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.
The first time I made Philly Cheese Steak Pasta was on a cold night, looking to combine two favorites in one bowl. It instantly became a weeknight winner with my family.
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 (optional, for garnish)
Instructions
- Cook pasta:
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and set aside.
- Brown steak:
- 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.
- Cook vegetables:
- Add remaining 1 tablespoon olive oil to the skillet. Add onions and bell peppers, sauté for 5-7 minutes until softened. Add garlic and cook for 1 minute.
- Combine steak & vegetables:
- Return steak to skillet with 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 thickened (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 & toss:
- 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.
Save This dish has become a favorite at our family gatherings, especially since everyone loves both pasta and Philly cheesesteak flavors.
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). Check ingredient labels for allergens.
Nutritional Information
Calories: 715, Total Fat: 32 g, Carbohydrates: 62 g, Protein: 42 g (per serving)
Save Philly Cheese Steak Pasta is best served hot and enjoyed fresh. Leftovers reheat well for a delicious lunch the next day.
Recipe Guide
- → What type of beef works best for this dish?
Thinly sliced ribeye or sirloin steak are ideal choices as they cook quickly and remain tender, enhancing the dish's rich flavor.
- → Can I use different pasta shapes?
Penne or rigatoni work well to hold the creamy sauce, but other medium-sized pasta shapes can be substituted based on preference.
- → How do I make the cheese sauce creamy without clumps?
Whisk the flour and butter mixture well before gradually adding milk, stirring constantly to achieve a smooth, creamy sauce without lumps.
- → Are there any suggested additions to enhance flavor?
Adding mushrooms or a pinch of red pepper flakes can introduce extra depth and a subtle kick to the dish.
- → What beverages pair well with this dish?
A crisp lager or a light red wine complements the savory beef and creamy cheese sauce beautifully.