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.

The first time I made this Philly cheese steak pasta, my family loved how all the classic sandwich flavors came together in a cozy, cheesy pasta. It's now one of our go-to favorites for chilly evenings when we crave something hearty.

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.

Cook 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.

Saute Vegetables:

Add the remaining 1 tablespoon olive oil to the same skillet. Add onions and bell peppers, saute for 5 7 minutes until softened. Add garlic and cook for 1 minute.

Combine Steak and Veggies:

Return the 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 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:

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.

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Everyone gathers around the table for this dish – it's always a comfort meal hit when we want something cheesy and filling together.

Required Tools

Large pot, large skillet, saucepan, whisk, knife and cutting board are all you need to make this recipe in under an hour.

Allergen Information

Contains: Wheat (gluten), milk, and cheese (dairy). May contain: soy from Worcestershire sauce. Always check ingredient labels if unsure.

Nutritional Information (per serving)

Calories: 715 Protein: 42g Carbohydrates: 62g Total Fat: 32g

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Enjoy piping hot for the best texture, and store any leftovers refrigerated for a quick, delicious meal the next day.

Questions & Answers

→ What cut of beef works best for this dish?

Thinly sliced ribeye or sirloin steak works well, providing tenderness and rich flavor.

→ Can I use a different type of pasta?

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

→ How do I make the cheese sauce smooth?

Whisk flour into melted butter before gradually adding milk, stirring constantly until thickened, then melt cheeses over low heat.

→ Are there any suggested variations for extra flavor?

Adding mushrooms or red pepper flakes can enhance the dish with extra earthiness or spice.

→ What garnishes complement this dish?

Fresh chopped parsley adds a bright finish and slight herbaceous touch.