Description
Philly Cheesesteak Pasta is a delicious twist on the classic sandwich, featuring tender strips of beef, sautéed peppers and onions, and a creamy, cheesy sauce tossed with pasta. This one-pan meal brings all your favorite Philly flavors together for an easy, family-friendly dinner that comes together in under 40 minutes.
Ingredients
For the Pasta
- 8 oz (about 225g) penne or rigatoni pasta
For the Philly Cheesesteak Filling
- 1 lb (450g) beef sirloin or steak, thinly sliced
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- Salt and black pepper, to taste
For the Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 4 oz (1 cup) provolone cheese, shredded
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne or rigatoni and cook until al dente according to package instructions. Drain and set aside.
- Sauté the Beef: In a large skillet over medium-high heat, add olive oil. When hot, add the sliced beef, cooking for about 2-3 minutes until browned. Transfer to a plate and set aside.
- Cook the Veggies: In the same skillet, add a bit more oil if needed. Add the onions and peppers. Sauté for 5-7 minutes until softened and slightly caramelized. Add garlic and cook for 1 minute more.
- Make the Cheese Sauce: Push the veggies to one side of the skillet. Add butter and, once melted, sprinkle in the flour. Cook for 1 minute, stirring constantly. Gradually whisk in the milk, scraping up any bits, and stir until smooth and starting to thicken (2-3 minutes).
- Add the Cheese: Reduce the heat to low. Stir in provolone, mozzarella, and Parmesan cheese. Mix until the cheese has completely melted and the sauce is creamy.
- Combine Everything: Return the cooked beef and drained pasta to the skillet. Toss everything together until the pasta is well coated and the beef and veggies are evenly distributed. Season with salt and pepper to taste.
- Serve: Spoon the pasta into bowls and garnish with extra cheese or chopped parsley, if desired. Enjoy while hot!
Notes
- Ribeye or flank steak works well for authentic flavor, but ground beef is a budget-friendly alternative.
- Substitute provolone with Monterey Jack or American cheese for a different twist.
- Try adding mushrooms for extra umami.
- This recipe can be made in one skillet if your pan is large enough.
- Leftovers keep well in the fridge for up to 3 days.
