Philly Cheese Steak Pasta

A hearty pasta dish inspired by the classic Philly cheesesteak, featuring tender beef, sautéed peppers and onions, and a creamy cheese sauce tossed with pasta.

I first made this Philly Cheese Steak Pasta after craving the classic sandwich but wanting something warm for a weeknight meal. Combining all those delicious flavors with pasta was an instant hit in my house.

Ingredients

• Pasta: 12 oz (340 g) penne or rigatoni
• Beef: 1 lb (450 g) thinly sliced ribeye or sirloin steak
• Vegetables: 1 medium yellow onion, thinly sliced, 1 green bell pepper, thinly sliced, 1 red bell pepper, thinly sliced, 2 cloves garlic, minced
• Cheese Sauce: 2 tbsp unsalted butter, 2 tbsp all-purpose flour, 1 1/2 cups (360 ml) whole milk, 1 cup (115 g) shredded provolone cheese, 1/2 cup (60 g) shredded mozzarella cheese, 1/4 cup (30 g) grated Parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper
• Other: 2 tbsp olive oil, 1 tbsp Worcestershire sauce, Fresh parsley, chopped (for garnish, optional)

Instructions

Cook the pasta:

Boil pasta in salted water according to package directions until al dente. Drain and set aside.

Cook the steak:

In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add sliced steak, season with salt and pepper, and cook for 2 to 3 minutes until just browned. Remove steak from skillet and set aside.

Sauté vegetables:

Add the remaining olive oil to the same skillet. Add onions and bell peppers. Sauté for 5 to 7 minutes until softened. Add garlic and cook for 1 minute.

Combine steak and vegetables:

Return steak to skillet with vegetables. Stir in Worcestershire sauce, then remove from heat.

Make cheese sauce:

In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly until thickened (about 3 to 4 minutes).

Add cheeses and season:

Reduce heat to low. Stir in provolone, mozzarella, and Parmesan cheese until melted and smooth. Season with salt and pepper.

Toss together:

Add cooked pasta and beef-vegetable mixture to cheese sauce. Toss to combine and heat through.

Serve:

Serve immediately, garnished with chopped parsley if desired.

Save to Pinterest

This pasta quickly became a comfort food tradition on chilly evenings, and my kids always request it for our movie nights.

Required Tools

Large pot, large skillet, saucepan, whisk, knife and cutting board required for easy prep and cooking.

Allergen Information

Contains: Wheat (gluten), Milk, Cheese (dairy). May contain: Soy (Worcestershire sauce). Always check ingredient labeling if unsure.

Nutritional Information

Calories: 715, Total Fat: 32 g, Carbohydrates: 62 g, Protein: 42 g per serving.

Save to Pinterest

Give this Philly Cheese Steak Pasta a try for your next dinner, and enjoy all the flavors of a classic sandwich in a cozy bowl. Leftovers are delicious reheated the next day.

Recipe FAQs

→ What cut of beef works best for this dish?

Thinly sliced ribeye or sirloin steak provides tenderness and rich flavor, staying juicy when quickly seared.

→ How do I prevent the pasta from sticking together?

Cook pasta in well-salted boiling water until al dente, then drain promptly and toss immediately with a little olive oil or sauce to keep it separated.

→ Can I substitute any ingredients in the cheese sauce?

Yes, the cheese blend of provolone, mozzarella, and Parmesan can be adjusted to preference, but using a mix helps achieve a creamy, balanced flavor.

→ What is the best way to sauté the vegetables for maximum flavor?

Cook onions and bell peppers in olive oil over medium-high heat until softened and slightly caramelized, then add garlic last for a minute to release its aroma without burning.

→ How can I add a spicy element to this pasta?

Incorporate a pinch of red pepper flakes during the sautéing of vegetables or stir them into the cheese sauce for a gentle heat.

→ What drinks pair well with this dish?

A crisp lager or a light red wine complements the richness and bold flavors, balancing the creamy and savory notes.