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To create this tasty dish, you need the following key ingredients: - 8 ounces of penne pasta - 1 pound of ribeye steak, thinly sliced - 1 tablespoon olive oil - 1 green bell pepper, thinly sliced - 1 medium onion, thinly sliced - 2 cloves garlic, minced - 1 cup beef broth - 1 tablespoon Worcestershire sauce - 1 cup cream cheese - 1 cup shredded provolone cheese - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Each of these ingredients plays a vital role in building flavor. The ribeye steak adds richness. The bell pepper and onion bring sweetness and texture. Cream cheese makes the dish creamy and smooth. If you can't find some of these ingredients, don't worry! Here are some easy swaps: - Pasta: You can use any pasta shape you like, such as fusilli or rotini. - Steak: Sirloin or skirt steak works well too. - Cream Cheese: You could use sour cream or even Greek yogurt for a tangy twist. - Provolone Cheese: Mozzarella or Monterey Jack can be good substitutes. These alternatives will keep the dish delicious while fitting your needs. Adding some extra touches can elevate your Philly cheesesteak pasta. Here are a few options: - Fresh Parsley: A sprinkle adds color and freshness. - Red Pepper Flakes: For some heat, sprinkle a few on top. - Grated Parmesan: A bit of this cheese adds a salty flavor. - Chopped Green Onions: They add a nice crunch and a pop of color. Feel free to get creative with your garnishes. They can make your dish even more fun and enjoyable! {{ingredient_image_1}} Start by boiling water in a large pot. Add a pinch of salt to the water. Once it boils, add the 8 ounces of penne pasta. Cook it according to the package instructions, usually about 10 to 12 minutes. Stir occasionally to keep it from sticking. When done, drain the pasta and set it aside. Grab a large skillet and heat 1 tablespoon of olive oil over medium-high heat. Thinly slice your 1 pound of ribeye steak and season it with salt and pepper. Add the steak slices to the skillet. Sear the steak for about 2 to 3 minutes. You want it browned but not fully cooked. Once done, remove it from the skillet and set it aside. In the same skillet, add 1 thinly sliced green bell pepper and 1 thinly sliced medium onion. Sauté these for about 4 to 5 minutes until they soften. Then, add 2 minced garlic cloves and sauté for another minute until you smell that great aroma. Return the steak to the skillet. Pour in 1 cup of beef broth and 1 tablespoon of Worcestershire sauce. Stir well and let this mix simmer for about 5 minutes. Lower the heat to medium-low. Now, stir in 1 cup of cream cheese until it melts and blends in. Add the cooked penne pasta to this mix. Toss everything together until the pasta is well coated. Finally, stir in 1 cup of shredded provolone cheese. Mix until it melts and becomes creamy. Taste your dish and adjust with more salt and pepper if needed. Let it sit for a couple of minutes to thicken slightly. Serve hot, and don't forget to garnish with fresh chopped parsley for that lovely touch! To get the best taste, use fresh ingredients. Fresh ribeye gives a juicy bite. Slice it thinly for quick cooking. Sauté the veggies until they soften. This step adds sweetness. Don’t rush adding the cream cheese. Let it melt slowly for creaminess. Taste and adjust salt and pepper to your liking. Use a large skillet for even cooking. Heat it well before adding the steak. Sear the steak quickly to lock in juices. After that, sauté the veggies. They should be tender but not mushy. Mixing the cream cheese over low heat helps it melt smoothly. Tossing the pasta in the sauce ensures every bite is flavorful. One common mistake is overcooking the steak. You want it browned but not dry. If your sauce is too thick, add a bit more beef broth. This will bring it back to the right consistency. Remember, let the dish sit after cooking. This helps it thicken and makes serving easier. Finally, don’t skip the parsley. It adds a fresh touch and bright color. Pro Tips Choose Quality Meat: Opt for high-quality ribeye steak for the best flavor and tenderness. Look for marbling to ensure juiciness. Vegetable Variations: Feel free to add other vegetables like mushrooms or spinach for extra nutrition and flavor. Just sauté them along with the onions and peppers. Adjust Creaminess: For a creamier sauce, gradually add more cream cheese or even a splash of heavy cream. This will make the dish richer. Perfect Pasta: Make sure to cook the penne pasta al dente. It will continue to cook slightly when mixed with the sauce, preventing it from becoming mushy. {{image_2}} You can swap ribeye steak for chicken. Thinly sliced chicken works well. Just cook it until golden brown. For a plant-based option, try tofu. Use firm tofu and press it to remove moisture. Sauté it until crispy. Both options add unique flavors to the dish. If you want a lighter option, use zoodles. Zoodles are spiralized zucchini. They cook quickly and add freshness. For a gluten-free meal, choose gluten-free pasta. Many brands offer tasty alternatives. Both options keep the dish fun and healthy. You can boost flavor with spices. Try adding paprika or black pepper for heat. Fresh herbs like thyme or oregano bring depth. For more veggies, toss in mushrooms or spinach. These additions make the dish colorful and tasty. Get creative and adjust to your taste! After enjoying your Philly cheesesteak pasta, let it cool first. Place leftovers in an airtight container. This keeps it fresh and tasty. Store it in the fridge for up to three days. To reheat, use a skillet. Add a splash of water or broth to keep it moist. Heat on low, stirring often until warmed through. You can also microwave it in a bowl. Cover it with a damp paper towel to prevent drying out. Heat for about one to two minutes, stirring halfway. Want to save some for later? You can freeze it! Let the pasta cool completely. Then, pack it in a freezer-safe container. It lasts well for up to three months. When ready to eat, thaw it overnight in the fridge. Reheat it as mentioned above for a quick and tasty meal. Philly Cheesesteak Pasta mixes two classic dishes: pasta and the famous Philly cheesesteak. The cheesesteak started in Philadelphia in the 1930s. It features thinly sliced beef and melted cheese in a roll. Over time, cooks began to adapt this favorite into other meals. Pasta became a popular choice. This dish combines creamy cheese and savory beef with pasta. It gives you the best of both worlds. Yes, you can make this dish ahead of time. Prepare the pasta and sauce, then store them separately. Keep the pasta in an airtight container. Store the sauce in another container. When ready to eat, reheat the sauce and mix with the pasta. This keeps the pasta from getting soggy. You can also add cheese just before serving. To add spice, you can include red pepper flakes. Just a pinch goes a long way. If you want more heat, try diced jalapeños. You can also use spicy cheese like pepper jack. For an extra kick, add hot sauce to the sauce mixture. Adjust the spice to your taste for the perfect heat level. You now have a clear guide to make Philly cheesesteak pasta. We discussed key ingredients, easy substitutions, and optional garnishes to add flavor. The step-by-step instructions will help you cook pasta perfectly and prepare the steak and veggies just right. With tips on flavor and cooking techniques, you’ll avoid common mistakes. Explore variations like chicken or zoodles for a twist. Finally, know how to store and reheat leftovers efficiently. Feel free to experiment and enjoy your delicious dish!

