If you love the classic flavors of a Philly cheesesteak but want to enjoy them in a comforting, pasta-based form, you are in for a treat with this Philly Cheese Steak Pasta Recipe. It takes all the mouthwatering elements of tender steak, sweet peppers, savory onions, and gooey provolone cheese, then melds them into a creamy sauce that coats the pasta perfectly. This dish is a delightful twist that makes the beloved sandwich a family-friendly dinner favorite that’s ready in under 40 minutes.
Ingredients You’ll Need
Gathering a handful of straightforward ingredients is all it takes to bring this Philly Cheese Steak Pasta Recipe to life. Each item plays an essential role, from the juicy flank steak that adds hearty flavor, to the vibrant bell peppers that give color and sweetness, and the provolone cheese that melts into luscious creaminess.
- 1 pound flank steak: Choose a tender cut for thin slicing, which is key to mimicking the authentic cheesesteak texture.
- 1 tablespoon olive oil: Helps develop a flavorful sear on the steak and sauté the vegetables nicely.
- 1 onion, thinly sliced: Adds natural sweetness and depth after caramelizing in the pan.
- 1 green bell pepper, thinly sliced: Provides a bright, slightly bitter contrast for a balanced flavor profile.
- 1 red bell pepper, thinly sliced: Brings a mild sweetness and vibrant color to the dish.
- 2 cloves garlic, minced: Infuses the recipe with aromatic depth that complements both meat and vegetables.
- 1 cup beef broth: Creates a savory base for the sauce, intensifying the meaty notes.
- 1/2 cup heavy cream: Adds luxurious creaminess, binding all flavors together perfectly.
- 8 oz cooked pasta: Any of your favorites, like penne or rigatoni, will carry the sauce beautifully.
- Salt and pepper to taste: Essential for seasoning the steak and enhancing all components.
- 1 cup shredded provolone cheese: Melts smoothly for that signature cheesesteak gooeyness.
How to Make Philly Cheese Steak Pasta Recipe
Step 1: Prepare the Steak
Start by preheating a large skillet over medium-high heat so it’s hot and ready to sear. Season the flank steak generously with salt and pepper on both sides. Adding olive oil to the skillet, sear the steak for about 4-5 minutes per side, allowing a beautiful crust to form while locking in the juices. Once cooked to your preferred doneness, remove the steak and let it rest; this step ensures the meat stays tender when sliced.
Step 2: Sauté the Vegetables
In the same skillet, no need to add more oil—the steak drippings offer plenty of flavor. Toss in the thinly sliced onion and both green and red bell peppers. Cook them until soft and just starting to caramelize, bringing out a natural sweetness that complements the savory beef. Then stir in the minced garlic, cooking it for about a minute until fragrant but not burnt.
Step 3: Make the Creamy Sauce
Pour in the beef broth followed by the heavy cream, stirring gently to combine these luscious liquids with the veggies and pan flavors. Letting the sauce simmer for a few minutes thickens it slightly and melds those robust beef and vegetable flavors into a silky base for the pasta.
Step 4: Combine Pasta and Cheese
While the sauce cooks, slice the rested steak thinly against the grain—this keeps the meat tender and easy to eat. Add your cooked pasta to the skillet and toss it thoroughly in the sauce, ensuring every bite is coated with richness and flavor. Next, stir in half of the shredded provolone cheese, letting it melt into the creamy mixture for that classic cheesesteak taste.
Step 5: Finish and Melt
Arrange the sliced steak over the pasta, then sprinkle the remaining provolone cheese on top. Cover the skillet with a lid or foil to trap heat, allowing the cheese to melt into a bubbly, golden layer that brings the entire Philly Cheese Steak Pasta Recipe together beautifully.
How to Serve Philly Cheese Steak Pasta Recipe
Garnishes
For an extra pop of freshness and color, sprinkle chopped parsley or chives on top just before serving. A light dusting of cracked black pepper or even a few red pepper flakes can add a subtle kick that contrasts perfectly with the creamy sauce.
Side Dishes
This pasta dish is hearty enough to stand on its own, but pairing it with a crisp green salad or roasted vegetables can brighten the meal. Garlic bread or a warm baguette is also a fantastic choice for soaking up any leftover cheesy sauce.
