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When the craving for a comforting yet boldly flavored dinner hits this Cheesy Philly Cheesesteak Pasta comes to the rescue It brings together tender steak sautéed peppers rich provolone sauce and perfectly cooked pasta into an easy crowd pleaser This dish always wins raves at my table and disappears unbelievably fast even among picky eaters
The first time I made this was for a movie night and my friends kept going back for seconds It turned into one of our most requested weeknight dishes
Ingredients
- Sirloin steak: thinly sliced for tenderness and hearty beefy flavor Look for well marbled steak for the best results
- Olive oil: adds richness and helps brown the steak well Choose extra virgin for best flavor
- Yellow onion: sliced delivers sweetness and depth Fresh firm onions work best
- Green bell pepper and red bell pepper: both sliced for classic Philly cheesesteak color and sweetness Choose peppers with thick firm walls
- Garlic: minced brings aromatic punch and rounds out flavors Use fresh not jarred
- Cajun seasoning: wakes up the sauce with just a little spice Try a blend without too much salt
- Paprika: gives warmth and subtle smokiness Spanish paprika gives extra punch
- Black pepper: for depth and just a hint of extra kick Grind it fresh if possible
- Salt: enhances all the other flavors and helps everything pop
- Penne pasta: holds onto plenty of sauce Use bronze cut pasta for the sauce to cling
- Butter: forms the classic roux base for a silky sauce Choose unsalted
- All-purpose flour: thickens the cheese sauce smoothly Sift for best results
- Whole milk: keeps things creamy without being too heavy Always use full fat
- Provolone cheese: shredded is the signature Philly cheese flavor Choose deli style for best melting
- Cream cheese: softened adds creaminess and helps the sauce stay smooth Go for a block type cream cheese
- Grated Parmesan cheese: for savory depth and extra umami Always buy fresh and grate it yourself if you can
Step-by-Step Instructions
- Sear the Steak:
- Heat olive oil in a large skillet over medium-high heat Add sliced sirloin and cook for about five minutes turning once until just browned Remove the steak with tongs and set aside on a plate so it does not overcook
- Sauté the Vegetables:
- Add sliced onions and both bell peppers to the same skillet Lower the heat slightly and cook for seven minutes stirring occasionally The veggies should soften and take on a bit of golden color Add minced garlic Cajun seasoning paprika and black pepper Saute for one minute until fragrant and everything is coated in the seasoning
- Combine Steak and Veggies:
- Return the cooked steak to the pan with the sautéed vegetables Stir well and keep warm on low heat Letting the steak rest in the veggie mixture keeps it juicy and flavorful
- Make the Cheese Sauce:
- In a separate large saucepan melt butter over medium heat Sprinkle in flour and whisk constantly for two minutes until the roux bubbles gently and smells nutty Gradually pour in whole milk while keeping the whisk moving so no lumps form Bring to a gentle simmer and keep stirring for about seven minutes until the sauce coats the back of a spoon
- Melt in the Cheeses:
- Once thickened lower the heat to low Add in shredded provolone and softened cream cheese Stir until cheese is fully melted and sauce turns smooth and glossy Add grated Parmesan and a pinch of salt Stir to combine and adjust seasoning if necessary
- Combine Pasta and Sauce:
- Add cooked pasta to the cheese sauce Toss gently so every piece is thoroughly coated Let the pasta sit in the sauce for a couple of minutes to soak up the flavors
- Add Steak and Veggies:
- Tip the steak and vegetable mixture into the pot of cheesy pasta Fold together so every forkful has steak peppers and creamy sauce Let stand a minute before serving for flavors to meld
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My favorite part is seeing the provolone stretch as you stir through the hot pasta It reminds me of cheesesteak nights with my family where we would compete over the cheesiest bite
Storage Tips
This pasta keeps well in an airtight container in the fridge for up to three days Reheat gently with a splash of milk to get that creamy texture back You can freeze leftovers too but keep in mind the sauce may thicken so stir well when reheating
Ingredient Substitutions
Swap out sirloin for ribeye or even thinly sliced chicken if you want to change things up Monterey Jack can substitute for provolone in a pinch Broccoli makes a nice veg swap if you are out of peppers
Serving Suggestions
Pile the hot pasta into wide shallow bowls and garnish with extra Parmesan or fresh chopped parsley Add a side of garlic bread and simple salad for a complete meal My crew loves it with sweet pickles for crunch
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Cultural or Historical Context
This dish takes inspiration from the classic Philadelphia cheesesteak sandwich but gives it a weeknight pasta spin Provolone cheese and sautéed onions and peppers have always been staples in Philly style comfort food Bringing those flavors together in pasta is a fun and filling twist everyone at the table can love
Frequently Asked Questions
- → What type of steak works best for this dish?
Thinly sliced sirloin is ideal because it cooks quickly and stays tender, blending well with the sauce and pasta.
- → Can I substitute another type of cheese for provolone?
Yes, mozzarella or Monterey Jack can be used for a milder flavor, while sharp provolone will provide a stronger taste.
- → How do I achieve a creamy, lump-free sauce?
Whisk the flour into melted butter fully before gradually adding milk, stirring constantly until smooth before adding cheese.
- → Can I make this dish ahead of time?
It's best enjoyed fresh, but leftovers can be stored in the refrigerator and gently reheated over low heat with a splash of milk.
- → What side dishes pair well with this pasta?
Simple green salads or roasted vegetables complement the richness and provide balance to the main course.