Philly Cheesesteak Pasta is the ultimate comfort food mashup that brings together two beloved culinary traditions. This hearty dish transforms the classic sandwich ingredients into a creamy, cheesy pasta that’s perfect for family dinners or entertaining. With tender beef, sweet peppers, and caramelized onions tossed in a rich cheese sauce, every bite delivers the authentic taste of a Philly cheesesteak in a new, exciting format that’s sure to become a regular in your dinner rotation.

Philly Cheesesteak Pasta: A Comfort Food Revolution

When the iconic flavors of Philadelphia’s most famous sandwich meet the comforting embrace of pasta, culinary magic happens. Philly Cheesesteak Pasta transforms the beloved street food into a hearty, family-style dish that captures the essence of the original while creating something entirely new and exciting. This fusion dish brings together tender strips of beef, caramelized onions, and colorful bell peppers, all enveloped in a rich, creamy cheese sauce that clings perfectly to each pasta strand. The combination of provolone and cream cheese creates a velvety smoothness that pays homage to the traditional sandwich while elevating it to new heights.

What makes this dish particularly special is its ability to feed a crowd while maintaining the distinctive flavors that made the original Philly cheesesteak a national treasure. The pasta serves as the perfect vehicle for soaking up the savory sauce, while the meat and vegetables provide a satisfying texture contrast that keeps every bite interesting. This recipe is perfect for busy weeknights when you want something substantial but don’t want to compromise on flavor. It’s also an excellent option for potlucks or family gatherings, where its familiar yet innovative nature is sure to spark conversation and delight palates.

The beauty of this dish lies in its versatility – it can be customized with different pasta shapes, cheese combinations, and even the choice of beef cut. Whether you’re a purist who insists on thinly sliced ribeye or someone who’s open to using ground beef for convenience, this pasta dish delivers the same satisfying experience. The marriage of Italian-American pasta traditions with Philadelphia’s street food culture creates a dish that’s greater than the sum of its parts, proving that sometimes the best recipes come from thinking outside the box.

A Crowd-Pleasing Fusion Dish

Storage Options:

• Refrigerator: Store in an airtight container for up to 3 days
• Freezer: Can be frozen for up to 2 months in a freezer-safe container
• Reheating: Warm in microwave or stovetop with a splash of milk to restore creaminess

Summary:

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 6-8
• Calories: 550 per serving

Equipment:

• Large pasta pot
• Large skillet or sauté pan
• Sharp knife
• Cutting board
• Colander
• Wooden spoon
• Measuring cups and spoons
• Medium bowl

Ingredients:

• 1 pound penne or rigatoni pasta
• 1 pound ribeye steak, thinly sliced
• 2 large bell peppers (mixed colors), sliced
• 2 medium onions, thinly sliced
• 4 cloves garlic, minced
• 8 ounces provolone cheese, shredded
• 4 ounces cream cheese, softened
• 1 cup heavy cream
• 1/2 cup beef broth
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 teaspoon Italian seasoning
• Salt and black pepper to taste
• Optional: sliced mushrooms

Instructions:

1. Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season sliced beef with salt and pepper.
3. Cook beef in batches until browned, about 2-3 minutes per batch. Remove and set aside.
4. In the same skillet, add butter, onions, and peppers. Cook until softened and caramelized, about 10-12 minutes.
5. Add garlic and cook for an additional minute until fragrant.
6. Reduce heat to medium-low. Add beef broth, scraping up any brown bits from the bottom of the pan.
7. Stir in cream cheese until melted, then add heavy cream and Italian seasoning.
8. Add provolone cheese gradually, stirring until smooth and creamy.
9. Return beef to the skillet and combine with the sauce.
10. Drain pasta, reserving 1/2 cup pasta water. Add pasta to the skillet.
11. Toss everything together, adding pasta water if needed to reach desired consistency.

Notes:

• For best results, freeze the beef for 20 minutes before slicing to achieve thinner cuts
• You can substitute ribeye with sirloin or ground beef
• Add mushrooms with the peppers and onions if desired
• Use different cheese combinations like mozzarella or American cheese
• For a lighter version, substitute heavy cream with half-and-half
• Garnish with fresh parsley or grated Parmesan if desired