If you’re looking for a hearty dinner that tastes like a classic sandwich shop favorite, look no further than the Philly Cheese Steak Pasta!
It’s incredibly easy to prepare, making it a go-to recipe for busy weeknights, and it comes together in about 40 minutes, just like a creamy Cajun chicken pasta skillet.
Did you know the Philly cheesesteak was first served in Philadelphia in the 1930s?
With just a few simple ingredients, you can whip up a cheesy, savory meal that rivals a hearty beef bowl for pure flavor.
Let’s dive into the ingredients, preparation, and some tips to make this dish truly shine!
Ingredients for Philly Cheese Steak Pasta
To create the perfect Philly Cheese Steak Pasta, you’ll need the following ingredients:
Essential Ingredients
- 12 oz penne or rigatoni (sturdy shapes hold the cheese sauce well)
- 1 lb flank steak or sirloin sliced thin against the grain after cooking
- 1 tbsp olive oil for searing the steak and vegetables
- 1 medium green bell pepper sliced into thin strips
- 1 large onion sliced
- 2 cloves garlic minced
- 8 oz cream cheese softened and cut into cubes
- 1 cup beef broth for a silky, savory sauce
- 1 cup provolone cheese grated
- 1 tsp smoked paprika divided
- 1 tbsp Worcestershire sauce for depth of flavor
- Salt and pepper to taste
Optional Ingredients
- Fresh parsley chopped, for a bright finish
- Red pepper flakes for a little heat
Cook the Steak and Vegetables
Start by seasoning and searing the beef, then cook the vegetables in the same skillet for extra flavor:
- Season the Steak: Pat the flank steak dry, then season it generously with salt, pepper, and 1/2 teaspoon of the smoked paprika.
- Sear the Steak: Heat the olive oil in a large skillet over medium-high heat and sear the steak 3-4 minutes per side. Transfer it to a cutting board, rest it for 5 minutes, then slice it thin against the grain.
- Sauté the Vegetables: In the same skillet over medium heat, cook the sliced onion and green bell pepper for 6-8 minutes, until softened and lightly golden.
- Add the Garlic: Stir in the minced garlic and cook for 1 minute, until fragrant.
Make the Pasta and Cheese Sauce
While the vegetables cook, you can prepare the pasta and the creamy sauce:
- Cook the Pasta: Boil the penne in well-salted water for 10-12 minutes, until al dente. Reserve 1/2 cup of the pasta water before draining.
- Build the Sauce: Pour the beef broth and Worcestershire sauce into the skillet, scraping up the browned bits, then lower the heat to medium-low.
- Melt the Cream Cheese: Whisk in the softened cream cheese, a few cubes at a time, for 2-3 minutes until smooth.
- Add the Cheese: Stir in the grated provolone a handful at a time until melted, then mix in the remaining 1/2 teaspoon smoked paprika. Loosen the sauce with a splash of reserved pasta water if needed.
Assembly: Bringing It All Together
Once the sauce is silky and the steak is sliced, it’s time to assemble your skillet pasta!
- Combine Everything: Add the drained pasta and sliced steak with its juices to the cheese sauce, then toss for 1-2 minutes over low heat.
- Adjust the Seasoning: Taste the pasta and add more salt and pepper as needed, then add more pasta water if the sauce seems thick.
- Garnish: Top with fresh parsley and red pepper flakes if desired, then serve immediately while the cheese is hot and creamy.
Variations and Customizations
One of the great things about the Philly Cheese Steak Pasta is its versatility!
- Vegetable Additions: Stir in sautéed mushrooms or a handful of spinach during the final toss for extra color and nutrients.
- Alternative Proteins: Swap the flank steak for thinly sliced chicken breast or ground beef, cooking until fully done before adding the sauce.
- Cheese Swap: Use white American cheese or Swiss in place of provolone for a different melty texture.
- Spicy Kick: Add a pinch of cayenne or a few dashes of hot sauce to the cheese sauce for a bolder finish.
Serving Suggestions
Serve this pasta with a crisp side like easy creamed corn to round out the meal.
For drinks, a cold lemonade or a crisp lager pairs nicely with the rich, savory flavors of the beef and cheese.
Conclusion
In just a few simple steps, you’ve created a cheesy, satisfying Philly Cheese Steak Pasta that is sure to become a family favorite.
It’s a perfect answer for busy weeknight dinners, and leftovers make an easy lunch the next day.
Don’t hesitate to get creative with your toppings and ingredients. There’s no limit to how you can customize this recipe!
Try it today and experience the deliciousness for yourself!
Recipe FAQ’s
Can I use ground beef instead of flank steak?
Yes, brown 1 lb of ground beef with the onion and green pepper, then drain the excess fat before adding the garlic.
How should I store leftovers?
Store the pasta in an airtight container in the refrigerator for up to 3 days. Reheat it gently with a splash of beef broth to loosen the sauce.
What should I serve with Philly Cheese Steak Pasta?
A simple green salad or garlic bread pairs well, since both balance the richness of the cheese sauce.
Philly Cheese Steak Pasta Recipe
Ingredients
- 12 oz penne or rigatoni sturdy shapes hold the cheese sauce well
- 1 lb flank steak or sirloin sliced thin against the grain after cooking
- 1 tbsp olive oil for searing the steak and vegetables
- 1 medium green bell pepper sliced into thin strips
- 1 large onion sliced
- 2 cloves garlic minced
- 8 oz cream cheese softened and cut into cubes
- 1 cup beef broth for a silky, savory sauce
- 1 cup provolone cheese grated
- 1 tsp smoked paprika divided
- 1 tbsp Worcestershire sauce for depth of flavor
- salt and pepper to taste
- fresh parsley chopped, optional garnish
- red pepper flakes optional, for a little heat
Instructions
- Season the Steak: Pat the flank steak dry, then season it generously with salt, pepper, and 1/2 teaspoon of the smoked paprika.
- Sear the Steak: Heat the olive oil in a large skillet over medium-high heat and sear the steak 3-4 minutes per side. Transfer it to a cutting board, rest it for 5 minutes, then slice it thin against the grain.
- Sauté the Vegetables: In the same skillet over medium heat, cook the sliced onion and green bell pepper for 6-8 minutes, until softened and lightly golden.
- Add the Garlic: Stir in the minced garlic and cook for 1 minute, until fragrant.
- Cook the Pasta: Boil the penne in well-salted water for 10-12 minutes, until al dente. Reserve 1/2 cup of the pasta water before draining.
- Build the Sauce: Pour the beef broth and Worcestershire sauce into the skillet, scraping up the browned bits, then lower the heat to medium-low.
- Melt the Cream Cheese: Whisk in the softened cream cheese, a few cubes at a time, for 2-3 minutes until smooth.
- Add the Cheese: Stir in the grated provolone a handful at a time until melted, then mix in the remaining 1/2 teaspoon smoked paprika. Loosen the sauce with a splash of reserved pasta water if needed.
- Combine Everything: Add the drained pasta and sliced steak with its juices to the cheese sauce, then toss for 1-2 minutes over low heat.
- Adjust the Seasoning: Taste the pasta and add more salt and pepper as needed, then add more pasta water if the sauce seems thick.
- Garnish: Top with fresh parsley and red pepper flakes if desired, then serve immediately while the cheese is hot and creamy.
