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Karly Campbell
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This Philly cheese steak recipe is a fun spin on the classic sandwich! It’s loaded with all the right flavors and makes a satisfying dinner.
Guess what I’m doing today?
Moving. Again. Ugh.
This time we aren’t moving quite as far, only about 30 minutes away. As much as moving sucks, I have to say that I’m excited to be living in an actual city with actual shopping and actual food and actual people.
Small town life is not for me. I mean, it’s nice and the people are friendly, but I need the mall. And a grocery store with a produce section larger than my living room. Oh, and Qdoba. I’m moving to The City With The Qdoba and I am going to eat the crap out of some burritos.
Anyway, today I do not have burritos for you. Today I have comfort food. To the max.
Bowtie pasta, cheeeeeeese, steak, peppers, onions. Life does not get better than this. Unless it includes burritos. But, enough about burritos!
This pasta is a play on one of my all time favorite sandwiches…the Philly cheesesteak! I couldn’t bring myself to use Cheez Whiz in this recipe, because no. You can’t make me. If you’d like, you can skip the real cheese sauce I made and swap in “cheez.”
My family loves pasta dishes for dinner! Check out my buffalo chicken pasta salad or my spinach artichoke dip pasta!
Recipe
Philly Cheese Steak Pasta
This Philly cheese steak recipe is a fun spin on the classic sandwich! It's loaded with all the right flavors and makes a satisfying dinner.
5 from 1 vote
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Prep10 minutes minutes
Cook10 minutes minutes
Total20 minutes minutes
Serves 4 servings
Ingredients
- 8 ounces farfalle pasta or any small shape
- 8 ounces ribeye
- 6 tablespoons butter divided
- 1 red bell pepper
- 1 green bell pepper
- 1/2 sweet onion
- 2 tablespoons flour
- 1 cup milk
- 1/2 cup shredded Swiss cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 teaspoon seasoned salt
- 1/2 teaspoon salt
Instructions
Fill a large pot with water and bring to a boil. Add the pasta and cook according to package directions.
While the pasta is cooking, slice the steak into thin strips. Set aside.
Slice the onions and peppers into thin strips as well.
Heat a large skillet over high heat and add 2 tablespoons of butter. Toss in the onions and peppers and 1/2 teaspoon of salt. Cook, stirring often, until browned and peppers are tender-crisp. Add the onions and peppers to a large bowl and set aside.
Add another 2 tablespoons of butter to the hot skillet and toss in the sliced steak. Sprinkle on the seasoned salt. Cook, stirring often, until browned and cooked through. Remove from the heat and add to the bowl with the vegetables.
In a small saucepan, melt the remaining 2 tablespoons of butter with the flour. Whisk constantly and cook over medium heat for 2 minutes. Whisk in the milk and continue cooking until thickened, like a gravy.
Remove from the heat and stir in the Swiss and Monterey Jack cheese. The sauce will be very thick.
Drain the cooked pasta, reserving 1/2 cup of the pasta water. Toss the pasta in the cheese sauce and thin as needed with the pasta water, 1 tablespoon at a time. Mix the steak and veggies in with the pasta, toss, and serve.
Nutrition Information:
Calories: 662kcal (33%)| Carbohydrates: 55g (18%)| Protein: 29g (58%)| Fat: 36g (55%)| Saturated Fat: 20g (125%)| Cholesterol: 110mg (37%)| Sodium: 1188mg (52%)| Potassium: 544mg (16%)| Fiber: 3g (13%)| Sugar: 8g (9%)| Vitamin A: 1885IU (38%)| Vitamin C: 63.9mg (77%)| Calcium: 313mg (31%)| Iron: 2.3mg (13%)
Author: Karly Campbell
Course:Main Course
Cuisine:American
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Meghan says
Being from the land of the Philly Cheesesteak, I must make this! I’ve pinned it & will let you know what this South Jersey/Philly girl thinks. LOL
Reply
Karly says
@Meghan,
Can’t wait to hear what you think!
Reply
Erin | The Law Student's Wife says
Ahhhh again! It sounds like it is going to be totally worth it though. If only you had procrastinated more–you’d still be packed 😉
Reply
Karly says
@Erin | The Law Student’s Wife,
If that isn’t a good excuse to procrastinate, I don’t know what is.
Reply
Joan Hart says
Made this for lunch and really enjoyed it! My husband thanked me for trying a new recipe. He liked it as well.
Reply
Karly says
@Joan Hart,
So glad you enjoyed it!
Reply
Joanne says
Hope the move was as painless as possible! And that you got Qdoba at some point during it. 🙂
Reply
Krystle(Baking Beauty) says
How amazing does this look! Pinned to try for supper somenight soon.
Reply
Karly says
@Krystle(Baking Beauty),
Thanks!
Reply
Melanie @ Carmel Moments says
A girl after my own heart. Love everything Philly cheese steak. 🙂
Looks delicious!Reply
Thalia @ butter and brioche says
i could so devour a bowl of this pasta right now, looks so hearty and comforting… love it!
Reply
katie says
Hang in there with the move. This pasta looks like the perfect comfort food!
Reply
Liz says
Thank you for the nice recipe.
Reply
Debra says
Holy , you’re moving again! Well, I guess your house should be about cleaned out and organized by now.. Hope everything goes well for your move. Enjoy the big city and I know you will totally love the civilization of it all!
Reply
marcie says
This pasta looks better than a cheesesteak sandwich any day, and it looks like a great way to get my kids on board the pasta train. I mean, how could kids not like pasta? Good luck with your move, Karly! 🙂
Reply
Karly says
@marcie,
Nothing worse than when kids don’t like such amazing foods. My son used to hate french fries and now he’s moved on to mac ‘n cheese. Kids are weird!
Reply
