When you think of comfort food, the classic Philly cheesesteak might come to mind with its melty cheese, tender beef, and sautéed vegetables tucked into a warm roll. But what if you could enjoy all those flavors in a new, hearty way? Enter Philly Cheesesteak Pasta, a mouthwatering fusion of the iconic sandwich and a pasta lover’s dream. It’s creamy, cheesy, savory, and packed with flavor—perfect for weeknight dinners or family gatherings.
Imagine twirling tender penne pasta coated in a luscious cheese sauce, with bites of ground beef, sautéed onions, peppers, and mushrooms in every forkful. It’s the ultimate comfort dish, guaranteed to bring smiles to your table. Let’s dive into how you can make this irresistible recipe.
Why You’ll Love Philly Cheesesteak Pasta
There are countless reasons this dish is bound to become a family favorite:
- All the classic Philly flavors: It’s packed with the hearty goodness of beef, gooey provolone, and sautéed vegetables.
- Easy to prepare: With just one skillet and a pot for pasta, cleanup is minimal.
- Perfect comfort food: Warm, cheesy, and satisfying—this dish hits all the right notes.
- Customizable: You can tweak it to your preferences by adding extra veggies or swapping the ground beef for steak strips.
- Great for leftovers: The flavors deepen over time, making it just as delicious the next day.
Ingredients for Philly Cheesesteak Pasta
Here’s everything you’ll need to create this hearty pasta dish:
| Category | Ingredient | Amount |
|---|---|---|
| For the Pasta: | Penne pasta | 8 ounces |
| For the Beef: | Ground beef | 1 1/4 lbs |
| Salt | To taste | |
| Black pepper | To taste | |
| For the Vegetables: | Butter | 2 tablespoons |
| Onion, chopped | 1 medium | |
| Green bell pepper, chopped | 1 | |
| White button mushrooms, sliced | 8 ounces | |
| For the Sauce: | French onion soup (canned) | 10.5 ounces (1 can) |
| Worcestershire sauce | 2 tablespoons | |
| Cornstarch | 1 tablespoon | |
| Water (cold, for cornstarch slurry) | 2 tablespoons | |
| For the Cheese: | Provolone cheese, coarsely chopped | 1/3 lb |
Step-by-Step Instructions for Philly Cheesesteak Pasta
Let’s break down this recipe into simple, manageable steps so you can master it effortlessly:
1. Cook the Pasta
- Boil the Water: Fill a large pot with water and bring it to a rolling boil. Add a pinch of salt for seasoning.
- Cook the Penne: Add the penne pasta to the boiling water and cook according to the package instructions until al dente, about 10-12 minutes.
- Drain the Pasta: Reserve ½ cup of the pasta water, then drain the pasta and set it aside.
2. Brown the Ground Beef
- Cook the Beef: Heat a large skillet over medium heat and add the ground beef.
- Season the Meat: Sprinkle with salt and pepper to taste. Break the beef into small crumbles and cook until browned and fully cooked, about 6-8 minutes.
- Drain the Fat: Transfer the cooked beef to a bowl and drain any excess fat from the skillet.
3. Cook the Vegetables
- Melt the Butter: In the same skillet, melt 2 tablespoons of butter over medium heat.
- Add the Vegetables: Toss in the chopped onion, bell pepper, and sliced mushrooms. Stir occasionally, allowing the vegetables to cook until they’re tender and the onions turn translucent, about 5-7 minutes.
4. Prepare the Sauce
- Combine Beef and Vegetables: Return the cooked ground beef to the skillet with the sautéed vegetables.
- Add the French Onion Soup: Pour in the canned French onion soup and stir in the Worcestershire sauce.
- Thicken the Sauce: In a small bowl, mix the cornstarch with 2 tablespoons of cold water to make a slurry. Stir the slurry into the skillet and cook for 2-3 minutes until the sauce thickens slightly.
5. Add the Cheese
- Reduce the Heat: Lower the skillet’s heat to low.
- Melt the Cheese: Add the coarsely chopped provolone cheese to the skillet. Stir gently but continuously until the cheese melts completely into the sauce, creating a creamy consistency.
6. Combine the Pasta and Sauce
- Add the Pasta: Toss the cooked penne pasta into the skillet with the beef and vegetable mixture.
- Coat the Pasta: Stir well to ensure every piece of pasta is coated in the cheesy, savory sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
7. Serve and Enjoy
- Garnish: For an extra touch, sprinkle additional provolone cheese or freshly chopped parsley on top.
- Serve Hot: Divide the Philly Cheesesteak Pasta into bowls and serve immediately while it’s warm and gooey. Pair it with a fresh side salad or garlic bread for a complete meal.
Tips for Perfect Philly Cheesesteak Pasta
- Choose quality cheese: Provolone adds a classic Philly cheesesteak flavor, but you can also use mozzarella or cheddar for a twist.
- Cook pasta al dente: Slightly firm pasta holds up better when mixed with the sauce.
- Don’t skip the cornstarch slurry: This step ensures the sauce thickens to a creamy consistency.
- Customize it: Add red bell peppers, jalapeños, or even spinach for more variety.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water to revive the sauce.
