Philly Cheese Steak Pasta
Philly Cheese Steak Pasta is a delightful fusion of two classic comfort foods that comes together in one scrumptious dish. Picture tender strips of beef, sautéed peppers, and rich, creamy Alfredo sauce all clinging to perfectly cooked pasta, creating a satisfying bowl of goodness that tastes just like your favorite Philly cheesesteak but in pasta form. It’s a quick and budget-friendly recipe that ticks all the right boxes for weeknight dinners or cozy gatherings.
I first stumbled upon the idea of Philly Cheese Steak Pasta while searching for a new way to enjoy my favorite sandwich without all the fuss. As a busy home cook, I love recipes that come together in under an hour, and this dish delivers on that promise beautifully. Trust me, once you try this comforting pasta dish, you’ll want to make it a regular in your meal planning. It’s creamy, packed with flavor, and a surefire crowd-pleaser that everyone will be asking for seconds.
Table of Contents
Why You’ll Love This Recipe
- Simple & Quick: This dish comes together in just 40 minutes, making it a perfect weeknight meal.
- Irresistible Flavor: The combination of savory beef, sautéed vegetables, and creamy sauce creates a flavor explosion in every bite.
- Eye-Catching Appeal: The vibrant colors from the bell peppers combined with melted cheese make this dish visually appealing.
- Flexible Serving: Perfect for family dinners, casual gatherings, or even as meal prep for the week ahead.
- Diet-Friendly Options: You can easily adapt this recipe for gluten-free pasta or try using leaner meats if desired.
Ingredients You’ll Need
- 2 Tablespoons Olive oil, divided: This oil adds flavor while sautéing the vegetables. You can substitute with vegetable oil if needed.
- 1 cup Bell pepper, seeded and diced: Take your pick between green, red, or yellow; each adds unique flavor and color.
- ½ cup Onion, diced: Sweet or yellow onions work best here; they add a savory foundation to the dish.
- 2 teaspoons All Purpose Seasoning, divided: You can use your favorite blend or make your own to enhance the flavor.
- 3 cloves Garlic, minced: Fresh garlic adds an aromatic punch that elevates this dish.
- 1 ½ pounds Boneless ribeye, thinly sliced: Ribeye is tender and juicy, but flank steak can be a good alternative for a leaner option.
- 15 ounces Creamy alfredo sauce: You can either buy premade or make your own for a more personalized touch.
- 1 pound Pasta, cooked and drained: Your favorite type works here—penne, fettuccine, or even gluten-free pasta can be substituted.
- ½ cup Reserved pasta cooking water: This helps adjust the sauce’s consistency; save it before draining the pasta.
- 5 slices Provolone cheese: Provolone melts beautifully, but mozzarella or American cheese can also be used.
How to Make Philly Cheese Steak Pasta
- Heat the Skillet: Start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Sauté the Vegetables: Add the diced onion and bell pepper to the skillet, seasoning with 1 teaspoon of All Purpose Seasoning. Sauté for about 5 minutes until the onions and peppers soften and become fragrant.
- Add Garlic: Stir in 3 cloves of minced garlic and cook for another 30 seconds until it’s aromatic.
- Set Aside the Veggies: Carefully remove the sautéed vegetables from the pan and set them aside on a plate.
- Cook the Beef: In the same skillet, add the remaining tablespoon of olive oil and return to medium-high heat. Season the thinly sliced ribeye with the remaining teaspoon of All Purpose Seasoning. Sauté for about 3-5 minutes or until the beef is browned and nearly cooked through.
- Combine Everything: Reduce the heat to a simmer and add the cooked vegetables back into the skillet along with the 15 ounces of creamy Alfredo sauce and the drained pasta. Stir to combine all ingredients together well.
- Simmer for Flavor: Let everything simmer for about 10 minutes. If the sauce is too thick, slowly mix in some reserved pasta cooking water until you reach the desired consistency.
- Melt the Cheese: As you prepare to serve, layer on the 5 slices of provolone cheese and cover the skillet with a lid to help the cheese melt beautifully.
Storing & Reheating
To store leftovers of your delicious Philly Cheese Steak Pasta, let it cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days. If you’d like to freeze the dish, pack it into a freezer-safe container, where it’ll keep well for about 3 months. To reheat, simply thaw overnight in the fridge, then warm it on the stove over medium heat, adding a splash of water or milk to bring back its creamy consistency.
Chef’s Helpful Tips
- Avoid overcooking the beef; it should be browned but not dry. It will continue to cook when combined with the sauce and pasta.
- For more flavor, try using freshly grated Parmesan cheese instead of, or in addition to, provolone.
- Always save some pasta cooking water! It’s a great way to adjust the thickness of your sauce while adding extra starchy goodness.
- Feel free to add more vegetables like mushrooms or spinach for additional flavors and nutrients.
- Making this dish ahead of time? Cook the pasta slightly less than al dente so it holds up well when reheated.
If you’re looking for a meal that tastes as good as it feels, look no further than this delicious Philly Cheese Steak Pasta. Not only is it an affordable choice, but it also brings comfort food to an entirely new level. So grab your ingredients, and let’s bring together the best of both worlds in one fabulous dish. Enjoy!
Recipe FAQs
Can I use other types of meat?
What if I don’t have Alfredo sauce?
How can I make this dish gluten-free?
Can I prepare this dish ahead of time?
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Philly Cheese Steak Pasta
This Philly Cheese Steak Pasta combines savory flavors and tender ribeye steak with creamy alfredo sauce. It’s perfect for a quick dinner or a comforting meal at home.
- Prep Time 10 minutes
- Cook Time 30 minutes
- Yield 5 servings 1x
Ingredients
- 2 Tablespoons Olive oil, divided
- 1 cup Bell pepper, seeded and diced
- ½ cup Onion, diced
- 2 teaspoons All Purpose Seasoning, divided
- 3 cloves Garlic, minced
- 1 ½ pounds Boneless ribeye, thinly sliced
- 15 ounces Creamy alfredo sauce
- 1 pound Pasta, cooked and drained
- ½ cup Reserved pasta cooking water
- 5 slices Provolone cheese
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium high heat.
- Add onions and peppers, seasoning with 1 teaspoon of All Purpose Seasoning.
- Sauté for 5 minutes until onions and peppers are softened.
- Add garlic, stirring for 30 seconds until fragrant.
- Remove the sautéed peppers, onions, and garlic from the pan and set aside.
- Return the skillet to heat, adding the remaining tablespoon of olive oil.
- Season the beef with the remaining teaspoon of All Purpose Seasoning.
- Sauté the beef for 3-5 minutes until nearly cooked through.
- Turn down the heat to simmer, adding cooked vegetables, Alfredo sauce, and pasta; stir to combine.
- Let the mixture simmer for 10 minutes to meld the flavors. If the sauce is too thick, add reserved pasta water to reach the desired consistency.
- Top with provolone cheese just before serving and cover to allow the cheese to melt.
Notes
For added richness, consider topping with freshly grated Parmesan.
Feel free to customize the vegetables based on your preference, like adding mushrooms or spinach.
Make sure not to overcook the beef to keep it tender.
Nutrition
- Serving Size: 1 serving
- Calories: 678
- Sugar: 2g
- Sodium: 1000mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 105mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
