Name: Philly Cheesesteak Pasta Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4-6 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 mashup, bringing together the savory, satisfying flavors of a classic cheesesteak with the ease and heartiness of a pasta dish. We all have those days where the craving for something rich, cheesy, and deeply flavorful strikes, and this is the perfect answer. It’s no wonder this incredible recipe has become a sensation, offering all the beloved elements – tender, thinly sliced steak, caramelized onions, and gooey melted cheese – tossed with your favorite pasta for an unforgettable meal. What truly sets this Philly Cheesesteak Pasta apart is its ability to capture the essence of the iconic sandwich while transforming it into a comforting, crowd-pleasing plate that’s surprisingly simple to prepare for a weeknight treat or a weekend indulgence. Get ready to fall in love with every creamy, cheesy bite!

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 and Preparing the Steak

The foundation of any great Philly cheesesteak, even a pasta version, is tender, flavorful steak. For this Philly Cheesesteak Pasta, we’ll start by tenderizing the flank steak. In a medium bowl, combine the thinly sliced flank steak with the red wine vinegar, Worcestershire sauce, baking soda, half of the minced garlic (that’s 2 cloves), onion powder, dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. The red wine vinegar helps to break down the muscle fibers, while the baking soda is a secret weapon for incredible tenderness. It might seem odd, but trust me on this one! Gently toss everything together to ensure each thin slice of steak is coated in the marinade. Cover the bowl and let it marinate at room temperature for at least 15 minutes, or up to 30 minutes. This short marinating time is crucial for maximum tenderness without the steak becoming mushy. While the steak is marinating, you can begin prepping your other ingredients.

Cooking the Pasta and Sautéing the Vegetables

Now, let’s get the pasta cooking. Bring a large pot of water to a rolling boil. Add a generous pinch of salt to the water – this is your only chance to season the pasta itself, so don’t be shy! Add the 8 oz of cavatappi pasta and cook according to package directions until al dente. Cavatappi is a fantastic choice for this dish because its corkscrew shape is perfect for capturing all the delicious sauce and bits of steak and peppers. Once cooked, drain the pasta and set it aside. Don’t rinse it; the starch will help the sauce adhere beautifully.

While the pasta is cooking, we’ll move on to the vegetables. In a large skillet or Dutch oven, heat 1 tablespoon of vegetable oil and 1 tablespoon of salted butter over medium-high heat. Once the butter is melted and shimmering, add the sliced red bell pepper. Sauté the peppers, stirring occasionally, until they are softened and slightly caramelized, about 5-7 minutes. We want them to have a bit of sweetness and a nice tender bite. Once the peppers are cooked to your liking, remove them from the skillet and set them aside with the drained pasta. This step ensures the peppers don’t get overcooked while we sear the steak.

Searing the Steak for Maximum Flavor

It’s time to sear that beautifully marinated steak! Increase the heat of the same skillet to high. Add the remaining 1 tablespoon of vegetable oil. We want the pan to be hot enough to get a good sear, creating those delicious browned bits that add so much flavor. Working in batches, add the marinated flank steak to the hot skillet in a single layer. Avoid overcrowding the pan, as this will cause the steak to steam rather than sear, resulting in tougher meat. Sear the steak for about 1-2 minutes per side, just until it’s nicely browned and cooked through. Remember, the slices are very thin, so they cook very quickly. As each batch is done, transfer it to a plate. This quick sear is all that’s needed to cook the thin strips of steak to perfection.

Building the Flavorful Sauce

Once all the steak is seared and removed from the skillet, we’ll use the fond (those delicious browned bits left in the pan) to build our sauce. Reduce the heat to medium. Add the remaining 1 tablespoon of salted butter to the skillet. Once melted, add the remaining 2 minced garlic cloves. Sauté the garlic for about 30 seconds until fragrant, being careful not to burn it. Now, we’ll deglaze the pan. Pour in the 2 cups of water. Use a wooden spoon or spatula to scrape up all the flavorful browned bits from the bottom of the skillet. Let the water simmer for about 2-3 minutes, allowing it to reduce slightly and concentrate the flavors. This liquid will form the base of our delicious sauce.

Combining Everything for the Perfect Philly Cheesesteak Pasta

Now for the grand finale! Add the sautéed red bell peppers back into the skillet with the reduced liquid. Return the seared steak to the skillet as well. Give everything a good stir to combine. Next, add the cooked and drained cavatappi pasta to the skillet. Toss everything together gently until the pasta is well coated with the flavorful pan juices and mixed with the steak and peppers. The sauce should cling nicely to the pasta. Taste and adjust seasoning if needed with a pinch more salt or pepper, though the marinade and the fond should have provided plenty of flavor. Let it all heat through for another minute or two, allowing the flavors to meld together. Serve immediately and enjoy this incredible twist on a classic!

Conclusion:

So there you have it – a simple yet incredibly satisfying recipe for Philly Cheesesteak Pasta! This dish brings all the beloved flavors of a classic cheesesteak into a comforting pasta bowl, making it a perfect weeknight meal or a crowd-pleasing option for any gathering. The combination of tender steak, sautéed onions and peppers, melty cheese, and a creamy sauce is truly divine. I hope you enjoy making and devouring this delicious Philly Cheesesteak Pasta as much as I do!

For serving, consider a simple side salad with a light vinaigrette to balance the richness of the pasta. Garlic bread is also a fantastic accompaniment for soaking up any extra sauce. When it comes to variations, feel free to experiment! Add mushrooms for an extra earthy flavor, or a pinch of red pepper flakes for a touch of heat. You can also swap out the cheese for a different melty variety like Monterey Jack or a sharp cheddar. Don’t be afraid to make this Philly Cheesesteak Pasta your own!

Frequently Asked Questions:

Can I use pre-sliced steak for this recipe?

Absolutely! Using pre-sliced sirloin or ribeye from the grocery store is a great time-saver and works perfectly for this Philly Cheesesteak Pasta. Just make sure it’s thinly sliced for optimal tenderness.

What kind of pasta is best for this dish?

While many pasta shapes will work, a short, sturdy pasta like penne, rotini, or rigatoni holds the sauce and the delicious toppings really well. This ensures every bite is packed with flavor!

Can I make this ahead of time?

You can prepare the components of the Philly Cheesesteak Pasta ahead of time, such as cooking the steak and vegetables. However, it’s best to combine everything with the pasta and sauce just before serving to prevent the pasta from becoming mushy.