Hey y’all! So, you know how sometimes you just need some serious comfort food? Like, the kind that hugs you form the inside? And maybe you’re also kinda lazy (no judgment here!), or you’re just short on time but still want something utterly delicious? Yep, me too. That’s where this Philly Cheesesteak Pasta comes in.
I swear, the first time I threw this together, it was a complete ‘use up what’s in the fridge’ situation. Had some leftover shaved steak, half an onion, a rogue bell pepper, and, of course, always too much pasta. Figured, why not? And holy moly, it was a winner. It’s become a staple, especially on those Tuesdays that feel like Fridays but aren’t.
Why You’ll Reckon This Is Awesome
Okay, so aside form the obvious (hello, cheese + steak + pasta!), there are a few reasons this dish just *works*.
- It’s mostly a one pot wonder (okay, you need another pot for the pasta, but still, minimal dishes, right?).
- My kids, who sometimes look at new dishes like I’ve presented them with actual poison, devour this. Every. Single. Time.
- It’s customizable! Don’t like peppers? Leave ’em out! Want extra cheese? Go for it, friend.
- It hits all the right notes: savory steak, sweet onions and peppers, carby pasta, and that glorious, melty, cheesy sauce. (Seriously, the cheese pull is real.)
What You’ll Need (Ingredients)
Don’t stress too much about exact amounts here, this is forgiving. Think approximations!
- About 1 pound (around 450g) shaved steak or really thin sliced beef (like ribeye or sirloin). Sometimes I just ask the butcher to slice it thin for ‘stir fry’ or ‘cheesesteaks’. If you can only find thicker stuff, pop it in the freezer for 20 30 mins then slice against the grain as thin as you can; it makes a huge difference.
- 1 medium onion, sliced thin
- 1-2 bell peppers (any color works, I like green or a mix), sliced thin
- Mushrooms (optional but highly recommended by yours truly!), sliced. Maybe a cup or two?
- A few cloves of garlic, minced. Don’t skip the garlic.
- A tablespoon or two of olive oil or butter (or both!).
- About 4 cups beef broth (you might need a splash more). Chicken broth works fine too if that’s what you’ve got.
- About 8 ounces (around 225g) pasta. Penne, rigatoni, or even fusilli are good choices, something that holds sauce.
- Lots of cheese! This is subjective, but I usually use a mix. Maybe 1.5 – 2 cups total? Provolone is classic, but I almost always do half shredded mozzarella and half sharp cheddar. Monterey Jack is good too! Just use good melting cheese.
- Salt and pepper to taste.
- Optional: A sprinkle of red pepper flakes for a little kick. Worcestershire sauce is nice too, maybe a teaspoon?
Let’s Get Cookin’ (Directions)
Okay, deep breaths, you got this. It’s easier than it looks, I promise.
- First things first, get a big pot of water boiling for your pasta. Add a good pinch of salt. Cook the pasta according to package directions until it’s *just* al dente, maybe even slightly under. You’ll want to save some of that pasta water before you drain it! Maybe a cup? Set that glorious starchy water aside and drain the pasta.
- While the water’s heating or the pasta’s cooking, grab a large, deep skillet or a Dutch oven – something big enough to hold everything eventually. Heat up the oil or butter over medium high heat.
- Toss in your sliced onions and peppers (and mushrooms if using). Sauté these until they are nice and soft and maybe starting to get a little color. This takes maybe 5-7 minutes. Don’t rush this step, it builds flavor! This is where I usually sneak a taste of a pepper slice.
- Add the minced garlic and cook for another minute until you can smell it. Ahh, smell that? That’s the good stuff.
- Push the veggies over to one side of the pan and add your shaved steak to the other side. Season the steak with salt and pepper. Brown the steak, breaking it up as it cooks. It cooks super fast since it’s thin!
- Once the steak is mostly cooked through, give everything in the pan a good stir to combine the meat and veggies.
- Pour in the beef broth. Bring it to a simmer and let it cook for just a few minutes, scraping up any browned bits form the bottom of the pan (more flavor!).
- Now, add the drained pasta back into the pan with the meat and veggies.
- Sprinkle that beautiful shredded cheese all over everything. Stir gently until the cheese is melted and creates a lovely, gooey sauce coating the pasta, meat, and veggies.
- If it looks a little dry, add a splash of that reserved pasta water until it reaches your desired consistency. Don’t make it too soupy, but you want a nice sauce.
