Description
Hearty Philly cheesesteak pasta blends classic Philadelphian sandwich flavors with comforting pasta. Cheesy, meaty goodness satisfies deep cravings with each rich, savory bite you’ll devour.
Ingredients
Scale
- 1 lb (450 g) thinly sliced steak (ribeye, sirloin, or shaved beef)
- 12 oz (340 g) penne or rigatoni pasta
- 1 cup provolone cheese, shredded
- ½ cup mozzarella cheese, shredded
- 2 cups beef broth
- 1 cup heavy cream
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 2 tbsps olive oil
- 2 tbsps all-purpose flour
- 1 tsp Worcestershire sauce
- ½ tsp smoked paprika (optional)
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
Instructions
- Pasta Preparation: Boil a well-salted water bath and cook pasta until al dente, ensuring a slight firmness. Drain and set aside for subsequent assembly.
- Meat Searing: Generously season beef with salt and pepper. Heat olive oil in a skillet and sear meat to achieve a golden caramelized exterior, cooking to medium-rare. Rest the meat on a cutting board to preserve juices.
- Vegetable Transformation: Utilize the same skillet to sauté onions and bell peppers until they soften and acquire a subtle char. Introduce minced garlic, allowing aromatics to release their intense flavors.
- Sauce Development: Dust vegetables with flour, creating a light coating. Gradually incorporate beef broth, whisking to eliminate potential lumps. Blend in heavy cream, Worcestershire sauce, and smoked paprika, allowing the mixture to reduce and thicken into a rich, creamy consistency.
- Ingredient Fusion: Slice rested beef into delicate strips. Reunite pasta and beef within the velvety sauce, gently folding to ensure comprehensive coating and flavor integration.
- Cheese Melting: Disperse provolone and mozzarella across the warm mixture, stirring until cheeses melt completely and enrobe each ingredient in a luxurious, glossy layer.
- Plating and Presentation: Transfer to serving dishes, garnish with fresh parsley for a vibrant touch. Serve immediately while pasta remains steaming and cheese maintains its irresistible, melted state.
Notes
- Control Meat Doneness: Sear beef quickly on high heat to achieve medium-rare, preventing toughness and maintaining tenderness.
- Prevent Sauce Clumping: Whisk flour gradually into vegetables and broth, ensuring smooth consistency without lumpy texture.
- Cheese Melting Technique: Add cheese off direct heat, stirring gently to create creamy, uniform coating without separating.
- Vegetarian Adaptation: Substitute beef with portobello mushrooms or plant-based protein strips for dietary alternatives, maintaining similar texture and flavor profile.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 3
- Calories: 725
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 110 mg