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Philly Cheesesteak Pasta

Philly Cheesesteak Pasta

Yield: 8 servings 1x
Prep: 30 minutesCook: 1 hourTotal: 1 hour 30 minutes


Homemade ‘Cheez Whiz’ sauce

1 cup beef broth or stock

1 cup whole milk

8-ounce block yellow cheddar, shredded

4-ounces cream cheese

1 tablespoon corn starch

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon turmeric

1/2 teaspoon dry mustard

8 ounces sliced provolone cheese, cut into pieces, divided

Other ingredients

6 tablespoons extra virgin olive oil, divided

1 pound sweet onion, cut into thick strips

1 large red bell pepper cut into thick strips

1 large orange bell pepper, cut into thick strips

2 pounds shaved steak (pre-shaved fresh or see notes about how to shave fresh ribeye steak)

1 pound campanelle pasta, or other sturdy pasta


  1. Place a large pot of water on to boil, then hold hot until you are ready to cook the pasta.
  2. Make the Cheez Whiz sauce. In a medium non-stick sauce pan place beef broth and milk and heat over medium heat.
  3. Once hot, add cheddar and cream cheese and stir to combine and melt.
  4. In a small bowl, mix corn starch, garlic powder, onion powder, turmeric and dry mustard then add a tablespoon or so of the hot milk to make a slurry and add it to the hot liquid.
  5. Add half of the provolone and stir to melt and combine.
  6. Remove from heat and hold until later.
  7. In a heavy bottomed pan (carbon steel or cast iron is the absolute best for this), heat one tablespoon of oil over medium heat and cook onions 8-10 minutes until soft. Remove to a platter.
  8. Add another tablespoon of oil and cook the peppers 8-10 minutes until soft. Remove to the same platter.
  9. Increase heat to medium high.
  10. If using already shaved steak, pat dry and cut further on your cutting board into slightly smaller pieces.
  11. Divide the beef into four piles and cook one pile at a time by adding one tablespoon of oil and one quarter of the beef and stir with tongs to brown. Continue with the remaining oil and beef. This should take about two minutes per batch. As you cook each batch, add to the platter.
  12. Bring the water back to a boil and once boiling, add some salt and the pasta and cook according to box directions.
  13. While the pasta is cooking, heat the cheese sauce back up and hold on low.
  14. Drain the cooked pasta and add back to the pan along with the remaining chopped provolone cheese, all of the meat and vegetables and half of the cheese sauce. Stir to combine.
  15. Serve with the rest of the cheese sauce over each portion.

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© Author: A Family Feast
Cuisine: American Method: stovetop