Let me tell you, I’m absolutely obsessed with this *philly cheesesteak pasta*! It’s like a delicious love affair between two of my favorite comfort foods—juicy cheesesteaks and satisfying pasta. I first whipped this up on a busy weeknight when I wanted something hearty but didn’t have all day to cook. The aroma of sizzling steak and sautéed veggies filled my kitchen, and I knew I was onto something special. It’s quick to prepare, bursting with flavor, and seriously, who can resist that melty provolone cheese? Trust me, once you try this dish, it’ll become a go-to for family dinners or gatherings with friends. You’ll be the star of the table, no doubt about it!
Ingredients List
Gather these simple yet delicious ingredients to create your mouthwatering *philly cheesesteak pasta*:
- 8 oz penne pasta – This is the perfect pasta shape to hold all that cheesy goodness!
- 1 lb sirloin steak, sliced – Feel free to use ribeye for a richer flavor; just make sure it’s sliced thin for quick cooking.
- 1 bell pepper, sliced – I love a vibrant red or green one, but any color will add a great crunch and sweetness.
- 1 onion, sliced – A sweet onion works wonders here, adding depth to the dish.
- 2 cups provolone cheese, shredded – This is your star player for that melty, cheesy finish; don’t skimp on it!
- 2 tbsp olive oil – For that perfect sauté and flavor boost.
- Salt and pepper to taste – Essential for bringing all those flavors together!
How to Prepare *Philly Cheesesteak Pasta*
Alright, let’s get cooking! This *philly cheesesteak pasta* comes together in no time, and I promise you’ll love every step. Here’s how to make it:
- Cook the pasta: Start by boiling a large pot of salted water. Add 8 oz of penne pasta and cook according to package instructions until al dente. This usually takes about 8-10 minutes. Once it’s done, drain the pasta and set it aside. Don’t forget to save a splash of pasta water—you might need it later!
- Heat the pan: While the pasta cooks, grab a large skillet and heat 2 tablespoons of olive oil over medium heat. You want it nice and hot, but not smoking.
- Cook the steak: Add the 1 lb of sliced sirloin steak to the pan. Sauté it for about 4-5 minutes, stirring occasionally, until it’s browned and cooked through. The smell will be divine!
- Add the veggies: Toss in the sliced bell pepper and onion. Sauté everything together for another 3-4 minutes, or until the veggies are tender and slightly caramelized. This is where the magic happens!
- Combine it all: Now, add the cooked penne pasta to the skillet with the steak and veggies. Mix it all together until well combined. If it looks a bit dry, just splash in some of that reserved pasta water until you reach your desired consistency.
- Cheesy goodness: Finally, sprinkle in the 2 cups of shredded provolone cheese. Stir everything until the cheese is melted and gooey, coating the pasta and steak beautifully. It’s okay to get a little messy here!
- Season to taste: Give your dish a good sprinkle of salt and pepper. Taste it and adjust the seasoning as you like. You want every bite to be bursting with flavor!
And there you have it! Serve this cheesy masterpiece hot and watch everyone gather around the table. Enjoy your delicious *philly cheesesteak pasta*!
Why You’ll Love This Recipe
- Quick and Easy: This dish comes together in just about 30 minutes, making it perfect for busy weeknights when you want something hearty without all the fuss!
- Flavor Explosion: The combination of juicy steak, sweet bell peppers, and ooey-gooey provolone cheese creates a flavor bomb that’ll have everyone asking for seconds.
- Comfort Food Fusion: It’s like getting the best of both worlds—your favorite Philly cheesesteak and pasta, all in one delicious bowl!
- Customizable: You can easily add your favorite toppings or veggies, making it a versatile dish that suits everyone’s tastes.
- Crowd-Pleaser: Whether it’s a family dinner or a gathering with friends, this *philly cheesesteak pasta* is sure to impress and satisfy everyone at the table!
Tips for Success
To ensure your *philly cheesesteak pasta* turns out absolutely delicious, here are some handy tips I swear by:
- Use high-quality meat: Opt for good cuts like sirloin or ribeye. The better the meat, the more flavor you’ll get in your dish.
- Don’t overcook the steak: Keep an eye on that steak! You want it browned but still tender, so aim for medium-rare to medium for the best texture.
- Cook the veggies just right: Sauté the bell peppers and onions until they’re tender but still have a bit of crunch. That contrast makes each bite exciting!
- Reserve pasta water: That splash of starchy pasta water can work wonders to help the sauce cling to the pasta, so don’t toss it out!
- Get cheesy: For an extra cheesy experience, feel free to mix in some mozzarella or even cheddar with the provolone. Yum!
