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Make regular pasta night something special with this Philly cheesesteak pasta combo, mixing juicy beef strips, sweet browned veggies, and rich cheese sauce with perfectly cooked elbow macaroni. This clever mashup brings all the tasty bits of Philly's famous sandwich right to your pasta dish, making a cozy meal that'll please both pasta fans and cheesesteak lovers alike.
I wasn't sure about mixing these two different comfort foods when I first tried creating this dish. But watching how the provolone turns into this velvety sauce while the beef stays nice and tender totally changed my mind.
Essential Ingredients
- Thin beef slices: Go for ribeye or sirloin cut across the grain so it stays super tender.
- Elbow macaroni: These little curves hold just the right amount of that creamy sauce in every bite.
- Provolone cheese: Grate it fresh for that real Philly cheesesteak taste.
- Bell peppers and onions: Cut them the same size so they cook evenly and give that classic cheesesteak flavor.
- Beef broth: This makes a flavorful base for your sauce and boosts the meaty taste.
Making Magic
- Noodle Basics:
- Boil those elbows in water with plenty of salt until they're just firm. Save some cooking water before draining. Toss with a bit of olive oil so they don't stick together.
- Beef Basics:
- Cook meat quickly on high heat for the best texture. Do small batches so it doesn't get crowded. Let it rest before mixing it back in.
- Sauce Secrets:
- Scrape up all those tasty bits with beef broth. Pour cream in slowly while you stir. Add cheese bit by bit for the smoothest results.
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With my family coming from Philadelphia, I was really picky about getting this mashup just right. I found out that letting the veggies get nice and brown is what really brings out that authentic cheesesteak flavor everyone wants.
Mouthwatering Presentation
Dish this hearty meal into big wide bowls to show off all those colorful beef pieces and veggies. Grab some garlic bread on the side to mop up any extra sauce, and add a simple Caesar salad for a nice crisp contrast.
Fun Variations
Want it spicy? Throw in some pepperoncini slices and red pepper flakes. If you're crazy about mushrooms, double up and mix in different types. Not a provolone fan? Try white American cheese instead for an even creamier dish.
Keeping It Good
Pop leftovers in a sealed container and they'll stay good in your fridge for about three days. When you warm it up, add a splash of beef broth or cream to bring the sauce back to life. Heat it slowly on medium-low and stir now and then to keep that creamy texture.
This Philly cheesesteak pasta has become what I make whenever I want to wow friends without spending hours in the kitchen. The way it brings together two favorite comfort foods into one amazing meal always gets smiles around my dinner table. Whether you're totally into cheesesteaks or just love good pasta, you'll probably want seconds of this tasty mashup.
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Recipe Questions & Answers
- → What steak works best for this dish?
- Ribeye is amazing for flavor, but sirloin is a great option too. Slice it thinly against the grain for best results.
- → Can I switch out the pasta type?
- Of course! Use whatever you prefer—penne, rotini, or shells all work perfectly here.
- → What's a good provolone substitute?
- Mozzarella or white American cheese are great swaps. Mixing a few cheeses adds more layers of flavor too.
- → Can I prepare this in advance?
- Sure! Just know the sauce could thicken when stored. Heat it up again with a little broth or milk to get the right consistency.
- → How do I get thin steak slices?
- Pop the steak in the freezer for 20 minutes before cutting. This helps you slice it thin and get a nice tender texture.