My Incredible Philly Cheesesteak Pasta That's Ready in 30 Minutes
Let me share one of my absolute favorite comfort food mashups with you. This Philly Cheesesteak Pasta is pure heaven on a plate. Think juicy steak tender pappardelle pasta sweet peppers and onions all wrapped up in the most incredible creamy cheese sauce. It's perfect for those nights when you want something special but don't have hours to spend in the kitchen.
Why You'll Be Obsessed With This Recipe
You guys this pasta is seriously amazing. If you love Philly cheesesteaks you're going to go crazy for this. The sauce gets all silky and coats every bite with cheesy goodness while the steak stays perfectly tender. Best part? You can have this on your table in under 30 minutes and cleanup is a breeze. Talk about a dinner win.
Everything You Need to Make It
- The Star: Grab some ribeye or sirloin and slice it nice and thin for the most tender bites.
- Perfect Pasta: I love using pappardelle those wide ribbons catch all the sauce so beautifully.
- Cheese Please: Get your favorite melting cheese Mozzarella Edam or Gouda all work great.
- Fresh Veggies: Green bell pepper and onion sliced thin they add such great crunch.
- Flavor Bombs: Fresh garlic because it makes everything better.
- The Sauce Magic: Heavy cream makes everything rich and dreamy.
- Secret Touch: A splash of Worcestershire sauce trust me on this one.
- Basics: Butter salt and pepper plus save some of that pasta water it's liquid gold.
Let's Get Cooking
- Start With Your Pasta
- Cook your pappardelle according to the package just remember to save some of that starchy water before draining.
- Get That Steak Perfect
- Season your sliced steak with salt and pepper then give it a quick sear in a hot pan until it's nice and brown set it aside.
- Veggie Time
- Melt some butter in the same pan then cook those onions and peppers until they're just right still with a little bite.
- Make It Saucy
- Toss in your garlic let it get fragrant then pour in that cream and Worcestershire sauce.
- Bring It All Together
- Add your steak back in along with the pasta splash in some pasta water to make everything perfect.
- Cheese It Up
- Stir in that cheese until it's all melty and gorgeous then serve it up hot with some fresh black pepper.
My Best Tips for Success
Keep it simple with the steak seasoning just salt and pepper lets that meat shine. Always use fresh garlic and full fat cream it makes such a difference. That pasta water is your best friend for getting the sauce just right. Want it extra cheesy? Play around with different cheese combos until you find your perfect match.
What to Serve With It
I love serving this with some garlicky bread on the side to soak up all that amazing sauce. Sometimes I'll throw together some roasted veggies or garlicky green beans to round out the meal. The crispy vegetables are perfect with all that creamy pasta.
Quick Note About Leftovers
This is definitely one of those dishes that's best fresh off the stove. The steak can get a bit tough when reheated and the sauce isn't quite the same. If you're cooking for a crowd just make fresh batches you'll thank me later.
Frequently Asked Questions
- What's the best cut of steak to use?
Ribeye or sirloin steak work best as they have good flavor and stay tender when cooked quickly over high heat. Look for well-marbled meat for the best results.
- Can I use a different type of pasta?
While pappardelle gives the best texture, any wide pasta like tagliatelle or fettuccine works well. The sauce clings nicely to wider noodles.
- Why save the pasta water?
The starchy pasta water helps create a silky sauce and can thin it if needed. Add just a splash at a time until you reach your desired consistency.
- Can I substitute the heavy cream?
While heavy cream gives the best rich texture, half-and-half can work. The sauce won't be as thick, but it'll still be tasty.
- What cheese works best?
Traditional Philly cheesesteaks use provolone, but mozzarella, Edam, or Gouda work great too. Use pre-shredded for easier melting.