Cheesesteak Pasta

Cheesesteak Pasta offers a delightful blend of hearty flavors in a comforting dish that feels both indulgent and easy to whip up on a weeknight. Picture tender ribeye or sirloin steak, sautéed with sweet onions and colorful bell peppers, all enveloped in a creamy, cheesy sauce that hugs every piece of pasta. This dish combines the rich essence of a classic cheesesteak sandwich with the satisfying texture of pasta, making it a comforting, satisfying meal you’ll want to keep in your regular lineup.

Thank you for reading this post, don't forget to subscribe!

The first time I made Cheesesteak Pasta, I was looking for a way to enjoy my favorite flavors without the fuss of assembly or the need for a hoagie roll. Within an hour, I had created a delicious family dinner that not only filled our bellies but also warmed our hearts. It’s amazing how something so simple can evoke such comfort, and I promise the glorious aroma wafting through your kitchen will have everyone wandering in, eager to dig in.

Why You’ll Love This Recipe

• Quick & Easy: Whip this up in about 50 minutes, making it perfect for busy weeknights.
• Irresistible Flavor: The combination of steak, creamy cheese, and sautéed veggies is pure comfort food bliss.
• Visual Feast: The colorful peppers and creamy sauce create a dish that looks and tastes fantastic.
• Belly-Filling: This pasta is hearty enough to satisfy even the hungriest of appetites.
• Versatile Dish: Great for casual dinners or impressing guests at a gathering.

Ingredients You’ll Need

• 1 pound penne pasta: This type of pasta holds the creamy sauce beautifully, but if you prefer, rotini or fettuccine works well too.
• 1 pound beef steak (ribeye or sirloin): Choose your favorite cut for maximum flavor. Thinly sliced makes for easy cooking.
• 2 tablespoons olive oil: Essential for sautéing the steak and veggies; it adds a rich flavor. You can substitute with canola oil if needed.
• 1 large onion, chopped: Adds a sweet and savory depth to the dish when sautéed.
• 1 large green bell pepper, chopped: A classic choice for that subtle crispness and color.
• 1 large red bell pepper, chopped: For contrast and sweetness, enhancing the overall taste.
• 3 cloves garlic, minced: This aromatic adds a pungent kick that elevates the sauce.
• 1 cup heavy cream: Creates a luscious, velvety sauce. For a lighter option, use half-and-half.
• ½ cup low sodium beef broth: Adds flavor without overwhelming saltiness; homemade or store-bought works fine.
• 4 ounces cream cheese: Provides creaminess and richness; ensure it’s softened for easier mixing.
• 6 slices provolone cheese: Melts beautifully, adding that cheesesteak essence. Swap for mozzarella if preferred.
• ½ teaspoon salt: Essential for seasoning; adjust to taste as needed.
• ½ teaspoon ground black pepper: Adds warmth; fresh cracked pepper is best for flavor.
• Fresh parsley, chopped: A sprinkle on top provides a fresh finish and vibrant color.

How to Make Cheesesteak Pasta

1. Cook the Pasta: Begin by cooking 1 pound of penne pasta according to the package instructions until al dente. Drain and set aside to keep it warm.
2. Sauté the Steak: In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the thinly sliced steak, cooking until browned and just cooked through, which should take about 5-7 minutes. Remove the steak from the skillet and set aside.
3. Sauté the Vegetables: In the same skillet, add another tablespoon of olive oil. Toss in the chopped onion and bell peppers. Cook, stirring often, until they are soft and slightly caramelized—about 4-5 minutes. Then add the minced garlic and cook for an additional minute until fragrant.
4. Create the Sauce: Pour in 1 cup of heavy cream and ½ cup of low sodium beef broth along with the salt and pepper. Bring this mixture to a gentle simmer, stirring frequently. Allow the sauce to thicken slightly, about 3-4 minutes. Reduce the heat to medium and stir in 4 ounces of cream cheese and 6 slices of provolone cheese until melted and smooth.
5. Combine Ingredients: Add the cooked penne pasta and browned steak back into the skillet with the creamy sauce. Toss everything together until the pasta and steak are well coated with the sauce.
6. Finishing Touches: Taste the dish and adjust seasoning with additional salt and pepper if desired. Serve immediately, garnished with fresh chopped parsley for brightness.

Storing & Reheating

Store any leftover Cheesesteak Pasta in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 3 months; just be sure to separate it into meal-sized portions. When reheating, gently warm it on the stovetop over low heat, adding a splash of milk or more broth to refresh the creamy texture. In the microwave, heat in short intervals to prevent drying out.

Chef’s Helpful Tips

• Ensure your steak is thinly sliced against the grain for the most tender bites.
• Don’t rush the sautéing step; allowing the vegetables to caramelize enhances the overall sweetness and flavor.
• If you find the sauce too thick, stir in a bit of extra beef broth or cream to reach your desired consistency.
• For a bit of heat, add a pinch of red pepper flakes to the sauce for an exciting flavor boost.
• You can easily make this dish ahead of time; just combine everything before baking, store in the fridge, and bake it fresh when ready to serve.

The glorious thing about Cheesesteak Pasta is that it’s not just a meal; it’s an experience, one that brings comfort and joy with each bite. Whether you’re whipping it up for family dinner or sharing it with friends at a gathering, you will undoubtedly find new fans of this dish.

Recipe FAQs

Can I make this Cheesesteak Pasta ahead of time?

Absolutely! Prepare everything up to combining the pasta with the sauce, then store it in the fridge until you’re ready to cook. When needed, just heat it gently on the stove and finish the dish. It makes for a fantastic meal prep option!

What can I use instead of heavy cream?

You can substitute heavy cream with half-and-half for a lighter version or use a combination of sour cream and milk to achieve a similar creaminess. However, the texture and richness may vary slightly.

Can I make Cheesesteak Pasta vegetarian?

Yes! You can replace the steak with sautéed mushrooms or tempeh for a delicious vegetarian option. Just adjust the seasoning and broth accordingly to keep the flavors rich and satisfying.

How can I adjust the spice level?

For a milder version, you can omit the black pepper and lessen the amount of garlic. If you enjoy more kick, try adding a dash of hot sauce or some red pepper flakes to the sauce while it simmers.

Print