Cheese Steak Pasta Recipes

STEAK PASTA

Steps:

• Bring a large pot of water to a boil and generously season with salt. Add pasta and cook to al dente, according to package instructions.
• Add 2 tablespoons of oil to a large, skillet (preferably cast iron) over medium-high heat and allow to come to temperature.
• Pat the steak dry with paper towels, then rub it with 1 tablespoon of oil and season 1 1/2 teaspoon Kosher salt and a 1/2 teaspoon black pepper. Rub all over to adhere. Sear the steak for 5 minutes on the first side, turn, and sear for 5 minutes more. Remove from the skillet and set aside.
• Add the remaining tablespoon of oil to the pan, followed by the onion, and sauté until softened, about 4 minutes. Stir in garlic and sundried tomatoes, and sauté for about 1 minute more.
• Sprinkle flour over vegetables and stir until the mixture looks pasty. Very slowly, stream in the warmed milk and stir until no lumps remain. Reduce the heat to maintain a simmer and allow to lightly simmer for 5 minutes, until the sauce has thickened slightly.
• Add the cheese, along with 1 teaspoon Kosher salt, 1/2 teaspoon black pepper, and the red pepper flakes. Stir until cheese is melted. Then, add the spinach in three additions, stirring just until wilted.
• Slice the beef into thin strips cutting against the grain, and cut into bite-sized pieces, if desired. Add steak to the sauce, serve over your favorite pasta, and enjoy!

PHILLY CHEESE STEAK PASTA

Steps:

• Heat 1 tablespoon of olive oil in a large skillet over medium high heat.
• Add onions and peppers and season with 1 teaspoon of House Seasoning Blend.
• Saute for 5 minutes or until onions and peppers soften.
• Add garlic and stir for 30 seconds, or until fragrant.
• Remove peppers, onions and garlic from pan and set aside.
• Return skillet to burner and heat remaining tablespoon of olive oil over medium high heat.
• Season beef with remaining teaspoon of House Seasoning Blend.
• Saute beef for 3-5 minutes or until almost cooked through.
• Turn heat down to simmer and add cooked vegetables, Alfredo sauce and pasta to the skillet; stir to combine.
• Simmer for 10 minutes to allow flavors to come together. If sauce is too thick, add some of the reserved pasta water to thin sauce to desired consistency.
• Right before serving, top with provolone cheese and add lid to allow cheese to melt.

CHEESE STEAK PASTA

Steps:

• Start with putting the water on for cooking the pasta and pre-heat the oven to 350 degrees.
• Chop the peppers and onion.
• Saute the green pepper in the olive oil for 3 minutes, add the onion and saute for another 3 minutes (add the optional mushrooms here and cook additional 1-2 minutes) or until soft.
• Put the pasta on to cook if water is boiling.
• Add the ground beef to the peppers and onions and continue cooking until it's not pink. Add some salt and pepper to this mixture to taste. (I added 1/2 tsp ea.).
• Drain the pasta and put in a greased casserole.
• Add the soup and sour cream to the pasta and combine.
• Add the hamburger mix and the cheddar cheese, reserving 1/2 c for the top, and combine thoroughly. Sprinkle the reserved cheese on the top.
• Bake for 20 minutes.

PHILLY CHEESESTEAK PASTA BAKE

Steps:

• Put the steak in the freezer for 30 minutes to firm up for easier slicing.
• Preheat the oven to 400 degrees F. Bring a pot of salted water to a boil.
• Slice the steak as thinly as possible, discarding any large pieces of fat; set aside.
• Cook the pasta according to the package instructions for 1 minute less than al dente. Drain, then transfer to a large bowl; set aside.
• Heat 1 tablespoon of the oil in a large skillet over high heat until shimmering. Working in batches, add the beef in a single layer, season with 1 teaspoon salt and several grinds of pepper and cook without stirring, until brown on the bottom, about 3 minutes. Flip the beef with tongs and brown the other side, about 3 minutes. Transfer to the bowl with the pasta.
• Heat 1 tablespoon oil in the same skillet over medium heat and add the onions. Season with 1 teaspoon salt and several grinds of pepper. Cook, stirring often, until translucent and softened but not brown, about 10 minutes. Transfer to the bowl with the pasta.
• Heat the remaining 1 tablespoon oil in the same skillet over medium heat and add the peppers. Season with 1 teaspoon salt and several grinds of pepper. Cook, stirring often, until softened but not brown, about 10 minutes. Set aside.
• Add the sour cream, beef broth, 3/4 cup of the sharp provolone, the diced mild provolone and 1 teaspoon salt to the pasta bowl and stir to combine. Transfer to a 9-by-13-inch baking dish and cover with the remaining mild provolone slices. Top with the bell peppers and pickled cherry peppers.
• Bake until the mixture is starting to bubble around the edges and the cheese is melted on top, about 30 minutes. Top with the remaining 3/4 cup sharp provolone and bake until heated through and the top is slightly golden, about 10 minutes. Let sit for 5 minutes before serving so the pasta can absorb some of the liquid and the cheese can set.

INSTANT POT® PHILLY CHEESESTEAK PASTA

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon butter, olive oil, bell pepper blend, and beef; saute until beef is browned, about 5 minutes. Pour in broth, scraping up any browned bits from the bottom of the pot.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain pasta.
• Melt remaining 1 tablespoon butter in a saucepan. Add flour, stirring to create a paste. Pour in milk, stirring constantly to keep from scorching. Allow sauce to thicken slightly. Add shredded American cheese and stir until well combined. Season cheese sauce with salt and pepper.
• Release any remaining pressure using the quick-release method. Unlock and remove the lid. Add sliced mushrooms, Worcestershire sauce, garlic, seasoned salt, and pepper. Adjust seasonings to taste. Serve beef mixture on top of the cooked farfalle, and top with the cheese sauce.

NOT QUITE PHILLY CHEESESTEAK SKILLET PASTA

Steps:

• Saute steak, onions, peppers& mushrooms until steak is cooked and veggies are tender.
• Stir in pasta, beef broth, oregano& basil; top with cheese.
• Cover& continue cooking over low heat until cheese is melted.
• Stir gently to completely melt cheese into mixture.
• Serve with steak sauce, ketchup or seasoned tomato sauce.
• Cook& prep times are approximate- it's been a while since I made this, and I fergit!