Philly Cheesesteak Pasta is a delightful fusion dish that brings together the best of two beloved comfort foods: the classic Philly cheesesteak and pasta. This recipe marries the savory, rich flavors of tender, shaved beef, sautéed onions, green bell peppers, and mushrooms with the creamy, cheesy goodness of a pasta dish. The result is a hearty, satisfying meal that’s sure to become a favorite in your household.

The origins of this dish are rooted in the iconic Philly cheesesteak, a sandwich that originated in Philadelphia in the early 20th century. Traditionally, the Philly cheesesteak features thinly sliced beef, melted provolone or American cheese, and sautéed onions served on a hoagie roll. Over the years, this classic sandwich has inspired numerous variations, including this pasta dish that captures the essence of the original while adding a comforting twist.

What makes Philly Cheesesteak Pasta particularly appealing is its versatility and ease of preparation. It’s a perfect weeknight dinner option that combines the robust flavors of the Philly cheesesteak with the comforting texture of pasta, creating a dish that’s both familiar and exciting. Whether you’re cooking for a family dinner or hosting friends, this recipe delivers a warm, hearty meal that everyone will love.

Detailed Ingredient Breakdown

Penne Pasta (1 lb): Penne pasta is the perfect choice for this dish due to its tubular shape and ridged surface, which are ideal for capturing and holding the rich, creamy sauce. The pasta’s sturdy texture complements the hearty ingredients, ensuring that each bite is packed with flavor. Penne also cooks evenly and maintains its structure, making it an excellent base for this fusion dish.

Shaved Beef (1 lb, ribeye or sirloin): Using high-quality beef, such as ribeye or sirloin, is crucial for achieving the tender, juicy texture that’s synonymous with a classic Philly cheesesteak. These cuts are well-marbled, providing a rich, beefy flavor that stands out in the dish. If shaved beef is not readily available, thinly slicing the beef against the grain is a good alternative. The thin slices cook quickly and evenly, ensuring the meat remains tender and succulent.

Vegetables:

Onions (1 large, sliced): Onions are a key component, contributing sweetness and depth to the dish. When sautéed, they caramelize slightly, adding a subtle complexity that balances the richness of the sauce.
Green Bell Pepper (1, sliced): A classic Philly cheesesteak ingredient, green bell pepper adds a fresh, slightly sweet crunch that contrasts beautifully with the other elements. Its vibrant color also enhances the visual appeal of the dish.

Mushrooms (8 oz, sliced): Mushrooms introduce an earthy umami flavor and a meaty texture that complements the shaved beef. They also absorb the sauce well, ensuring every bite is flavorful.
Garlic (3 cloves, minced): Garlic adds a pungent, aromatic element that enhances the overall flavor profile, tying the ingredients together with its distinct, savory notes.

Spices and Seasonings:

Italian Seasoning (1 tsp): This blend of herbs enhances the dish by adding subtle notes of oregano, basil, and thyme, which pair well with the beef and vegetables.
Salt (1/2 tsp) & Black Pepper (1/2 tsp): These basic seasonings are essential for balancing and bringing out the flavors of the dish.

Creamy Elements:

Heavy Cream (1 cup): Heavy cream provides the sauce with a rich, velvety texture, making it smooth and luxurious. Its fat content is key to achieving a creamy consistency that coats the pasta perfectly.
Cream Cheese (4 oz, cubed): Cream cheese adds a tangy, creamy element that complements the heavy cream, creating a balanced richness that’s neither too heavy nor too light.
Provolone Cheese (8 oz, shredded): The hallmark cheese of a Philly cheesesteak, provolone melts beautifully into the sauce, infusing it with a sharp, slightly nutty flavor that defines the dish.

Liquids:

Beef Broth (2 cups): Beef broth forms the base of the sauce, contributing a deep, savory flavor that enhances the beefiness of the dish. It also helps in deglazing the pan, incorporating all the caramelized bits into the sauce.
Worcestershire Sauce (1 tbsp): Worcestershire sauce adds an umami-rich depth of flavor, with its blend of vinegar, molasses, and anchovies providing a subtle complexity that elevates the overall taste.

Thickening Agent:

Flour (1/4 cup): Flour is used to thicken the sauce, ensuring it clings to the pasta and ingredients, creating a cohesive and satisfying dish.

Cooking Medium:

Olive Oil (2 tbsp): Olive oil is used to sauté the vegetables and beef, providing a flavorful base for the dish. It also helps to prevent sticking and enhances the overall taste with its mild, fruity notes.