Philly Cheesesteak Pasta

A delicious pasta dish inspired by the classic Philly cheesesteak, featuring ribeye steak, peppers, onions, and creamy cheese.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 600 kcal

Ingredients
  

  • 8 ounces penne pasta
  • 1 pound ribeye steak, thinly sliced
  • 1 tablespoon olive oil
  • 1 medium green bell pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 cup cream cheese
  • 1 cup shredded provolone cheese
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Cook the penne pasta according to package instructions. Drain and set aside.
  • In a large skillet, heat olive oil over medium-high heat. Add the thinly sliced ribeye steak and season with salt and pepper. Sear for about 2-3 minutes until browned but not fully cooked. Remove from the skillet and set aside.
  • In the same skillet, add the sliced green bell pepper and onion. Sauté for about 4-5 minutes until vegetables are softened. Add minced garlic and sauté for an additional 1 minute until fragrant.
  • Return the steak to the skillet and pour in the beef broth and Worcestershire sauce. Stir well and let it simmer for 5 minutes to allow flavors to meld.
  • Lower the heat to medium-low and stir in the cream cheese until fully melted and combined.
  • Add the cooked penne pasta to the skillet and toss everything together until the pasta is well coated.
  • Stir in the shredded provolone cheese, mixing until it melts and becomes creamy.
  • Taste and adjust seasoning with more salt and pepper if needed.
  • Remove from heat and let it sit for a couple of minutes to thicken slightly.
  • Serve hot, garnished with fresh parsley.

Notes

Garnish with fresh parsley for added flavor.
Keyword cheesesteak, comfort food, pasta, ribeye