Nutritional Information
Here’s an approximate breakdown of the nutritional value per serving (recipe serves 4):
| Nutrient | Amount |
|---|---|
| Calories | ~550 |
| Protein | ~35g |
| Carbohydrates | ~40g |
| Fat | ~25g |
| Fiber | ~3g |
FAQ: Philly Cheesesteak Pasta
1. Can I use a different type of pasta?
Absolutely! While penne works great for this dish, you can substitute it with rotini, ziti, or even fettuccine.
2. What other cheeses can I use?
Mozzarella, cheddar, or a blend of your favorite melting cheeses are excellent options if you don’t have provolone.
3. How do I make this dish vegetarian?
Replace the ground beef with plant-based protein or extra vegetables like zucchini, eggplant, or spinach.
4. Can I make this recipe gluten-free?
Yes! Use gluten-free pasta and a gluten-free thickener like cornstarch or arrowroot powder for the sauce.
5. How can I make it spicier?
Add red chili flakes, hot sauce, or diced jalapeños to the skillet while cooking the vegetables for an extra kick.
6. Can I freeze this dish?
It’s best enjoyed fresh, but you can freeze the cooked pasta and sauce separately in airtight containers for up to 2 months. Thaw and reheat gently on the stovetop.
Why This Recipe is a Must-Try
Philly Cheesesteak Pasta is the perfect marriage of hearty flavors and cheesy indulgence. It’s a creative way to enjoy the essence of a Philly cheesesteak in a comforting pasta form. With its tender beef, creamy cheese sauce, and sautéed vegetables, it’s a meal that satisfies your cravings while bringing a fresh twist to classic comfort food.
Whether you’re cooking for your family or hosting a casual dinner with friends, this recipe will leave everyone asking for seconds—and maybe even thirds!
Ready to Cook?
What are you waiting for? Gather your ingredients and get ready to bring the bold flavors of Philly cheesesteak to your dinner table in pasta form. This quick and easy recipe is guaranteed to impress and satisfy. Enjoy every delicious, cheesy bite!
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Philly Cheesesteak Pasta: A Hearty Reinvention of a Beloved Favorite
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Philly Cheesesteak Pasta is a delightful twist on the classic sandwich, combining tender pasta, creamy cheese sauce, seasoned beef, and sautéed vegetables. This hearty meal is easy to prepare and offers the rich, indulgent flavors of a Philly cheesesteak in pasta form. Perfect for busy weeknights or gatherings, this dish is sure to become a favorite in your recipe collection!
Ingredients
For the Pasta:
- 8 ounces penne pasta
For the Beef:
- 1 1/4 lbs ground beef
- Salt, to taste
- Black pepper, to taste
For the Vegetables:
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 8 ounces white button mushrooms, sliced
For the Sauce:
- 10.5 ounces (1 can) French onion soup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cornstarch
- 2 tablespoons water (cold, for cornstarch slurry)
For the Cheese:
- 1/3 lb provolone cheese, coarsely chopped
Instructions
Step 1: Cook the Pasta
- Fill a large pot with water and bring it to a rolling boil. Add a pinch of salt.
- Cook the penne pasta according to the package instructions until al dente (firm to the bite), approximately 10-12 minutes.
- Drain the pasta, reserving about ½ cup of the pasta water, and set it aside.
Step 2: Brown the Ground Beef
- Heat a large skillet over medium heat. Add the ground beef and season with salt and pepper.
- Cook the beef for 6-8 minutes, breaking it into small crumbles, until browned and fully cooked.
- Transfer the beef to a bowl and drain any excess fat from the skillet.
Step 3: Cook the Vegetables
- In the same skillet, melt 2 tablespoons of butter over medium heat.
- Add the chopped onion, green bell pepper, and sliced mushrooms.
- Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and the onions are translucent.
Step 4: Prepare the Sauce
- Return the cooked ground beef to the skillet with the sautéed vegetables.
- Pour in the French onion soup and add the Worcestershire sauce. Stir to combine.
- In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry.
- Stir the slurry into the skillet and cook for 2-3 minutes, allowing the sauce to thicken slightly.
Step 5: Add the Cheese
- Lower the heat to low.
- Add the coarsely chopped provolone cheese to the skillet.
- Stir continuously until the cheese melts completely, creating a creamy, rich sauce.
Step 6: Combine the Pasta and Sauce
- Toss the cooked penne pasta into the skillet with the sauce, beef, and vegetables.
- Stir well to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water to achieve your desired consistency.
Step 7: Serve and Enjoy
- Divide the Philly Cheesesteak Pasta into serving bowls.
- Garnish with extra provolone cheese or freshly chopped parsley, if desired.
- Serve hot and enjoy the rich, cheesy goodness of this hearty dish!
Notes
-
- Customizations: Substitute ground beef with thinly sliced steak or even shredded chicken for a variation. Use mozzarella or cheddar if you don’t have provolone cheese. Add jalapeños or red chili flakes for a spicy kick.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to maintain the creamy texture.
- Freezing: Freeze the sauce and pasta separately for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Pairings: Serve with a side of garlic bread or a simple green salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American