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Here’s a comfort meal mashup that always hits the spot. Philly Cheesesteak Pasta is a plate full of cozy stuff. You’ve got strips of juicy steak, wide ribbons of pasta, pepper and onion for that sweet crunch, and the dreamiest cheesy sauce. Short on time but craving something delicious? This one’s for you.
Why You'll Totally Love This
Alright folks, this pasta is on another level. Anyone who’s a fan of cheesesteaks will flip out. Every bit is coated in creamy, melty cheese sauce, and the steak is melt-in-your-mouth good. Best thing? You’ll have it served in just half an hour, and there won’t be a mountain of dirty dishes either. It’s a dinner game-changer.
Grab These Ingredients
- Green Goodness: Slice your bell pepper and onion thin for plenty of crunch.
- Creamy Base: Heavy cream gives everything a rich, silky texture.
- Melty Cheese: Grab whatever cheese you like—try Edam, mozzarella, or even Gouda.
- Classic Steak: Sirloin or ribeye works awesome, just slice thin for quick cooking.
- Garlic Boost: Nothing beats fresh garlic here.
- Pasta Choice: Wide noodles like pappardelle make sure the sauce clings to every bite.
- Simple Staples: Salt, pepper, butter, and definitely some pasta water for the finish.
- Flavor Pop: Don’t skip a dash of Worcestershire sauce—it ties everything together.
How to Throw This Together
- Time for Cheese
- Sprinkle in your cheese and stir until it melts right in, then plate things up and crack on some fresh black pepper.
- Combine Everything
- Add steak and pasta back, top up with that saved pasta water for the silkiest sauce.
- Make It Saucy
- Bump up the flavor with garlic, Worcestershire, and a pour of cream—let the smells tell you it’s ready.
- Prepare the Veggies
- Sauté peppers and onions in buttery goodness until they’re soft but still bright, right in the same pan you used before.
- Sear Your Steak
- Quickly brown your seasoned steak in a hot skillet, then put it aside for now.
- Start With Pasta
- Boil your noodles as directed, and don’t dump all that cooking water—keep some for later magic.
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Winning Tips for Great Results
Stick to just salt and pepper for the steak, you want that pure flavor. Always use fresh garlic and real heavy cream, it honestly gives the best texture and taste. Saving that pasta water is key for fixing up your sauce if it’s too thick. And if you’re into cheese, toss in a mix until you find your favorite combo.
Pairing Ideas
Garlic bread’s a must for scooping up all the saucy goodness. Got extra time? Serve it with crispy roasted veggies or garlicky green beans—those pair up with the cheesy pasta so nicely.
Leftover Thoughts
This dinner tastes best hot from the pan. The steak doesn’t like being reheated—it can get chewy, and the sauce loses that silky vibe. Cooking for more people? Make fresh every time—it’s worth it, promise.
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Frequently Asked Questions
- → Which steak should I pick?
Ribeye or sirloin are top options. They offer rich flavor and stay nice and tender when cooked fast. Choose pieces with good marbling for added taste.
- → Can I pick another pasta shape?
Pappardelle is great for texture, but tagliatelle or even fettuccine work just as well. Wider noodles help hold the creamy sauce nicely.
- → Why keep leftover pasta water?
It's starchy and helps make the sauce smooth. If the sauce feels thick, add a little to thin it out to your liking.
- → Any heavy cream replacements?
If you're out of heavy cream, you can use half-and-half. It'll be lighter and less rich, but still delicious.
- → What kind of cheese should I use?
Provolone is a classic for this dish, but mozzarella, Gouda, or Edam work just as great. Pre-shredded options melt faster.