Introduction
Dive into a flavor-packed adventure with this Philly Cheesesteak Pasta! This dish masterfully combines the cheesy goodness you crave with a hearty pasta twist, making it perfect for any get-together or a cozy night in. Trust us, you won’t want to miss a single bite!
Detailed Ingredients with measures
- For the Pasta: 8 oz penne pasta
- For the Cheesesteak: 1 lb beef steak, thinly sliced
- For the Cheesesteak: 1 tablespoon olive oil
- For the Cheesesteak: 1 green bell pepper, sliced
- For the Cheesesteak: 1 onion, sliced
- For the Cheesesteak: 1 cup mushrooms, sliced
- For the Cheesesteak: Salt and pepper to taste
- For the Cheese Sauce: 2 tablespoons butter
- For the Cheese Sauce: 2 tablespoons all-purpose flour
- For the Cheese Sauce: 2 cups milk
- For the Cheese Sauce: 1 1/2 cups provolone cheese, shredded
- For the Cheese Sauce: 1/2 teaspoon garlic powder
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
Directions
1. Cook penne pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add the steak slices and cook until browned. Season with salt and pepper, and remove from the skillet.
3. In the same skillet, toss in the green bell pepper, onion, and mushrooms. Sauté until tender. Set veggies aside with the steak.
4. In a saucepan, melt butter over medium heat. Stir in flour and cook for about 1 minute. Gradually whisk in milk and cook until the sauce thickens.
5. Add shredded provolone cheese and garlic powder to the sauce, stirring until smooth and creamy. Combine the cooked pasta with the cheese sauce.
6. Toss in the steak and veggies, mixing everything until well combined and coated in cheesy goodness.
7. Serve up this Philly sensation hot and bubbly! Your taste buds will thank you.
Detailed Directions and Instructions
Step 1: Cook the Pasta
Cook 8 oz of penne pasta according to the package instructions. Once cooked, drain and set aside.
Step 2: Cook the Steak
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add 1 lb of thinly sliced beef steak and cook until browned. Season with salt and pepper to taste, then remove the steak from the skillet.
Step 3: Sauté the Vegetables
In the same skillet, add the sliced green bell pepper, onion, and mushrooms. Sauté until the vegetables are tender. Once cooked, set the veggies aside with the steak.
Step 4: Prepare the Cheese Sauce
In a saucepan, melt 2 tablespoons of butter over medium heat. Stir in 2 tablespoons of all-purpose flour and cook for about 1 minute. Gradually whisk in 2 cups of milk and cook the mixture until it thickens.
Step 5: Add Cheese
Add 1 1/2 cups of shredded provolone cheese and 1/2 teaspoon of garlic powder to the sauce, stirring until the mixture is smooth and creamy.
Step 6: Combine Ingredients
Combine the cooked pasta with the cheese sauce, then toss in the cooked steak and sautéed vegetables. Mix everything together until well combined and coated in the cheesy sauce.
Step 7: Serve
Serve the Philly Cheesesteak Pasta hot and bubbly. Enjoy every delicious bite!
Notes
Cook Timing
Keep an eye on the pasta and the vegetables to ensure they don’t overcook for optimal texture.
Flavor Adjustment
Feel free to adjust the salt and pepper according to your taste preferences.
Cheese Varieties
You can substitute provolone cheese with a blend of mozzarella and cheddar for a different flavor profile.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Cook techniques
Cooking Pasta
Cook the penne pasta according to the package instructions in a large pot of boiling salted water. Drain and set aside, ensuring not to overcook, so it retains a firm bite.
Searing Beef
Heat olive oil in a large skillet over medium-high heat. Sear the thinly sliced steak until browned, ensuring to season with salt and pepper. Remove from the skillet to prevent overcooking.
Sautéing Vegetables
In the same skillet, add the sliced green bell pepper, onion, and mushrooms. Sauté until the vegetables are tender and slightly caramelized, which enhances their flavor.
Making Cheese Sauce
Melt butter in a saucepan over medium heat. Stir in flour to create a roux and cook for about 1 minute. Gradually whisk in milk, cooking until the sauce thickens. Add shredded provolone cheese and garlic powder, stirring until the mixture is smooth and creamy.
Combining Ingredients
Combine the cooked pasta with the cheese sauce in a large bowl. Add the sautéed steak and vegetables, tossing everything together to ensure it’s well coated in the cheese sauce.
FAQ
Can I use a different type of pasta?
Yes, you can substitute penne pasta with other types such as rigatoni or fusilli, but make sure to adjust the cooking time accordingly.
What kind of beef should I use for the cheesesteak?
For the best results, use ribeye or sirloin steak, as they are flavorful and tender when sliced thinly.
Can I make this dish vegetarian?
Absolutely! Substitute the beef with sautéed mushrooms or a meat alternative, and you can omit the cheese or use a vegan cheese for a dairy-free version.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of milk to restore creaminess.
Can I freeze Philly Cheesesteak Pasta?
Yes, you can freeze this dish. Allow it to cool completely, then transfer it to a freezer-safe container. It can be stored for up to 2 months. Reheat thoroughly before serving.
Conclusion
This Philly Cheesesteak Pasta is a delightful combination of flavors and textures, perfect for any occasion. Whether it’s a cozy dinner at home or a gathering with friends, this dish is sure to impress and satisfy. Enjoy every cheesy, hearty bite!