Step-by-Step Cooking Instructions

Step 1: Cooking the Penne Pasta

Begin by bringing a large pot of salted water to a rolling boil. The salt is crucial as it enhances the flavor of the pasta itself. Once the water reaches a boil, add 1 pound of penne pasta. Stir immediately to prevent the pasta from sticking together. Cook the pasta according to the package instructions, typically 10-12 minutes, until it reaches an al dente texture—firm to the bite but cooked through. This texture is ideal as it will allow the pasta to hold up well when mixed with the rich, creamy sauce.

Once the pasta is cooked, reserve about a cup of the pasta water before draining. This reserved water is starchy and can be used later to adjust the consistency of the sauce if needed, ensuring it perfectly coats the pasta without becoming too thick or too thin. After draining, set the pasta aside.

Step 2: Sautéing the Vegetables

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add 1 large sliced onion and 1 sliced green bell pepper. Sauté these vegetables for about 5 minutes, stirring occasionally. The goal is to soften them and allow the onions to start caramelizing slightly, which will bring out their natural sweetness and add depth to the dish.

Next, add 8 ounces of sliced mushrooms to the skillet. Continue to cook, stirring frequently, for an additional 3-4 minutes until the mushrooms release their moisture and begin to brown. At this stage, add 3 minced garlic cloves. Cook for another minute, stirring constantly to prevent the garlic from burning, which could impart a bitter taste. The vegetables should be tender and fragrant, forming a flavorful base for the dish.

Step 3: Cooking the Shaved Beef

Push the sautéed vegetables to one side of the skillet to create space for cooking the beef. Add the shaved beef (1 pound of ribeye or sirloin) to the empty side of the skillet. If the skillet seems crowded, you can cook the beef in batches to ensure even browning.

Cook the beef over medium-high heat, breaking it up with a spatula as it cooks. This ensures that the beef cooks evenly and allows the juices to distribute throughout the skillet. The goal is to brown the beef without overcooking it, which can make it tough. This process should take about 3-5 minutes. Once the beef is browned, mix it with the sautéed vegetables, combining the flavors.

Step 4: Creating the Sauce

With the beef and vegetables combined in the skillet, sprinkle 1/4 cup of flour evenly over the mixture. Stir the flour into the beef and vegetables until it’s fully absorbed and there are no visible white spots. The flour acts as a thickening agent, so it’s important to ensure it’s well incorporated to avoid clumps in the sauce.

Slowly pour in 2 cups of beef broth while stirring continuously. The broth will deglaze the skillet, lifting up any flavorful bits stuck to the bottom. Next, add 1 cup of heavy cream and 1 tablespoon of Worcestershire sauce. Stir these liquids into the mixture and bring the sauce to a gentle simmer over medium heat. Allow it to cook for about 3-5 minutes, stirring occasionally, until the sauce thickens slightly. The sauce should be creamy and smooth, enveloping the beef and vegetables.

Step 5: Incorporating the Cheeses

Lower the heat to medium-low before adding the cheeses. Start by adding 8 ounces of shredded provolone cheese to the sauce. Stir gently until the provolone melts completely, creating a velvety smooth texture. Next, add 4 ounces of cubed cream cheese. Continue stirring until the cream cheese is fully melted and the sauce is uniformly creamy and rich.

If the sauce appears too thick at this stage, you can gradually add some of the reserved pasta water, a little at a time, until you reach your desired consistency. This helps in loosening the sauce without diluting the flavor.

Step 6: Combining Pasta with Sauce

Once the cheese has melted into the sauce, add the cooked penne pasta to the skillet. Toss the pasta gently in the sauce, ensuring that each piece is well-coated. The pasta should absorb some of the sauce, making each bite flavorful and rich.

Taste the dish and adjust the seasoning if necessary, adding more salt and pepper to suit your preference. If the sauce seems too thick, add a bit more pasta water to achieve the perfect consistency.

Serve the Philly Cheesesteak Pasta immediately, garnishing with extra shredded provolone or fresh herbs if desired. Enjoy the hearty, comforting flavors of this delicious fusion dish!

Serving Suggestions and Variations

Serving Ideas

To create a visually appealing presentation for your Philly Cheesesteak Pasta, consider serving it in a large, shallow bowl or a wide-rimmed plate. This allows the pasta to be spread out, showcasing the rich, creamy sauce and the vibrant colors of the vegetables. For an added touch of elegance, sprinkle some freshly shredded provolone cheese on top just before serving. This not only adds extra flavor but also creates a visually pleasing contrast between the melted cheese and the creamy sauce.

Garnishing with fresh herbs like chopped parsley or basil can enhance both the appearance and flavor of the dish. The green herbs provide a pop of color and a fresh note that balances the richness of the sauce. For a bit of extra flair, you can also add a light drizzle of olive oil or a sprinkle of crushed red pepper flakes for a hint of heat.

