Name: Philly Cheesesteak Pasta - Easy Beef & Cheese Dinner
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Ingredients: 8 oz cavatappi pasta; Salt for pasta water; 2 lbs flank steak, sliced paper-thin against grain; 2 tablespoons red wine vinegar; 2 tablespoons Worcestershire sauce; 1 teaspoon baking soda; 4 garlic cloves, minced; 1/2 teaspoon onion powder; 1/2 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 cups water; 2 tablespoons salted butter; 2 tablespoons vegetable oil; 1 red bell pepper, sliced

Philly Cheesesteak Pasta is the ultimate comfort food dream come true, a glorious fusion of your favorite diner classic with the creamy, carby embrace of a pasta dish. We all adore the iconic Philly Cheesesteak – that symphony of thinly sliced, seared steak, melted cheese, and sweet sautéed onions, all piled high on a crusty roll. But imagine all those irresistible flavors, deconstructed and reimagined into a soul-satisfying pasta bake that’s just as easy to whip up on a weeknight as it is to impress guests with. What makes this Philly Cheesesteak Pasta so utterly captivating? It’s the perfect marriage of textures and tastes: tender pasta coated in a rich, cheesy sauce, studded with those signature steak and onion morsels. It’s a guaranteed crowd-pleaser, offering a familiar yet exciting twist that will have everyone asking for seconds.

Ingredients:

8 oz cavatappi pasta
Salt for pasta water
2 lbs flank steak, sliced paper-thin against grain
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
1 teaspoon baking soda
4 garlic cloves, minced and divided
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups water
2 tablespoons salted butter, divided
2 tablespoons vegetable oil, divided
1 red bell pepper, sliced

Marinating the Steak

The secret to tender, flavorful Philly cheesesteak in pasta form starts with the steak. For our Philly Cheesesteak Pasta, we’re using flank steak, which can sometimes be a bit tough if not prepared correctly. To ensure maximum tenderness, we’re going to employ a simple yet effective marinade. In a medium bowl, combine the thinly sliced flank steak with the red wine vinegar, Worcestershire sauce, and baking soda. The vinegar helps to break down the tough muscle fibers, while the baking soda acts as a tenderizer, creating a more pleasant texture. Make sure to toss everything together thoroughly to ensure every piece of steak is coated. Then, add half of the minced garlic (about 2 cloves), the onion powder, dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Give it another good mix. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours. This marinating period is crucial for infusing the steak with those classic cheesesteak flavors and ensuring it’s melt-in-your-mouth tender.

Cooking the Pasta and Peppers

While the steak is marinating, let’s get our pasta and peppers ready. Bring a large pot of water to a rolling boil. Add a generous amount of salt to the pasta water; it should taste like the sea. This is your only chance to season the pasta from the inside out. Once the water is boiling vigorously, add the 8 oz of cavatappi pasta. Cavatappi’s corkscrew shape is perfect for catching all the delicious sauces and bits of steak. Cook according to the package directions until al dente – meaning it still has a slight bite to it. Overcooked pasta can make the dish mushy, so keep an eye on it. Once cooked, drain the pasta, reserving about 1 cup of the starchy pasta water. This reserved water is liquid gold and will help create a silky sauce later on. In a large skillet, heat 1 tablespoon of vegetable oil and 1 tablespoon of salted butter over medium-high heat. Add the sliced red bell pepper and the remaining 2 minced garlic cloves. Sauté for about 5-7 minutes, stirring occasionally, until the peppers are tender-crisp and slightly softened, with a touch of charring around the edges. Remove the peppers and garlic from the skillet and set them aside.

