Philly Cheesesteak Pasta

Philly Cheesesteak Pasta: A Flavorful Fusion of Two Classics

The Philly Cheesesteak is a beloved American sandwich, originating from Philadelphia in the 1930s. Traditionally made with thinly sliced steak, melted cheese, and often peppers and onions on a long hoagie roll, it’s known for its savory, indulgent flavor. Bringing that iconic taste into a pasta dish is a creative way to enjoy all the flavors you love in a comforting, hearty meal. Philly Cheesesteak Pasta combines tender noodles with seasoned steak, sautéed veggies, and gooey cheese, delivering a restaurant-quality experience right at home.

A Little History Behind the Dish

The original Philly Cheesesteak was invented by Pat Olivieri, a hot dog vendor who decided to grill up some steak and throw it on a roll. The aroma caught the attention of taxi drivers, and soon the sandwich became a local favorite. Over time, cheese was added—first as slices placed over the meat, then later as melted cheese whiz, especially popularized by Pat’s King of Steaks and Geno’s Steaks. Today, this fusion version brings together Italian pasta traditions with the bold, rich flavors of Philadelphia street food.

Ingredients Breakdown

This recipe blends traditional cheesesteak components with pasta elements to create a satisfying one-dish meal:

• Steak: Ribeye or sirloin works best for tenderness and flavor.
• Pasta: Penne or rigatoni holds sauces well and mimics the chewy texture of a hoagie roll.
• Vegetables: Bell peppers and onions are classic for their sweetness and crunch when sautéed.
• Cheese: Provolone, mozzarella, or even a touch of cheese whiz for authenticity.
• Sauce: A garlic butter sauce ties everything together, adding richness and depth.
• Seasonings: Garlic powder, salt, pepper, and optional Italian seasoning enhance the overall flavor profile.

Step-by-Step Recipe

1. Cook the Pasta: Boil penne or rigatoni according to package instructions until al dente. Drain and set aside.
2. Cook the Steak: In a large skillet, heat olive oil. Add thinly sliced steak and cook until browned and cooked through. Remove and set aside.
3. Sauté the Vegetables: In the same pan, add bell peppers and onions. Cook until softened and slightly caramelized.
4. Add Garlic Butter Sauce: Stir in garlic, butter, salt, pepper, and Italian seasoning. Let melt and infuse the veggies.
5. Combine Everything: Return the cooked steak to the pan. Add the cooked pasta and stir well to coat everything in the flavorful sauce.
6. Melt the Cheese: Sprinkle provolone or mozzarella over the top and let melt into the dish.
7. Serve Hot: Plate immediately, garnished with parsley or green onions if desired.

Pro Tips for the Best Philly Cheesesteak Pasta

• Thinly Slice the Steak: This ensures quick cooking and even distribution of flavor throughout the pasta.
• Don’t Overcook the Veggies: Aim for slight crispness for texture contrast.
• Use Fresh Cheese: Melty cheeses like fresh mozzarella or young provolone work best for that gooey effect.
• Bake It (Optional): For extra richness, transfer the mixture to a baking dish, top with more cheese and breadcrumbs, and bake until golden and bubbly.
• Add Heat: A dash of hot sauce or red pepper flakes can spice things up nicely.

Variations and Customizations

• Make it Creamy: Stir in a splash of heavy cream or Alfredo sauce for a richer base.
• Go Vegetarian: Replace steak with portobello mushrooms or eggplant for a meatless version.
• Spicy Kick: Add jalapeños or diced banana peppers for a zesty twist.
• Dairy-Free Option: Use vegan cheese and plant-based butter to keep it dairy-free without sacrificing flavor.
• Seafood Swap: Try shrimp or grilled chicken instead of beef for a lighter alternative.

Health Considerations and Nutritional Value

While Philly Cheesesteak Pasta is undeniably rich and indulgent, it can be modified for a healthier approach:

• Choose Leaner Cuts: Opt for sirloin steak instead of ribeye to reduce fat content.
• Whole Wheat Pasta: Substitute regular pasta with whole grain or legume-based options for added fiber and protein.
• Load Up on Veggies: Add spinach, zucchini, or mushrooms to increase vitamins and minerals.
• Reduce Cheese: Use reduced-fat cheese or cut the amount in half to lower saturated fats.
• Nutrition Summary (per serving, approx.): Calories – 600–750 | Protein – 30g | Carbs – 60g | Fat – 25g | Fiber – 4g

Ingredients

• 12 oz ribeye or sirloin steak, thinly sliced
• 8 oz penne or rigatoni pasta
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small onion, sliced
• 3 tbsp olive oil, divided
• 2 cloves garlic, minced
• 2 tbsp butter
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp Italian seasoning (optional)
• 1 cup shredded provolone or mozzarella cheese
• Fresh parsley or green onions for garnish (optional)

Directions

1. Boil water in a large pot. Add pasta and cook according to package instructions. Drain and set aside.
2. In a large skillet or wok, heat 1 tablespoon olive oil over medium-high heat. Add the sliced steak and cook until browned and cooked through, about 4–5 minutes. Remove from pan and set aside.
3. In the same pan, add remaining olive oil. Add sliced onions and bell peppers. Cook for 5–6 minutes, until softened and lightly caramelized.
4. Add minced garlic, butter, garlic powder, salt, pepper, and Italian seasoning. Stir until butter melts and garlic is fragrant.
5. Return the cooked steak to the pan. Add cooked pasta and toss to combine, ensuring everything is coated in the garlic butter sauce.
6. Remove from heat. Sprinkle shredded cheese over the top and cover for 2–3 minutes until melted.
7. Garnish with chopped parsley or green onions if desired. Serve hot and enjoy!

FAQ

Can I make this ahead?

Yes! Store in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of milk or water to restore moisture.

Is it possible to freeze Philly Cheesesteak Pasta?

You can freeze it, but note that pasta may become slightly mushy upon reheating. Best to freeze without cheese and add fresh cheese when reheating.

What can I substitute for cheese whiz?

If using cheese whiz for a more authentic Philly taste, substitute with a blend of cheddar and cream cheese or a dollop of sour cream mixed with melted mozzarella.

How do I keep the pasta from getting dry?

Keep the pasta moist by tossing it in the garlic butter sauce while still warm. If reheating, add a splash of milk or broth to loosen the sauce.

Can I use different types of pasta?

Absolutely! Try fusilli, farfalle, or spaghetti for a different texture. Just ensure the pasta is cooked al dente to hold up to the hearty ingredients.

Summary

Philly Cheesesteak Pasta brings together the bold flavors of a classic sandwich with the comfort of a creamy pasta dish. Easy to customize, rich in flavor, and perfect for weeknight dinners or game-day gatherings.