Description
This Ultimate Philly Cheesesteak Pasta combines tender, seasoned ribeye beef with sautéed onions and bell peppers, all tossed in a rich, creamy Provolone cheese sauce over perfectly cooked pasta. With hearty flavors reminiscent of a classic Philly cheesesteak sandwich, this pasta dish is both comforting and indulgent, perfect for a satisfying weeknight dinner.
Ingredients
Scale
Beef and Vegetables
- 12 oz thinly sliced ribeye or sirloin steak
- Salt, to taste
- Black pepper, to taste
- 1 medium yellow onion, thinly sliced
- 1 medium green bell pepper, thinly sliced
- Optional: 4 oz sliced mushrooms
Pasta
- 12 oz penne, rotini, cavatappi, or medium shell pasta
- Salt, for pasta water
Sauce
- 2 tablespoons olive oil or butter (divided)
- 2 tablespoons butter (for roux)
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream or whole milk
- 1 cup shredded Provolone cheese
- 2 American cheese slices
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Optional: red pepper flakes, to taste
- Optional: fresh parsley, for garnish
Instructions
- Season the Beef: Take the thinly sliced ribeye or sirloin steak out of the refrigerator and pat dry with paper towels to remove excess moisture. Season generously with salt and black pepper to enhance the meat’s flavor.
- Prepare Vegetables: Thinly slice the yellow onion and green bell pepper. If using, also slice mushrooms to add an earthy dimension to the dish.
- Cook Pasta: Bring a large pot of generously salted water to a rolling boil. Add the pasta of your choice and cook according to package instructions until al dente. Before draining, reserve about 1 cup of the starchy pasta water to adjust sauce consistency later.
- Sauté Vegetables: Heat a large skillet or Dutch oven over medium-high heat and add 1 tablespoon of olive oil or butter. Add onions, bell peppers, and mushrooms if using, and sauté for about 5-7 minutes until the vegetables are softened and translucent. Remove from pan and set aside.
- Cook the Beef: Increase heat to high and add another tablespoon of oil or butter to the pan. Add the thinly sliced beef in a single layer and cook for about 1-2 minutes per side until browned. Season lightly with garlic powder and onion powder for extra flavor. Remove the beef from the pan and set aside with the vegetables.
- Make the Roux: Reduce heat to medium and add 2 tablespoons of butter to the same pan. Once melted, sprinkle in the flour and whisk constantly for about 1 minute to cook out the raw flour taste, creating a smooth roux as the base for the sauce.
- Add Liquids: Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pan to add depth of flavor. Pour in the heavy cream or whole milk and bring the sauce to a gentle simmer until it thickens slightly.
- Melt the Cheese: Lower the heat to low and stir in the shredded Provolone cheese a handful at a time, whisking continuously until the sauce is smooth and creamy. Add the American cheese slices for extra meltiness. Adjust seasoning with salt and pepper as needed.
- Combine All Components: Return the cooked beef, sautéed onions, and bell peppers to the cheese sauce. Add the drained pasta and toss everything gently to coat well. If the sauce is too thick, adjust the consistency by stirring in reserved pasta water a little at a time.
- Serve: Serve the Philly cheesesteak pasta immediately, garnished with freshly chopped parsley and optional extra cheese or red pepper flakes for some heat.
Notes
- Using thinly sliced ribeye or sirloin is essential for tender and flavorful beef in this recipe.
- Reserve pasta water is perfect for loosening the sauce without watering down flavor.
- American cheese adds creaminess, but can be omitted or substituted with extra Provolone if preferred.
- Mushrooms are optional but enhance the umami taste typical of a Philly cheesesteak.
- Red pepper flakes add a nice kick if you prefer a spicy touch.
- Fresh parsley garnish adds a bright color contrast and fresh herbal note.
- For a lower-fat version, substitute heavy cream with whole milk and use less butter.
