Philly Cheesesteak Pasta
Craving a hearty and comforting meal? Look no further than Philly Cheesesteak Pasta! This dish combines the iconic flavors of a Philly cheesesteak – tender ribeye, sauteed peppers and onions – with the comforting embrace of pasta and a creamy cheese sauce. It’s a one-pot wonder, perfect for busy weeknights or feeding a crowd.
This recipe is packed with protein from the steak and cheese, and the vegetables add a touch of freshness. Plus, it’s easily customizable! Prefer a vegetarian option? Swap the steak for sauteed mushrooms or bell peppers. Want it spicier? Add a pinch of red pepper flakes.
So ditch the takeout menus and whip up this delicious and satisfying Philly Cheesesteak Pasta at home. It’s sure to become a new family favorite!
Questions I often get asked about this recipe:
Can I use a different type of pasta?
Yes, cavatappi, penne, rotini all work well, or any short pasta you prefer.
What if I don’t have flank steak?
Ribeye, sirloin, or even shaved steak are good substitutes.
I don’t have cream cheese, is there an alternative?
For a dairy-free option, use vegan cream cheese and cheese substitutes that melt well)
How can I make the sauce less rich?
Use low-fat cream cheese or substitute some of the cream cheese with ricotta cheese.
My sauce is too thick, what can I do?
Add reserved pasta water a little at a time until you reach the desired consistency.
Can I make this dish ahead of time?
Yes! Prepare it up to the point of adding the cheese, then store in the fridge and reheat before serving.
How can I add more flavor?
Sauteing the steak with a sprinkle of Worcestershire sauce adds a deeper savory note.
What you need to make Philly Cheesesteak Pasta:
1 pound (454 grams) short pasta (cavatappi, penne, rotini all work well)
4 cups (946 ml) beef broth
2 cups (473 ml) water
2 tablespoons butter
1 pound (454 grams) flank steak, thinly sliced (or shaved steak)
1 green bell pepper, thinly sliced
1 onion, thinly sliced
3 cloves garlic, minced
8 ounces (226 grams) cream cheese, cubed
1/2 cup (113 grams) shredded provolone cheese
1/4 cup (56 grams) grated Parmesan cheese
1/4 teaspoon black pepper
Salt to taste
How to make it:
In a large pot or Dutch oven, combine beef broth, water, and pasta. Bring to a boil over medium-high heat. Cook according to package directions for al dente pasta, stirring occasionally.
While the pasta cooks, melt butter in a large skillet over medium heat. Add sliced steak and cook until browned on all sides, about 5 minutes. Remove steak from the pan and set aside.
Add bell pepper and onion to the skillet and cook until softened, about 5 minutes. Stir in garlic and cook for another minute.
Drain the pasta, reserving about 1/2 cup (120 ml) of the pasta water. Add the cooked pasta, cooked steak, reserved pasta water, cream cheese, provolone cheese, Parmesan cheese, and black pepper to the pot with the vegetables. Stir until the cream cheese melts and a creamy sauce forms. Season with salt to taste.
Remove the pot from heat and serve immediately with additional Parmesan cheese for sprinkling, if desired.
Tips:
For a richer flavor, use full-fat cream cheese.
If you don’t have flank steak, you can use thinly sliced ribeye or another tender cut of beef.
If you prefer a spicier dish, add a pinch of red pepper flakes to the skillet with the vegetables.
For a vegetarian option, replace the steak with chopped mushrooms or another vegetable of your choice.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Latest Reviews:
This Philly Cheesesteak Pasta was a lifesaver! – Got everything in my pantry and it was ready in under 30 minutes. Kids devoured it and even asked for seconds. Definitely a keeper! Cila T.
Wow, this is like a hug in a bowl! – So creamy and cheesy, and the steak was perfectly cooked. Used leftover ribeye and it worked great. Will be making this again! Jack M.
Swapped the steak for mushrooms to make it vegetarian and it was fantastic! Added a sprinkle of red pepper flakes for a little heat. The whole family loved it, thanks! Nelly H.
Printable Recipe:
Philly Cheesesteak Pasta
This recipe brings the delicious flavors of a classic Philly cheesesteak to a creamy and comforting pasta dish. It's a one-pot meal that's perfect for busy weeknights.
Ingredients
- 1 pound (454 grams) short pasta (cavatappi, penne, rotini all work well)
- 4 cups (946 ml) beef broth
- 2 cups (473 ml) water
- 2 tablespoons butter
- 1 pound (454 grams) flank steak, thinly sliced (or shaved steak)
- 1 green bell pepper, thinly sliced
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 8 ounces (226 grams) cream cheese, cubed
- 1/2 cup (113 grams) shredded provolone cheese
- 1/4 cup (56 grams) grated Parmesan cheese
- 1/4 teaspoon black pepper
- Salt to taste
Instructions
- In a large pot or Dutch oven, combine beef broth, water, and pasta. Bring to a boil over medium-high heat. Cook according to package directions for al dente pasta, stirring occasionally.
- While the pasta cooks, melt butter in a large skillet over medium heat. Add sliced steak and cook until browned on all sides, about 5 minutes. Remove steak from the pan and set aside.
- Add bell pepper and onion to the skillet and cook until softened, about 5 minutes. Stir in garlic and cook for another minute.
- Drain the pasta, reserving about 1/2 cup (120 ml) of the pasta water. Add the cooked pasta, cooked steak, reserved pasta water, cream cheese, provolone cheese, Parmesan cheese, and black pepper to the pot with the vegetables. Stir until the cream cheese melts and a creamy sauce forms. Season with salt to taste.
- Remove the pot from heat and serve immediately with additional Parmesan cheese for sprinkling, if desired.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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