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 for a cozy dinner at home after craving that iconic sandwich but wanting something more comforting. The combination of tender beef, melty cheese, and pasta instantly became a requested favorite in our 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 Pasta:

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

Brown Steak:

While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 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 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 Beef and Veggies:

Return steak to the skillet with the 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 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:

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.

Pin It

This pasta often brings us together at the table with plenty of laughter and second helpings, reminding me of family nights in Philadelphia.

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

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

Pin It

Enjoy this comforting Philly Cheese Steak Pasta while it&s warm. It makes excellent leftovers for lunch next day.

Recipe FAQs

→ What cut of beef works best?

Thinly sliced ribeye or sirloin steak provides tenderness and flavor, ideal for quick searing.

→ Can I use a different pasta shape?

Penne or rigatoni are recommended for holding the sauce well, but other sturdy pasta shapes can be used.

→ How is the cheese sauce made creamy?

A roux made from butter and flour combined with milk is whisked with provolone, mozzarella, and Parmesan to create a smooth sauce.

→ What vegetables enhance the dish?

Sautéed yellow onions and green and red bell peppers add sweetness and texture balance.

→ Can I add spice to the dish?

Adding red pepper flakes provides a subtle kick without overpowering the flavors.