- Adjust seasoning: Taste as you go! Everyone’s palate is different, so make sure to adjust the salt, pepper, or even add a pinch of garlic powder for an extra kick.
With these tips, you’ll be well on your way to making a truly mouthwatering *philly cheesesteak pasta* that’ll wow your family and friends!
Variations
If you’re feeling adventurous or just want to switch things up, here are some fun variations for your *philly cheesesteak pasta* that’ll keep it exciting:
- Mushroom Lovers: Add sliced mushrooms when you sauté the veggies for an earthy flavor that complements the steak beautifully.
- Spicy Kick: Toss in some sliced jalapeños or a pinch of red pepper flakes to give your dish a little heat. It’s a game changer!
- Different Cheeses: Experiment with different cheese blends! Mixing in some mozzarella or pepper jack will add a unique twist to the classic provolone.
- Green Veggies: Incorporate spinach or kale into the mix for some extra nutrients and a pop of color. Just toss them in right before serving!
- Italian Twist: Try adding Italian seasoning or a splash of marinara sauce for a zesty flavor that’s reminiscent of a cheesesteak sub.
- Make It a Bake: After mixing everything together, transfer it to a baking dish, sprinkle some extra cheese on top, and broil for a few minutes until bubbly and golden!
These variations allow you to personalize your *philly cheesesteak pasta* and keep your family coming back for more. Enjoy getting creative in the kitchen!
Storage & Reheating Instructions
So, you’ve made a big batch of that delicious *philly cheesesteak pasta*, and now you’ve got some leftovers. No worries, I’ve got you covered on how to store and reheat it perfectly!
First off, let your pasta cool down to room temperature before you store it. Then, transfer it into an airtight container. It’ll keep in the fridge for up to 3 days. Just make sure it’s sealed tight to keep that cheesy goodness fresh!
When you’re ready to enjoy those leftovers, reheating is key. I recommend warming it up in a skillet over medium heat with a splash of water or broth. This helps to keep it from drying out and makes it nice and saucy again. Stir occasionally for about 5-7 minutes until it’s heated through. If you prefer the microwave, pop it in a microwave-safe bowl with a damp paper towel on top to retain moisture, and heat in one-minute intervals, stirring in between until it’s hot.
And there you have it! With these storage and reheating tips, you can savor your *philly cheesesteak pasta* even after the first delicious meal. Enjoy every cheesy bite!
Nutritional Information
Now, let’s talk nutrition! Keep in mind that the nutritional values can vary based on the specific ingredients and brands you use, so these are just general estimates. Typically, a serving of this *philly cheesesteak pasta* (about 1 cup) includes:
- Calories: 450
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 800mg
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Sugar: 3g
These numbers can help you gauge how this dish fits into your meal plan. Enjoy your cheesy creation with the satisfaction of knowing it’s not just delicious but also packs a decent punch in the protein department!
FAQ Section
Can I use a different type of pasta?
Absolutely! While penne is perfect for this *philly cheesesteak pasta*, you can use any pasta shape you love. Fusilli, rigatoni, or even spaghetti would work great!
What can I substitute for provolone cheese?
If provolone isn’t your thing, don’t worry! Mozzarella, gouda, or even cheddar will melt beautifully and give you that cheesy goodness. Mix and match to find your favorite!
Can I make this ahead of time?
Sure! You can prep the steak and veggies ahead of time and just combine everything right before serving. It’ll save you time during busy weeknights!
How can I make this dish vegetarian?
Swap out the steak for some hearty mushrooms or even a plant-based meat alternative. Add in extra veggies like zucchini or spinach to keep it filling and delicious.
Can I freeze leftovers?
Yes, you can freeze your *philly cheesesteak pasta*! Just make sure to store it in an airtight container. When you’re ready to eat, thaw it overnight in the fridge and reheat as mentioned earlier.
Philly Cheesesteak Pasta: 7 Comforting Delight Awaits
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
A delicious fusion of Philly cheesesteak and pasta.
Ingredients
- 8 oz penne pasta
- 1 lb sirloin steak, sliced
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 cups provolone cheese, shredded
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook the penne pasta according to package instructions.
- Heat olive oil in a pan over medium heat.
- Add the sliced steak and cook until browned.
- Add the bell pepper and onion, sauté until tender.
- Combine cooked pasta with the steak and vegetables.
- Mix in the provolone cheese until melted.
- Season with salt and pepper to taste.
Notes
- Use ribeye for a richer flavor.
- Customize with additional toppings like mushrooms.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: philly cheesesteak pasta
