Begin by bringing a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
Cooking the pasta separately ensures proper texture and prevents it from becoming overly soft during final assembly.
In a large skillet or deep pan, heat olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and
fully cooked. Season lightly with salt and pepper. Once cooked, remove excess grease if necessary, leaving just enough to maintain flavor.
Add the sliced onion and bell peppers to the skillet with the beef. Sauté for 5–7 minutes until the vegetables soften and develop light
caramelization. Stir in the minced garlic and cook for an additional 30 seconds, just until fragrant.
Push the beef and vegetables to one side of the pan. Add butter to the empty space and allow it to melt. Sprinkle in the flour and whisk gently
to form a roux. Cook for about one minute to remove the raw flour taste, then slowly pour in the beef broth while whisking continuously.
Once the broth is incorporated, add the milk and Worcestershire sauce. Stir until the sauce thickens slightly, creating a smooth, creamy base.
Reduce heat to low and allow the sauce to simmer for 2–3 minutes.
Add the cooked pasta to the skillet and toss everything together until evenly coated. Gradually stir in the shredded provolone and mozzarella
cheese, allowing it to melt into the sauce. Taste and adjust seasoning with salt and pepper as needed.
Remove from heat once the cheese is fully melted and the pasta is creamy and cohesive. Garnish with fresh parsley or additional cheese if
desired before serving.
Serving and Storage:
Serve Philly Cheesesteak Pasta hot, straight from the skillet, for the best texture and flavor. This dish works well as a standalone meal but
also pairs nicely with a simple side salad, garlic bread, or roasted vegetables.
For leftovers, allow the pasta to cool completely before transferring it to an airtight container. Store in the refrigerator for up to
3–4 days. The flavors often deepen overnight, making leftovers especially satisfying.
When reheating, add a splash of milk or broth to loosen the sauce. Reheat gently on the stovetop or in the microwave using short intervals,
stirring between each to maintain creaminess.
Tips:
- Choose pasta shapes that hold sauce well, such as penne or rotini.
- Do not overcook the pasta; it will continue to soften when mixed with sauce.
- Shred cheese from a block for smoother melting.
- Add mushrooms for extra texture and umami flavor.
- Adjust cheese types based on preference, but provolone keeps it authentic.
Conclusion:
Philly Cheesesteak Pasta is the perfect example of how classic flavors can be reimagined in creative and comforting ways. By combining the savory
elements of a traditional cheesesteak with creamy pasta, this dish offers familiarity with a fresh twist. It is filling, flavorful, and
remarkably adaptable.
Whether you are cooking for family, meal prepping for the week, or simply craving something cozy and satisfying, this recipe delivers every
time. With simple ingredients and a straightforward process, it proves that comfort food does not have to be complicated to be memorable.
FAQ:
Can I use steak instead of ground beef?
Yes, thinly sliced steak can be used for a more traditional cheesesteak feel. Cook it quickly over high heat before adding vegetables.
Is this recipe freezer-friendly?
It can be frozen, but the sauce may change texture slightly. If freezing, reheat slowly and stir well.
Can I make this dish ahead of time?
Yes, you can prepare it a day in advance and reheat gently with added liquid to refresh the sauce.
What cheese works best if I do not like provolone?
Mozzarella, Monterey Jack, or a mild cheddar are good alternatives.
How can I make it lighter?
Use lean ground beef, reduced-fat milk, and slightly less cheese while keeping the seasoning bold.