Philly Cheesesteak lovers, meet your new favorite comfort food! Imagine all the flavors of a classic Philly Cheesesteak—tender steak, sautéed peppers, onions, and a rich, creamy cheese sauce—combined with hearty pasta. This Philly Cheesesteak Pasta with Creamy Provolone Cheese Sauce is an irresistible fusion of two beloved dishes, perfect for a weeknight dinner or a weekend indulgence.
In this recipe, we take the delicious flavors of a Philly Cheesesteak sandwich and turn them into a comforting pasta dish. The creamy provolone cheese sauce ties everything together, creating a rich, cheesy, and savory meal that will have you going back for seconds. Whether you’re a fan of Philly Cheesesteaks or simply love a good pasta dish, this recipe is sure to please.
Why You Will Love It
If you’re a fan of Philly Cheesesteaks and pasta, this dish is the ultimate comfort food fusion that will leave you craving more. Here’s why you’ll absolutely love Philly Cheesesteak Pasta with Creamy Provolone Cheese Sauce:
Quick & Easy to Make: Despite all the amazing flavors, this dish comes together in under an hour, making it perfect for busy nights when you want something comforting but don’t have a ton of time to spend in the kitchen.
Rich, Creamy, and Flavorful: The creamy provolone cheese sauce is rich, indulgent, and perfectly coats the pasta, giving you that melt-in-your-mouth sensation with every bite. It’s the kind of sauce you want to dip everything in, and it’s the perfect complement to the savory steak and vegetables.
A Delicious Twist on Two Favorites: Combining the iconic Philly Cheesesteak with pasta is pure genius. You get the best of both worlds—the juicy, tender steak, caramelized onions, and bell peppers from the sandwich, all nestled in a warm, comforting pasta dish.
Comfort Food at Its Best: This is the kind of meal that will make you feel cozy and content, whether you’re having it on a chilly evening or after a long day. The hearty pasta and creamy sauce will satisfy your hunger and your taste buds.
How To Make Cheesesteak Pasta
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Philly Cheesesteak Pasta with Creamy Provolone Cheese Sauce
- Total Time: 1 hour 10 minutes
- Yield: 4 serving(s) 1x
Description
This dish brings together tender skirt steak, colorful vegetables, and a creamy broth that perfectly coats the pasta. A hearty meal everyone will love!
Ingredients
Ingredients
- 2 Tbsp. neutral oil, divided
- 1 lb. skirt steak or rib eye, thinly sliced across the grain
- 1 tsp. Italian seasoning
- Kosher salt
- Freshly ground black pepper
- 8 oz. cremini or white mushrooms, sliced
- 1 medium yellow onion, thinly sliced
- 1 green bell pepper, seeds and ribs removed, thinly sliced
- 1 red bell pepper, seeds and ribs removed, thinly sliced
- 4 cloves garlic, chopped
- 3 1/2 cups low-sodium beef broth
- 1 cup half-and-half
- 8 oz. cavatappi
- 6 oz. shredded provolone
Instructions
Step 1
Heat 1 Tbsp. of oil in a large stainless steel skillet over medium-high heat, swirling to coat the pan. In a separate bowl, season the steak with Italian seasoning, salt, and pepper. Add the steak to the skillet in a single layer and cook, without stirring, until browned on the bottom, about 2 minutes. Stir the steak and cook for another 1 to 2 minutes, or until no longer pink. Transfer the steak to a large bowl.
Step 2
Lower the heat to medium. In the same skillet, add the mushrooms and cook, stirring occasionally, for 8 to 10 minutes, or until they start to brown. Season with a pinch of salt, then transfer the mushrooms to the bowl with the steak.
Step 3
Add the remaining 1 Tbsp. of oil to the skillet and heat over medium. Add the sliced onions and bell peppers, seasoning with salt. Cook, stirring frequently, until the peppers soften, about 8 to 10 minutes. Add the garlic and cook for an additional minute, until fragrant. Transfer everything to the bowl with the steak and mushrooms.
Step 4
Increase the heat to medium-high. Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Stir in the half-and-half and bring the mixture to a simmer. Add the uncooked pasta in a single layer and bring the mixture back to a simmer. Cover and cook, stirring occasionally, until the pasta is al dente and the sauce thickens, about 10 to 12 minutes.
Step 5
Stir in the shredded provolone cheese until fully melted. Return the steak, mushrooms, and peppers to the skillet, and toss everything together until well-coated. Serve and enjoy!
- Prep Time: 20 minutes
- Cook Time: 50minutes
Tips for the Best Philly Cheesesteak Pasta:
- Fresh Cheese: Use freshly shredded provolone cheese instead of pre-shredded for the creamiest sauce.
- Don’t Overcook the Steak: Sear the steak for just a few minutes to keep it tender and juicy.
- Pasta Choice: Use a hearty pasta like penne or rigatoni. These shapes hold the sauce better and complement the rich flavors of the dish.
Recipe Variations:
- Vegetarian Philly Cheesesteak Pasta: Swap out the steak for portobello mushrooms for a vegetarian-friendly version that still packs a meaty texture.
- Healthier Version: To lighten things up, replace heavy cream with a lower-fat milk option, or use half-and-half instead of full cream.
Serving Suggestions:
Serve this dish with a crisp green salad dressed in balsamic vinaigrette to balance the rich flavors. Garlic bread or crusty rolls are perfect for soaking up any leftover cheese sauce!
Storage & Reheating
Storage:
Store any leftovers in an airtight container in the fridge for up to 3 days. Make sure to let the pasta cool down to room temperature before sealing it up.
Reheating:
When reheating, the sauce may thicken a little. Add a splash of milk or cream to bring it back to the right consistency. Reheat on low heat in a skillet, stirring occasionally to ensure the sauce doesn’t separate.
Freezing:
While you can freeze leftovers, the creamy sauce may change texture when reheated. For best results, store the sauce and pasta separately before freezing. Reheat the pasta and sauce separately, then combine when ready to serve.
FAQs about Philly Cheesesteak Pasta with Creamy Provolone Cheese Sauce
Q1: Can I use a different type of cheese for the sauce?
A1: Absolutely! Mozzarella or cheddar cheese can be used as substitutes for provolone, but they will give a different flavor profile. Provolone gives the dish its signature Philly Cheesesteak flavor.
Q2: Can I make this recipe ahead of time?
A2: Yes, you can prepare the steak, sautéed veggies, and sauce in advance. Store them separately and combine them with freshly cooked pasta when ready to serve.
Q3: Can I freeze leftovers?
A3: You can freeze this dish, but the sauce may change texture. To freeze, store the pasta and sauce separately and reheat gently, adding more cream if necessary.
Q4: What can I serve with Philly Cheesesteak Pasta?
A4: A side salad or garlic bread pairs wonderfully with this dish, providing a fresh contrast to the creamy pasta.
Conclusion
Philly Cheesesteak Pasta with Creamy Provolone Cheese Sauce is a delightful fusion of two American favorites. This rich, flavorful dish is perfect for a comforting dinner or a special meal to share with family and friends. With tender steak, sautéed vegetables, and a creamy provolone sauce, every bite is full of deliciousness. Give this recipe a try, and enjoy the best of both worlds in one bowl!
