheesy, meaty bliss – I promise, you won’t regret it!

Ingredients

For the Steak & Veggies:

• 1 pound thinly sliced steak (ribeye or sirloin work great!)
• 1 large onion, sliced
• 1 green bell pepper, sliced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• Salt to taste

For the Creamy Cheese Sauce:

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups milk (whole milk is best for richness)
• 8 ounces cream cheese, softened
• 8 ounces provolone cheese, shredded
• 4 ounces white American cheese, shredded
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

For the Pasta:

• 1 pound pasta (penne, rotini, or shells work well)
• Water for boiling
• Salt for pasta water

Optional Toppings:

• Chopped fresh parsley
• Red pepper flakes
• Shredded provolone cheese

Let’s Talk Steak (and Substitutions!)

Okay, let’s get real about the steak. Ribeye is classic, but sirloin is a fantastic (and sometimes more budget-friendly) option. The key is to slice it THINLY. If you can’t find pre-sliced steak, pop a steak in the freezer for about 30 minutes to firm it up, then slice it against the grain. This makes it easier to get those super thin pieces that are so important for authentic cheesesteak vibes.

Don’t have either of those steaks on hand? Ground beef can work in a pinch! Just brown it well and drain off any excess grease before adding it to the pasta. It won’t be *exactly* the same, but it’ll still be delicious.

The Cheese Sauce: Your Secret Weapon

This cheese sauce is what takes this Philly Cheesesteak Pasta from good to AMAZING. Don’t be intimidated by making a roux (that’s the butter and flour part). Just follow my tips, and you’ll be a cheese sauce pro in no time!

The cream cheese is crucial for adding tang and richness. Make sure it’s softened, or you’ll end up with clumps. Provolone and white American cheese are the classic cheesesteak cheeses, but feel free to experiment! Monterey Jack or even a little bit of pepper jack would be delicious.

And here’s a tip: shred your own cheese! Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly. It takes a few extra minutes, but it’s worth it for the best possible cheese sauce.

Pasta Perfection: Choosing the Right Shape

When it comes to pasta for this dish, you want something that can grab onto all that delicious sauce. Penne, rotini, and shells are all excellent choices. But honestly, use whatever you have on hand! Even spaghetti or fettuccine would work in a pinch.

The most important thing is to cook your pasta al dente. That means it should be firm to the bite, not mushy. Nobody wants mushy pasta! Follow the package directions, and taste it a minute or two before the recommended cooking time to make sure it’s just right.

Oh, and don’t forget to salt your pasta water! It’s the only chance you have to season the pasta itself, so don’t skip it. A tablespoon or two of salt in a large pot of water is perfect.

Step-by-Step Instructions

Get Started:

1. Cook the pasta according to package directions. Reserve about 1 cup of pasta water before draining.

Cook the Steak and Veggies:

1. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add sliced steak and cook until browned and cooked through, about 3-5 minutes. Season with garlic powder, onion powder, salt, and pepper. Remove steak from skillet and set aside.
3. Add sliced onions and bell peppers to the skillet and cook until softened and slightly caramelized, about 5-7 minutes.

Make the Creamy Cheese Sauce:

1. In the same skillet, melt butter over medium heat.
2. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.
3. Gradually whisk in milk, making sure to break up any clumps. Bring to a simmer, stirring constantly.
4. Reduce heat to low and stir in cream cheese until melted and smooth.
5. Add provolone cheese and white American cheese, stirring until melted and the sauce is smooth and creamy. Season with salt, pepper, and garlic powder.
6. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.

Combine and Serve:

1. Add cooked steak, onions, and bell peppers to the cheese sauce. Stir to combine.
2. Add cooked pasta to the cheese sauce and toss to coat.
3. Serve immediately, garnished with chopped fresh parsley and red pepper flakes, if desired.

Variations & Twists to Make it Your Own

Okay, now for the fun part – making this Philly Cheesesteak Pasta truly YOURS! Here are a few ideas to get you started:

• Spicy Kick: Add a pinch of red pepper flakes to the cheese sauce, or use pepper jack cheese for an extra dose of heat.
• Mushroom Madness: Sauté sliced mushrooms along with the onions and peppers for a heartier flavor.
• Cheesesteak Supreme: Add chopped tomatoes and shredded lettuce for a “supreme” version.
• Crusty Top: Transfer the finished pasta to a baking dish, top with extra shredded provolone, and bake at 350°F (175°C) until the cheese is melted and bubbly.
• Healthier Version: Use whole wheat pasta and reduce the amount of cheese slightly. You can also add some spinach or kale to the sauce for extra nutrients.

Serving Suggestions: Completing the Meal

This Philly Cheesesteak Pasta is pretty satisfying on its own, but here are a few ideas for sides to round out the meal:

• Garlic Bread: A classic pairing!
• Side Salad: A simple green salad with a vinaigrette dressing is a refreshing contrast to the richness of the pasta.
• Roasted Vegetables: Roasted broccoli, asparagus, or Brussels sprouts would all be delicious.
• Coleslaw: A creamy coleslaw adds a nice bit of tang and crunch.

More Pasta Adventures Await!

If you’re a pasta lover like me, you’re always on the hunt for new and exciting recipes. Here are a few of my other favorites that I think you’ll enjoy:

• Looking for a low-carb option? Try these Keto Philly Cheesesteak Rolls.
• If you love garlic and beef, you NEED to try this Garlic Beef Pasta. It’s seriously addictive!
• For a fun and flavorful side dish, check out this Mexican Street Corn Pasta Salad.
• And if you’re craving something comforting and cheesy, you can’t go wrong with Parmesan Chicken Pasta.
• Need a slow cooker option? This Philly Cheesesteak Tortellini Pasta Crockpot recipe is your friend!
• Craving tortellini? Check out this Cheesesteak Tortellini recipe!
• Another tortellini option is Philly Cheesesteak Tortellini Pasta.
• Another crockpot tortellini option is Philly Cheesesteak Tortellini Pasta Crockpot.
• Don’t forget about this classic Chicken Spaghetti Casserole!
• Or this Chicken Spaghetti.

Storing & Reheating: Making it Last

Leftover Philly Cheesesteak Pasta can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave it in 30-second intervals, stirring in between, until heated through. You may need to add a splash of milk or water to loosen the sauce.

You can also reheat it in a skillet over medium heat, stirring occasionally, until heated through. Again, you may need to add a little liquid to prevent it from drying out.

I don’t recommend freezing this dish, as the cheese sauce can become grainy and separate upon thawing.

Final Thoughts: Enjoy the Cheesy Goodness!

So there you have it – my ultimate recipe for Philly Cheesesteak Pasta! I hope you enjoy making (and eating!) it as much as I do. It’s a guaranteed crowd-pleaser that’s perfect for weeknight dinners, potlucks, or any time you’re craving a comforting and delicious meal. Happy cooking!