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If you are craving the flavors of a classic Philly cheesesteak but want a meal that feeds everyone at the table and comes together quickly, this Philly cheesesteak pasta is made for you. It combines succulent steak, melty cheese, and perfectly cooked pasta in one skillet meal that satisfies comfort food cravings and saves you a trip to the sandwich shop.
I first tried this on a weeknight when we needed something warm and cheesy without a lot of effort. My husband and I both went back for seconds and now it appears in our menu every month.
Ingredients
- Ribeye or sirloin steak: thinly sliced makes the dish flavorful and tender
- Penne or rigatoni pasta: their ridges hold onto the sauce and cheese better than smooth noodles
- Green bell pepper: sliced brings in a touch of sweetness and crunch
- Yellow onion: sliced adds savory undertones and classic cheesesteak flavor
- Garlic: minced gives the savory depth you expect from a comforting pasta dish
- Beef broth: builds the sauce and heightens the meaty flavors choose a low sodium variety for control
- Worcestershire sauce: brings umami-rich notes and rounds out the sauce
- Provolone cheese: shredded melts smoothly for that signature tangy cheesesteak note
- Mozzarella cheese: shredded stretches into gooey pockets throughout the pasta
- Olive oil: for sautéing helps build the flavorful base and keeps ingredients from sticking
- Salt and pepper: for seasoning enhances every ingredient do not skip tasting at the end before serving
Instructions
- Sear the Steak:
- Heat one tablespoon olive oil in a large skillet on medium high. Add thinly sliced steak in one layer cook for one to two minutes per side until brown but not overcooked. Transfer steak to a plate and set aside to keep it tender.
- Sauté the Vegetables:
- Pour remaining olive oil into the skillet. Toss in the sliced bell pepper and onion. Stir frequently over medium heat for about five to seven minutes until vegetables are softened and onions start to turn golden. Add minced garlic and cook one extra minute to release its aroma.
- Deglaze and Build the Sauce:
- Pour in beef broth and Worcestershire sauce directly into the pan scraping up any browned bits from the bottom. Allow everything to simmer for two to three minutes so the flavors concentrate and blend into a savory sauce.
- Cook the Pasta and Combine:
- While the sauce simmers cook the pasta in a separate pot following package directions until al dente. Drain the noodles and immediately add them to the skillet with the vegetables and sauce.
- Finish with Cheese and Steak:
- Return the cooked steak to the skillet. Lower the heat and sprinkle over shredded provolone and mozzarella. Stir gently until the cheese melts into the sauce and coats all the pasta and steak.
- Season and Serve:
- Taste and adjust salt and pepper as needed. Top with chopped parsley or chives if you like a fresh pop of flavor. Serve hot right from the skillet.
My favorite part of this pasta is the combination of provolone and mozzarella the cheese blend gives you both stretch and flavor just like a real cheesesteak. The first time I made it my son declared this was the only way he wanted to eat steak from now on and it still makes everyone smile at the table.
Storage Tips
Let leftover pasta cool completely before storing. Place in an airtight container and refrigerate for up to three days. I have found a splash of extra beef broth helps revive the sauce when reheating on the stove or in the microwave.
Ingredient Substitutions
Feel free to use sirloin or even shaved beef for the steak to make prep faster. Gluten free pasta works well and so do other short noodles. For a vegetarian twist swap the steak for sliced portobello mushrooms and use veggie broth with extra onions and peppers.
Serving Suggestions
A simple green salad with a tangy vinaigrette rounds out the meal. Warm garlic bread is always welcome if you like extra carbs. For a party serve this dish straight from a large skillet with extra cheese on top and plenty of fresh herbs.
Cultural and Historical Context
The Philly cheesesteak has roots in Philadelphia dating back to the nineteen thirties. This dish captures its bold flavors but offers a modern twist by transforming the sandwich into a cozy pasta supper that feeds a family with ease.
Seasonal Adaptations
In summer toss diced fresh tomatoes or roasted corn into the skillet for brightness. During fall use red bell pepper or sweet onions for deeper flavor. In winter add sautéed mushrooms to bump up the comfort factor.
Success Stories
One of my favorite comments came from a neighbor who said she now makes this for her kids when they have sports practice late. Another friend used leftover grilled steak and said this was the best use for it yet. The memories at the table keep getting better every time someone tries this as a new family dinner.
Freezer Meal Conversion
To freeze prepare the pasta and cheese sauce but keep the steak in a separate container. Let both cool before packing. On serving day gently reheat everything in a skillet with a few spoons of broth and stir to combine. This makes dinner possible straight from your freezer in under twenty minutes.
This dish lets you bring comfort and bold flavor to your table with little fuss. Enjoy Philly cheesesteak pasta warm and gooey straight from the skillet!
Recipe FAQs
- → What steak cut works best for this pasta dish?
Ribeye offers the most flavor and tenderness, but sirloin or even shaved beef create great results as well.
- → Can I make this gluten-free?
Yes! Use your favorite gluten-free pasta and check for gluten-free Worcestershire sauce and broth brands.
- → What cheeses can I substitute?
Provolone and mozzarella are classic, but feel free to use Monterey Jack, cheddar, or Swiss for a twist.
- → How can I make it vegetarian?
Swap the steak for sliced portobello mushrooms and use vegetable broth for a hearty meatless variation.
- → Can I prepare this in advance?
Yes. Assemble the pasta and toppings, then refrigerate. Bake and melt the cheese just before serving for best texture.