Philly Cheesesteak Pasta
This recipe combines the savory flavors of a Philly cheesesteak with the creamy texture of pasta, creating a comforting and satisfying meal. Here’s a more detailed breakdown of the ingredients and steps for making this dish:
Ingredients:
- 1 lb ground beef: You can use lean ground beef or regular, depending on your preference. If you use a fattier cut, be sure to drain excess fat after browning.
- 1 can cream of mushroom soup (10.5 oz): This serves as the base for your creamy sauce. You can use any cream soup variant if you prefer, but mushroom adds a great depth.
- 1/2 cup milk: To thin out the soup and create a smooth, creamy sauce. If you want a richer flavor, you could substitute with half-and-half or heavy cream.
- 1 medium onion: Finely chopped. You’ll be sautéing it, so aim for small, uniform pieces that cook evenly.
- 1 large green bell pepper: Diced. You can also use red or yellow peppers for a sweeter taste, but the green adds a slight bitterness that balances the richness.
- 1 box of Penne Rigate (12 oz): Penne holds the sauce nicely in its ridges, but you can use any pasta shape like rotini or ziti if you prefer.
- Shredded cheese (for topping): Cheddar is the most commonly used in our home, but provolone or mozzarella also work well. Use your favorite cheese or a combination of cheeses for a melty, gooey topping.
Seasonings:
- Salt: To taste.
- Black pepper: Freshly ground for the best flavor.
- Paprika: Adds a subtle smokiness and color.
- Garlic powder: For a mild garlic flavor.
- Montreal Steak Seasoning: This seasoning is robust, so use sparingly to enhance the beef’s flavor without overpowering the dish.
Instructions:
- Cook the Ground Beef:
Heat a large skillet or sauté pan over medium-high heat. Add the ground beef to the pan, breaking it up as it cooks. Stir occasionally to ensure it browns evenly. Once browned (about 6-8 minutes), drain any excess grease and set the beef aside. It’s important to remove the grease, or the final dish may be too oily. - Sauté the Vegetables:
In the same pan, add a splash of oil if needed. Toss in the chopped onion and diced green pepper. Sauté over medium heat for about 4-5 minutes, stirring occasionally, until they become tender but still retain a bit of crunch. You don’t want them to become mushy, so don’t overcook. - Season the Veggies:
While the onions and peppers are sautéing, season them with salt, pepper, paprika, garlic powder, and Montreal steak seasoning. Stir well to ensure the seasonings are evenly distributed. The Montreal seasoning has a strong flavor, so add just a small pinch at a time and taste as you go. - Combine Beef with Veggies:
Add the browned ground beef back into the skillet with the sautéed veggies. Stir everything together so the meat and vegetables are well combined. Let it simmer on low heat while you prepare the creamy sauce. - Make the Creamy Sauce:
In a separate bowl, mix together the can of cream of mushroom soup and ½ can of milk. Stir until smooth, then pour the mixture into the skillet with the beef and veggies. Stir to combine and let the sauce simmer on low heat for about 5-7 minutes, allowing it to thicken and meld with the beef and vegetables. You’ll want the sauce to be creamy but not too thick at this stage. - Cook the Pasta:
While the sauce is simmering, cook your penne rigate (or chosen pasta) according to the package instructions. Be sure to salt the water generously before adding the pasta. Cook it to al dente (firm to the bite) as it will continue to cook a bit once mixed with the sauce. - Reserve Pasta Water:
Before draining the pasta, carefully set aside ½ to 1 cup of pasta water. This water contains starch and will help to adjust the sauce’s consistency later. - Combine Pasta and Sauce:
Drain the pasta and return it to the pot you used to cook it. Add the creamy beef mixture into the pot with the pasta. Toss gently to combine, ensuring all the pasta is coated in the creamy sauce. - Adjust Sauce Consistency:
Gradually add the reserved pasta water, ½ cup at a time, to the pot. Stir well after each addition. This step will help thicken the sauce to your desired consistency. If you prefer a thicker sauce, you may not need to use all the reserved water. Conversely, if the sauce is too thick, you can add the rest. - Top with Cheese:
Once everything is mixed, transfer the pasta to a serving dish or keep it in the pot for serving. Generously top with shredded cheese. You can use cheddar, mozzarella, provolone, or any cheese that melts well. If you like it extra cheesy, add a bit more than you think you’ll need! - Serve and Enjoy:
Serve the Philly Cheesesteak Pasta hot, and enjoy! The creamy, savory sauce pairs perfectly with the pasta and the sautéed veggies, giving you a comforting dish that’s a twist on a classic Philly cheesesteak.
Tips:
- Add mushrooms: If you like mushrooms, sauté some fresh ones along with the onions and peppers for extra flavor and texture.
- For extra kick: Try adding a dash of hot sauce or red pepper flakes to the sauce to give it some heat.
- Make it a one-pan meal: If you’re short on time, use a large skillet for both browning the beef and cooking the veggies, then simply combine the pasta and sauce in the same pan for an easy clean-up.
This recipe is a crowd-pleaser and makes for great leftovers as the flavors meld even more after sitting for a while. Enjoy!