Philly Cheesesteak Pasta
This Philly Cheesesteak Pasta combines everything you love about a classic Philly cheesesteak with the comfort of a creamy pasta dinner. Tender thinly sliced steak, sautéed onions, colorful bell peppers, garlic, and two kinds of cheese come together in a rich, savory sauce tossed with pasta.
The creamy provolone and mozzarella sauce coats every piece of pasta, while the browned steak and caramelized vegetables bring that unmistakable cheesesteak flavor. It’s hearty, cheesy, and incredibly satisfying without requiring complicated ingredients.
It’s perfect for busy weeknight dinners, family meals, comfort food cravings, casual gatherings, and easy one-pan-style dinners. If you love Philly cheesesteaks and creamy pasta, this recipe gives you the best of both worlds.
Why Everyone Loves Philly Cheesesteak Pasta
- Tender steak: Thinly sliced ribeye or sirloin gives the pasta plenty of rich, savory flavor.
- Creamy cheese sauce: Provolone and mozzarella melt into a smooth, rich sauce.
- Classic cheesesteak flavors: Onions, bell peppers, garlic, and steak create familiar Philly cheesesteak flavor.
- Hearty and filling: Pasta and steak make this a satisfying complete meal.
- Easy weeknight dinner: The entire recipe comes together in about 40 minutes.
- Family-friendly: Creamy pasta, tender beef, and melted cheese make this a comforting meal for the whole family.
Ingredients Overview
- Thinly sliced steak – Ribeye or sirloin works especially well and provides the signature beefy flavor.
- Olive oil – Helps brown the steak and adds richness to the skillet.
- Onion – Adds sweetness and classic cheesesteak flavor as it softens and caramelizes.
- Green bell pepper – Provides fresh flavor, color, and texture.
- Red bell pepper – Adds sweetness and additional color to the dish.
- Garlic – Brings savory aromatic flavor to the vegetables and sauce.
- Butter – Creates richness and forms the base of the creamy sauce.
- All-purpose flour – Combines with the butter to create a roux that thickens the sauce.
- Beef broth – Adds savory beef flavor and helps form the sauce.
- Heavy cream – Creates a rich, creamy consistency.
- Provolone cheese – Adds the signature mild, slightly tangy cheesesteak flavor.
- Mozzarella cheese – Melts beautifully and adds extra creaminess and stretch.
- Salt and pepper – Enhance and balance the overall flavor.
- Fresh parsley or herbs – Add a fresh finishing touch before serving.
Variations
- Ribeye Philly Cheesesteak Pasta – Use thinly sliced ribeye for a richer, more traditional cheesesteak-style flavor.
- Chicken Philly Cheesesteak Pasta – Replace the steak with thinly sliced chicken breast for a lighter variation.
- Mushroom Philly Cheesesteak Pasta – Add sliced mushrooms alongside the onions and peppers for extra savory flavor.
- Spicy Cheesesteak Pasta – Add red pepper flakes or sliced jalapeños for a little heat.
- Extra Cheesy Philly Pasta – Increase the provolone and mozzarella for an even richer cheese sauce.
- Mushroom and Pepper Cheesesteak Pasta – Combine sautéed mushrooms with both bell peppers for a hearty vegetable-packed version.
How to Make Philly Cheesesteak Pasta
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the pasta according to the package directions until al dente.
Drain the pasta and set it aside while preparing the steak and sauce.
2. Cook the Steak
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the thinly sliced steak and season with salt and pepper.
Cook for approximately 4–5 minutes, stirring or turning as needed, until the steak is browned and cooked through.
Remove the steak from the skillet and set it aside.
3. Sauté the Vegetables
Using the same skillet, add the sliced onion, green bell pepper, and red bell pepper.
Cook for approximately 5–7 minutes, stirring occasionally, until the vegetables soften and become slightly caramelized.
Add the minced garlic and cook for another 1–2 minutes, stirring until fragrant.
Keeping the vegetables in the same skillet allows them to pick up the flavorful browned bits left from the steak.
4. Make the Roux
Push the cooked vegetables to one side of the skillet.
Add the butter to the empty side of the pan and allow it to melt.
Stir in the all-purpose flour.
Cook the flour and butter mixture for approximately 1–2 minutes, stirring continuously, to create a smooth roux.
5. Add the Beef Broth
Gradually whisk the beef broth into the roux.
Add the broth slowly while stirring to prevent lumps from forming.
Continue stirring until the sauce becomes smooth.
6. Add the Heavy Cream
Pour in the heavy cream and stir everything together.
Bring the mixture to a gentle simmer.
Allow the sauce to cook for a few minutes until it begins to thicken slightly.
Avoid boiling the sauce too aggressively.
7. Melt the Cheese
Lower the heat.
Add the shredded provolone and mozzarella cheese to the sauce.
Stir gently until both cheeses are completely melted and the sauce becomes smooth and creamy.
