As the sun set, I yearned for something warm and tasty. That’s when I thought of turning the Philly cheesesteak into a pasta dish. The smell of onions and peppers, the beef, and the cheese brought back memories of Philadelphia.
This Philly Cheesesteak Pasta recipe is a real winner. It mixes the flavors of the famous sandwich with a quick, family-friendly meal. In 35 minutes, you can enjoy a cheesy pasta dish that will make your taste buds happy.
Table of Contents
The Classic Sandwich Turned Pasta Sensation
The Philly cheesesteak has been transformed into a tasty pasta dish. It combines the flavors of philadelphia pasta dish with sautéed onions and bell peppers. This mix creates a delicious harmony with pasta.
History of Philly Cheesesteak
The Philly cheesesteak started in the 1930s in Philadelphia. It was made with thin beef and melted cheese. It quickly became a favorite in the city.
Over time, the recipe has changed. But the core flavors of the sandwich have stayed the same.
Why This Pasta Version Works
The philly steak and noodles recipe is a hit. It brings the classic Philly cheesesteak to life in a new way. The dish is heartier and more filling than the original sandwich.
Key Flavor Elements
The philadelphia pasta dish is all about balance. Thinly sliced beef and sautéed onions and bell peppers add depth. The cheese, like provolone and Parmesan, makes the sauce creamy and indulgent.
| Nutrition Facts | Per Serving |
|---|---|
| Calories | 280 |
| Total Fat | 10g (13% DV) |
| Saturated Fat | 4g (20% DV) |
| Total Carbs | 35g (13% DV) |
| Protein | 13g (26% DV) |
| Sodium | 489mg (21% DV) |
| Calcium | 110mg (8% DV) |
| Iron | 2mg (13% DV) |
“The Philly cheesesteak pasta dish is a culinary triumph, seamlessly blending the iconic flavors of the classic sandwich with the comfort of pasta.”
Essential Ingredients for Perfect Philly Cheesesteak Pasta Recipe
To make the ultimate Philly Cheesesteak Pasta, you need top-notch ingredients. The key parts are the ones that make the Philly cheesesteak so loved. Let’s explore the main ingredients for this tasty pasta dish.
The main ingredient is lean ground beef. It gives the dish the flavor and texture of a classic Philly cheesesteak. Choose ground chuck with an 80/20 lean-to-fat ratio for the best taste and texture.
You’ll also need fresh veggies like yellow onion, bell peppers (both red and green), and garlic. These add depth and balance, making the dish flavorful and harmonious.
The pasta is rotini, a shape that holds the saucy goodness well. For creaminess, use chicken broth, heavy cream, and cheeses like provolone and pepper jack.
Seasonings like kosher salt, black pepper, garlic powder, and Worcestershire sauce enhance the flavors. They make every bite taste like a real Philly cheesesteak.
| Ingredient | Quantity |
|---|---|
| Ground Chuck (80/20 lean-to-fat ratio) | 1.5 lbs |
| Rotini Pasta | 12 oz (uncooked) |
| Yellow Onion, diced | 1 medium |
| Red Bell Pepper, diced | 3/4 cup |
| Green Bell Pepper, diced | 3/4 cup |
| Garlic, minced | 3 cloves |
| Chicken Broth | 4 cups |
| Heavy Cream | 2 tablespoons |
| Provolone Cheese, shredded | 1 cup |
| Pepper Jack Cheese, shredded | 1 cup |
| Kosher Salt | 1/2 teaspoon |
| Black Pepper | 1/4 teaspoon |
| Garlic Powder | 1 teaspoon |
| Worcestershire Sauce | 1 tablespoon |
With these ingredients, you’re ready to make a beef and peppers pasta dish. It will have the bold and satisfying flavors of the Philly cheesesteak.
Kitchen Tools and Equipment Needed
To make a tasty one-pot pasta dish like Philly Cheesesteak Pasta, you need some key kitchen tools for pasta. A 10-inch high-sided skillet or deep braiser is crucial. It lets you cook the veggies, brown the beef, and simmer the pasta in one pan. A strong wooden spoon is essential for stirring and getting the bottom of the pan.
A cheese grater is also important. It helps you shred the Parmesan and mozzarella cheeses needed for the dish.
One-Pot Cooking Essentials
- 10-inch high-sided skillet or deep braiser
- Wooden spoon
- Cheese grater
Recommended Utensils
A ground meat chopper is a great tool for this recipe. It breaks the beef into fine crumbles, making the meat go further. You’ll also need measuring cups and spoons for the right amounts of ingredients. A sharp knife is handy for quick veggie prep.
An oven-safe pan is useful if you want to broil the cheese on top.
Time-Saving Tools
- Ground meat chopper
- Measuring cups and spoons
- Sharp knife
- Oven-safe pan (for broiling cheese)
With these kitchen tools for pasta, you’re ready to make a delicious one-pot pasta dish. It will taste just like a classic Philly Cheesesteak.
Preparing Your Vegetables and Meat
To make the perfect beef and peppers pasta, you need to prep your veggies right. Start by cutting the onions, bell peppers, and mushrooms into small pieces. This makes sure they mix well with the pasta. For the beef, use thin slices of sirloin or pre-shaved steak for tenderness. Freezing the steak for 30 minutes helps with easier slicing.
