Introduction:
Craving a comforting meal that blends the flavors of a Philly cheesesteak with the timeless appeal of pasta? Look no further than this tantalizing Philly Cheesesteak Pasta recipe. With juicy ground beef, vibrant peppers, and a creamy cheese sauce, this dish is sure to become a family favorite. Plus, it’s incredibly easy to make, making it perfect for busy weeknights or lazy weekends. Let’s dive into how to whip up this delicious twist on a classic!
Ingredients:
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 yellow or sweet onion, diced
- Salt and pepper, to taste
- 2 teaspoons Worcestershire sauce
- 1 green bell pepper, stem and seeds removed, diced
- 8 ounces elbow macaroni, uncooked
- 1 cup water
- 14.5 ounce can of beef broth, or 2 cups beef broth
- 1 cup 2% milk
- 2 ounces cream cheese, cut into small cubes
- ½ cup mozzarella cheese, shredded
- 6 to 8 ounces provolone cheese, sliced and torn into pieces
- Chopped fresh parsley for garnish
Directions:
- Heat olive oil in a 12-inch skillet over medium heat. Add ground beef and diced onion. Cook until the meat is browned and the onions are soft and translucent. Season with salt and pepper according to your taste preferences.
- Stir in Worcestershire sauce and diced green bell pepper, incorporating the flavors into the meat mixture.
- Add uncooked elbow macaroni, water, and beef broth to the skillet. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 15 minutes. Ensure that the pasta is fully cooked and most of the liquid has been absorbed or evaporated.
- Keeping the skillet over low heat, pour in the milk and add the cubed cream cheese. Stir until the cream cheese has melted and blended into a creamy sauce.
- Remove the skillet from heat and sprinkle shredded mozzarella cheese over the pasta mixture, stirring to combine.
- Top the pasta with torn pieces of provolone cheese, distributing them evenly. Cover the skillet with a lid for a few minutes to allow the provolone cheese to melt and meld with the other ingredients.
- Once the cheese has melted to your desired consistency, garnish the dish with chopped fresh parsley for a pop of color and freshness.
Tips for Success:
- To save time on busy nights, you can pre-cook the ground beef in advance. Store it in the refrigerator for up to three days or freeze it for longer preservation.
- For optimal texture, add the diced peppers in the later steps rather than sautéing them together with the onions. This ensures that the peppers retain a slight crispness, adding a delightful crunch to the finished dish.
- While Worcestershire sauce adds a flavorful kick reminiscent of traditional Philly cheesesteaks, feel free to omit it if you prefer a milder taste, especially for picky eaters in the family.
Conclusion:
With its irresistible blend of savory flavors and creamy textures, this Philly Cheesesteak Pasta recipe is a surefire crowd-pleaser. Whether you’re cooking for a cozy family dinner or entertaining guests, this dish offers a delicious twist on a beloved classic. So, gather your ingredients and get ready to indulge in a mouthwatering culinary experience that will leave everyone asking for seconds!
Serving and Storage Tips:
- Serve hot: Philly Cheesesteak Pasta is best enjoyed immediately after cooking while the cheese is gooey and the flavors are at their peak. Serve it piping hot straight from the skillet for maximum enjoyment.
- Garnish with fresh herbs: Sprinkle chopped fresh parsley over the dish just before serving. Not only does it add a vibrant pop of color, but it also provides a hint of freshness that complements the rich flavors of the pasta.
- Pair with a side salad: Balance out the richness of the pasta with a crisp side salad dressed in a light vinaigrette. The refreshing greens will add a delightful contrast to the hearty flavors of the main dish.
- Store leftovers properly: If you have any leftovers, allow the pasta to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to three days. When reheating, add a splash of milk to help revive the creamy sauce.
