Philly Cheesesteak Pasta: A Creamy, Cheesy Twist on a Classic
Growing up in a family that cherished food as a form of love, I have countless memories tied to the kitchen. One dish that always brought us together was the classic Philly cheesesteak. The aroma of sizzling beef and melting cheese would fill our home, creating an atmosphere of warmth and comfort. This Philly Cheesesteak Pasta is my homage to that beloved dish, combining the rich flavors of a cheesesteak with the heartiness of pasta. It’s a dish that not only satisfies the taste buds but also evokes nostalgia with every bite.
What Makes It Special
This recipe stands out for several reasons:
- Comfort Food Redefined: It combines the beloved elements of a cheesesteak with the ease of pasta, making it a perfect weeknight meal.
- Creamy Goodness: The addition of cream and cheese creates a luscious sauce that clings to every noodle.
- Quick and Easy: With minimal prep and cook time, you can have a delicious meal on the table in under 30 minutes.
- Customizable: You can easily adapt the recipe to include your favorite vegetables or proteins.
Gather Your Ingredients
Prep Time: 10 minutes | Cook Time: 20 minutes | Servings: 4
- 8 oz. penne pasta
- 1 lb. thinly sliced beef (ribeye or sirloin)
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup provolone cheese, shredded
- 1 cup mozzarella cheese, shredded
- Salt and pepper to taste
- Olive oil for cooking
Let’s Get Cooking
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Cook the penne pasta according to package instructions until al dente. Drain and set aside.
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In a large skillet, heat a drizzle of olive oil over medium-high heat. Add the sliced onions and bell peppers, sautéing until they are tender, about 5 minutes.
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Add the minced garlic and cook for an additional minute until fragrant.
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Push the vegetables to the side of the skillet and add the sliced beef. Season with salt and pepper, cooking until browned, about 3-4 minutes.
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Reduce the heat to medium and pour in the heavy cream, stirring to combine. Allow it to simmer for a couple of minutes.
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Stir in the provolone and mozzarella cheese until melted and creamy.
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Add the cooked pasta to the skillet, tossing everything together until well coated in the cheesy sauce.
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Serve hot, garnished with extra cheese if desired!
My Pro Tips
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For added flavor, consider marinating the beef in a bit of Worcestershire sauce before cooking.
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Feel free to add mushrooms or spinach for extra nutrition and flavor.
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If you like a bit of heat, sprinkle some red pepper flakes into the sauce.
What to Serve With It
- Garlic bread for dipping
- A fresh garden salad
- Chilled lemonade or iced tea
- Chocolate chip cookies for dessert
FAQs
Q: Can I use a different type of pasta?
A: Absolutely! Any pasta shape you prefer will work well in this recipe.
Q: How can I make this dish vegetarian?
A: Substitute the beef with sautéed mushrooms or a plant-based meat alternative.
The Heart of the Dish
This Philly Cheesesteak Pasta is more than just a meal; it’s a celebration of flavors and memories. Each bite takes me back to family gatherings filled with laughter and love. I hope this dish brings you the same joy and comfort it brings to my table.
Your Turn
I invite you to try this recipe and make it your own! Experiment with different ingredients, share your variations, and let me know how it turns out. Happy cooking!
Philly Cheesesteak Pasta: A Creamy, Cheesy Twist on a Classic
Ingredients
- 8 oz penne pasta
- 1 lb thinly sliced beef (such as ribeye or flank steak)
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup provolone cheese, shredded
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
- Olive oil for cooking
- Garlic bread for dipping
- A fresh garden salad
- Chilled lemonade or iced tea
- Chocolate chip cookies for dessert
Instructions
- Cook the penne pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté the onions and bell peppers until soft.
- Add minced garlic and cook for an additional minute.
- Increase the heat and add the sliced beef to the skillet, cooking until browned.
- Stir in the heavy cream and bring to a simmer.
- Add in the provolone and Parmesan cheese, stirring until melted and combined.
- Season with salt and pepper to taste.
- Toss the cooked pasta into the skillet with the beef and cheese sauce until well coated.
- Serve hot with garlic bread, a side salad, and your choice of beverage.
Nutrition Information
