Introduction
Imagine the best of both worlds colliding: the satisfying comfort of creamy pasta and the iconic, savory goodness of a Philly cheesesteak. That’s exactly what you get with Cheesy Philly Cheesesteak Pasta Provolone Sauce! This isn’t just another pasta dish; it’s a flavor explosion. Tender sirloin steak, perfectly sautéed onions and peppers, and a luscious provolone sauce come together in a symphony of taste and texture. This guide isn’t just a recipe; it’s your ticket to mastering this incredible dish, from the first sizzle to the last delicious bite. Get ready to create a family-favorite meal that’s both comforting and impressively delicious.
Why You Will LOVE This Cheesy Philly Cheesesteak Pasta Provolone Sauce Recipe
There’s so much to love about this Cheesy Philly Cheesesteak Pasta Provolone Sauce, but here are a few top reasons to get excited:
- It’s a complete meal in one pot! With protein, veggies, and carbs, this dish requires minimal side dishes.
- The creamy provolone sauce is pure comfort food. It’s rich, cheesy, and coats every strand of pasta perfectly.
- Customizable to your taste! You can easily adjust the spice level, add extra veggies, or swap out the protein.
- A unique twist on a classic favorite! It’s the Philly cheesesteak you know and love but in an exciting new pasta form.
- Perfect for picky eaters! Kids and adults alike will devour this cheesy, flavorful dish.
What Does It Taste Like?
The Cheesy Philly Cheesesteak Pasta Provolone Sauce is a harmonious blend of savory, creamy, and subtly sweet flavors. Imagine tender slices of sirloin, seasoned with a hint of Cajun spice, mingling with sweet caramelized onions and slightly crisp bell peppers. The rich, velvety provolone sauce blankets everything in a blanket of cheesy goodness, with notes of garlic and parmesan adding depth. Each bite is a comforting explosion of flavor, a satisfying combination of hearty steak, tender pasta, and that unforgettable, cheesy sauce. The aroma alone, wafting from the pan, is enough to make your mouth water.
What Makes This Cheesy Philly Cheesesteak Pasta Provolone Sauce Recipe Uniquely Irresistible & What Are The Hidden Nutritional Benefits?
Quick Prep & Pantry-Friendly Perks
This Cheesy Philly Cheesesteak Pasta Provolone Sauce recipe is designed for convenience. With readily available ingredients found in most supermarkets, the prep time is minimal. Pre-slicing your steak and prepping your vegetables beforehand drastically cuts down on cooking time, making this a truly achievable weeknight meal. The use of common pantry staples like flour, milk, and butter also means you’re less likely to need a special trip to the grocery store.
Hidden Health/Nutrition Benefits
This comforting dish offers some surprising nutritional perks. Sirloin steak is an excellent source of lean protein, essential for muscle building and repair. Bell peppers are packed with Vitamin C, a powerful antioxidant that boosts your immune system. The dairy components contribute calcium, supporting bone health. Enjoy your comfort food with a little less guilt!
Main Ingredients: Your Key to Flavor Success!
- 1 pound sirloin steak, thinly sliced
- 1 tablespoon olive oil
- 1 large yellow onion, sliced
- 2 green bell peppers, sliced
- 2 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1 pound pasta (penne or rotini recommended)
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 8 ounces provolone cheese, shredded
- 4 ounces cream cheese, softened
- 1/4 cup grated Parmesan cheese
- Salt to taste
Let’s delve into why some of these ingredients are truly essential:
- Sirloin Steak: While you could use other cuts of beef, sirloin is preferred for its tenderness and flavor. It cooks quickly and doesn’t become overly tough. For the best results, ensure your steak is thinly sliced against the grain before cooking!
- Provolone Cheese: This cheese is the star of the sauce, providing that signature Philly Cheesesteak flavor. Opt for a good-quality provolone; the taste will make a noticeable difference. Pre-shredded provolone is convenient, but freshly shredded melts more smoothly.
- Cajun Seasoning: A touch of Cajun seasoning provides a subtle kick and depth of flavor that complements the steak and vegetables perfectly. Feel free to adjust the amount to your preferred heat level, or use your favorite blend of spices.
- Pasta: While penne and rotini are recommended for their ability to grab onto the sauce, feel free to experiment with other pasta shapes. Just be sure to cook the pasta al dente for the best texture especially when mixing with the provolone sauce.
Ingredient Swaps, Smart Substitutions & Flavorful Additions
Need to make some changes to this recipe? No problem! Here are a few substitutions that will work:
- Gluten-Free: Use your favorite gluten-free pasta.
