Philly Cheesesteak Pasta Recipe: A Comfort Food Fusion

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A Brief History of the Philly Cheesestea

The iconic Philly cheesesteak originated in Philadelphia, Pennsylvania, in the 1930s. Created by Pat Olivieri, this sandwich features thinly sliced beef cooked on a griddle, topped with melted cheese, and served on a hoagie roll. Over time, the addition of sautéed onions, peppers, and mushrooms became popular variations.

This pasta recipe draws inspiration from the classic cheesesteak, reimagining it in a creamy, cheesy, pasta-based dish. It’s a modern twist that transforms the traditional sandwich into a hearty, satisfying meal.

Philly Cheesesteak Pasta Recipe

Ingredients:

For the Pasta:

  • 12 oz penne or rigatoni pasta 🍝
  • Salt for pasta water 🧂

For the Cheesesteak Sauce:

  • 1 lb thinly sliced beef (such as ribeye or flank steak), cut into bite-sized pieces 🥩
  • 2 tablespoons olive oil 🔥
  • 1 medium onion, thinly sliced 🧅
  • 1 green bell pepper, thinly sliced 🧑
  • 1 cup mushrooms, sliced (optional) 🍄
  • 2 cloves garlic, minced 🧄
  • 1 cup beef broth 🍲
  • 1 cup heavy cream 🥤
  • 1 tablespoon Worcestershire sauce 🦝
  • 1 teaspoon Italian seasoning 🌿
  • 1 1/2 cups shredded provolone cheese 🧀
  • Salt and pepper to taste 🧂
  • Fresh parsley, chopped (for garnish) 🌿

Instructions:

  1. Cook the Pasta:
    • Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
  2. Prepare the Beef:
    • Heat olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper, and cook until browned on all sides (about 2-3 minutes). Remove from the skillet and set aside.
  3. Cook the Vegetables:
    • In the same skillet, add the onion, green bell pepper, and mushrooms (if using). Sauté until softened (about 5 minutes). Add the minced garlic and cook for an additional minute.
  4. Make the Sauce:
    • Pour in the beef broth, heavy cream, Worcestershire sauce, and Italian seasoning. Stir to combine and let the mixture simmer for 3-4 minutes.
  5. Combine Ingredients:
    • Return the cooked beef to the skillet, followed by the cooked pasta. Stir until the pasta is well coated in the sauce. Gradually add the shredded provolone cheese, stirring until melted and smooth. If the sauce is too thick, use the reserved pasta water to thin it out.
  6. Serve and Garnish:
    • Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with fresh parsley.

Creative Variations of Philly Cheesesteak Pasta

1. Spicy Kick:

  • Add crushed red pepper flakes or diced jalapeños for a spicy twist.

2. Chicken Cheesesteak Pasta:

  • Substitute the beef with thinly sliced chicken breast for a lighter option.

3. Vegetarian Version:

  • Use a mix of mushrooms, zucchini, and eggplant as a meat substitute, and replace beef broth with vegetable broth.

4. Extra Cheesy:

  • Add shredded mozzarella or Parmesan for an ultra-cheesy sauce.

5. Bacon Upgrade:

  • Stir in crumbled bacon for added smoky flavor.

Tips for Perfect Philly Cheesesteak Pasta

  1. Use the Right Beef:
    • Choose tender cuts like ribeye or flank steak, and slice them thinly against the grain for the best texture.
  2. Don’t Overcook the Pasta:
    • Cook it al dente to avoid mushiness when combined with the sauce.
  3. Layer the Flavors:
    • Sautéing the vegetables and searing the beef separately enhances the dish’s overall flavor.
  4. Melt Cheese Gradually:
    • Add the cheese in small amounts to ensure it melts evenly without clumping.
  5. Save Pasta Water:
    • The starchy water helps adjust the sauce’s consistency and binds the ingredients together.

Serving Suggestions

Philly Cheesesteak Pasta is a meal on its own, but it pairs wonderfully with:

  • A crisp Caesar or garden salad.
  • Warm garlic bread or breadsticks.
  • A light white wine, such as Sauvignon Blanc or Pinot Grigio.

Backstory: Why I Love This Recipe

This dish was born from a craving for both pasta and a classic cheesesteak sandwich. One rainy evening, I decided to combine these two comfort foods into a single, creamy masterpiece. The result was an instant hit with my family, and it’s since become a staple at our dinner table. The balance of flavors—from the savory beef to the cheesy, creamy sauce—makes it a go-to recipe when I want to impress or simply indulge.

FAQs About Philly Cheesesteak Pasta

1. Can I make this ahead of time?

  • Yes! Prepare the dish and store it in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of broth or cream to refresh the sauce.

2. Can I freeze leftovers?

  • While it’s best enjoyed fresh, you can freeze it. Allow the pasta to cool completely, then freeze in an airtight container for up to 2 months. Thaw in the refrigerator before reheating.

3. What other cheeses can I use?

  • Provolone is traditional, but you can experiment with American cheese, Monterey Jack, or a blend of your favorites.

4. Is there a gluten-free option?

  • Use gluten-free pasta and ensure your beef broth and Worcestershire sauce are gluten-free.

5. Can I add more vegetables?

  • Absolutely! Red bell peppers, spinach, or broccoli make great additions.

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