Do you like Philly Cheesesteak sandwiches? They’re one of my favorite kinds. I mean, they have steak in them and that’s a huge plus for me. Plus, you got the melty cheese and fresh peppers. YUM! My only problem is…I am not a huge sandwich person. If I had to choose something to eat for lunch, sandwiches would be at the bottom of my list. I’ll take a rice bowl or enchilada or pasta dish any day, but a sandwich? Meh. Very rarely.
That’s what’s great about this Philly Cheesesteak Pasta. It combines all the yummy inside goodies of a Philly cheesesteak sandwich with rotini pasta instead of bread. What?? Yes, my friends. This dish is fo real. Plus, the pasta is like a creamy grown-up mac and cheese. AND you can have it ready in under 30. No lie. Creamy, dreamy, cheesy pasta topped with tender steak and fresh, crisp bell peppers and onions and mild peppers for a little extra zing. Philly Cheesesteak never tasted so good, homes.
- 8 oz. (1 cup) rotini
- 2 Tbsp olive oil, divided
- 1 medium onion, thinly sliced
- 1 red bell pepper, julienned
- 8 oz. (1 cup) sliced mushrooms
- 1 lb. sirloin steak, cut into thin, bite-sized strips
- ½ cup mild pepper rings
- 1 Tbsp butter
- 2 tsp (2 cloves) minced garlic
- 2 Tbsp flour
- 1-1/2 cup whole milk, warmed
- 2 Tbsp mild pepper ring juice
- 8 oz. (1 cup) white cheddar cheese (or cheese of your choice), shredded
- 2 tsp oregano
- ½ tsp salt
- ¼ tsp pepper
- cayenne pepper, to taste
- nutmeg, to taste
- Cook rotini according to package directions; drain.
- Meanwhile, heat 1 Tbsp olive oil in a large fry pan over medium-high heat. Add onion, bell pepper, and mushrooms and cook until softened, 3-5 minutes. Remove to a bowl and keep warm.
- Heat remaining 1 Tbsp olive oil in same pan and sear steak, 1 minute per side. Remove from heat and add to onion mixture.
- Add pepper rings to steak and onion mixture, tossing to combine.
- In a medium saucepan, melt butter over medium heat. Add garlic and saute about 30 seconds.
- Whisk in flour and cook 1 minute, whisking frequently. Slowly whisk in half the milk. Once it's fully combined, whisk in the rest of the milk. Bring sauce to a simmer and cook until thickened, 2-3 minutes.
- Whisk in pepper juice and cheese until smooth.
- Remove from heat and stir in oregano, salt, pepper, cayenne, and nutmeg. Toss sauce with rotini and top with steak and onion mixture.
