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All the flavors of the classic steak sandwich, but loaded into this Philly Cheesesteak Pasta. Pasta Night is officially upgraded!
PHILLY CHEESESTEAK PASTA RECIPE
WHAT IS PHILLY CHEESESTEAK PASTA?
This hearty pasta recipe is a fun take on the classic Philadelphia Cheesesteak Sandwich. It has many of the same ingredients found in a cheesesteak sandwich, however, they are used to create a thick, creamy sauce for your spiral noodles.
WHAT DOES THIS PHILLY CHEESESTEAK ALFREDO PASTA TASTE LIKE?
If you have ever had a Philly Cheesesteak Sandwich, then you are already familiar with how this pasta recipe tastes. The sauce is creamy and cheesy and loaded with green peppers and sliced steak. The spiral noodles are a good choice because they keep all that gooey sauce on your fork. This is a comfort food must-have!
PHILLY CHEESESTEAK PASTA INGREDIENTS
- Olive oil – 2 tablespoons
- Butter – 2 tablespoons
- Boneless ribeye, trimmed of fat and sliced thin – 2 pounds
- Baby portobello mushrooms, sliced thin – 12 ounces
- Large yellow onion, halved and thinly sliced – 1
- Green bell pepper, seed removed and sliced thin – 1
- Dried thyme – 3/4 teaspoon
- Spiral pasta – 1 pound
- Beef broth – 4 cups
- Water – 1 cup
- Sour cream – 3/4 cup
- Cream cheese – 1/2 cup
- Provolone cheese, diced and divided – 8 slices
- Salt and pepper, to taste
HOW TO MAKE THIS ONE POT PHILLY CHEESESTEAK PASTA RECIPE
- Heat a large dutch oven or heavy-bottomed pot over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter, and allow the butter to melt.
- Add steak slices in an even layer, and cook for 2 minutes, stirring occasionally. Set steak aside on a plate.
- Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the dutch oven. Add mushrooms, onion, and green pepper. Cook for 5 minutes, stirring occasionally, or until the vegetables are tender and the mushrooms are slightly browned. Season with thyme.
- Pour in beef broth and water, and bring to a boil. Add spiral pasta, and reduce heat so liquids are at a slow boil. Cook for 12-15 minutes. Stir pasta frequently to prevent it from sticking to the bottom of the pot.
- When most of the liquid has been absorbed, turn off the heat. Stir in sour cream, cream cheese, steak, and provolone cheese. Stir until all the ingredients are well combined.
- Serve hot and enjoy!
CAN YOU MAKE ONE-POT PHILADELPHIA CHEESESTEAK PASTA AHEAD OF TIME?
This recipe will be fine after a few days in the refrigerator. You can make it in advance of a potluck or tailgate party if you don’t have the time that same day. This cheesestake pasta recipe makes for some good leftovers too!
CAN YOU FREEZE PHILLY CHEESESTEAK PASTA?
Once this recipe is cooked, I don’t recommend freezing it. I am just one of those odd ducks that doesn’t freeze their pasta, rice, or potato dishes. The noodles seem to break down too much after thawing and reheating them a couple times. Store the leftovers in the refrigerator for a few days.
WHAT TO SERVE WITH ONE POT PHILLY CHEESESTEAK PASTA?
This Philly Cheesesteak Pasta recipe makes a complete comfort meal in a pot. However, if you want something on the side, you can either opt for a little greenery with a side salad, or this Easy Homemade Garlic Bread.
WHAT KITCHEN TOOLS DO I NEED TO MAKE CHEESESTEAK PASTA?
1. A sharp chef’s knife
2. Dutch oven, or large heavy-bottomed pot
5. Large spoon, or wooden spoon for stirring ingredients
Ingredients
- 2 tbsp olive oil divided
- 2 tbsp butter divided
- 2 pounds boneless ribeye trimmed of fat and sliced thin
- 12 oz baby portobello mushrooms sliced thin
- 1 large yellow onion halved and thinly sliced
- 1 green bell pepper seeds removed and sliced thin
- ¾ tsp dried thyme
- 1 pound spiral pasta
- 4 cups beef broth
- 1 cup water
- ¾ cup sour cream
- ½ cup cream cheese
- 8 slices Provolone cheese cut into strips
Instructions
- Heat a large dutch oven or heavy-bottomed pot over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter, and allow the butter to melt.
- Add steak slices in an even layer, and cook for 2 minutes, stirring occasionally. Set steak aside on a plate.
- Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the dutch oven. Add mushrooms, onion, and green pepper. Cook for 5 minutes, stirring occasionally, or until the vegetables are tender and the mushrooms are slightly browned. Season with thyme.
- Pour in beef broth and water, and bring to a boil. Add spiral pasta, and reduce heat so liquids are at a slow boil. Cook for 12-15 minutes. Stir pasta frequently to prevent it from sticking to the bottom of the pot.
- When most of the liquid has been absorbed, turn off the heat. Stir in sour cream, cream cheese, steak, and provolone cheese. Stir until all the ingredients are well combined.
- Serve hot and enjoy!