Possible Variations

Alternative Proteins: If you’re looking to change up the flavor, try using chicken or turkey instead of beef. Both options provide a leaner protein alternative while still pairing beautifully with the creamy sauce and vegetables. Simply slice the chicken or turkey thinly and cook as you would the beef.

Vegetarian Version: To make this dish vegetarian, omit the beef and increase the quantity of mushrooms or use a meat substitute like seitan or tofu. This will maintain the dish’s heartiness while making it suitable for vegetarians.

Cheese Variations: While provolone is traditional, you can experiment with other cheeses like mozzarella for a milder, creamier sauce, or cheddar for a sharper, tangier flavor. Mixing cheeses can also create a more complex taste.

Accompaniments

Pair this rich pasta dish with a light, refreshing side salad—something with crisp greens, a tangy vinaigrette, and maybe some cherry tomatoes or cucumbers. A warm, crusty garlic bread is another excellent accompaniment, perfect for soaking up any extra sauce.

For beverages, consider a crisp white wine like Sauvignon Blanc or a light-bodied red like Pinot Noir. For non-alcoholic options, sparkling water with a slice of lemon or iced tea can complement the meal without overpowering the flavors.

Tips and Tricks for the Best Philly Cheesesteak Pasta

Cooking Tips

How to Ensure the Pasta is Perfectly Al Dente:
To achieve perfectly al dente pasta, cook the penne in a large pot of boiling, salted water. Stir the pasta occasionally to prevent sticking. Begin testing the pasta a minute or two before the package’s recommended cooking time. Al dente pasta should be firm to the bite, with a slight resistance in the center. Drain the pasta promptly and avoid overcooking, as it will continue to cook slightly when mixed with the hot sauce.

Keeping the Sauce from Becoming Too Thick or Too Thin:
To maintain the perfect sauce consistency, gradually add the heavy cream and beef broth while stirring. If the sauce becomes too thick, use the reserved pasta water to thin it out to your desired consistency. If the sauce is too thin, let it simmer a bit longer to reduce and thicken. Adding the cheese slowly and stirring constantly ensures a smooth, velvety texture.

Ingredient Tips

Selecting the Best Type of Beef for Maximum Flavor:
For the best flavor, choose high-quality, well-marbled beef such as ribeye or sirloin. These cuts offer a rich, beefy taste and tender texture, essential for an authentic Philly cheesesteak experience. Ensure the beef is thinly shaved or sliced against the grain for tenderness.

Tips on Choosing the Freshest Vegetables and the Right Type of Cheese:
Select firm, glossy bell peppers and onions without any soft spots or blemishes. Fresh mushrooms should be dry and firm, with a slightly earthy smell. For cheese, use a good-quality provolone that melts smoothly. If using alternative cheeses, ensure they are also good melting cheeses to maintain the sauce’s creamy texture.

Storage and Reheating

Best Practices for Storing Leftovers:
Store leftover Philly Cheesesteak Pasta in an airtight container in the refrigerator. It will keep well for up to 3 days. When storing, allow the pasta to cool completely before sealing the container to prevent condensation from making the pasta soggy.

How to Reheat Without Losing the Creamy Texture:
To reheat, place the pasta in a skillet over medium-low heat, adding a splash of milk, cream, or beef broth to restore the creamy texture. Stir gently as it warms to prevent the sauce from separating. If reheating in the microwave, use low power and stir occasionally, adding liquid as needed to keep the sauce smooth and creamy.

Frequently Asked Questions

Can I use a different type of pasta?
Yes, this recipe is flexible with pasta choices. While penne is ideal for capturing the sauce, other pasta shapes like rotini, rigatoni, or farfalle can work just as well. These shapes also hold the sauce well, ensuring each bite is flavorful. Long pasta like fettuccine or spaghetti can be used, but they may not capture the sauce as effectively.

What can I substitute for cream cheese?
If you don’t have cream cheese, you can substitute it with mascarpone for a similar creamy texture and slightly sweet flavor. Greek yogurt can also be used for a tangy taste, though it will result in a lighter sauce. For a dairy-free option, use a plant-based cream cheese alternative.

Is this dish gluten-free?
The dish is not naturally gluten-free due to the use of regular pasta and flour. To make it gluten-free, use gluten-free pasta and replace the flour with a gluten-free thickener like cornstarch or a gluten-free flour blend.

How can I make this recipe healthier?
To reduce calories and fat, use low-fat cream cheese, milk instead of heavy cream, and leaner cuts of meat like chicken breast. Whole wheat or gluten-free pasta can also be healthier alternatives.

Can this dish be made in advance?
Yes, you can prepare the components in advance. Cook the pasta and sauce separately, then combine them when ready to serve. Store the sauce and pasta separately to avoid sogginess. Reheat gently, adding a splash of liquid to restore the sauce’s creaminess.