Philly Cheesesteak Pasta Delight

Philly Cheesesteak Pasta brings together everything you love about a classic cheesesteak in one creamy one-pot wonder The magic is in the tender beef sweet peppers sautéed onions mushrooms and plenty of provolone cheese all clinging to perfectly cooked rotini It is a feel-good comforting meal that never fails to hit the spot especially after a long day

I first tried this on a chilly Friday night with leftover steak and my family instantly declared it a new tradition

Ingredients

• Skirt steak or rib eye: Choose well-marbled steak for the most flavorful and tender bites Slice thinly against the grain for best texture
• Oregano: Brings a warm herby note that complements the beef Use fresh oregano if you have it on hand
• Mushrooms: Add earthy depth to the sauce Select firm unblemished mushrooms for best quality
• Onion: Adds sweetness as it cooks Diced onions meld into the sauce
• Garlic: Essential for classic Philly cheesesteak flavor Choose fresh garlic and mince finely
• Green bell pepper: Bright crisp flavor and color Slice thin for fast even cooking
• Red bell pepper: Sweetness and vibrant color Also slice thin
• Beef broth: Forms the savory sauce base Opt for low sodium if possible to control seasoning
• Provolone cheese: Melts beautifully into a gooey sauce Shred from a block for smooth melting
• Rotini pasta: Holds sauce in every twist Cook just until al dente for the perfect bite
• Oil: Choose a neutral oil with a high smoke point for searing the steak

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of salted water to a boil and cook the rotini until al dente This usually takes about 8 to 10 minutes but check your package for exact timing After draining reserve about half a cup of pasta water which can be added later if your sauce needs thinning

Prepare the Steak:

Heat oil in a big skillet over medium-high heat Meanwhile season your thinly sliced steak with a sprinkle of oregano plus a little salt and pepper Add steak in batches do not crowd the pan Sear each batch for about one to two minutes per side until browned and just cooked through Transfer each batch to a plate so the meat stays juicy

Sauté the Vegetables:

In the same skillet add a dash more oil if the pan is dry Toss in the onions and minced garlic Sauté for about two minutes until fragrant Stir in mushrooms and sliced peppers Cook these for another five minutes until softened but still colorful

Deglaze the Pan and Make the Sauce:

Pour beef broth into the hot pan which releases the caramelized bits from the bottom This adds deep flavor Bring the broth up to a simmer Stir in the shredded provolone cheese mixing slowly until it melts into a creamy sauce

Combine and Serve:

Return all the seared steak to the skillet then add the cooked rotini pasta Gently toss everything so the pasta is evenly coated in the cheesy sauce If it feels too thick add a splash of the reserved pasta water Serve warm with fresh parsley if you like

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Creamy provolone cheese is my favorite part here I like to sneak an extra handful on top for a super cheesy finish My family always gathers around the stove waiting for the gooey cheese pull

Storage Tips

Leftovers keep well in a covered container in the fridge for up to three days When reheating add a splash of water or broth to bring back the creamy texture Pasta can get a little softer upon reheating but it still tastes fantastic

Ingredient Substitutions

Swap skirt steak for thinly sliced chicken or rotisserie chicken mushrooms for extra veggies or leave them out altogether Use mozzarella mixed with provolone if you like your cheese even stretchier If you cannot find rotini penne or fusilli work just as well

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Serving Suggestions

This pasta is filling on its own but is also wonderful served with a crisp green salad or some garlic bread For a bright finish add a squeeze of lemon or a few pickled peppers right before serving

Historical Context

The original Philly cheesesteak dates to 1930s Philadelphia where it was sold as a street food stuffed in a roll The flavor combo of steak peppers onions and cheese is so beloved that it shows up in everything from sandwiches to pizza and now pasta

Commonly Asked Questions

→ What cut of steak works best?

Thinly sliced skirt steak or rib eye delivers the most tenderness and flavor in this dish.

→ Can I use a different type of cheese?

Provolone provides melt and flavor, but mozzarella or mild cheddar are delicious alternatives.

→ How do I keep the steak tender?

Sear the steak quickly over high heat and avoid overcooking to maintain juiciness and tenderness.

→ Is it possible to make this ahead?

Yes, assemble the dish and refrigerate. Reheat gently, adding a splash of reserved pasta water if needed.

→ What kind of pasta works best?

Rotini holds onto the creamy sauce, but penne or fusilli are also great options for this fusion meal.