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.

After making this for the first time, I was amazed at how the flavors of Philly cheesesteak truly shine in pasta form. Each bite brings warm memories of sharing cheesesteaks with friends in Philadelphia.

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

Rinse produce, clean cookware, and fill pots smoothly with flexible spray options for everyday cooking.

Check price on Amazon

Cook Pasta:

Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside.

Cook Steak:

While the pasta marinates, 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 to 3 minutes until just browned. Remove steak and set aside.

Sauté Vegetables:

Add remaining 1 tablespoon 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 & Vegetables:

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

Prepare 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 the mixture thickens (about 3 to 4 minutes).

Add Cheese:

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

Mix Everything:

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

This dish has become a weeknight winner in our household and always gets requests from family at gatherings.

Required Tools

Large pot, large skillet, saucepan, whisk, knife and cutting board

Allergen Information

Contains wheat (gluten), milk, cheese (dairy), and 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

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

Check price on Amazon

A sprinkle of fresh parsley and a side of crusty bread makes this Philly cheese steak pasta perfect for sharing!

Recipe FAQs

→ What cut of beef works best for this dish?

Thinly sliced ribeye or sirloin steak works best, offering tenderness and rich flavor that pairs well with the creamy cheese sauce.

→ Can I use a different type of pasta?

Penne or rigatoni are ideal to hold the sauce well, but any medium-sized pasta will work to capture the creamy texture.

→ How do I make the cheese sauce smooth?

Whisk flour into melted butter, slowly add milk while stirring continuously until thickened, then melt shredded cheeses in slowly for a smooth sauce.

→ What vegetables are included in the sauté?

Onions and green and red bell peppers are sautéed to bring sweetness and texture, complemented by garlic for added flavor.

→ Can I add extra ingredients for more flavor?

Yes, mushrooms can be added during the sauté, or a pinch of red pepper flakes for warm spiciness.