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Creamy Cheesy Philly Cheesesteak Pasta

Philly cheesesteak pasta - featured image
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This comforting pasta dish combines tender seared beef, sautéed peppers and onions, and a creamy cheese sauce for a weeknight dinner that tastes like a Philly cheesesteak in a bowl. Quick to make and easy to adapt, it’s a crowd-pleaser perfect for family meals or potlucks.

Ingredients

Scale
  • 12 ounces penne or rigatoni pasta (about 3/4 of a standard box)
  • 1 pound boneless ribeye or sirloin steak, thinly sliced (or pre-sliced beef)
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste
  • 1 medium yellow onion, thinly sliced
  • 1 large green bell pepper, thinly sliced
  • 1 large red bell pepper, thinly sliced
  • 2 cloves garlic, minced
  • 6 ounces cream cheese, softened
  • 1 cup whole milk (or half-and-half)
  • 1 cup provolone cheese, shredded (or mozzarella)
  • 1/2 cup parmesan cheese, grated
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon hot sauce (optional)
  • 1/4 cup fresh parsley, chopped
  • Extra provolone or mozzarella for topping, shredded

Instructions

  1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 10-11 minutes. Drain and set aside, reserving 1/2 cup pasta water.
  2. While pasta cooks, thinly slice steak and pat dry. Season with salt and pepper.
  3. Heat olive oil in a large skillet over medium-high heat. Sear steak slices for 1-2 minutes per side in a single layer. Remove beef and set aside.
  4. In the same skillet, add onion and bell peppers. Cook over medium heat for 4-5 minutes until softened and lightly caramelized. Stir in garlic and cook for 1 minute.
  5. Reduce heat to low. Add cream cheese and milk to the skillet. Whisk until cream cheese is melted and sauce is smooth.
  6. Stir in shredded provolone and grated parmesan. Add Worcestershire sauce and hot sauce, stirring until cheese melts and sauce thickens slightly, about 2-3 minutes. If sauce is too thick, add reserved pasta water.
  7. Return seared beef and drained pasta to the skillet. Toss gently until everything is coated in the creamy sauce. Cook for 1-2 minutes to warm through.
  8. Sprinkle in chopped parsley and extra shredded cheese if desired. Taste and adjust seasoning.
  9. Serve hot in bowls, garnished with more parsley and cheese.

Notes

For gluten-free, use GF pasta. For vegetarian, substitute mushrooms and extra veggies for beef. Use freshly shredded cheese for best melting. Reserve pasta water to adjust sauce consistency. Slice steak and veggies ahead for faster prep. Add extra cheese when reheating leftovers for creaminess.

Nutrition

Keywords: Philly cheesesteak pasta, creamy pasta, cheesy pasta, weeknight dinner, comfort food, beef pasta, easy pasta recipe, skillet pasta, family meal

Find it online: https://jodierecipes.com/creamy-cheesy-philly-cheesesteak-pasta-recipe-for-easy-weeknight-dinners/