- Dairy-Free: Substitute the butter with olive oil, the milk with unsweetened almond or oat milk, the provolone cheese with a dairy-free alternative, and the cream cheese with a dairy-free cream cheese.
- Vegetarian: Replace the sirloin steak with sliced portobello mushrooms or your favorite plant-based steak substitute. Consider adding extra vegetables like mushrooms, zucchini, or spinach for more flavor and texture.
- Lower Carb: Use zucchini noodles (zoodles) or spaghetti squash instead of pasta.
And here are a couple of delicious additions to consider:
- Hot Sauce: Add a dash of your favorite hot sauce or red pepper flakes for extra heat.
- Mushrooms: Sauté sliced mushrooms along with the onions and peppers for an earthy flavor boost.
Tools and Equipment Needed: Your Kitchen Arsenal
To make this Cheesy Philly Cheesesteak Pasta Provolone Sauce recipe, you’ll need:
- Large skillet or Dutch oven: For cooking the steak, vegetables, and sauce all in one vessel.
- Large pot: For cooking the pasta.
- Cutting board and knife: For prepping the steak and vegetables.
- Cheese grater: If you’re not using pre-shredded provolone.
- Wooden spoon or spatula: For stirring and scraping the bottom of the pan.
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Step-by-Step Instructions: Mastering Your Cheesy Philly Cheesesteak Pasta Provolone Sauce!
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, until al dente. Drain and set aside. Pro Tip: Reserve about 1 cup of pasta water before draining. This starchy water can be used to adjust the consistency of the sauce if needed.
- Sear the steak: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced sirloin steak and cook for 2-3 minutes, until browned on all sides. Season with Cajun seasoning, paprika, and black pepper. Remove the steak from the skillet and set aside. Why this works: Searing the steak quickly over high heat helps to lock in the juices and develop a rich, flavorful crust.
- Sauté the vegetables: Add the sliced onion and green bell peppers to the skillet and cook for 5-7 minutes, until softened and slightly caramelized. Add the minced garlic and cook for another minute, until fragrant. Pro Tip: Don’t overcrowd the pan! If necessary, cook the vegetables in batches to ensure even browning.
- Make the provolone sauce: Melt the butter in the skillet over medium heat. Whisk in the flour and cook for 1-2 minutes, until a smooth paste forms (roux). Gradually whisk in the milk, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook for 5-7 minutes, until thickened. Why this works: The roux acts as a thickening agent, creating a luscious, creamy sauce.
- Melt in the cheeses: Reduce the heat to low and stir in the shredded provolone cheese and softened cream cheese until melted and smooth. Stir in the grated Parmesan cheese. Season with salt to taste. Pro Tip: Adding the cream cheese softens and balances the saltiness of the provolone and parmesan creating an even better flavor.
- Combine everything: Add the cooked steak and pasta to the skillet with the provolone sauce. Toss to coat evenly. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.
- Serve immediately: Garnish with extra Parmesan cheese, fresh parsley, or a sprinkle of Cajun seasoning, if desired.
Tips for Unbeatable Success: Secrets From Our Kitchen
Here are a few ‘insider’ tips to ensure your Cheesy Philly Cheesesteak Pasta Provolone Sauce is a culinary masterpiece:
- Don’t overcook the steak! Overcooked steak will be tough and chewy. Cook it just until browned on all sides, and it will continue to cook in the sauce.
- Use high-quality provolone cheese. The flavor of the provolone cheese is crucial to the success of this dish. Splurge for a good-quality cheese for the best results.
- Toast the flour well. Toasting the flour in the butter for a minute or two before adding the milk helps to eliminate any raw flour taste and creates a smoother sauce.
- Adjust the sauce consistency. If the sauce is too thick, add a little pasta water or milk to thin it out. If it’s too thin, simmer it for a few more minutes to allow it to thicken.
- Don’t skip the Cajun seasoning! It adds a unique depth of flavor that really sets this dish apart.
- Taste and adjust the seasoning. Always taste the sauce before serving and adjust the seasoning as needed. You may need to add more salt, pepper, or Cajun seasoning to suit your taste.
Assembly, Dazzling Presentation & Irresistible Serving Suggestions
Final Assembly & Presentation Ideas
Once your Cheesy Philly Cheesesteak Pasta Provolone Sauce is ready, it’s time to assemble and present it beautifully!
- Portion Size: Divide the pasta evenly among bowls.
- Garnish: Sprinkle with freshly grated Parmesan cheese and chopped fresh parsley for a pop of color and flavor.