- Freeze for future meals: Philly Cheesesteak Pasta can also be frozen for longer-term storage. Portion out individual servings into freezer-safe containers or resealable bags, making sure to remove as much air as possible to prevent freezer burn. Label with the date and freeze for up to three months. To reheat, thaw overnight in the refrigerator before heating gently on the stovetop or in the microwave.
- Customize with toppings: Get creative with toppings to add extra flavor and texture. Try sprinkling crispy bacon bits, sliced green onions, or diced tomatoes over the pasta before serving for an extra layer of deliciousness.
By following these serving and storage tips, you can ensure that your Philly Cheesesteak Pasta remains fresh, flavorful, and ready to enjoy whenever hunger strikes.
FAQs (Frequently Asked Questions):
- Can I use a different type of pasta for this recipe?
Yes, you can definitely customize this recipe by using your favorite type of pasta. While elbow macaroni is traditional, you can try penne, rotini, or even spaghetti for a unique twist. Just keep in mind that cooking times may vary slightly depending on the pasta shape you choose. - Can I substitute ground beef with another protein?
Absolutely! While ground beef is classic for Philly cheesesteak flavor, you can easily swap it out for ground turkey, chicken, or even plant-based alternatives like Beyond Meat or tofu crumbles for a vegetarian version. Adjust cooking times and seasoning as needed to suit your preferences. - Can I make this recipe ahead of time?
Yes, you can prepare components of this dish ahead of time to streamline the cooking process. Cook and store the ground beef mixture in the refrigerator for up to three days, or freeze it for longer storage. Additionally, you can cook the pasta separately and store it in an airtight container until ready to use. When you’re ready to enjoy, simply reheat the beef mixture, combine with the cooked pasta, and proceed with the recipe as directed. - Is this recipe kid-friendly?
While this recipe offers bold flavors reminiscent of a classic Philly cheesesteak, you can easily tailor it to suit picky eaters’ tastes. Omitting Worcestershire sauce can help tone down the flavors for sensitive palates. Additionally, you can customize the recipe by incorporating kid-friendly ingredients like diced carrots, mushrooms, or even hiding vegetables in the cheese sauce for added nutrition without sacrificing taste.
Philly Cheesesteak Pasta
This Philly Cheesesteak Pasta combines all the flavors of the classic sandwich in a creamy, cheesy pasta dish. Packed with tender beef, sautéed peppers, onions, and gooey cheese, it’s a one-pot meal that’s comforting and delicious!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 1x
- Category: Main Dish
- Cuisine: American-Inspired
Ingredients
Scale
- 12 oz (340 g) penne or rigatoni pasta
- 1 lb (450 g) thinly sliced steak (ribeye, sirloin, or shaved beef)
- 2 tbsp olive oil
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 cup shredded provolone cheese
- 1/2 cup shredded mozzarella cheese
- 1 tsp Worcestershire sauce
- 1/2 tsp smoked paprika (optional)
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
Instructions
1. Cook the Pasta:
- Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside.
2. Cook the Steak:
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Season the steak with salt and pepper, then cook in the skillet until browned, about 2-3 minutes per side. Remove the steak and set aside.
3. Sauté the Vegetables:
- In the same skillet, heat the remaining tablespoon of olive oil.
- Add the sliced onion and bell peppers, cooking until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another 1-2 minutes.
4. Make the Sauce:
- Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute.
- Gradually add the beef broth, whisking to combine, and bring the mixture to a simmer.
- Stir in the heavy cream, Worcestershire sauce, and smoked paprika (if using). Simmer for 3-4 minutes until slightly thickened.
5. Combine Everything:
- Add the cooked pasta and steak back into the skillet.
- Stir in the provolone and mozzarella cheeses, mixing until the cheese is melted and everything is well combined.
6. Serve:
- Garnish with fresh parsley, if desired, and serve warm.
Notes
- Steak Substitute: Use ground beef or deli roast beef as a quicker alternative.
- Cheese Options: Swap provolone for cheddar or American cheese for a different flavor profile.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.