Can I make Philly cheesesteak pasta ahead of time?

Absolutely! Philly cheesesteak pasta is a great make-ahead meal. Cook the dish as directed, but slightly undercook the pasta to prevent it from becoming mushy when reheated. Store it in an airtight container in the fridge for up to three days. When you’re ready to serve, reheat it on the stovetop or in the oven, adding a splash of milk or broth to keep the sauce creamy.

What’s the best way to reheat leftovers?

Reheating leftovers can be tricky, but it’s easy with the right method. Heat your Philly cheesesteak pasta in a skillet over low heat, stirring occasionally to ensure even warming. For microwave reheating, cover the dish with a damp paper towel to retain moisture. Avoid overheating to maintain the pasta’s texture.

What other cheeses work well in this recipe?

While provolone and American cheese are traditional favorites, you can experiment with other cheeses. Sharp cheddar adds a bold flavor, while mozzarella delivers extra stretchiness. For a unique twist, try a smoked gouda or creamy Havarti. Mixing cheeses is another great way to enhance the flavor.

How can I add more vegetables to the dish?

Adding vegetables is a simple way to boost the nutritional value of Philly cheesesteak pasta . Toss in sautéed mushrooms, spinach, or zucchini for extra color and texture. Even frozen peas or diced tomatoes can work well. Be sure to cook the veggies lightly to preserve their flavor and crunch.

Philly Cheesesteak Pasta: The Perfect Comfort Food

Description

This Philly Cheesesteak Pasta combines tender beef, sautéed peppers and onions, and a creamy, cheesy sauce, all tossed with pasta for a hearty and flavorful dinner that everyone will love.

Ingredients

Scale

12 ounces pasta (penne or rigatoni works best)
1 tablespoon olive oil
1 pound thinly sliced beef (ribeye or sirloin), cut into strips
1 green bell pepper, sliced thinly
1 small onion, sliced thinly
2 cloves garlic, minced
1 cup beef broth
1/2 cup heavy cream
1 cup shredded provolone cheese
1/2 cup shredded mozzarella cheese
Salt and pepper to taste

Instructions

Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Add the beef strips, season with salt and pepper, and cook until browned. Remove from skillet and set aside.
In the same skillet, add the sliced bell pepper, onion, and garlic. Sauté until softened, about 5-7 minutes.
Pour in the beef broth and heavy cream. Stir and bring to a simmer.
Reduce heat to low and add the cooked beef back into the skillet. Stir in the provolone and mozzarella cheese until melted and the sauce is smooth.
Add the cooked pasta to the skillet and toss to coat evenly with the sauce. Adjust seasoning with more salt and pepper if needed.
Serve immediately, garnished with additional cheese or fresh parsley, if desired.

Notes

or added flavor, you can use a mix of provolone and cheddar cheese.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Sautéing, Simmering
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 3 g
Sodium: 320 mg
Fat: 28 g
Saturated Fat: 14 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 75 mg

Keywords: Philly cheesesteak, pasta, dinner, creamy, cheesy