Save to Pinterest 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. Perfect for a comforting family dinner with all the beloved flavors in every bite.
I made this Philly Cheese Steak Pasta for my family last weekend and everyone loved the savory mix of steak, peppers, and creamy sauce. It brought back memories of enjoying cheesesteaks in Philadelphia but with a fun pasta twist.
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.
- Sear 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.
- Sauté Vegetables:
- Add the 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 Steak & 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 Cheeses:
- Reduce heat to low. Stir in provolone, mozzarella, and Parmesan cheese until melted and smooth. Season with salt and pepper.
- Toss Everything Together:
- 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.
Save to Pinterest This recipe became an instant family favorite, sparking requests for seconds and lots of laughter around our dinner table. It has quickly earned its spot in our comfort food rotation for Sunday nights together.
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)
Nutritional Information
Per serving: calories 715, total fat 32 g, carbohydrates 62 g, protein 42 g
Save to Pinterest Enjoy Philly Cheese Steak Pasta fresh with your favorite beverage for a hearty meal. Leftovers keep well refrigerated for up to two days.
Common Questions
- → What cut of beef works best for this dish?
Thinly sliced ribeye or sirloin steak are ideal for their tenderness and quick cooking time, but flank steak can also be used.
- → Can I use different pasta shapes?
Penne or rigatoni work well, but any sturdy pasta that holds sauce, like fusilli or farfalle, can be substituted.
- → How do I make the cheese sauce smooth?
Whisk flour into melted butter before gradually adding milk, stirring constantly until thickened. Melt cheeses gently off the heat for a creamy texture.
- → Are there suggested additions to enhance flavor?
Mushrooms can add earthiness, and a pinch of red pepper flakes brings a subtle heat to balance the richness.
- → What side drinks pair well with this dish?
A crisp lager or a light red wine complements the creamy and savory elements perfectly.