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Let me tell you about my family's newest obsession! This Philly Cheesesteak Pasta came to life one night when I was craving both pasta and a cheesesteak (pregnancy cravings are wild y'all!). I threw them together and magic happened! Now it's the most requested dinner at our house combining that rich cheesy goodness with tender steak and perfectly cooked pasta. Trust me this one's a keeper!
Why You'll Fall In Love
You know those recipes that just make everyone happy? This is definitely one of them! My picky teenager devours it my husband gets excited when he smells those peppers and onions cooking and I love how simple it is to throw together. It's become our go-to for both busy weeknights and when friends come over.
What You'll Need
- Good elbow noodles they need to stand up to our amazing sauce.
- The star of the show: thinly sliced ribeye or sirloin.
- A green bell pepper sliced nice and thin.
- Fresh mushrooms trust me on these!
- One big onion for that classic cheesesteak flavor.
- Fresh garlic because we're not playing around.
- Rich beef broth for the base of our sauce.
- Heavy cream to make it extra dreamy.
- Plenty of provolone it melts like a dream.
- A splash of Worcestershire my secret weapon.
- Good olive oil for sautéing.
- Salt and pepper of course.
- Fresh parsley if you're feeling fancy!
Let's Cook Together
- Start With The Pasta
- Get those noodles going in salty water just like my grandma taught me. We want them al dente!
- Time For Steak
- Get your pan nice and hot season that meat well and give it a quick sear. The browner the better!
- Veggie Magic
- Those same pan flavors are perfect for our peppers onions and mushrooms. When they get all caramelized oh my goodness!
- Sauce It Up
- This is where it gets good! Bring everything together with our broth cream and that amazing cheese.
- The Grand Finale
- Toss in those perfect noodles and watch that cheese create the most gorgeous sauce.
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My Best Tips
Here's what I've learned from making this dozens of times: slice that steak super thin and always against the grain. Grate your own cheese (those pre-shredded bags just don't melt the same). And please please don't overcook the pasta we want it to have some bite!
Making It A Meal
We love serving this with a bright crisp salad to balance out all that creamy goodness. And don't forget some crusty bread to soak up every last drop of that sauce! Sometimes I sprinkle extra parsley on top it makes it look so pretty!
Keeping The Leftovers
If you somehow have leftovers (we rarely do!) they'll keep nicely in the fridge for a few days. Just reheat gently and add a splash of cream to bring back that silky sauce. You can even freeze it just thaw overnight when you're ready!
Mix It Up
Sometimes I switch things up using different cheeses or adding some spice with red pepper flakes. My sister makes it with ground turkey and it's delicious! That's what I love about this recipe it's so easy to make it your own.
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Frequently Asked Questions
- → What's the best cut of steak to use?
Ribeye or sirloin work best when sliced thinly. For easier slicing, partially freeze the meat before cutting.
- → Can I use different pasta shapes?
Yes, any medium pasta shape like penne, rotini, or shells will work well with this sauce and ingredients.
- → How do I prevent the sauce from breaking?
Simmer gently and don't let the sauce boil after adding cream and cheese. Stir continuously when adding cheese.
- → Can I make this ahead?
While best served fresh, leftovers can be stored in the fridge for 2-3 days. Reheat gently to prevent sauce from separating.
- → What can I substitute for provolone?
Mozzarella or white American cheese can work as alternatives, though provolone provides the most authentic flavor.
Conclusion
A delightful fusion of classic Philly cheesesteak flavors transformed into a creamy, satisfying pasta dish that brings together tender steak, melted provolone, and sautéed vegetables.