Philly Cheesesteak Pasta: A Creamy, Cheesy Twist on a Classic Favorite
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If you’re a fan of the savory, cheesy flavors of a Philly cheesesteak, this Philly Cheesesteak Pasta is a dish you need to try. Combining tender ribeye steak, sautéed peppers and onions, and a creamy cheese sauce with hearty penne pasta, it’s comfort food at its finest. I found this recipe on I Wuv Cooking, and it’s a game-changer for weeknight dinners!
Why You’ll Love This Recipe
This dish transforms the classic Philly cheesesteak into a rich and satisfying pasta that’s easy to make and packed with flavor. The creamy cheese sauce, tender steak, and perfectly cooked pasta come together to create a meal that’s indulgent and unforgettable.
Philly Cheesesteak Pasta Recipe
Ingredients:
- 12 oz penne pasta
- 1 lb ribeye steak, thinly sliced
- 1 tbsp olive oil
- 1 medium onion, sliced
- 1 bell pepper, sliced (any color)
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp Italian seasoning
- 1 cup beef broth
- 1 cup heavy cream
- 1 cup provolone cheese, shredded
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Directions:
- Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside. - Cook the Steak:
Heat the olive oil in a large skillet over medium-high heat. Add the sliced ribeye steak and season with salt, pepper, paprika, and Italian seasoning. Cook for 3-4 minutes until browned. Remove the steak from the skillet and set aside. - Sauté the Vegetables:
Using the same skillet, add the sliced onion and bell pepper. Sauté for 5-6 minutes, until softened. Add the minced garlic and cook for another minute until fragrant. - Make the Sauce:
Pour the beef broth into the skillet and bring to a simmer. Stir in the heavy cream and let it simmer for 3-4 minutes, until slightly thickened. Add the shredded provolone and Parmesan cheese, stirring until melted and smooth. - Combine:
Add the cooked pasta and the steak back into the skillet. Toss everything together until well coated in the creamy cheese sauce. Adjust seasoning if needed. - Serve:
Serve hot, garnished with fresh parsley. Enjoy the creamy, cheesy, and savory goodness!
Tips for the Best Philly Cheesesteak Pasta:
- Choose the Right Steak: Ribeye is ideal for its tenderness, but sirloin works as a great substitute.
- Cheese Variations: Substitute provolone with mozzarella or Monterey Jack for a different flavor.
- Make It Spicy: Add a pinch of red pepper flakes for a little heat.
Why This Recipe Stands Out
This Philly Cheesesteak Pasta is a versatile, comforting meal that’s ready in just 30 minutes. It brings all the delicious elements of a classic cheesesteak into a creamy pasta dish that’s perfect for any occasion. Whether for a quick dinner or a special treat, this recipe is sure to impress.
Try it out and let me know how it turns out! Don’t forget to explore more creative recipes on I Wuv Cooking.
Philly Cheesesteak Pasta: A Creamy, Cheesy Twist on a Classic Favorite
If you’re a fan of the savory, cheesy flavors of a Philly cheesesteak, this
Prep: min | Cook: min | Total: min
Servings:
Ingredients
- 12 oz penne pasta
- 1 lb ribeye steak, thinly sliced
- 1 tbsp olive oil
- 1 medium onion, sliced
- 1 bell pepper, sliced (any color)
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp Italian seasoning
- 1 cup beef broth
- 1 cup heavy cream
- 1 cup provolone cheese, shredded
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
- Directions:
- Cook the Pasta:Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- Cook the Steak:Heat the olive oil in a large skillet over medium-high heat. Add the sliced ribeye steak and season with salt, pepper, paprika, and Italian seasoning. Cook for 3-4 minutes until browned. Remove the steak from the skillet and set aside.
- Sauté the Vegetables:Using the same skillet, add the sliced onion and bell pepper. Sauté for 5-6 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
- Make the Sauce:Pour the beef broth into the skillet and bring to a simmer. Stir in the heavy cream and let it simmer for 3-4 minutes, until slightly thickened. Add the shredded provolone and Parmesan cheese, stirring until melted and smooth.
- Combine:Add the cooked pasta and the steak back into the skillet. Toss everything together until well coated in the creamy cheese sauce. Adjust seasoning if needed.
- Serve:Serve hot, garnished with fresh parsley. Enjoy the creamy, cheesy, and savory goodness!
- Tips for the Best Philly Cheesesteak Pasta:
- Choose the Right Steak: Ribeye is ideal for its tenderness, but sirloin works as a great substitute.
- Cheese Variations: Substitute provolone with mozzarella or Monterey Jack for a different flavor.
- Make It Spicy: Add a pinch of red pepper flakes for a little heat.
- Why This Recipe Stands Out:
Instructions
- Cook the : Pasta:Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- Cook the : Steak:Heat the olive oil in a large skillet over medium-high heat. Add the sliced ribeye steak and season with salt, pepper, paprika, and Italian seasoning. Cook for 3-4 minutes until browned. Remove the steak from the skillet and set aside.
- Sauté the Vegetables:Using the same skillet, add the sliced onion and bell pepper. Sauté for 5-6 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
- Make the : Sauce:Pour the beef broth into the skillet and bring to a simmer. Stir in the heavy cream and let it simmer for 3-4 minutes, until slightly thickened. Add the shredded provolone and Parmesan cheese, stirring until melted and smooth.
- Combine:Add the cooked pasta and the steak back into the skillet. Toss everything together until well coated in the creamy cheese sauce. Adjust seasoning if needed.
- Serve:Serve hot, garnished with fresh parsley. Enjoy the creamy, cheesy, and savory goodness!
- Tips for the Best Philly Cheesesteak Pasta:: Choose the Right Steak: Ribeye is ideal for its tenderness, but sirloin works as a great substitute.
- Cheese : Variations: Substitute provolone with mozzarella or Monterey Jack for a different flavor.
- Make : It Spicy: Add a pinch of red pepper flakes for a little heat.
- Why This Recipe Stands Out: This Philly Cheesesteak Pasta is a versatile, comforting meal that’s ready in just 30 minutes. It brings all the delicious elements of a classic cheesesteak into a creamy pasta dish that’s perfect for any occasion. Whether for a quick dinner or a special treat, this recipe is sure to impress.
- Try it out and let me know how it turns out! Don’t forget to explore more creative recipes on I Wuv Cooking.
Nutrition
- Calories:
- Fat:
- Carbs:
- Protein:
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