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.

This dish is a family favorite, combining the savory flavors of a classic Philly cheesesteak with satisfying pasta. It's perfect for a comforting weeknight meal or a casual gathering.

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
• Vegetables: 1 green bell pepper, thinly sliced
• Vegetables: 1 red bell pepper, thinly sliced
• Vegetables: 2 cloves garlic, minced
• Cheese Sauce: 2 tbsp unsalted butter
• Cheese Sauce: 2 tbsp all-purpose flour
• Cheese Sauce: 1 1/2 cups (360 ml) whole milk
• Cheese Sauce: 1 cup (115 g) shredded provolone cheese
• Cheese Sauce: 1/2 cup (60 g) shredded mozzarella cheese
• Cheese Sauce: 1/4 cup (30 g) grated Parmesan cheese
• Cheese Sauce: 1/2 tsp salt
• Cheese Sauce: 1/4 tsp black pepper
• Other: 2 tbsp olive oil
• Other: 1 tbsp Worcestershire sauce
• Other: Fresh parsley, chopped (for garnish, optional)

Instructions

Cook the pasta:

Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.

Cook the steak:

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

Sauté vegetables:

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

Combine steak & vegetables:

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

Prepare cheese sauce base:

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

Add cheese:

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

Combine all ingredients:

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

Serve:

Serve immediately, garnished with chopped parsley if desired.

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I remember the first time I made this for my family; everyone loved how it captured the essence of a Philly cheesesteak in a comforting pasta dish. It's a fantastic recipe for creating new memories around the dinner table.

Required Tools

• Large pot
• Large skillet
• Saucepan
• Whisk
• Knife and cutting board

Allergen Information

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

Nutritional Information (per serving)

• Calories: 715
• Total Fat: 32 g
• Carbohydrates: 62 g
• Protein: 42 g

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This Philly Cheese Steak Pasta is a wonderfully satisfying meal that brings together rich flavors and comforting textures in every bite.

Frequently Asked Questions

→ Can I use a different cut of beef?

Yes, sirloin or flank steak are good options if ribeye isn’t available. Choose thin slices for tenderness.

→ What type of pasta works best?

Penne or rigatoni hold the sauce well, but you can use any short pasta shape you prefer.

→ Is it possible to substitute cheeses?

Provolone, mozzarella, and Parmesan create a creamy blend. Feel free to swap in cheddar or Monterey Jack.

→ How can I make this dish spicier?

Add a pinch of red pepper flakes to the vegetable sauté for extra heat.

→ Does this pasta pair well with wine?

Yes, a crisp lager or light-bodied red wine complement the dish’s richness perfectly.