Philly Cheesesteak Pasta

Whenever I think of comfort food, Philly Cheesesteak Pasta always comes to mind. I remember the first time I stumbled across this delightful combination of flavors—it was a chilly evening, and I was craving something warm and filling. The idea of a classic cheesesteak reimagined as pasta captivated me instantly. I gathered my ingredients, ready to transform simple pantry staples into a dish that would warm both my heart and my stomach. The aroma of sautéed onions and peppers filled the air, transporting me straight to a bustling street corner in Philadelphia. As I stirred in the creamy sauce, I couldn’t help but feel excited about the delicious dinner that awaited. This dish is perfect for cozy nights in, gatherings with friends, or even just a simple family dinner. Trust me; once you try this Philly Cheesesteak Pasta, you’ll want to make it a regular on your menu!

What Goes Into Philly Cheesesteak Pasta

The ingredients in Philly Cheesesteak Pasta create a flavor explosion that satisfies all the senses. Each component plays a crucial role, ensuring that every bite is a delightful experience. The combination of ground beef, bell peppers, and onions brings that classic cheesesteak flavor, while the cheeses melt wonderfully into the dish, creating a creamy texture that ties everything together.

• 1 pound penne or cavatappi pasta: This is the base of the dish, providing a hearty texture that holds the sauce well.
• 3 tablespoons olive oil: Used to sauté the vegetables and enhance the flavor.
• 1 1/2 pounds lean ground beef: The star protein, adding richness and satiety to the dish.
• Salt and pepper: Essential seasonings that elevate the flavors of the other ingredients.
• 1 yellow onion, chopped: Adds sweetness and depth when sautéed.
• 2 medium green bell peppers, ½ inch chop: Brings a fresh crunch and vibrant color to the dish.
• 6 cloves garlic, minced: Infuses the dish with aromatic flavor.
• 1/4-1/2 teaspoon red pepper flakes: Adds a hint of heat to balance the richness.
• 1/4 cup all-purpose flour: Helps thicken the sauce for a creamy texture.
• 2 1/2 cups low sodium beef broth: The base of the sauce, adding depth and flavor.
• 1 1/2 cups half and half: Creates a luxurious creaminess in the sauce.
• 1 1/2 tablespoons Worcestershire sauce: Adds umami and complexity to the flavor profile.
• 1 tablespoon balsamic vinegar: Introduces a touch of acidity to balance the richness.
• 1/2 tablespoon Dijon mustard: Provides a tangy note that brightens the dish.
• 1 teaspoon beef bouillon: Enhances the beefy flavor in the sauce.
• 1 teaspoon each dried oregano, dried parsley: These herbs add aromatic notes.
• 1/2 teaspoon each dried basil, paprika: Contribute warmth and depth to the flavor.
• 1/2 cup freshly shredded sharp cheddar cheese: Adds a sharp, creamy layer of flavor.
• 4 ounces provolone cheese slices, torn: The classic cheesesteak cheese that melts beautifully.
• 4 ounces provolone cheese slices, whole (optional for topping pasta): For that extra cheesy finish!

Cooking Method for Philly Cheesesteak Pasta

Making Philly Cheesesteak Pasta is a straightforward process that yields delicious results. Follow these simple steps, and you’ll have a comforting meal ready to enjoy. Let’s dive into the cooking process!

1. Preheat your oven: If you plan to top your pasta with provolone cheese, preheat your oven to 350 degrees F. This ensures that your cheese melts beautifully when baked.

2. Cook the pasta: In a large pot of heavily salted boiling water, cook the penne or cavatappi pasta just until al dente. Reserve a ½ cup of the pasta water before draining the pasta. Rinse it under cold water, then drizzle with a bit of olive oil to prevent it from sticking, and set it aside.

3. Cook the beef: In a large Dutch oven or braiser, heat 1 tablespoon of olive oil over medium-high heat. When hot, add the ground beef, crumbling it as it cooks. Season with ½ teaspoon of salt and ¼ teaspoon of pepper. Cook until it’s no longer pink. Once done, remove it from the pan with a slotted spoon, leaving the drippings behind.