Creative Ways to Present
Serve this Philly Cheese Steak Pasta Recipe right from the skillet for a rustic, family-style vibe that encourages everyone to dig in. Alternatively, plate individual portions topped with extra cheese and a drizzle of olive oil for a restaurant-quality presentation that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover Philly Cheese Steak Pasta in an airtight container in the refrigerator for up to three days. The flavors tend to deepen overnight, making for a tasty next-day meal.
Freezing
This dish freezes well if you want to prep in advance. Portion it into freezer-safe containers and freeze for up to two months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to ensure the cheese and sauce heat evenly without separating. Adding a splash of broth or cream can help bring back creaminess if it thickens too much.
FAQs
Can I use a different type of steak?
Absolutely! While flank steak is ideal for thin slicing and tenderness, skirt steak or ribeye can also be delicious alternatives, each bringing its own unique flavor and texture to the dish.
What pasta works best for Philly Cheese Steak Pasta Recipe?
Penne, rigatoni, or even fusilli are excellent because their shapes hold the sauce well. However, feel free to use any pasta you have on hand; just ensure it’s cooked al dente.
Is there a vegetarian version of this recipe?
You can swap the steak for hearty mushrooms like portobello or cremini and use vegetable broth instead of beef broth. The provolone cheese sauce will still provide rich, comforting flavor.
Can I make this recipe dairy-free?
Yes, by substituting the heavy cream with coconut cream or a cashew-based cream and using a dairy-free cheese alternative, you can enjoy a similar creamy experience without dairy.
How do I slice the steak thinly?
Letting the steak rest after cooking is key. Then, using a sharp knife, slice across the grain into thin strips to keep the meat tender and easy to chew.
Final Thoughts
This Philly Cheese Steak Pasta Recipe is a fantastic way to enjoy all the flavors of a beloved classic in a new, comforting form. It’s perfect for busy weeknights when you want something easy, satisfying, and packed with heartwarming taste. Give it a try—you might just find a new favorite meal to share with those you love.
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Philly Cheese Steak Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A delicious Philly Cheese Steak Pasta combining tender flank steak, sautéed bell peppers and onions, creamy beef broth sauce, and melted provolone cheese tossed with pasta. This skillet dish brings the iconic flavors of a Philly cheesesteak to a comforting pasta meal perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1 pound flank steak
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup heavy cream
- 8 oz cooked pasta
- Salt and pepper to taste
- 1 cup shredded provolone cheese
Instructions
- Preheat the skillet: Preheat a large skillet over medium-high heat to get it ready for searing the steak and sautéing the vegetables.
- Season the steak: Season the flank steak generously with salt and pepper on both sides to enhance its natural flavor.
- Sear the steak: Add olive oil to the hot skillet and sear the steak for 4-5 minutes per side until cooked to your preferred doneness, creating a flavorful crust.
- Rest the steak: Remove the steak from the skillet and let it rest on a cutting board to allow the juices to redistribute, keeping the meat tender.
- Sauté the vegetables: In the same skillet, add the sliced onion and bell peppers. Cook them until they become soft and slightly caramelized, enhancing their sweetness.
- Add garlic: Stir in the minced garlic and cook for an additional minute to release its aroma without burning.
- Make the sauce: Pour in the beef broth and heavy cream, stirring to combine. Let the mixture simmer for a few minutes to thicken slightly and blend flavors.
- Slice the steak: While the sauce simmers, slice the rested steak thinly against the grain to ensure tenderness.
- Toss with pasta: Add the cooked pasta to the skillet and toss thoroughly to coat with the creamy sauce infused with vegetables.
- Melt cheese in sauce: Mix in half of the shredded provolone cheese, stirring until it melts smoothly into the pasta and sauce.
- Add steak and cheese topping: Top the pasta with the sliced steak and sprinkle the remaining provolone cheese evenly over the top.
- Melt remaining cheese: Cover the skillet with a lid or foil and allow the cheese to melt from the residual heat for a few minutes.
- Serve hot: Serve the Philly Cheese Steak Pasta immediately while hot, and enjoy the delicious creamy, cheesy, and savory flavors.
Notes
- Use flank steak for tenderness; other cuts like sirloin can be substituted.
- Cook pasta al dente before adding to the skillet to avoid overcooking.
- You can swap provolone cheese with mozzarella or cheddar for different flavor variations.
- Resting the steak is crucial for juicy, tender slices.
- Leftovers reheat well in a skillet over low heat.
