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Philly Cheesesteak Pasta

Philly Cheesesteak Pasta
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Philly Cheesesteak Pasta combines the bold, savory flavors of the classic Philly cheesesteak sandwich with a creamy, hearty pasta dish. Featuring tender steak, sautéed peppers and onions, and a melty provolone and mozzarella cheese sauce, this quick and easy meal is perfect for busy weeknights and family dinners.

Ingredients

Scale

Proteins

  • 8 oz thinly sliced beef ribeye or sirloin steak

Vegetables

  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced

Pasta & Dairy

  • 8 oz pasta (penne, rigatoni, or elbow macaroni)
  • 4 oz provolone cheese, shredded or sliced
  • 4 oz mozzarella cheese, shredded
  • 1 cup heavy cream or milk

Fats & Oils

  • 2 tbsp butter
  • 1 tbsp olive oil

Seasonings

  • Salt, to taste
  • Black pepper, to taste
  • 1/2 tsp smoked paprika

Instructions

  1. Prepare the ingredients: Slice the steak thinly against the grain for tenderness. Chop the bell peppers and onions into thin strips and mince the garlic. Cook the pasta according to package instructions until just al dente, then drain and set aside.
  2. Sauté the vegetables: Heat butter and olive oil in a large skillet over medium heat. Add the onions and peppers and sauté until soft and slightly caramelized. Stir in the garlic during the last minute to release its aroma without burning.
  3. Cook the steak: Push the vegetables to the side of the skillet and increase heat to medium-high. Add the sliced steak, season with salt, pepper, and smoked paprika. Cook quickly until browned but still juicy, about 2–3 minutes, then stir to combine with the vegetables.
  4. Create the cheese sauce: Reduce heat to medium-low and pour in the heavy cream, stirring to deglaze the pan. Gradually add provolone and mozzarella cheeses, stirring until melted and smooth, forming a rich, creamy sauce coating the steak and veggies.
  5. Combine pasta and sauce: Add the cooked pasta to the skillet, gently folding it into the sauce until fully coated. Taste and adjust seasoning if needed. Serve immediately for best flavor and cheesiness.

Notes

  • Use tender steak cuts sliced thinly for the best texture and flavor.
  • Keep steak slightly pink to avoid dryness and maintain juiciness.
  • Mix melting cheeses for a gooey but balanced sauce without overpowering flavors.
  • Add cream and cheese slowly to achieve a thick but pourable sauce consistency.
  • Slightly undercook pasta since it continues cooking when combined with the sauce.

Nutrition

Keywords: philly cheesesteak pasta, cheesesteak pasta, creamy pasta, beef pasta, quick dinner, comfort food

Find it online: https://mealsbysarah.com/philly-cheesesteak-pasta/