Your Easiest Cheesesteak Fix!
Get all the ooey-gooey, beefy, cheesy goodness of a classic Philly cheesesteak tossed with fun cavatappi pasta – in under 30 minutes! This crazy delicious, mostly one-pan wonder is too easy and too good to resist.
Let's be honest, sometimes a craving for a Philly cheesesteak hits hard. That savory, thinly sliced steak, those perfectly sautéed peppers and onions, and that iconic, unapologetically cheddary Whiz... it's a masterpiece of comfort food. But who says you need to book a flight to Philadelphia or even leave your kitchen for more than half an hour to satisfy that urge?
Enter your new weeknight hero: Stovetop Philly Whiz Cavatappi!
I know what you might be thinking – pasta? With Cheez Whiz? Trust me on this one. We're taking all the soul-satisfying components of an authentic Philly cheesesteak (yes, especially the Whiz – because if you know, you know) and transforming them into an unbelievably easy and ridiculously tasty pasta dish. My family devoured this the first time I made it, and it’s shot to the top of our "emergency comfort food" list. It's the kind of meal that makes a dreary Tuesday feel like a celebration.
Why is this so genius and simple?
- Flavor Bomb: We're not skimping on any of that classic cheesesteak taste.
- Speedy Steak: Thinly sliced flank steak cooks in minutes.
- Veggies Made Easy: Quick sauté for those peppers and onions.
- Instant Icon Sauce: Cheez Whiz melts into a glorious, glossy sauce faster than you can say "wit or witout."
- Fun Pasta Factor: Twirly, joyful cavatappi pasta grabs onto every bit of that cheesy, beefy goodness. No meticulous layering, no baking, just pure, straightforward deliciousness.
Seriously, this dish comes together so quickly, you'll be wondering where it's been all your life. It’s hearty, it’s cheesy, it’s packed with flavor, and it’s on the table before anyone can get too hangry. Ready to ditch the takeout menu and make some magic?
Stovetop Philly Whiz Cavatappi
All the iconic flavor of a Philly cheesesteak in a quick and easy pasta dish, featuring real Cheez Whiz, tender flank steak, and sautéed peppers and onions.
Yields: 4 servings Prep time: 10-15 minutes Cook time: 20 minutes
Ingredients:
- 1 lb flank steak, very thinly sliced against the grain
- 1 tablespoon olive oil (or vegetable oil)
- 1 medium yellow onion, thinly sliced
- 1 green bell pepper, cored, seeded, and thinly sliced
- 1 red bell pepper, cored, seeded, and thinly sliced
- Salt and freshly ground black pepper to taste
- 12 oz cavatappi pasta (or other medium shape like campanelle or shells)
- 1 cup (8 oz) Cheez Whiz
- 1/4 to 1/2 cup milk (or light cream, or reserved pasta water, for thinning sauce)
- 1/4 teaspoon garlic powder (optional, for an extra flavor kick)
- Dash of Worcestershire sauce (optional, for depth)
- Crispy fried onions, for garnish (optional)
- Chopped fresh parsley, for garnish (optional)
Instructions:
- Prep the Steak & Veggies: If you haven't already, thinly slice your flank steak against the grain. Slice the onion and bell peppers. Set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook according to package directions until al dente (just tender with a slight bite). Right before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta.
- Cook the Steak: While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the thinly sliced flank steak in a single layer (you may need to do this in batches to avoid overcrowding). Season with salt and pepper. Cook for 1-2 minutes per side, just until browned but still tender. Don't overcook! Remove the steak from the skillet and set aside on a plate.
- Sauté the Vegetables: To the same skillet (no need to wipe it out, those beefy bits are flavor!), add the sliced onions and bell peppers. Sauté over medium heat for 5-7 minutes, or until they are softened and slightly tender-crisp (or more caramelized if you prefer). Season lightly with salt and pepper.
- Make the Cheez Whiz Sauce: Reduce the heat to low. Add the Cheez Whiz to the skillet with the vegetables. Stir in 1/4 cup of milk (or cream/pasta water) and the optional garlic powder and Worcestershire sauce. Stir continuously until the Cheez Whiz is melted and the sauce is smooth and creamy. If it's too thick, add a little more milk or pasta water, a tablespoon at a time, until it reaches your desired sauce consistency.
- Combine & Serve: Add the cooked and drained pasta and the cooked steak (along with any accumulated juices from the plate) to the skillet with the cheese sauce and vegetables. Toss everything together gently until the pasta is well coated and everything is heated through. If needed, add a bit more of the reserved pasta water to keep it saucy.
- Serve Immediately: Divide the Philly Whiz Cavatappi among bowls. Garnish with crispy fried onions and fresh parsley if desired. Dig in while it's hot and cheesy!
Nutritional Estimate (per serving, approximate):
- Calories: 600-750
- Protein: 40-50g
- Fat: 30-40g
- Carbohydrates: 55-65g
(Disclaimer: This is a rough estimate and can vary based on specific ingredient brands, exact quantities, and steak leanness.)
Dinner Bell is Ringing (Philly Style!)
And there you have it – a ridiculously easy, incredibly flavorful Philly Cheesesteak experience, no hoagie roll required! This Stovetop Philly Whiz Cavatappi is proof that you don't need a lot of time or complicated steps to create a truly memorable and satisfying meal. Give it a try this week; I promise it's too good (and too easy!) to pass up.