4. Sauté the vegetables: Add 2 tablespoons of olive oil to the drippings in the pan. Once heated, add the chopped onion and sauté for about 5 minutes until softened. Next, toss in the bell peppers and cook for an additional 3 minutes. Finally, add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.

5. Make the sauce: Sprinkle in the flour and cook for 1 minute, stirring constantly. Lower the heat to medium-low and carefully whisk in the beef broth and half and half. Stir in the Worcestershire sauce, balsamic vinegar, Dijon mustard, beef bouillon, and all the seasonings. Increase the heat to medium-high and bring the sauce to a simmer until it slightly thickens while stirring often.

6. Add the cheeses: Lower the heat to low. Gradually add the torn provolone cheese and shredded cheddar cheese, stirring until melted and fully combined into the sauce.

7. Combine everything: Stir the cooked beef back into the sauce, followed by the cooked pasta. If the sauce appears too thick, gradually stir in some reserved pasta water until you achieve your desired consistency. Taste and adjust seasoning with additional salt and pepper as needed.

8. Bake with cheese (optional): If you want a cheesy topping, evenly cover the pasta with remaining provolone cheese slices. Cover the pan and bake for 5 to 10 minutes until the cheese is all melted. Before serving, feel free to garnish with parsley for a fresh touch.

9. Dig in!: Once done, serve the Philly Cheesesteak Pasta warm, and enjoy the delightful flavors!

Change It Up

Your Philly Cheesesteak Pasta experience can be elevated with some creative twists. Here are some tips to customize your dish:

• Swap proteins: Use ground turkey or chicken if you prefer a lighter option. To maintain that beefy flavor, add extra beef bouillon and adjust seasoning.
• Mix up the cheese: Experiment with different cheeses like mozzarella or gouda for a unique flavor profile.
• Add more veggies: Consider adding mushrooms, spinach, or even jalapeños for an extra kick.
• Make it spicy: Increase the amount of red pepper flakes or add sliced jalapeños for a spicy variation.
• Serve with sides: Pair with a fresh salad or garlic bread for a complete meal experience.
• Meal prep: Prepare portions of the dish ahead of time and store them in individual containers for quick meals during the week.
• Use gluten-free pasta: Substitute regular pasta with gluten-free options if you have dietary restrictions.

Pairing Suggestions for Philly Cheesesteak Pasta

When serving Philly Cheesesteak Pasta, consider these delicious pairing options:

• Garlic bread: A classic companion that complements the cheesy pasta perfectly.
• Caesar salad: The crispness of a Caesar salad provides a refreshing contrast to the richness of the pasta.
• Roasted vegetables: Oven-roasted vegetables add a healthy and colorful side to your meal.
• Wine pairing: A light white wine or a fruity red can enhance the flavor experience, making your meal feel extra special.
• Occasions: Great for family dinners, game nights, or even potlucks—everyone will love it!
• Seasonal serving: Ideal for fall and winter gatherings, bringing warmth and comfort to the table.
• Leftover storage: Store any leftovers in an airtight container in the fridge for up to 5 days.

FAQ

Conclusion

Philly Cheesesteak Pasta is a delightful twist on a classic favorite, bringing the beloved flavors of cheesesteak into a comforting pasta dish. I encourage you to give it a try; it’s sure to become a new staple in your kitchen. Whether for a family dinner or a casual get-together, this recipe is bound to impress your guests and satisfy your cravings!

Philly Cheesesteak Pasta

The ultimate comfort food, Philly Cheesesteak Pasta combines rich flavors of creamy cheese, savory beef, and fresh vegetables. Perfect for an easy weeknight dinner, this dish is both satisfying and delightful. Try it tonight for a meal everyone will love!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dinner

Cuisine American

Servings 6 servings

Calories 720 kcal

Equipment

• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Wooden Spoon
• Skillet
• Whisk
• Frying Pan
• Oven
• Saucepan

Ingredients

  

