Philly Cheesesteak Pasta
Philly Cheesesteak Pasta is a flavorful fusion dish that combines the robust, savory essence of the classic Philly cheesesteak with the rich, comforting texture of pasta.
Ingredients
- 8 oz rigatoni pasta
- 1 lb ribeye steak, thinly sliced
- 1 cup sliced bell peppers
- 1 cup sliced onions
- 2 tablespoons olive oil
- 1 cup provolone cheese, shredded
- 1 cup mozzarella cheese, shredded
- 4 oz cream cheese
- Salt and pepper to taste
- 1 teaspoon garlic powder
Instructions
- Cook the rigatoni pasta in salted water until al dente, then reserve 1 cup of pasta water and drain.
- In a skillet, heat olive oil over medium-high heat and sauté sliced onions and bell peppers until caramelized.
- Season the sliced ribeye steak with salt, pepper, and garlic powder, then cook in the same skillet until browned.
- Combine the cooked pasta, caramelized vegetables, and steak in the skillet.
- In a separate bowl, mix provolone, mozzarella, and cream cheese to create the cheese sauce, then pour over the pasta mixture.
- Toss everything together, adding reserved pasta water as needed to adjust the sauce consistency.
- Serve immediately, garnished with parsley or additional cheese if desired.
Notes
This dish can be made ahead of time. Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk or reserved pasta water.