Nothing beats the aroma of sizzling steak, melting cheese, and vibrant peppers wafting through your kitchen. Philly Cheesesteak Pasta brings all those bold flavors together in one comforting bowl. spicy chipotle chicken chili Imagine twirling creamy pasta around your fork while savoring the rich taste of a classic cheesesteak—sounds heavenly, right? honey garlic chicken skewers. crockpot chicken cacciatore. For more inspiration, check out this Rosemary Garlic White Bean Soup recipe.
This delightful dish is perfect for busy weeknights or gatherings with friends. Whether you’re feeling fancy in your favorite sweatpants or hosting a casual dinner party, Philly Cheesesteak Pasta is bound to impress and fill bellies with joy.
[info_box title=”Why You’ll Love This Recipe”] This dish combines the hearty flavors of a classic cheesesteak with the comfort of pasta. It’s easy to make and can be ready in under 30 minutes. The vibrant colors make it visually appealing for any table setting. Plus, it’s versatile enough for leftovers or meal prep throughout the week. [/info_box]
Sharing this recipe at my last family gathering led to several “Mmm” sounds while people dove into their bowls, making it a memorable evening filled with laughter and satisfied appetites.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Fettuccine Pasta: I recommend using fettuccine for its ability to hold onto sauces beautifully.
Ribeye Steak: Choose well-marbled ribeye for maximum flavor; cut it into thin strips.
Bell Peppers: Use a mix of colors to add vibrancy; slice them thinly for even cooking.
Onion: A sweet onion works best; slice it thinly to caramelize nicely.
Garlic: Fresh garlic cloves add aromatic depth; mince them finely for even distribution.
Beef Broth: Use low-sodium broth to control saltiness while enhancing the beef flavor.
Heavy Cream: This creates a rich, creamy sauce that clings perfectly to the pasta. For more inspiration, check out this Cozy Tomato Soup Recipe recipe.
Provolone Cheese: For that classic cheesesteak experience, use sliced provolone or shredded mozzarella if you prefer.
Olive Oil: Use extra virgin olive oil for sautéing; it adds a lovely layer of flavor.
Salt and Pepper: Essential for seasoning; adjust according to your taste preferences.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add fettuccine and cook until al dente according to package instructions—usually about 8-10 minutes.
Sauté the Vegetables: Heat olive oil in a large skillet over medium-high heat. Add sliced onions and bell peppers. Sauté until they soften and begin to caramelize, about 5-7 minutes.
Add the Steak: Push the vegetables aside and add ribeye strips to the skillet. Cook until browned on all sides—roughly 3-4 minutes—and season with salt and pepper.
Mix in Garlic: Stir in minced garlic and cook until fragrant, about 1 minute; be careful not to burn it as that can ruin the flavor.
Create the Sauce: Pour in beef broth and heavy cream, stirring everything together. Allow the mixture to simmer gently until slightly thickened—about 2-3 minutes.
Add Cheese & Combine: Stir in provolone cheese until melted and creamy. Finally, toss cooked fettuccine into the skillet, mixing thoroughly so every strand is coated in that cheesy goodness.
Now you have an irresistible Philly Cheesesteak Pasta that’s ready to be devoured! Serve hot with a sprinkle of fresh parsley if you’re feeling fancy (or just because you have some lying around). Tuscan radiatore pasta Enjoy every cheesy bite!
[info_box title=”You Must Know”] This Philly Cheesesteak Pasta combines the comforting flavors of a classic cheesesteak with pasta’s versatility. Perfect for busy weeknights, this recipe is quick and satisfying. The aroma of sautéed peppers and onions will have everyone asking for seconds! [/info_box]
Perfecting the Cooking Process
Sauté the steak and vegetables first, then cook the pasta while making the creamy sauce for efficiency.
Add Your Touch
Swap in different cheeses like provolone or gouda, or add mushrooms and spinach for extra flavor.
Storing & Reheating
Store in an airtight container in the fridge for up to three days. Reheat gently on the stovetop to avoid drying out.
[info_box title=”Chef’s Helpful Tips”] For a richer flavor, use ribeye steak instead of sirloin. Always season your pasta water generously to enhance overall taste. Don’t skip the cheese sauce; it makes all the difference in creaminess! [/info_box]
Sharing this dish with my friends turned into a mini celebration; they couldn’t stop complimenting how cheesy and delicious it was!
FAQ
What type of pasta works best for Philly Cheesesteak Pasta?
Fettuccine or penne are great choices for holding onto the creamy sauce.
Can I make Philly Cheesesteak Pasta ahead of time?
Absolutely! Just store it in an airtight container and reheat when ready to serve.
Is there a vegetarian version of this dish?
Yes! Use mushrooms and bell peppers instead of steak for a tasty vegetarian alternative.
Philly Cheesesteak Pasta
- Total Time: 30 minutes
- Yield: Serves 4
Description
Philly Cheesesteak Pasta is a delectable fusion of classic cheesesteak flavors and creamy pasta, bringing comfort food to a whole new level. This one-pot wonder features tender ribeye steak, sautéed peppers, and rich provolone cheese enveloping fettuccine in an irresistible sauce. Perfect for busy weeknights or casual gatherings, you’ll have this satisfying dish ready in under 30 minutes—ideal for impressing family and friends!
Ingredients
- 8 oz fettuccine pasta
- 8 oz ribeye steak, thinly sliced
- 1 cup mixed bell peppers, thinly sliced
- 1 medium sweet onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup low-sodium beef broth
- ½ cup heavy cream
- 4 oz provolone cheese, shredded
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the fettuccine in salted boiling water until al dente (8-10 minutes). Drain and set aside.
- In a large skillet over medium-high heat, heat olive oil. Sauté onions and bell peppers until softened (5-7 minutes).
- Push veggies aside and add ribeye strips; season with salt and pepper. Cook until browned (3-4 minutes).
- Stir in minced garlic; cook until fragrant (1 minute).
- Add beef broth and heavy cream; simmer until slightly thickened (2-3 minutes).
- Stir in provolone cheese until melted; combine with cooked fettuccine, ensuring all pasta is coated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 570
- Sugar: 2g
- Sodium: 640mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg
