Philly Cheesesteak Pasta is a delicious and easy-to-make recipe that offers a delightful twist on the classic Philly cheesesteak sandwich. This hearty and satisfying dish combines thinly sliced steak, cheese, and onions, typically found in a Philly cheesesteak, with the comforting goodness of pasta.
Why You’ll Love This Philly Cheesesteak Pasta
- Classic Fusion: Blends the iconic flavors of a Philly cheesesteak into a pasta dish.
- Hearty and Rich: Offers a rich and savory meal perfect for family dinners.
- Simple Ingredients: Easy-to-find ingredients like ground beef, mushrooms, and pasta.
- Customizable: Endless variations allow you to personalize this recipe to suit your taste.
Ingredient Notes
- Green Bell Pepper: Chopped for added flavor and color.
- Ground Beef: Provides the protein base of the dish.
- Mushrooms: Adds a savory depth to the recipe.
- Cornstarch: Used for thickening the sauce.
- Butter: Adds richness and flavor.
- Worcestershire Sauce: Contributes a tangy and savory taste.
- Onion: Enhances the overall flavor profile.
- French Onion Soup: Adds depth and richness to the dish.
- Penne Pasta: The perfect pasta shape for capturing the sauce.
- Salt and Pepper: Season to taste.
- Provolone Cheese: Cubed for a creamy, cheesy finish.
How to Make Philly Cheesesteak Pasta
Step 1: Saute Ground Beef
Brown the beef in a skillet, breaking it apart as it cooks.
Step 2: Cook Pasta
Prepare the penne pasta according to package instructions until al dente.
Step 3: Prepare Vegetables
In a separate skillet, saute onions, peppers, and mushrooms in butter until softened.
Step 4: Create Sauce
Add Worcestershire sauce and French onion soup to the vegetable mixture.
Step 5: Thicken Sauce
Stir in cornstarch, whisking continuously, until the sauce reaches the desired consistency.
Step 6: Combine Ingredients
Mix the cooked beef and pasta into the skillet with the sauce and vegetables.
Step 7: Melt Cheese
Add cubed Provolone cheese and gently stir until it melts and blends into the dish.
Step 8: Serve
Once the cheese is fully melted, serve hot.
Storage Options
Store leftover Philly Cheesesteak Pasta in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
Variations and Substitutions
- Ground Beef: Swap steak for ground beef for a more budget-friendly version.
- Pasta Swap: Use rice, quinoa, or another grain in place of penne pasta.
- Vegetarian Twist: Omit beef and add extra vegetables for a meat-free version.
- Italian Flair: Incorporate pesto or sun-dried tomatoes for an Italian-inspired taste.
- Cheese Options: Experiment with different cheeses like mozzarella, Swiss, or Gruyere.
What to Serve With Philly Cheesesteak Pasta
- Garlic Bread: A classic side that complements the flavors of the dish.
- Green Salad: A light and fresh accompaniment.
- Roasted Vegetables: Enhance the meal with a side of roasted veggies.
- Iced Tea: Refreshing and perfect for balancing the richness of the pasta.
Frequently Asked Questions
Can I Use Different Pasta?
Yes, you can use your preferred pasta shape, such as rotini or rigatoni.
Cheese Substitution?
Feel free to swap Provolone with your favorite cheese, such as cheddar or Gouda.
Storage Recommendations?
Refrigerate leftovers in an airtight container and reheat before serving.
Sauce Variations?
Experiment with adding Cheez Whiz or other cheese sauces for a different flavor profile.
Philly Cheesesteak Pasta promises a satisfying and flavorful meal that brings together the best of both worlds: the classic appeal of Philly cheesesteak and the comfort of a pasta dish. The melding of savory steak, creamy cheese, and al dente pasta creates a dish that is sure to become a family favorite.
Philly Cheesesteak Pasta
Ingredients
- Green Bell Pepper Chopped
- 1 lb Ground Beef
- 8 oz Mushrooms
- 2 tbsp Cornstarch
- 2 tbsp Butter
- Worcestershire Sauce
- 1 Onion
- French Onion Soup
- 8 oz Penne Pasta
- Salt and Pepper To taste
- 8 oz Provolone Cheese Cubed
Instructions
- Saute ground beef in a skillet.
- Cook pasta according to package instructions.
- Saute onions, peppers, and mushrooms in butter.
- Add Worcestershire sauce and French onion soup.
- Use cornstarch to thicken the sauce.
- Mix in the cooked beef and pasta.
- Add cubed Provolone cheese and let it melt.
- Serve hot once the cheese is melted.