Taste and adjust the seasoning with salt and pepper as needed.
8. Combine the Steak and Pasta
Return the cooked steak to the skillet.
Add the cooked pasta.
Toss everything together until the pasta is completely coated in the creamy cheese sauce and the steak and vegetables are evenly distributed.
If the sauce becomes too thick, a small splash of pasta water can help loosen it.
9. Serve Hot
Remove the skillet from the heat.
Garnish the Philly Cheesesteak Pasta with freshly chopped parsley or your favorite fresh herbs if desired.
Serve immediately while the cheese sauce is warm, creamy, and smooth.
Pro Tips and Cooking Secrets
Slice the steak thinly. Thin slices cook quickly and are easier to combine with the pasta and creamy sauce.
Don’t overcrowd the skillet. Cook the steak in an even layer so it has a chance to brown instead of simply steaming.
Cook the vegetables until lightly caramelized. Giving the onions and peppers enough time to soften brings out their natural sweetness and adds more cheesesteak flavor.
Add the cheese over low heat. Lowering the heat before adding provolone and mozzarella helps create a smoother sauce and reduces the chance of the cheese becoming grainy.
Serving Suggestions
- Serve with garlic bread – Warm garlic bread is perfect for soaking up the creamy cheese sauce.
- Add a simple green salad – A crisp salad provides freshness alongside the rich pasta.
- Top with fresh parsley – Chopped parsley adds color and a fresh herbal flavor.
- Serve with roasted vegetables – Broccoli, green beans, or asparagus make easy sides for this hearty meal.
How to Store Philly Cheesesteak Pasta
Store leftover Philly Cheesesteak Pasta in an airtight container in the refrigerator.
Allow the pasta to cool before transferring it to the container.
When reheating, use medium-low heat and add a small splash of beef broth, milk, or cream to help loosen the cheese sauce and restore its creamy consistency.
Can You Freeze Philly Cheesesteak Pasta?
The provided recipe does not specify freezing instructions, so a specific freezer storage time should not be added without testing the recipe.
For the best texture, refrigerate leftovers and reheat them gently.
Make-Ahead Tips
The steak and vegetables can be prepared ahead of time and refrigerated until you’re ready to finish the dish.
For the best texture, cook the pasta and cheese sauce close to serving time so the pasta doesn’t absorb too much of the sauce.
Philly Cheesesteak Pasta FAQs
What kind of steak is best for Philly Cheesesteak Pasta?
Ribeye or sirloin works especially well. Thinly sliced steak cooks quickly and provides the rich beef flavor associated with a Philly cheesesteak.
Can I use ground beef instead of steak?
Yes. Ground beef can be used as an alternative, although the texture will be different from traditional thinly sliced steak.
Can I add mushrooms?
Absolutely. Sliced mushrooms are a delicious addition and pair especially well with the steak, onions, peppers, and creamy cheese sauce.
What cheese is best for Philly Cheesesteak Pasta?
The recipe uses provolone and mozzarella. Provolone provides classic cheesesteak flavor, while mozzarella adds creaminess and meltability.
How do I keep the cheese sauce smooth?
Lower the heat before adding the cheese and stir gently until the cheese is fully melted. Avoid cooking the cheese sauce over very high heat.
Can I make Philly Cheesesteak Pasta spicy?
Yes. Add red pepper flakes, cayenne pepper, or sliced jalapeños to give the dish a spicy kick.
Can I use chicken instead of steak?
Yes. Thinly sliced chicken breast can replace the steak for a delicious Chicken Philly Cheesesteak Pasta variation.
How long does Philly Cheesesteak Pasta take to make?
The provided recipe has a 15-minute prep time, 25-minute cook time, and 40-minute total time.
Philly Cheesesteak Pasta
Equipment
- large skillet or sauté pan
- medium pot For cooking pasta.
- cutting board and knife
- tongs or spatula
- measuring cups and spoons
- cheese grater
Ingredients
- 1 lb thinly sliced steak (ribeye or sirloin works best)
- 1 tbsp olive oil
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
- salt and pepper to taste
- chopped parsley or fresh herbs, optional garnish
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the thinly sliced steak, season with salt and pepper, and cook until browned and cooked through, about 4-5 minutes. Remove the steak from the skillet and set aside.
- In the same skillet, add the onions and bell peppers. Cook for about 5-7 minutes until softened and slightly caramelized. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Push the vegetables to the side of the skillet and melt the butter in the center. Stir in the flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in the beef broth, ensuring there are no lumps. Stir in the heavy cream and bring the mixture to a simmer, allowing it to thicken slightly.
- Lower the heat and stir in the shredded provolone and mozzarella cheeses until fully melted and the sauce is smooth. Season with salt and pepper to taste.
- Add the cooked pasta and steak back into the skillet, tossing everything together until well combined and coated in the creamy cheese sauce.
- Garnish with freshly chopped parsley or herbs if desired, and serve hot.