Choose lean ground beef, like 90/10, to avoid too much fat. This makes your dish healthier and tastier.
| Ingredient | Amount |
|---|---|
| Rigatoni Pasta | 10 ounces |
| Ground Beef | 1 pound |
| Cooking Time for Pasta | Aim for al dente texture |
| Storage Options | Refrigerate for up to 3 days or freeze for up to a month |
| Number of Servings | Recipe is flexible for dietary preferences |
| Cheese Sauce Simmering Time | 4-6 minutes until thickened |
| Optional Red Pepper Flakes | 1/2 teaspoon for spice |
| Provolone Cheese | 1 cup, diced or shredded |
| Fresh Parsley Garnish | 2 tablespoons finely chopped |
| Beef Cooking Time | Cooked until well-browned |
| Vegetable Cooking Time | Cook until softened and moisture is released |
| Whole Milk | 1 cup |
| Half-and-Half | 1 cup |
By following these steps, your beef and peppers pasta will be delicious and balanced. It’s ready to be enjoyed.
“The Philly cheesesteak sandwich originated in the 1930s in Philadelphia by hot dog vendor Pat Olivieri.”
Provolone cheese was the first topping for the Philly cheesesteak. Now, you can use Cheez Whiz or American cheese too. This Philly Cheesesteak Pasta recipe is quick, taking under 45 minutes. It’s perfect for a fast meal on a busy weeknight.
Step-by-Step Cooking Instructions
Making the perfect philly cheesesteak pasta recipe is easy and can be done in one pot. Follow these steps to make this tasty dish.
Sautéing the Vegetables
First, melt 2 tablespoons of butter in a big pot or dutch oven over medium-high heat. Add 1 diced onion, 1 sliced green pepper, and 2 cups of sliced mushrooms. Cook the veggies for 10-15 minutes, stirring now and then, until they’re soft and golden.
Cooking the Beef
Then, add 1 lb of lean ground beef (90/10 ratio) to the pot. Use a ground meat chopper tool to break the meat into small pieces as it cooks. Cook the beef for 3-4 minutes, until it’s browned and fully cooked. Season with salt and pepper to taste.
Creating the Creamy Sauce
To make the creamy sauce, pour in 10.5 ounces of Campbell’s French Onion Soup, 1 tablespoon of Worcestershire sauce, and 1 cup of heavy cream. Stir well, then let it simmer gently. Add 16 ounces of uncooked Rotini pasta and cook for 10-12 minutes, until it’s al dente. Save 1 cup of pasta water to thin the sauce if it gets too thick.
After the pasta is done, mix in 3 cups of shredded mozzarella cheese and 8 ounces of cream cheese. Stir until the cheese melts and the sauce is smooth and creamy.
And that’s it! You now have a delicious and comforting philly cheesesteak pasta recipe for a family dinner. Enjoy your tasty one-pot pasta dish!
Cheese Selection and Melting Techniques
The secret to a delicious provolone cheese pasta dish is in the cheese and how it melts. Philly cheesesteaks usually have American cheese, but this pasta uses a mix of provolone, pepper jack, or mozzarella.
Hand-shredding the cheese is key for a perfect melt. It makes the cheese blend smoothly with the pasta and sauce. Add some shredded cheese to the pasta mix, then top it with more for a golden-brown finish.
For a special touch, try broiling the dish for 2-3 minutes if your pan can handle it. This will give a nice crust on top, making the melting cheese for pasta even better.
“The key to a truly remarkable provolone cheese pasta dish is in the thoughtful selection and preparation of the cheese. Hand-shredding and strategic layering will ensure a mouthwatering, melted cheese experience in every bite.”
Choosing the right cheese and melting it right are key to making this pasta dish amazing. Follow these tips to make a dish everyone will love.
Tips for Achieving the Perfect Pasta Texture
Cooking pasta just right is key for a tasty Philly Cheesesteak Pasta. Here are some easy tips to get your pasta to al dente perfection every time.
Cooking Time Guidelines
Cook the pasta for 20-25 minutes in the one-pot method. Stir it now and then to avoid sticking. This helps the pasta release starch, making the sauce creamy and rich.
Al Dente Perfection
- Go for an al dente texture, where the pasta is tender but still firm.
- The al dente stage is perfect, as the pasta will soften more in the sauce.
- Check the pasta by biting into it. It should be tender but still have some bite.
Let the Philly Cheesesteak Pasta sit for about 10 minutes after cooking. This lets the sauce thicken and the flavors blend. It’s crucial for the perfect pasta texture.
By using these pasta cooking tips, you’ll get a Philly Cheesesteak Pasta that’s perfectly al dente and full of flavor.
Storage and Reheating Guidelines
Enjoying your Philly Cheesesteak Pasta leftovers is easy with the right storage and reheating tips. Keep leftovers in an airtight container in the fridge for up to 4 days. This keeps the pasta fresh and prevents it from drying out.
To reheat, add a bit of milk or beef broth to the pasta. Heat it gently over medium in a skillet. Stir often to avoid sticking or mushiness. You can also use the microwave, stirring every few seconds for the best results.
Freeze leftover Philly Cheesesteak Pasta in a freezer-safe container for up to a month. Thaw it in the fridge overnight. Then, reheat it with a bit more liquid to get that creamy texture back.