Description
Hearty Philly cheesesteak pasta brings classic sandwich flavors into a comforting dinner experience. Melted provolone, tender beef strips, and caramelized peppers create a robust pasta dish that delivers pure Philadelphian culinary magic with every satisfying bite.
Ingredients
Scale
Main Ingredients:
- 1 lb (450 g) thinly sliced steak (ribeye, sirloin, or shaved beef)
- 12 oz (340 g) penne or rigatoni pasta
- 1 cup provolone cheese, shredded
- ½ cup mozzarella cheese, shredded
Vegetables and Aromatics:
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
Liquid and Seasoning Ingredients:
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 teaspoon Worcestershire sauce
- ½ teaspoon smoked paprika (optional)
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
Instructions
- Pour water into a generously sized pot, season with salt, and bring to a rolling boil. Immerse pasta and cook until perfectly tender yet firm, following package guidelines.
- Carefully drain pasta in a colander, allowing excess water to escape, and reserve the cooked pasta for later assembly.
- Select a robust skillet and heat it over medium-high temperature, preparing to transform ground beef into a flavorful foundation.
- Introduce ground beef to the hot skillet, breaking it into crumbly fragments with a sturdy wooden spatula, allowing each morsel to develop a rich, caramelized exterior.
- Incorporate diced bell peppers and sliced onions into the sizzling beef, stirring continuously to ensure even cooking and maximum flavor integration.
- Season the meat and vegetable mixture with robust spices, creating a savory profile that echoes traditional Philly cheesesteak characteristics.
- Once vegetables have softened and beef achieves a perfect golden-brown appearance, reduce heat and introduce cream cheese, stirring until a luxurious, creamy sauce envelops the ingredients.
- Gently fold the reserved pasta into the skillet, ensuring each strand becomes completely coated with the decadent beef and cheese mixture.
- Sprinkle shredded provolone across the top, allowing residual heat to melt the cheese into a gooey, irresistible blanket.
- Remove from heat, let the dish rest momentarily, then serve immediately, garnishing with optional fresh herbs for an elevated presentation.
Notes
- Opt for a sturdy pasta shape like penne or rigatoni to hold the rich, meaty sauce effectively.
- Slice beef against the grain for maximum tenderness and easier chewing during each bite.
- Use a cast-iron skillet or heavy-bottomed pan to achieve perfect caramelization on the meat and vegetables.
- Consider using provolone cheese instead of traditional Cheez Whiz for a more authentic, gourmet flavor profile that melts smoothly into the pasta.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 730
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 42 g
- Saturated Fat: 18 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 105 mg