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This filling Philly Cheesesteak Pasta turns a popular sandwich into a cozy, smooth pasta meal that packs those iconic flavors in every mouthful. The thick sauce wraps each bit of pasta with tasty beef, mellow peppers, and gooey cheese that'll make you feel like you're walking down a Philadelphia street.
I came up with this dish when I wanted a Philly cheesesteak but needed something to feed my whole family without making separate sandwiches. These days they ask for it a couple times every month and it's become our favorite comfort food when we have friends over for casual dinners.
What You'll Need
- Ground beef: Makes up the main part use 80/20 mix for tastiest results
- Green bell pepper: Gives that real Philly taste and gentle sweetness
- Onion: Makes the flavor base sweeter types work better
- Garlic cloves: Boost the savory taste freshly chopped works best
- Cream cheese: Creates the smooth rich sauce regular works better than light
- Beef broth: Gives depth and loosens the sauce making your own improves the taste
- Heavy cream: Makes everything feel fancy don't swap this out for best results
- Provolone cheese: The real Philly pick that melts just right
- Pasta: Go with penne or rigatoni they catch sauce in their grooves and holes
- Olive oil: For cooking veggies regular is fine here
- Salt and pepper: Key for making flavors pop coarse salt works great
Tasty Philly Cheesesteak Pasta Steps
- Get Pasta Ready:
- Fill a big pot with lots of salted water and bring it to a bubble. Drop in pasta and cook until it's just right usually 8 to 10 minutes. Check by taking a bite it should be a little firm in the middle. Drain quickly so it doesn't get mushy but don't wash it off the starchy outside helps the sauce stick better.
- Cook The Veggies:
- Warm olive oil in a big deep pan over medium heat until it looks shiny but isn't smoking. Toss in chopped onion and green pepper making sure they're spread out. Cook about 5 minutes stirring now and then until they get soft but not brown. They'll become see-through and a bit sweet as they cook down.
- Pop In The Garlic:
- Throw chopped garlic over the soft veggies spreading it around. Keep stirring for a minute until you can really smell it but before it turns brown which makes it taste bitter. You'll know it's ready when the smell gets stronger.
- Cook The Meat:
- Put ground beef in with the veggies breaking it into little bits with your spoon. Cook for 5 to 7 minutes until there's no pink left stirring often so it cooks the same all over. Tip the pan and take out extra fat which would make your dish too greasy.
- Start Your Sauce:
- Turn heat down low then put in cream cheese in little pieces. Keep stirring until it's all melted with no white spots left. It might look a bit lumpy at first but will smooth out as you stir for about 2 to 3 minutes.
- Make Sauce Thicker:
- Pour in beef broth and heavy cream while stirring all the time. Let it warm up to a light bubble not a full boil which might make it separate. Keep cooking for 3 to 4 minutes until it gets a bit thicker and sticks to the back of a spoon.
- Mix In Cheese:
- Add shredded provolone to the sauce a little at a time stirring between each handful until fully melted. This slow way stops clumps and keeps everything smooth. The sauce will get noticeably thicker and slightly stretchy just like real Philly cheesesteaks.
- Put It All Together:
- Add salt and pepper tasting as you go. Mix cooked pasta into the skillet gently folding with tongs or a big spoon until every piece has sauce on it. Let it sit for 2 minutes before serving so pasta can soak up some of the flavors.
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What I love most about this dish is how the cream cheese melts with the beef broth making a smooth sauce that sticks perfectly to the pasta. It brings back memories of eating at my grandma's house where comfort food showed how much she cared. She always said good sauce should coat your spoon and this one definitely lives up to what she taught me.
Keeping And Warming Up
Keep what's left in a sealed container in the fridge for up to 4 days. It actually tastes better the next day as the flavors mix together more. When warming up add a little milk or cream to bring back the sauce which gets much thicker when cold. Heat in the microwave on medium stopping halfway to stir or gently warm on the stove over low-medium heat stirring often so the creamy sauce doesn't burn.
Tasty Changes To Try
While this recipe captures the true Philly cheesesteak feel free to make it your own way. Try using thin slices of steak instead of ground beef for a more authentic bite. Mushrooms are a great addition giving an earthy flavor cook them with the peppers and onions. If you like spicy food add a chopped jalapeño or some red pepper flakes. You can also try different cheeses real cheesesteaks sometimes use American or Cheez Whiz which makes the sauce even creamier.
What To Serve With It
Enjoy this pasta with a basic green salad with tangy dressing to balance the richness. Bread with garlic butter works great for soaking up extra sauce. For a complete Philly themed meal add some pickles and crispy fries on the side. This dish is filling enough on its own but you can stretch it further with extra veggie sides when feeding more people.
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Frequently Asked Questions
- → What kind of pasta is best for this dish?
Short pasta shapes like penne or rigatoni are excellent choices since they hold the creamy sauce well. Feel free to switch to your go-to pasta type if you prefer.
- → Can I prep this meal in advance?
You can! Store it in the fridge, but know the pasta may soak up some sauce. Add a splash of cream or broth before reheating to get the creamy texture back.
- → What can I use if I don’t have provolone?
No worries! Swap it with mozzarella or Monterey Jack for that same gooey, cheesy goodness.
- → Is this meal good for meal prepping?
Yep, it heats up great! Keep portions in airtight containers and add a bit of broth or water when reheating to keep the sauce creamy.
- → Can I make this dish vegetarian-friendly?
Totally! Sub out the beef with some plant-based meat crumbles or chunked-up mushrooms for a satisfying vegetarian alternative.
- → What should I serve on the side?
Pair it with a fresh green salad, crispy garlic bread, or some roasted veggies for a balanced meal.