Ultimate Cheesesteak Pasta Recipe: Easy, Hearty & Delicious!

Why You’ll Love This Recipe

This Cheesesteak Pasta recipe is a game-changer for a few key reasons:

• It’s quick to prepare, taking less than 45 minutes from start to finish.

• The ingredients are easy to find and simple to work with.

• It’s a family-friendly dish that even picky eaters will love.

• Perfect for meal prepping — make a big batch and enjoy it throughout the week.

• Fully customizable: you can adjust the spice level or switch out proteins to suit your preferences.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound ribeye steak

• 12 ounces penne pasta

• 2 medium bell peppers

• 1 large yellow onion

• 1 cup shredded provolone cheese

• ½ cup shredded mozzarella cheese

• 4 ounces cream cheese

• 1 cup beef broth

• 2 tablespoons olive oil

• Salt and pepper to taste

• ½ cup reserved pasta water

Directions

1. Prepare the Ingredients
   Slice the ribeye steak thinly against the grain. Chop the onions and bell peppers into strips. If using blocks of cheese, grate them now.

2. Cook the Beef and Vegetables
   Heat olive oil in a large skillet over medium-high heat. Sear the beef slices until browned on both sides. Remove and set aside. In the same skillet, sauté the onions and bell peppers until they soften and caramelize.

3. Make the Creamy Cheese Sauce
   Lower the heat and stir in the cream cheese until it’s fully melted. Add the provolone and mozzarella cheese, stirring until smooth. Gradually pour in the beef broth and reserved pasta water, stirring constantly until the sauce becomes silky and creamy.

4. Combine Everything Together
   Add the cooked pasta into the skillet with the cheese sauce. Return the seared beef to the skillet and mix everything thoroughly, ensuring the pasta is coated in the creamy sauce.

5. Adjust and Serve
   Taste the dish and adjust the seasonings with salt and pepper as needed. Serve hot, and enjoy!

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 35 minutes

• Total Time: 45 minutes

Variations

• Different Proteins: You can substitute ground beef for a quicker cooking option, or shredded chicken for a lighter alternative. For a vegetarian version, try sautéing mushrooms instead of meat.

• Spicy Version: Add diced jalapeños or red pepper flakes to bring some heat to the dish.

• Healthier Options: Opt for low-fat cheeses, whole-grain pasta, or even spiralized zucchini for a low-carb version of this dish.

Storage/Reheating

• Storage: Store any leftover Cheesesteak Pasta in an airtight container in the refrigerator for up to 3-4 days.

• Reheating: Reheat in a skillet over medium heat, adding a splash of beef broth or water to loosen the sauce. Alternatively, microwave in 30-second intervals, stirring between each, until heated through.

FAQs

1. Can I use a different cut of beef?

Yes, you can use sirloin steak or flank steak if ribeye isn’t available. Just make sure the beef is thinly sliced.

2. Can I use a different type of pasta?

Penne, rotini, and rigatoni all work best with this recipe, but feel free to try other pasta shapes that can hold the sauce well.

3. Can I make this dish ahead of time?

Yes, you can prepare the Cheesesteak Pasta in advance and store it in the refrigerator. It reheats beautifully.

4. How can I make this dish spicier?

Add diced jalapeños or a pinch of red pepper flakes to the sauce to spice it up.

5. Can I use a different cheese?

Yes, you can substitute provolone with gouda or cheddar, but the creamy texture might change slightly.

6. Can I make this recipe without beef?

Yes, you can substitute the beef with shredded chicken or even sautéed mushrooms for a vegetarian version.

7. How do I prevent the sauce from getting too thick?

Gradually add the beef broth and pasta water to the sauce to control the consistency. If it becomes too thick, you can always add a little more broth or water to thin it out.

8. Can I freeze leftover Cheesesteak Pasta?

Yes, you can freeze the pasta for up to 1-2 months. Let it cool completely, then store in an airtight container or freezer-safe bag. Reheat thoroughly before serving.

9. Can I make this dish dairy-free?

To make the recipe dairy-free, substitute the cheeses with dairy-free alternatives and use a non-dairy cream cheese substitute.

10. How do I make the pasta al dente?

To ensure the pasta is al dente, cook it according to the package instructions, but taste it a minute or two before the suggested cook time to check the texture.

Conclusion

Cheesesteak Pasta is the ultimate comfort food that brings together all the flavors of a classic Philly cheesesteak in a deliciously creamy pasta dish. It’s easy to make, fully customizable, and perfect for family dinners or meal prep. With tender beef, melted cheese, and sautéed vegetables, it’s a dish everyone will love!

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Ultimate Cheesesteak Pasta Recipe: Easy, Hearty & Delicious!

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Cheesesteak Pasta combines the savory flavors of a classic Philly cheesesteak sandwich with the comfort of a creamy pasta dish. Tender beef, sautéed peppers, onions, gooey cheese, and perfectly cooked pasta make for a hearty, delicious meal.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

1 pound ribeye steak

12 ounces penne pasta

2 medium bell peppers

1 large yellow onion

1 cup shredded provolone cheese

½ cup shredded mozzarella cheese

4 ounces cream cheese

1 cup beef broth

2 tablespoons olive oil

Salt and pepper to taste

½ cup reserved pasta water

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Instructions

1. Slice the ribeye steak thinly against the grain. Chop the onions and bell peppers into strips. If using blocks of cheese, grate them now.
2. Heat olive oil in a large skillet over medium-high heat. Sear the beef slices until browned on both sides. Remove and set aside. In the same skillet, sauté the onions and bell peppers until they soften and caramelize.
3. Lower the heat and stir in the cream cheese until it’s fully melted. Add the provolone and mozzarella cheese, stirring until smooth. Gradually pour in the beef broth and reserved pasta water, stirring constantly until the sauce becomes silky and creamy.
4. Add the cooked pasta into the skillet with the cheese sauce. Return the seared beef to the skillet and mix everything thoroughly, ensuring the pasta is coated in the creamy sauce.
5. Taste the dish and adjust the seasonings with salt and pepper as needed. Serve hot, and enjoy!

Notes

• Different proteins like ground beef or shredded chicken can be used as alternatives to ribeye steak.
• For a spicy version, add diced jalapeños or red pepper flakes.
• Use low-fat cheeses or whole-grain pasta for a healthier option.
• This dish can be made ahead of time and stored for meal prepping.
• Can be reheated by adding a splash of beef broth or water if the sauce gets too thick.

Nutrition

• Serving Size: 1 serving
• Calories: 600
• Sugar: 5g
• Sodium: 800mg
• Fat: 35g
• Saturated Fat: 12g
• Unsaturated Fat: 18g
• Trans Fat: 1g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 35g
• Cholesterol: 70mg