A taste of Philly, right in your kitchen!
Oh, the joy of a perfectly crafted Philly cheesesteak! The tender, juicy steak, the melted cheese, the tangy onions - it's a flavor combination that makes your tastebuds sing! But sometimes, you just crave that deliciousness without the hassle of a sandwich. Fear not, my friends, because today we're taking that Philly cheesesteak magic and transforming it into a pasta masterpiece! This Philly Cheesesteak Pasta is a symphony of flavors that will leave you wanting more. It's the perfect comfort food for any occasion, and trust me, it's so easy to make, you'll be whipping it up in no time! Get ready to impress your family and friends with this delectable dish that's bursting with Philly flair!

Philly Cheesesteak Pasta: A Taste of Philly, Right in Your Kitchen!

INGREDIENTS

This recipe serves 4 people. You'll need:

For the pasta:

• 1 pound penne pasta


• 1 tablespoon olive oil


• 1/2 teaspoon salt


• 1/4 teaspoon black pepper

For the Philly cheesesteak sauce:

• 1 tablespoon olive oil


• 1 medium onion, thinly sliced


• 2 cloves garlic, minced


• 1 (10.75 ounce) can condensed beef consommé


• 1/4 cup Worcestershire sauce


• 1/4 cup water


• 1/4 teaspoon salt


• 1/8 teaspoon black pepper

For the cheesesteak:

• 1 pound thinly sliced ribeye steak


• 1/4 teaspoon salt


• 1/4 teaspoon black pepper


• 1 (8 ounce) package provolone cheese, sliced


• 1/4 cup chopped green bell pepper (optional)

To serve:

• 1/4 cup chopped fresh parsley


• 1/4 cup grated Parmesan cheese

DIRECTIONS

Let's get cookin'! Here's how to make the Philly Cheesesteak Pasta:

1. Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain the pasta and set aside.

2. Make the Philly cheesesteak sauce. In a large skillet over medium heat, heat the olive oil. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more. Stir in the beef consommé, Worcestershire sauce, water, salt, and pepper. Bring to a simmer and cook for 5 minutes, or until the sauce has thickened slightly.

3. Cook the cheesesteak. In a separate large skillet, heat 1 tablespoon olive oil over medium-high heat. Season the steak with salt and pepper. Cook the steak for 2-3 minutes per side, or until browned and cooked to your liking. Remove from the skillet and let rest for a few minutes.

4. Assemble the pasta. In the skillet with the sauce, add the cooked pasta, sliced provolone cheese, and chopped green bell pepper (if using). Stir to combine and coat the pasta with the sauce and melted cheese.

5. Slice and serve! Slice the cooked steak into thin strips and add to the pasta. Toss to combine. Serve immediately, garnished with fresh parsley and Parmesan cheese.

Tips for the best Philly cheesesteak pasta:

• Don't overcook the steak. You want it to be juicy and tender.


• Use good quality provolone cheese. This will make a big difference in the flavor of the dish.


• Feel free to adjust the spices to your liking. You can add a pinch of red pepper flakes for a little heat, or more salt and pepper to taste.


• For a vegetarian version, substitute the steak with grilled portobello mushrooms or marinated tofu.


• Don't be afraid to experiment with other toppings! Some other great options include sautéed mushrooms, onions, peppers, or even a drizzle of hot sauce.

Enjoy your Philly cheesesteak pasta!