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- 8 oz fettuccine pasta - 1 lb ribeye steak, thinly sliced against the grain - 1 tablespoon olive oil - 1 medium onion, thinly sliced - 1 green bell pepper, thinly sliced - 1 cup fresh mushrooms, sliced - 2 cloves garlic, minced - 1 cup beef broth (preferably low-sodium) - 1 cup heavy cream - 1 teaspoon Worcestershire sauce - 1 teaspoon smoked paprika - Salt and black pepper to taste - 1 ½ cups provolone cheese, shredded - Fresh parsley, chopped (for garnish) For this dish, you need specific amounts to make it right. Here’s a breakdown: - Pasta: Use 8 ounces of fettuccine. This gives a great base. - Steak: Use one pound of ribeye steak. Thin slices work best. - Olive oil: Just one tablespoon is enough for sautéing. - Vegetables: One medium onion and one green bell pepper keep the flavor bright. - Mushrooms: A cup of fresh mushrooms adds depth. - Garlic: Two cloves minced to enhance the taste. - Broth and cream: One cup each of beef broth and heavy cream creates a creamy sauce. - Seasonings: Use one teaspoon each of Worcestershire sauce and smoked paprika. Adjust salt and pepper to your liking. - Cheese: Shred one and a half cups of provolone. It melts beautifully. - Garnish: Fresh parsley adds a pop of color and freshness. If you can't find ribeye steak, you can use flank steak or sirloin. For a lighter option, you can swap heavy cream with half-and-half or a plant-based cream. Enjoy the cooking process and make it your own! {{ingredient_image_2}} To cook the fettuccine pasta, bring a large pot of salted water to a rolling boil. Add the pasta and cook it until it is al dente, which means it should have a slight bite. This usually takes about 8-10 minutes. Once cooked, drain the pasta well and set it aside. Make sure to save a little pasta water in case you need it later. Heat a large skillet over medium heat and add olive oil. Once hot, add the thinly sliced onions and green bell peppers. Sauté them for about 4-5 minutes until they soften. Then, add the sliced mushrooms and minced garlic. Cook this mix for another 2 minutes. Layering these flavors builds a rich taste that enhances the dish. After the vegetables are done, push them to one side of the skillet. Increase the heat to medium-high. Add the thinly sliced ribeye steak to the other side. Season with salt, black pepper, and smoked paprika. Sear the steak for about 3-4 minutes until it is browned. Mix everything together for an even flavor. Pour in the beef broth and bring it to a gentle simmer. Stir in the heavy cream and Worcestershire sauce. Allow the sauce to thicken for about 3-5 minutes. Taste and adjust the seasoning as needed. This creamy sauce is key to making your dish rich and delicious. Add the drained fettuccine directly into the skillet with the sauce. Toss everything together until the pasta is well coated. Gradually stir in 1 cup of shredded provolone cheese. Mix until the cheese melts and creates a creamy texture. This step makes the pasta extra comforting. Plate the cheesesteak pasta, and sprinkle additional provolone cheese on top. For a crispy finish, you can place the plates under the broiler for about 2 minutes. This step makes the cheese bubbly and golden. Don’t forget to add a sprinkle of freshly chopped parsley for a bright touch. To make your Philly Cheesesteak Pasta truly sing, focus on some key techniques: - Sear the steak well: Heat your skillet until it's hot. This helps create a nice crust. - Layer your flavors: Start with the onions and bell peppers, then add mushrooms and garlic. Each layer adds depth. - Use a big skillet: This gives you space to cook and stir without spills. For tools, keep these handy: - A large skillet for sautéing. - A pot for boiling pasta. - A sharp knife for slicing steak and veggies. Avoid these typical errors: - Overcooking the steak: It should be browned but not dried out. Look for a nice sear. - Undercooking the pasta: Aim for al dente. This keeps the pasta from getting mushy in the sauce. - Forgetting to taste the sauce: Adjust seasoning before mixing in the pasta. A little salt and pepper go a long way. Signs of overcooked steak include a tough texture. Undercooked pasta will be hard in the center. You can easily customize this dish: - Add spices: Try crushed red pepper flakes for heat. Smoked paprika adds a nice depth too. - Change up the veggies: Add spinach or zucchini for extra nutrition. - Dietary preferences: If you want it vegetarian, use mushrooms or tempeh instead of steak. Substitute the cream with coconut milk for a dairy-free option. Feel free to mix and match to make it your own! Pro Tips Choose the Right Cut: Ribeye steak is ideal for its marbling and flavor, but you can substitute with flank steak for a leaner option. Layering Flavors: Searing the steak after sautéing the vegetables enhances the depth of flavor in your dish, so don’t skip this step! Perfectly Cooked Pasta: Make sure to cook the pasta just until al dente, as it will continue to cook slightly when combined with the sauce. Extra Creaminess: For an even richer sauce, add a splash of cream cheese or mascarpone just before serving for extra creaminess. {{image_4}} For a veggie twist, replace the ribeye steak with mushrooms or tempeh. Both add great texture and flavor. Use a mix of mushrooms like portobello and shiitake for a rich taste. To make the sauce vegetarian-friendly, swap beef broth for vegetable broth. This keeps the dish hearty and delicious while being meat-free. If you need a gluten-free meal, choose gluten-free pasta like brown rice or quinoa pasta. These options work well and cook similarly to regular pasta. When making the sauce, double-check that your Worcestershire sauce is gluten-free. This will help avoid any gluten sensitivity issues, allowing everyone to enjoy the meal. To spice things up, add jalapeños or a splash of hot sauce. Slice jalapeños thinly and mix them in while cooking the vegetables. Start with a small amount and taste as you go. This keeps the flavors balanced and not too overpowering. If you like it really hot, feel free to add more! To store leftovers safely, let the pasta cool to room temp. Place it in an airtight container. This way, it stays fresh for up to three days. Use glass or BPA-free plastic containers. They help avoid strong smells and keep the food safe. Reheat the pasta on the stove for best results. Add a splash of beef broth or cream to keep it moist. Stir it gently over medium heat until warm. You can also use the microwave. Cover the dish to prevent it from drying out. Heat it in short bursts, stirring often. If you want to freeze the dish, cool it completely first. Use freezer-safe containers or bags. Remove excess air to prevent freezer burn. Thaw it in the fridge overnight before reheating. Reheat it slowly on the stove or in the microwave for best texture. If you can't find ribeye steak, don't worry! You can use other cuts of beef. Here are some great alternatives: - Flank steak: Thin and flavorful, it cooks well. - Sirloin: A bit leaner but still tasty. - Chuck roast: Tender when cooked slowly, great for flavor. These cuts work well in this dish, so feel free to experiment! You can easily make this dish dairy-free by swapping out the cream and cheese. Here are some options: - Use coconut cream or cashew cream instead of heavy cream. - For cheese, try dairy-free cheese shreds or nutritional yeast. These substitutes keep the dish creamy and delicious without dairy! Yes, you can prep this dish ahead of time! Here are some tips: - Cook the pasta and veggies, then store them separately. - Sear the steak and make the sauce, then cool before storing. When ready to eat, just combine and heat everything together. It makes mealtime easy! Pair this hearty pasta with some tasty sides. Here are my favorites: - Garlic bread for dipping in the sauce. - A simple green salad for a fresh crunch. - Roasted vegetables to add more flavor. These sides complement the dish well! This recipe is not very spicy. However, you can adjust the heat to your taste. Here’s how: - Add crushed red pepper flakes while cooking the steak for a kick. - Toss in some jalapeños for extra heat. Just remember to balance the spice with creamy sauce for best flavor! In this post, we explored making Philly Cheesesteak Pasta. We covered essential ingredients, cooking techniques, and serving tips. You learned how to make alternatives for dietary needs and avoid common mistakes. My final thoughts? This dish is fun and versatile. Whether you like it spicy or creamy, you can customize it. Enjoy the cooking process. With practice, you’ll impress friends and family with this tasty meal. Dive in and make it your own!

