Craving the savory flavors of a Philly cheesesteak but want something a little different? This Philly Cheesesteak Pasta combines the best of both worlds, blending tender steak, sautéed peppers, onions, and mushrooms with creamy, cheesy pasta. It’s an easy, delicious, and satisfying meal that’s perfect for weeknight dinners or a cozy weekend treat. Let’s dive in and create this mouthwatering dish!
Ingredients
For the Pasta:
- 12 ounces pasta (penne or rigatoni works best)
- 1 tablespoon olive oil
- 1 pound steak, thinly sliced (such as flank or sirloin)
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- Salt and pepper, to taste
For the Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded provolone cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper, to taste
Directions
- Cook the pasta according to the package instructions. Drain and set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the steak slices and cook until browned, about 3-4 minutes per side. Remove from the skillet and set aside.
- In the same skillet, add the onion, green bell pepper, red bell pepper, and mushrooms. Cook until the vegetables are tender, about 5-7 minutes.
- Add the garlic and cook for another minute. Stir in the Worcestershire sauce and season with salt and pepper to taste. Return the cooked steak to the skillet and mix well.
- In a separate saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 1 minute to form a roux.
- Gradually add the milk, whisking constantly until the mixture thickens, about 5 minutes.
- Remove from heat and stir in the shredded provolone and mozzarella cheeses until melted and smooth. Season with salt and pepper to taste.
- Combine the cooked pasta with the steak and vegetable mixture, then pour the cheese sauce over the top. Mix well to ensure everything is evenly coated.
- Serve hot, garnished with extra cheese or chopped parsley if desired.
How to Prepare
The key to a great Philly Cheesesteak Pasta is in the preparation of the steak and vegetables. Thinly slicing the steak ensures it cooks quickly and stays tender. Sautéing the vegetables until they are just tender brings out their natural sweetness and adds depth to the dish. The cheese sauce should be smooth and creamy, coating the pasta and steak perfectly for a rich, comforting meal.
Preparation Time
- Prep time: 20 minutes
- Cook time: 25 minutes
- Total time: About 45 minutes
Servings
This recipe serves approximately 4-6 people.
FAQs
- Can I make this dish ahead of time? Yes, you can prepare the steak and vegetable mixture ahead of time and refrigerate. Reheat and combine with freshly cooked pasta and cheese sauce when ready to serve.
- Can I freeze Philly Cheesesteak Pasta? Freezing the assembled dish is not recommended as the cheese sauce may separate. However, you can freeze the steak and vegetable mixture separately.
- What other cheeses can I use? Feel free to experiment with cheeses like cheddar, Monterey Jack, or even a bit of Parmesan for extra flavor.
- Can I use a different type of meat? Yes, chicken or ground turkey can be used as alternatives to steak.
- How can I make this dish spicier? Add some red pepper flakes or a dash of hot sauce to the steak and vegetable mixture for an extra kick.
Enjoy your Philly Cheesesteak Pasta, a delightful fusion of two classic favorites!