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Imagine combining the hearty goodness of a classic cheesesteak with the comforting embrace of pasta; that’s what my Cheesesteak Pasta is all about. It’s a simple yet indulgent meal, perfect for those evenings when you crave something both familiar and exciting.
Creamy Dreamy Cheesesteak Pasta
Let me introduce you to my Cheesesteak Pasta, where the heartiness of a Philly cheesesteak meets the comfort of a creamy pasta dish. It’s a culinary match made in heaven, combining tender slices of steak, sweet bell peppers, and a duo of melted cheeses, all hugging each bite of perfectly cooked penne.
Ingredients You’ll Need
- Penne Pasta: I find that penne holds the sauce well, but you can use any other pasta shapes like fusilli or rigatoni.
- Beef Steak: I usually opt for ribeye or sirloin for their rich flavor and tenderness, but if you prefer, flank steak is a great alternative.
- Olive Oil: I use it for sautéing the steak and vegetablesCanola or vegetable oil are fine substitutes.
- Onion: I love the sweet, caramelized depth it adds. Yellow or white onions both work wonderfully.
- Green and Red Bell Pepper: I love to use green and red for that pop of color but use any color you have.
- Garlic: Essential for that aromatic kick. If you don’t have fresh, you can use garlic powder, but fresh is always best.
- Heavy Cream: It’s key for creating the creamy sauce base. For a lighter sauce, you could use half-and-half or even a milk-based alternative.
- Beef Broth: I prefer low sodium broth. In a pinch, chicken or vegetable broth could be used.
- Provolone Cheese: I love its lovely melt and mild flavor. Mozzarella or fontina are good alternatives.
- Parmesan Cheese: I add it for a nutty, salty element in the sauce. If you don’t have it, Grana Padano or Pecorino Romano could work as well.
- Salt and Pepper: I always say, adjust these to your own taste!
- Fresh Parsley: I use it for a pop of color and freshness.
Making this Cheesesteak Pasta is a breeze, and I’m here to guide you through each step with ease.
Boil The Pasta
Start by bringing a large pot of salted water to a boil. Toss in the penne pasta and cook it according to the package instructions until it’s al dente. Once it’s perfectly cooked, drain it and set it aside.
Cook The Steak
Next, heat a tablespoon of olive oil in a large skillet over medium-high heat. Season the steak slices with salt and pepper, then cook them until they’re browned and just cooked through. Once done, remove the steak from the skillet and set it aside.
Sauté Veggies
In the same skillet, add the remaining olive oil. Now, toss in the onions and bell peppers. Cook them until they’re soft and slightly caramelized. Then, add the minced garlic and cook for an additional minute until fragrant.
Make The Sauce
Pour in the heavy cream and beef broth into the skillet. Bring everything to a simmer, stirring frequently. Let the sauce simmer for a few minutes to thicken slightly. Now, reduce the heat and stir in the provolone and Parmesan cheese until they’re melted and smooth.
Combine Everything
Finally, add the cooked pasta and steak back into the skillet with the creamy sauce. Toss everything together until the pasta is well coated and the steak is evenly distributed. Taste and adjust the seasoning with salt and pepper as needed. Garnish with chopped fresh parsley for a burst of color and freshness.
Frequently Asked Questions
Can I make this dish ahead of time?
Absolutely! You can cook the pasta, veggies and steak, then store them separately in the fridge. When you’re ready to serve, just reheat them in the skillet and continue with the sauce and cheese steps. Just remember, it’s always best fresh!
What’s the best cut of beef for this recipe?
I personally love using ribeye or sirloin because they’re tender and full of flavor. However, if you’re looking for a more budget-friendly option, flank steak can also work well. Just slice it thinly against the grain for the best texture.
Is there a dairy-free alternative for the heavy cream?
Yes, if you’re looking to make this dairy-free, you can use a plant-based cream or even a thick cashew cream. The texture might change slightly, but it’ll still be delicious!
Expert Tips
- Sear the Steak Properly: Make sure your skillet is hot before adding the steak. This ensures a beautiful sear and locks in the flavors.
- Don’t Overcook the Pasta: Cook your pasta until just al dente. It will continue cooking slightly when mixed with the sauce, ensuring it doesn’t become mushy.
- Use Fresh Garlic: Opt for fresh garlic over the powdered version for a more robust and authentic flavor in your sauce.
- Grate Your Own Cheese: Grate the provolone and Parmesan yourself. Pre-shredded cheese often contains anti-caking agents that can affect the smoothness of your sauce.
- Adjust the Creaminess: If you prefer a creamier texture, feel free to add a bit more heavy cream or cheese to the sauce. Just remember to balance the flavors with a pinch more salt and pepper.
Storage
Let the cheesesteak pasta cool down to room temperature, then transfer it to an airtight container and refrigerate for up to 3 days. While you can freeze it, keep in mind that the creamy sauce may separate a bit upon thawing and reheating, but a quick stir on the stove should bring it back together.
More Delicious Pasta Recipes
- Skillet Pizza Pesto Orzo
- Goulash Casserole
- Cheese Stuffed Manicotti
- Beef Stroganoff
- Instant Pot Chicken Alfredo
Cheesesteak Pasta
Video
Ingredients
- 1 pound penne pasta
- 1 pound beef steak such as ribeye or sirloin, thinly sliced
- 2 tablespoons olive oil
- 1 large onion chopped
- 1 large green bell pepper chopped
- 1 large red bell pepper chopped
- 3 cloves garlic minced
- 1 cup heavy cream
- ½ cup beef broth low sodium
- 2 cups provolone cheese shredded
- ½ cup Parmesan cheese grated
- salt and pepper to taste
- fresh parsley chopped
Instructions
- In a large pot of boiling salted water, cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Season the steak slices with salt and pepper and cook until browned and just cooked through. Remove the steak from the skillet and set aside.
- In the same skillet, add the remaining olive oil. Add the onions and bell peppers, cooking until they're soft and slightly caramelized. Add the minced garlic and cook for another minute until fragrant.
- Pour in the heavy cream and beef broth. Bring to a simmer, stirring frequently. Let the sauce simmer for a few minutes to thicken slightly. Reduce the heat and stir in the provolone and Parmesan cheese until melted and smooth.
- Add the cooked pasta and steak to the skillet with the creamy sauce. Toss everything together until the pasta is well coated and the steak is evenly distributed.
- Taste and adjust seasoning with salt and pepper as needed. Garnish with chopped fresh parsley and serve immediately.
Tips & Notes:
- For the best flavor, use freshly grated Parmesan and provolone cheese instead of pre-packaged shredded cheese.
- Feel free to add more veggies like mushrooms or spinach for an extra nutritional boost.
- If the sauce thickens too much upon standing, simply thin it out with a splash of pasta water or beef broth.
- To make this dish gluten-free, swap regular penne for your favorite gluten-free pasta alternative.
- Remember to slice the steak against the grain for the most tender bites.