- Extra Drizzle: For an extra touch of richness, drizzle a little melted butter or olive oil over the top.
- Presentation: Serve immediately while the sauce is hot and creamy.
Suggested Sides, Drinks & Complements
To create a complete and satisfying meal, consider these pairings:
- Garlic Bread: Crispy garlic bread is the perfect accompaniment for soaking up the delicious provolone sauce.
- Side Salad: A fresh garden salad with a light vinaigrette dressing provides a nice contrast to the richness of the pasta.
- Beer Pairing: A light lager or pale ale pairs well with the savory flavors of the cheesesteak pasta.
- Wine Pairing: A medium-bodied red wine, such as Merlot or Chianti, complements the dish nicely.
Smart Storage & Efficient Preparation Tips
Storage Guidelines
Allow the Cheesy Philly Cheesesteak Pasta Provolone Sauce to cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 3-4 days. For longer storage, freeze the pasta in a freezer-safe container for up to 2-3 months. Reheat in the microwave or on the stovetop until heated through. You may need to add a little milk or water to the sauce to restore its creamy consistency after freezing.
Make-Ahead Prep Tips
To save time on busy weeknights, try these make-ahead tips:
- Slice the steak and vegetables: You can slice the steak and vegetables up to 24 hours in advance and store them in the refrigerator in separate containers.
- Make the provolone sauce: The provolone sauce can be made up to 2 days in advance and stored in the refrigerator. Reheat the sauce before adding the steak and pasta.
Spectacular Recipe Variations: Beyond The Basics
Want to get creative? Here are a few exciting variations of the Cheesy Philly Cheesesteak Pasta Provolone Sauce:
- Spicy Diablo: Add a generous pinch of red pepper flakes or a swirl of hot sauce to the sauce for a fiery kick.
- Chicken Philly Cheesesteak Pasta: Substitute the sirloin steak with diced chicken breast for a leaner option.
- Mushroom Swiss Philly Cheesesteak Pasta: Replace the provolone cheese with Swiss cheese and add sautéed mushrooms to the sauce.
- Pizza Philly Cheesesteak Pasta Bake: Transfer the pasta to a baking dish, top with mozzarella cheese, and bake until bubbly and golden brown for a cheesy pasta bake twist.
The Untold Story: History, Cultural Background & Recipe Trivia
The Philly cheesesteak, the inspiration for this pasta dish, has humble origins. It’s said to have been invented in the 1930s by Pat and Harry Olivieri, who ran a hot dog stand in Philadelphia. The provolone cheese used in the Cheesy Philly Cheesesteak Pasta Provolone Sauce is an Italian cheese that was introduced to the United States by Italian immigrants. The exact origin of Cajun seasoning is debated, but it is a blend of spices that is commonly used in Cajun and Creole cuisine, originating in Louisiana.
Complete Nutritional Information (Per Serving)
| Nutrient | Amount (Per Serving) |
|—|—|
| Calories | 750 |
| Protein | 45g |
| Carbohydrates | 65g |
| Fat | 35g |
| Fiber | 5g |
| Sodium | 800mg |
Answering Your Burning Questions: Cheesy Philly Cheesesteak Pasta Provolone Sauce FAQs
- Can I use a different type of steak? While sirloin is recommended, you can use other cuts like ribeye or flank steak. Just be sure to slice it thinly against the grain for tenderness.
- Can I make this recipe ahead of time? Yes, you can prepare the components ahead of time and assemble them just before serving. The sauce can be made 1-2 days in advance, and the steak and vegetables can be prepped the day before.
- How do I prevent the sauce from being too thick? If the sauce becomes too thick, add a little pasta water or milk to thin it out. Stir until smooth and creamy.
- Can I freeze this recipe? Yes, you can freeze this recipe for up to 2-3 months. Thaw completely before reheating. You may need to add a little milk or water to the sauce to restore its creamy consistency after freezing.
- What can I add to make it spicier? Add red pepper flakes, a dash of hot sauce, or a pinch of cayenne pepper to the sauce for extra heat.
If You Adored This Cheesy Philly Cheesesteak Pasta Provolone Sauce Extravaganza…
If you loved the comforting flavors and cheesy goodness of this Cheesy Philly Cheesesteak Pasta Provolone Sauce, then you’ll definitely enjoy these other recipes:
- Mac and Cheese with Bacon: A classic comfort food dish with a savory bacon twist.
- Lasagna: A rich and hearty Italian casserole with layers of pasta, meat sauce, and cheese.
- Shepherd’s Pie: A savory ground beef pie topped with creamy mashed potatoes.