Experience the mouthwatering combination of savory steak, creamy cheese, and al dente pasta in this Philly cheese steak pasta recipe. Perfect for a cozy dinner or a family gathering, this dish brings the beloved flavors of the iconic sandwich into a hearty pasta meal that will satisfy everyone at the table. Let’s get cooking!
Ingredients
- 8 oz. rotini pasta
- 1 lb. flank steak
- 1 tablespoon olive oil
- 1 onion, sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup provolone cheese, shredded
- Salt and pepper to taste
- Fresh parsley, for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, and cooking time is around 25 minutes.
Nutritional Value
Each serving (1/4 of the recipe) contains approximately 450 calories, 25g protein, 40g carbohydrates, and 20g fat.
Step-by-Step Cooking Process
- Cook the rotini pasta according to package instructions; drain and set aside.
- Season the flank steak with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat.
- Add the flank steak and sear for about 4-5 minutes on each side until cooked to your liking.
- Remove steak and let it rest before slicing thinly.
- In the same skillet, add sliced onions, bell peppers, and garlic; sauté until softened.
- Pour in beef broth and bring to a simmer.
- Add the sliced steak back to the skillet.
- Stir in the cooked pasta and mix well.
- Top with shredded provolone cheese and cover until melted.
Alternative Ingredients
You can substitute flank steak with sirloin or even chicken for a different flavor. For a vegetarian version, use mushrooms and bell peppers instead of meat, and opt for a plant-based cheese.
Serving and Pairings
This dish pairs wonderfully with a simple side salad or garlic bread. A glass of red wine or iced tea complements the flavors perfectly.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. For reheating, microwave until warmed through or reheat in a skillet over medium heat. This dish can be frozen for up to a month; just ensure it’s stored in a suitable freezer container.
Cooking Mistakes
- Don’t overcook the pasta; it should be al dente.
- Ensure the skillet is hot enough before searing the steak.
- Don’t skip letting the steak rest before slicing to retain juices.
- Be careful with salt; the broth adds seasoning.
- Don’t rush melting the cheese; cover the skillet for best results.
Helpful Tips
- Use a meat thermometer for perfect steak doneness.
- Try adding mushrooms for extra flavor.
- For a spicy kick, add sliced jalapeños.
- Garnish with fresh herbs like basil or oregano.
FAQs
Can I make Philly cheese steak pasta ahead of time?
Yes, you can prepare the dish a day in advance. Store it in the refrigerator and reheat before serving.
What kind of pasta works best for this recipe?
Rotini or penne pasta works best as they hold the sauce and ingredients well.
Can I use a different type of cheese?
Absolutely! Cheddar or Monterey Jack also work well in this recipe.
Is this dish suitable for meal prep?
Yes, it’s great for meal prep. Just follow storage instructions for freshness.
How can I make this dish gluten-free?
Use gluten-free pasta and ensure your beef broth is gluten-free as well.
Conclusion
Philly cheese steak pasta combines the flavors of a classic sandwich with the heartiness of pasta, making it a delightful meal for any occasion. With its rich taste and simple preparation, it’s sure to become a family favorite. Enjoy your cooking journey!
Philly Cheese Steak Pasta
Ingredients
- 8 oz. rotini pasta
- 1 lb. flank steak
- 1 tablespoon olive oil
- 1 onion sliced
- 1 bell pepper sliced
- 2 cloves garlic minced
- 1 cup beef broth
- 1 cup provolone cheese shredded
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the rotini pasta according to package instructions; drain and set aside.
- Season the flank steak with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat.
- Add the flank steak and sear for about 4-5 minutes on each side until cooked to your liking.
- Remove steak and let it rest before slicing thinly.
- In the same skillet, add sliced onions, bell peppers, and garlic; sauté until softened.
- Pour in beef broth and bring to a simmer.
- Add the sliced steak back to the skillet.
- Stir in the cooked pasta and mix well.
- Top with shredded provolone cheese and cover until melted.
Nutrition
