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Dreamy Philly Cheesesteak Pasta Ready Fast
I seriously can’t wait for you to try this comfort food twist. Philly cheesesteak pasta hits every craving—juicy strips of steak, big pasta ribbons, onions, and sweet peppers, all tossed in a creamy, cheesy swirl. Great for those nights you want something cozy but you’d rather not cook all night.
Why You'll Fall in Love With This
Friends, you don’t want to miss out on this one. If you adore Philly cheesesteaks, this pasta will totally blow you away. Creamy cheesy sauce? Yup. Steak that stays soft and juicy? Absolutely. Even better, it’s on the table in less than half an hour and the clean up barely takes any effort. Weeknight happy dance right here.
What You'll Need to Grab
- Essentials: Have butter, salt, and pepper handy. Don’t skip that saved pasta water—it’s a total game changer.
- Cheese Lovers: Pick a cheese that melts easy—Edam, Mozzarella, or try some Gouda for something cool.
- Veggies: Slice up green bell pepper and onion for crunch and sweetness.
- Cut of Beef: Go for thin strips of sirloin or ribeye for extra tender bites.
- Pasta Shape: Wide noodles like pappardelle catch that creamy sauce perfectly.
- Secret Ingredient: Add a shot of Worcestershire sauce—trust me, it just works.
- Flavor Fix: Don’t forget garlic—fresh is best, and it perks everything up.
- Dreamy Sauce: Pour in some heavy cream, it makes the texture so rich.
Time To Cook
- Start the Cheese Party
- Add your cheese and let it melt through, finishing everything with a pop of black pepper on top.
- All Together Now
- Drop the steak back into the pan, mix in your cooked pasta, and splash in that reserved pasta water for silkiness.
- Turn Up the Flavor
- Toss in garlic, sizzle it for a minute, then pour in the cream and Worcestershire sauce.
- Sauté Those Veggies
- Cook onion and green pepper in the butter until they’ve softened up but still have that snap.
- Steak Hits the Pan
- Season your steak slices, give them a good sear, and then pop them onto a plate for later.
- Boil the Pasta
- Get your pappardelle bubbling away—save a splash of cooking water before you drain it.
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Don’t Miss These Winning Tips
Stick with just salt and pepper on your steak for pure flavor. Go for fresh garlic and heavy cream only—trust me, it’s worth it. Don’t forget to use pasta water to get that sauce just right. Loving cheese? Mix and match your favorites till it’s perfect for you.
Delish Sides to Pair With This
I usually toss some green beans with garlic or roast up veggies for the side. And don’t forget fresh garlicky bread—amazing for mopping up that cheesy sauce. Makes everything even better.
About Those Leftovers
Honestly, this is best right after you cook it. The steak can get chewy and the sauce just isn’t the same the next day. If you’re feeding a bunch, it’s better to make a fresh batch every time. Trust me.
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Common Questions
- → Which steak cut should I grab?
Try grabbing a ribeye or sirloin. They’re packed with flavor and don’t get tough when you cook them fast over high heat. Well-marbled pieces melt in your mouth.
- → Can I swap out the pasta?
Pappardelle is awesome, but tagliatelle or fettuccine are good too. Just pick any pasta that’s wide so the sauce sticks nicely.
- → What's the deal with pasta water?
It’s actually magic! That water makes your sauce smooth and helps thin it if it gets too thick. Just pour in a splash at a time.
- → Is heavy cream a must?
Heavy cream is the thickest and creamiest, but half-and-half works fine too. Your sauce will end up lighter, but still super good.
- → Which cheese melts best?
Provolone is classic, but mozzarella, Edam, or Gouda melt deliciously. Pre-shredded melts in no time, so it’s a breeze.