Searing the Steak

Now for the star of the show – the steak! Make sure your skillet from the peppers is still hot. If it’s looking dry, add the remaining 1 tablespoon of vegetable oil and 1 tablespoon of salted butter. We want a nice, hot surface to sear the steak quickly. Do not overcrowd the pan; you may need to cook the steak in batches to achieve a good sear rather than steaming it. Working in batches, add the marinated flank steak to the hot skillet in a single layer. Cook for only 1-2 minutes per side, just until it’s browned and cooked through. Overcooking will make the steak tough, so be quick and decisive. As each batch is cooked, immediately transfer it to a clean plate or bowl to rest. This rapid cooking method ensures that the steak remains tender and juicy, embodying the authentic Philly cheesesteak experience. Once all the steak is cooked, deglaze the pan with the 2 cups of water, scraping up any browned bits stuck to the bottom. This adds tremendous flavor to our sauce base.

Building the Philly Cheesesteak Pasta Sauce

With our steak seared and peppers cooked, it’s time to bring everything together into a cohesive and delicious Philly Cheesesteak Pasta. Pour the deglazed liquid from the steak pan into a medium saucepan. Bring it to a simmer over medium heat and let it reduce slightly for about 5 minutes. This will concentrate the flavors. Now, stir in the cooked red bell peppers and garlic back into the saucepan with the reduced liquid. Add the cooked and drained cavatappi pasta to the saucepan. Toss everything together gently to coat the pasta and peppers with the flavorful liquid. If the sauce seems a little thin, gradually add some of the reserved pasta water, a tablespoon at a time, stirring continuously until you achieve your desired sauce consistency. The starch from the pasta water will help thicken the sauce and make it cling beautifully to the pasta. You’re looking for a light, glossy sauce that coats every piece of pasta.

Combining and Serving

The final step is to add the beautifully seared and rested flank steak back into the saucepan with the pasta, peppers, and sauce. Gently fold the steak into the mixture, ensuring it’s evenly distributed. Cook for another 1-2 minutes, just to heat the steak through and allow the flavors to meld. Be careful not to overcook the steak at this stage, as it will continue to cook from the residual heat. Taste and adjust seasoning if necessary, though the marination and deglazing should have provided ample flavor. Serve your glorious Philly Cheesesteak Pasta immediately in warm bowls. For an authentic touch, you could even sprinkle some thinly sliced provolone or mozzarella cheese over the top, allowing it to melt into the hot pasta. This dish is a hearty and satisfying meal, bringing all the beloved flavors of a classic Philly cheesesteak into a comforting pasta dish.

Conclusion:

And there you have it – a delicious and satisfying Philly Cheesesteak Pasta ready to become a new family favorite! We’ve combined all the iconic flavors of a classic Philly cheesesteak into a comforting pasta dish that’s surprisingly easy to whip up on a weeknight. This recipe is all about bringing together tender steak, savory onions and peppers, melted cheese, and your favorite pasta for a truly harmonious meal. Don’t be afraid to get creative with your toppings!

I love serving this Philly Cheesesteak Pasta with a simple side salad to add a fresh contrast, or some garlic bread for extra indulgence. For variations, consider adding mushrooms along with your onions and peppers, or switching up the cheese blend with provolone and a touch of mozzarella for extra gooiness. You could also experiment with different pasta shapes; rigatoni or penne hold up well to the hearty sauce.

I truly hope you enjoy making and eating this wonderful dish as much as I do. It’s a fantastic way to enjoy those beloved cheesesteak flavors in a completely new and exciting format. So, gather your ingredients, have fun in the kitchen, and savor every bite!

Frequently Asked Questions about Philly Cheesesteak Pasta:

Q: Can I make this recipe ahead of time?

Yes, you can prepare most of the components of the Philly Cheesesteak Pasta ahead of time. The steak, onions, and peppers can be cooked and stored separately in the refrigerator for up to 2-3 days. You can also cook the pasta al dente and toss it with a little olive oil to prevent sticking before refrigerating. When you’re ready to serve, simply reheat the steak mixture and combine it with the pasta and cheese.

Q: What kind of steak is best for this recipe?

Thinly sliced ribeye or sirloin steak works best for this Philly Cheesesteak Pasta. The marbling in ribeye adds fantastic flavor and tenderness, while sirloin is a slightly leaner but still very flavorful option. The key is to slice it very thinly against the grain for maximum tenderness after cooking.