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Turn your regular pasta evening into something special with this Philly cheesesteak pasta dish, mixing juicy steak strips, well-browned veggies, and smooth cheese sauce with perfectly done elbow macaroni. This clever mashup brings all the good stuff from Philly's famous sandwich right to your bowl of pasta, making a hearty meal that'll make both pasta fans and cheesesteak lovers happy.
I wasn't sure about mixing these two comfort foods when I first tried it. But watching how the provolone turns into this velvety sauce while the steak stays nice and tender totally changed my mind.
Essential Ingredients
- Super thin steak slices: Go for ribeye or sirloin cut the right way for extra tenderness.
- Elbow macaroni: These little curves hold just the right amount of that yummy sauce.
- Provolone cheese: Grate it fresh for that real Philly taste everyone loves.
- Onions and bell peppers: Cut them the same size so they cook evenly and give that classic flavor.
- Beef broth: Makes the sauce richer and boosts that meaty taste throughout.
Making Magic
- Noodle Basics:
- Boil those elbows in salty water until they've got a little bite left. Save some of that cooking water before draining. Toss with a bit of oil so they don't stick together.
- Steak Know-how:
- Cook meat fast on high heat for the best texture. Don't crowd the pan - do small batches instead. Let it rest before adding it back in.
- Sauce Secrets:
- Pour beef broth in the hot pan to get all those tasty bits off the bottom. Add cream little by little while stirring. Let the cheese melt slowly for the creamiest sauce.
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With my family coming from Philadelphia, I felt I needed to get this mashup just right. I found out that letting the veggies brown properly is what really brings out that true cheesesteak flavor we all want.
Fantastic Serving Ideas
Dish this filling meal into wide bowls to show off all the colorful steak and veggies. Some garlic bread on the side works great for mopping up extra sauce, and a simple Caesar salad gives a nice crisp contrast.
Fun Variations
Want it spicy? Throw in some pepperoncini slices and red pepper flakes. If you're crazy about mushrooms, double up and mix different kinds. Or swap the provolone for white American cheese if you want it extra creamy.
Keeping It Good
Pop leftovers in a sealed container and they'll stay good in the fridge for three days. When warming it up, add a splash of beef broth or cream to bring the sauce back to life. Heat it slowly, stirring now and then to keep that creamy texture.
This Philly cheesesteak pasta has become what I make when I want to wow my friends without spending hours in the kitchen. The way it brings together two favorite comfort foods into one delicious meal always puts smiles on faces. Whether you're team cheesesteak or team pasta, you'll find something to love in every bite of this dish.
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Frequently Asked Questions
- → Which steak cut works best?
- Ribeye is the most flavorful option, though sirloin slices nicely too. Just slice thinly against the grain.
- → Can I swap the type of pasta?
- Absolutely! Small pasta like penne or rotini works just as well instead of elbow noodles.
- → What’s a good cheese replacement?
- Try mozzarella or white American cheese if provolone isn’t available. A mix of cheeses works too!
- → Can I prep this dish ahead?
- You can. The sauce may thicken, so rewarm it gently with some broth or milk to smooth it out.
- → How can I easily cut thin steak slices?
- Pop the steak in the freezer for about 20 minutes. It helps to cut thinly. Always slice against the grain.