- Taste and adjust seasoning! You might need more salt or pepper. Maybe a little Worcestershire sauce if you’re feeling fancy.
- Serve immediately while it’s hot and super cheesy!
Some Things I’ve Figured Out (Notes)
- Using *really* thin steak is key to getting that authentic cheesesteak texture. Thick chunks just aren’t the same.
- Don’t overcook the pasta initially. Remember, it’s going back into a hot pan with sauce, so it’ll cook a tiny bit more. Slightly under is perfect.
- Shred your own cheese if you can. The pre-shredded stuff has anti caking agents and doesn’t melt quite as smoothly sometimes.
- Saving pasta water is your secret weapon for getting the sauce consistency just right. It’s got starch, which helps thicken things up.
Tried and Tested Experiments (Variations)
Okay, so I’ve messed around with this recipe a bit. Here are a few things that worked and… one that didn’t.
- Spicy Version: Add some extra red pepper flakes, maybe a pinch of cayenne with the garlic. Delicious if you like heat!
- Extra Veggies: Sometimes I’ll throw in some spinach at the end, it wilts down nicely and adds a little extra something.
- Different Cheese: As I mentioned, mixing mozzarella and cheddar is my go to, but smoked provolone adds a cool depth. Pepper Jack if you want more heat.
- What didn’t work so well: Using ground beef instead of shaved steak. It just changes the whole texture and feel of the dish. Stick with the steak on this one. Trust me.
Tools That Make It Happen (Equipment)
Honestly, you don’t need much fancy stuff.
- A big pot for pasta (duh).
- A really big, deep skillet or Dutch oven. If you don’t have one big enough, you can cook the steak and veggies in a regular skillet, then combine everything in the pasta pot after you’ve drained it. Just requires an extra pot wash, but hey, gotta do whatcha gotta do!
- A sharp knife for slicing veggies and steak.
- A cutting board.
Leftovers? (Storage)
If you actually have any leftover (which is rare in my house, honestly, it never lasts more than a day!), store it in an airtight container in the fridge for 2-3 days. It reheats pretty well in the microwave, though the sauce might thicken up a bit.
How I Serve It (Serving Suggestions)
Straight up from the pan in big bowls is perfect. Sometimes I top it with a little extra shredded cheese or a sprinkle of fresh parsley if I’m feeling fancy (which is rare). A side salad is nice to pretend you’re being healthy. Garlic bread? Yes please. Always yes to garlic bread.
Lessons Learned (Pro Tips)
- Don’t overcrowd the pan when cooking the steak or veggies. Cook in batches if you need to so they brown instead of just steaming. I once tried cramming it all in and regretted it because things didn’t get that nice carmelization.
- Slice the steak *before* you start cooking anything else. Trying to do it last minute while the pan’s hot is a recipe for chaos.
- Taste, taste, taste! Seriously, season as you go and adjust at the end. It makes a world of difference.
Stuff People Ask Me (FAQ)
- Can I use frozen shaved steak?
- Absolutely! Just make sure it’s fully thawed and patted dry before you cook it. Excess water can make it steam instead of brown.
- What if I don’t have beef broth?
- Chicken broth or even vegetable broth will work in a pinch, though beef broth definitely gives it that deeper, meatier flavor. Water? Probably wouldn’t recommend just water, it’d be a bit bland.
- Is this spicy?
- Nah, not unless you add the red pepper flakes or use Pepper Jack cheese. The base recipe is pretty mild and family friendly.
- Can I make this ahead of time?
- You *can*, but honestly, it’s best fresh. The pasta can soak up a lot of the sauce as it sits. If you need to prep, you could cook the meat/veggie mixture ahead of time, then cook the pasta and combine everything right before serving.
- My sauce is too thick/thin!
- Too thick? Add a splash more broth or reserved pasta water. Too thin? Let it simmer gently for a few minutes to reduce, or stir in a tiny sprinkle of cornstarch mixed with cold water (a slurry) and simmer briefly, or honestly just add a little more cheese! Cheese makes everything better.
So there you have it. My slightly chaotic, totally delicious take on Philly Cheesesteak Pasta. Give it a try and let me know what you think! And hey, if you burn the onions a little, don’t sweat it. Happens to the best of us. Happy cooking!
For more tips on slicing meat super thin, you might find this guide from Serious Eats helpful. And if you’re curious about different pasta shapes and what they’re good for, check out Barilla’s pasta guide.
simo