Philly Cheesesteak Pasta Delight

A creamy and savory pasta dish inspired by the classic Philly cheesesteak, featuring ribeye steak, sautéed vegetables, and provolone cheese.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 600 kcal

Ingredients
  

  • 8 oz fettuccine pasta
  • 1 lb ribeye steak, thinly sliced against the grain
  • 1 tablespoon olive oil
  • 1 medium onion, thinly sliced
  • 1 green bell pepper thinly sliced
  • 1 cup fresh mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 cup beef broth (preferably low-sodium)
  • 1 cup heavy cream
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • to taste salt and black pepper
  • 1.5 cups provolone cheese, shredded
  • to garnish fresh parsley, chopped

Instructions
 

  • In a large pot, bring salted water to a rolling boil. Add the fettuccine pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta thoroughly and set it aside.
  • In a spacious skillet over medium heat, warm the olive oil. Add the sliced onions and green bell peppers, sautéing them until they begin to soften, which should take about 4–5 minutes. Next, incorporate the sliced mushrooms and minced garlic, cooking for an additional 2 minutes until fragrant and tender.
  • Shift the sautéed vegetables to one side of the skillet and raise the heat to medium-high. Add the thinly sliced ribeye steak to the pan, seasoning it with salt, black pepper, and smoked paprika. Sear the steak until it is browned and cooked through, about 3–4 minutes. Be sure to stir everything together for an even distribution of flavors.
  • Carefully pour the beef broth into the skillet and bring the mixture to a gentle simmer. Stir in the heavy cream and Worcestershire sauce, allowing the sauce to thicken slightly, which should take about 3–5 minutes. Taste the sauce and adjust the seasoning, adding more salt and black pepper if necessary.
  • Add the drained fettuccine to the skillet, gently tossing everything together until the pasta is thoroughly coated in the creamy sauce. Gradually stir in 1 cup of the shredded provolone cheese, mixing until the cheese is fully melted and the sauce is luxuriously creamy.
  • Plate the cheesesteak pasta, and generously sprinkle the remaining provolone cheese on top of each serving. If desired, you can place the plates under the broiler for about 2 minutes until the cheese is bubbly and lightly golden. Finish with a sprinkle of freshly chopped parsley to brighten the dish before serving.

Notes

For an extra kick, consider adding a pinch of crushed red pepper flakes to the steak while cooking!
Keyword cheesesteak, creamy, dinner, pasta, ribeye