Philly Cheese Steak Pasta is an innovative culinary creation that blends the rich flavors of the classic Philly cheesesteak sandwich with the comforting embrace of pasta. This unique dish has become a favorite among home cooks and food enthusiasts for its delicious combination of ingredients and the simplicity of preparation.
The Origins of Philly Cheese Steak
Philly cheesesteak, a quintessential American sandwich, originated in Philadelphia in the early 20th century. Traditionally, it consists of thinly sliced beefsteak, often ribeye or sirloin, sautéed onions, and melted cheese, usually provolone or Cheez Whiz, served in a hoagie roll. The sandwich reflects Philadelphia’s diverse culinary influences and has become a beloved staple both locally and nationally.
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Why Combine Pasta and Philly Cheese Steak?
Combining pasta with a Philly cheese steak brings together two beloved comfort foods. This innovative fusion not only caters to pasta lovers but also provides a new way to enjoy traditional flavors. As pasta is widely consumed, the incorporation of Philly cheesesteak ingredients creates an exciting alternative that appeals to a broad audience.
The flavor profile of Philly Cheese Steak Pasta mirrors that of the classic sandwich. The tender, juicy steak pairs beautifully with the sweetness of sautéed onions and the sharpness of melted cheese. The addition of freshly cooked pasta allows for a delightful textural contrast, making each bite satisfying and rich.
Preparation Techniques
Preparing Philly Cheese Steak Pasta is straightforward, making it ideal for busy weeknight dinners or casual gatherings.
- Sautéing: The first step usually involves sautéing the steak, onions, and peppers together, allowing the flavors to meld.
- Cooking Pasta: Meanwhile, boiling the pasta until it’s al dente creates the perfect base for the dish.
- Combining Ingredients: Once both components are ready, they are combined, along with the cheese, to allow the cheese to melt into the mixture, creating a coating of creamy goodness.
Nutritional Considerations
While Philly Cheese Steak Pasta is undeniably delicious, it’s important to consider the nutritional aspects.
- Protein: Steak provides a substantial amount of protein, essential for muscle repair and growth.
- Vitamins and Minerals: Onions and peppers add vitamins such as Vitamin C and A, along with dietary fiber.
- Customization: This dish can be customized to be healthier by incorporating whole grain pasta, reducing cheese amounts, or adding more vegetables.
Serving Suggestions
Philly Cheese Steak Pasta can be served in various ways, making it suitable for different occasions.
- Garnishes: Topping the dish with fresh parsley or crushed red pepper flakes adds a splash of color and flavor.
- Pairings: It pairs excellently with a simple side salad or garlic bread, enhancing the overall meal presentation.
- Meal Prep: This dish also lends itself well to meal prep, as it can be made in large batches and stored for easy reheating.
Conclusion
Philly Cheese Steak Pasta is a delightful twist on the classic cheesesteak sandwich that has garnered popularity for its delicious flavor combinations, ease of preparation, and comforting nature. Whether enjoyed during a casual dinner or a game day gathering, this dish seamlessly merges two beloved culinary traditions, making it a perfect addition to any home cook’s repertoire.
With the potential for customization and a rich flavor profile, it’s no wonder that Philly Cheese Steak Pasta continues to inspire cooks and food lovers alike. Enjoying a plate of this dish not only satisfies hunger but also pays homage to the culinary history of Philadelphia.
Philly Cheese Steak Pasta Recipe
Ingredients
- 2 Tbsp. neutral oil, divided
- 1 lb. skirt steak or rib eye, thinly sliced across the grain
- 1 tsp. Italian seasoning
- Kosher salt
- Freshly ground black pepper
- 8 oz. cremini or white mushrooms, sliced
- 1 medium yellow onion, thinly sliced
- 1 green bell pepper, seeds and ribs removed, thinly sliced
- 1 red bell pepper, seeds and ribs removed, thinly sliced
- 4 cloves garlic, chopped
- 3 1/2 cups low-sodium beef broth
- 1 cup half-and-half
- 8 oz. cavatappi
- 6 oz. shredded provolone
Instructions
- Heat 1 Tbsp. oil in a large stainless steel skillet over medium-high heat.
- While the oil heats, toss steak with Italian seasoning, salt, and pepper in a large bowl.
- Arrange steak in a single layer in the skillet and cook, undisturbed, until browned on the underside (about 2 minutes).
- Stir and continue to cook, stirring occasionally, until the steak is no longer pink (1 to 2 minutes more).
- Transfer the cooked steak to a large bowl.
- Reduce heat to medium.
- In the same skillet, cook mushrooms, stirring occasionally, until they begin to brown (8 to 10 minutes).
- Season the mushrooms with a pinch of salt.
- Transfer the mushrooms to the bowl with the steak.
- In the same skillet over medium heat, heat the remaining 1 Tbsp. oil.
- Add onion and bell peppers and season with salt.
- Cook, stirring frequently, until the peppers are softened (8 to 10 minutes).
- Add garlic and cook, stirring, until fragrant (about 1 minute more).
- Transfer the cooked vegetables to the bowl with the mushrooms and steak.
- Increase heat to medium-high.
- Pour in broth, scraping any browned bits from the bottom of the pan.
- Stir in half-and-half and bring to a simmer.
- Add pasta in a single layer and return to a simmer.
- Cover and cook, stirring occasionally, until the pasta is al dente and the sauce is thickened (10 to 12 minutes).
- Stir in provolone until melted.
- Return the beef mixture to the skillet and toss until coated.
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