Description
Philly Cheesesteak Pasta: Easy & Cheesy Weeknight Meal
Ingredients
Scale
- 1 lb short-cut pasta (e.g., penne)
- 2 tsp salt (for pasta water)
- 1.5 lbs thinly sliced beef steak
- 2 tbsp olive oil, divided
- 1 large yellow onion, thinly sliced
- 2 medium bell peppers, thinly sliced
- 4–5 cloves garlic, minced
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp dried oregano
- 0.25 tsp red pepper flakes (optional)
- 1 tbsp Worcestershire sauce
- Salt & black pepper to taste
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups low-sodium beef broth
- 1 cup whole milk or half-and-half
- 2 cups (8 oz) shredded cheese (cheddar, provolone, Monterey Jack mix)
- 0.5 cup grated Parmesan cheese
- Fresh parsley or chives (for garnish, optional)
- Extra Parmesan cheese (for garnish, optional)
Instructions
- Freeze beef for 30-45 minutes for easier slicing; thinly slice against the grain. Thinly slice onion and bell peppers. Mince garlic. Shred cheeses. Measure out dry seasonings, broth, milk, and Worcestershire sauce. Fill a large pot with salted water for pasta.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sauté sliced onions and bell peppers for 8-10 minutes until tender and slightly caramelized. Add minced garlic and cook for 1 minute until fragrant. Transfer to a separate bowl.
- Reheat the same skillet with 1 tbsp olive oil over high heat. Sear thinly sliced beef in batches for 2-3 minutes per batch until browned, seasoning with garlic powder, onion powder, oregano, red pepper flakes, salt, and pepper. Stir in Worcestershire sauce and cook for 30 seconds. Return sautéed vegetables to the pan with the beef and mix. Remove from heat.
- Bring the large pot of salted water to a rolling boil. Cook pasta according to package directions until al dente. Before draining, reserve 1 to 1.5 cups of the starchy pasta water. Drain pasta thoroughly (do not rinse) and set aside.
- In the empty pasta pot, melt 3 tbsp unsalted butter over medium heat. Whisk in 3 tbsp all-purpose flour for 1-2 minutes to form a pale roux. Gradually whisk in 2 cups beef broth, then 1 cup whole milk or half-and-half, bringing to a gentle simmer while whisking until thickened. Reduce heat to low, add 2 cups shredded cheese and 0.5 cup Parmesan cheese. Stir constantly until melted into a smooth, luscious sauce. Season with salt and pepper to taste.
- Add the drained pasta to the creamy cheese sauce. Toss carefully to coat every noodle. Fold in the cooked beef and vegetable mixture, ensuring even distribution.
- If the pasta mixture seems too thick, add reserved pasta water a splash at a time until desired creamy consistency is reached. Heat gently over low heat for another 2-3 minutes, stirring, until heated through and flavors are melded. Taste and adjust seasonings as needed. Serve immediately, garnished with fresh parsley/chives and extra Parmesan cheese, if desired.
Notes
- Enjoy leftovers within three days.
- This dish can be frozen for up to three months.
- Customize with your favorite vegetables.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg