What cut of beef works best for Philly Cheesesteak Pasta?

Ribeye is classic because its marbling stays tender and flavorful after quick cooking. Sirloin or shaved sandwich steak also work very well and are often cheaper. The key is slicing the beef thinly across the grain so it stays tender. Avoid long-simmer cuts like chuck unless you plan to cook them low and slow first.

How can I make this recipe a bit healthier?

You can use whole-wheat pasta, leaner beef, and reduced-fat cream cheese for a lighter take on Philly Cheesesteak Pasta. Load up on extra peppers, onions, and mushrooms to bulk up the veggies. Swapping part of the cream with milk also trims richness without losing that cozy feel. For more ideas, check out our guide on Beef Enchilada Tortellini. Portioning it with a large side salad keeps things nicely balanced.

Why is my sauce too thin or watery?

If the sauce seems loose, let the pasta simmer a few extra minutes to absorb more liquid. You can also stir in a bit more cream cheese or cheese to thicken it. Make sure you measured the broth and milk accurately before adding the pasta. Overcrowding with extra liquid from rinsed veggies can also affect thickness.

When should I add the cheese for best texture?

Add the cream cheese once the pasta is tender and the heat is reduced to low. Stir until smooth, then sprinkle shredded cheese on top after turning off the burner. Cover the pan to let it melt gently into the Philly Cheesesteak Pasta. This slow melt helps prevent a grainy or separated sauce.

Can I make Philly Cheesesteak Pasta ahead of time?

Yes, you can cook it fully, cool it, and refrigerate in airtight containers for up to three days. Reheat gently over low heat with a splash of broth or milk to bring back the creaminess. If you plan to make it ahead regularly, slightly undercook the pasta so it doesn’t get too soft. This method works well for weekly meal prep.

Is it possible to cook this in an Instant Pot?

You can adapt it by sautéing the beef and veggies first using the sauté function. Add pasta, broth, and seasonings, then pressure cook for a short time, usually around four to five minutes. Stir in dairy ingredients after releasing pressure to avoid curdling. Always consult your pressure cooker manual for exact liquid minimums and timing.

Do I have to use both green and red peppers?

No, you can absolutely use whatever peppers you enjoy or have on hand. Green peppers give that classic cheesesteak flavor, while red or yellow add sweetness and color. Mixing them can make your Philly Cheesesteak Pasta look extra vibrant in the bowl. If you dislike peppers completely, simply increase the onions and mushrooms instead.

Best Philly Cheesesteak Pasta : 7 reasons to try it

Best Philly Cheesesteak Pasta

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One-pot Philly cheesesteak-inspired pasta with tender steak, sautéed peppers and onions, and a creamy, melty cheese sauce.

Author: Julia Monroe
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Dinner
Method: Stovetop
Cuisine: American

Ingredients

Scale

12 ounces short pasta (penne, rotini, or cavatappi)

1 pound thinly sliced steak (ribeye, sirloin, or shaved beef)

1 tablespoon olive oil

2 tablespoons butter

1 large yellow onion, thinly sliced

1 green bell pepper, thinly sliced

1 red bell pepper, thinly sliced

8 ounces mushrooms, sliced (optional but delicious)

3 cloves garlic, minced

3 cups low-sodium beef broth

1 cup milk or half-and-half

1 tablespoon Worcestershire sauce

1 teaspoon Italian seasoning

Salt and black pepper, to taste

4 ounces cream cheese, softened and cubed

1 1/2 cups shredded provolone or mozzarella cheese

1/4 cup grated Parmesan cheese

Fresh parsley, chopped, for garnish

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Instructions

1. Season sliced steak with salt, pepper, and Italian seasoning.

2. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Sear steak in a single layer until just browned, then transfer to a plate.

3. Add butter to the same pan, then add onions, green and red bell peppers, and mushrooms. Cook, stirring occasionally, until softened and starting to brown on the edges. Season with a pinch of salt.

4. Stir in minced garlic and cook about 30 seconds until fragrant.

5. Pour in beef broth, milk or half-and-half, and Worcestershire sauce, scraping up any browned bits from the bottom of the pan.

6. Add dry pasta directly to the pan and stir so it is submerged in the liquid. Bring to a gentle boil, then reduce heat to a simmer.

7. Cook uncovered, stirring occasionally, until pasta is al dente and most of the liquid is absorbed.

8. Stir in cubed cream cheese until fully melted and the sauce is smooth and creamy.

9. Return seared beef and any accumulated juices to the pan and toss to combine. Adjust seasoning with additional salt and pepper, if needed.

10. Turn off heat and sprinkle provolone or mozzarella and Parmesan evenly over the top. Cover for a few minutes until the cheese melts.

11. Garnish Philly Cheesesteak Pasta with fresh parsley, spoon into bowls, and serve hot.

Notes

For extra flavor, use thinly sliced ribeye steak. Swap mushrooms or peppers based on what you have, and use more broth or milk if you prefer a looser sauce.

Find it online: https://www.musttryrecipe.com/philly-cheesesteak-pasta/