Save 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.
Pin it 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
Pin it 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.