• 1 pound penne or cavatappi pasta
• 3 tablespoons olive oil
• 1 1/2 pounds lean ground beef (see notes for turkey)
• salt and pepper
• 1 yellow onion, chopped
• 2 medium green bell peppers, ½ inch chop
• 6 cloves garlic, minced
• 1/4-1/2 teaspoon red pepper flakes
• 1/4 cup all-purpose flour
• 2 1/2 cups slow sodium beef broth
• 1 1/2 cups half and half (or milk whisked with 1 ½ TBS cornstarch, or evaporated milk mixed with 1 TBS cornstarch)
• 1 1/2 tablespoons Worcestershire sauce
• 1 tablespoon balsamic vinegar
• 1/2 tablespoon Dijon mustard
• 1 teaspoon beef bouillon (see notes)
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1/2 teaspoon dried basil
• 1/2 teaspoon paprika
• 1/2 cup freshly shredded sharp cheddar cheese
• 4 ounces provolone cheese slices, torn
• 4 ounces provolone cheese slices, whole (optional for topping pasta)

Instructions

 

• Preheat oven: If covering the top of the pasta in provolone, preheat oven to 350 degrees F.
• Cook pasta: Cook pasta in heavily salted water just until al dente. Reserve ½ cup pasta water before draining. Drain and rinse, then toss pasta with a drizzle of olive oil; set aside.
• Cook beef: Heat 1 tablespoon oil in a large Dutch oven or braiser (pictured) over medium-high heat (a pot large enough to later combine the pasta). Once hot, add beef and cook, while crumbling, until almost cooked through. Season with ½ teaspoon salt and ¼ teaspoon pepper, and continue to cook until completely cooked through. Remove to a plate with a slotted spoon.
• Sauté onions and peppers: Add 2 tablespoons olive oil to the drippings and heat over medium-high heat. Add the onions and sauté for 5 minutes. Add the bell peppers and cook 3 additional minutes, or longer, as needed, until the onions are softened. Add the garlic and red pepper flakes and sauté for 30 seconds.
• Make sauce: Sprinkle in the flour and cook for 1 additional minute. Reduce heat to low, then slowly whisk in beef broth, followed by the half and half. Stir in the Worcestershire, balsamic, Dijon, beef bouillon, and all seasonings, along with ½ teaspoon salt and ¼ teaspoon pepper. Increase heat to medium-high and bring the sauce to a simmer until thickened (but not too thick), stirring often, scraping up the brown bits on the bottom of the pan.
• Add cheeses: Reduce to low and add 4 ounces provolone a handful at a time, until melted, followed by shredded cheddar. Continue to cook for a few minutes, until the cheeses are completely melted.
• Add pasta: Stir in cooked beef, followed by the pasta. If the sauce is too thick, stir in some reserved pasta water, a couple tablespoons at a time. Taste and season with salt and pepper to taste (I add both).
• Bake with cheese (optional): Evenly cover the pasta with remaining provolone slices. Cover, and bake, until the cheese is completely melted, 5-10 minutes. Garnish with parsley if desired, dig in!

Notes

• Beef bouillon: Use 1 teaspoon (1 cube) of beef bouillon, beef bouillon base (like Zoup! or Better Than Bouillon), or granulated beef bouillon. If using a cube, crush and add directly to the sauce – don’t dissolve any of the bouillon forms in water first.
• Ground turkey or chicken: Swap the ground beef with turkey or chicken. To help it taste nice and beefy, omit the salt and add 2 teaspoons additional beef bouillon and then add salt to taste.
• Half and half: Make your own with half heavy cream/half milk.
• Meal Prep: Prepare elements of the dish ahead of time, or prepare the dish up through adding the provolone on top. Refrigerate, then bake, covered, at 350 degrees F for 25-30 minutes, or until warmed through and the cheese is melted.
• To store: Store leftover pasta in an airtight container in the fridge for up to 5 days. I don’t recommend freezing this pasta.
• To Reheat: Microwave for 1 minute, stir, then continue to heat at 20-second intervals until warmed through or reheat gently on the stove, adding a splash of milk, as needed, if it seems dry.

Keyword comfort food, Dinner Ideas, Easy Pasta Recipe, Philly Cheesesteak Pasta

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Meet Hanna Hart

I am obsessed with the “how” and “why” of cooking. It doesn’t matter if we are roasting a chicken or baking brownies; I am the one double-checking our measurements and cooking times. I love working on every type of cuisine and finding the absolute best method to get the results we want. I treat every recipe with the same level of care and dedication.