Philly Cheesesteak Pasta is what happens when you marry two comfort food icons: the classic Philly cheesesteak and a rich, creamy pasta. Imagine melt-in-your-mouth beef, gooey cheese, sautéed peppers and onions, all tangled with perfectly cooked pasta in a luscious, savory sauce. It’s unbelievably heartwarming—just the sort of meal you crave on a chilly evening or a busy weeknight, and it feeds both your hunger and your soul.
Ingredients You’ll Need
This Philly Cheesesteak Pasta is blissfully simple to whip up, with each ingredient playing its own crucial role in building awesome flavor, irresistible texture, and that iconic cheesy pull. Let’s make every ingredient count!
- Pasta (12 ounces penne or rigatoni): Perfect for catching all the cheesy sauce in those little tubes.
- Thinly Sliced Beef Sirloin or Ribeye (1 pound): The hero of the dish, giving it authentic Philly cheesesteak flavors.
- Olive Oil (1 tablespoon): For searing the beef and sautéing the veggies, adding richness and depth.
- Green Bell Pepper (1 medium, sliced): Brings sweetness and classic Philly color to the mix.
- Onion (1 medium, sliced): Infuses every bite with a mellow, caramelized sweetness.
- Garlic (3 cloves, minced): Adds an irresistible savory kick you’d miss if it wasn’t there.
- Italian Seasoning (1 teaspoon): Rounds out the flavors with a fragrant herbal note.
- Salt (1/2 teaspoon): To season everything just right.
- Black Pepper (1/4 teaspoon): Lends a gentle heat and depth.
- Beef Broth (1 cup): Deepens the meaty flavor and forms the base of your sauce.
- Heavy Cream (1/2 cup): Creates ultra-creamy, velvety richness in the sauce.
- Shredded Provolone Cheese (1 cup): Melts beautifully for that signature cheesesteak gooeyness.
- Shredded Mozzarella Cheese (1/2 cup): Adds that irresistible cheese pull you can’t resist.
- Fresh Parsley (2 tablespoons, chopped): Brightens up the plate with a fresh finish.
How to Make Philly Cheesesteak Pasta
Step 1: Cook the Pasta
Start by boiling a big pot of salted water, toss in your pasta, and cook until it’s just al dente—firm to the bite but not crunchy. This is essential, because the pasta will soak in more flavor when combined with the sauce later. Drain the pasta and set it aside while you make the rest of your Philly Cheesesteak Pasta magic.
Step 2: Sear the Beef
Heat the olive oil in a large skillet over medium-high heat. Add those beautiful slices of beef in a single layer so they sear quickly and evenly. Let them cook for about 4–5 minutes until browned and just cooked through, then remove them from the skillet and set aside. Don’t worry about getting every last bit, you want those crispy browned bits left behind for flavor.
Step 3: Sauté the Vegetables
In the same skillet (no need to clean it!), add the sliced green bell pepper, onion, and minced garlic. Sauté them gently for 5–6 minutes, letting everything get soft, fragrant, and slightly caramelized. Stir in the Italian seasoning, salt, and black pepper so the veggies soak up all those seasonings.
Step 4: Build the Sauce
Return the cooked beef to the skillet with your sautéed veggies. Pour in the beef broth and heavy cream, giving everything a good stir. Let the mixture come to a gentle simmer and cook for 3–4 minutes until the sauce thickens just enough to coat the back of a spoon.
Step 5: Add Pasta and Cheeses
Now for the best part—add your cooked pasta to the skillet, then sprinkle in the provolone and mozzarella cheeses. Toss everything together until that cheese melts into a dreamy, creamy sauce and the pasta is evenly coated. Take a moment to inhale—that’s dinner heaven right there!
Step 6: Garnish and Serve
Finish with a sprinkling of fresh parsley for a pop of color and freshness. Serve hot, and get ready for applause around the table. Philly Cheesesteak Pasta is meant to be enjoyed right away, so dig in while everything is melty and perfect.
How to Serve Philly Cheesesteak Pasta
Garnishes
A generous scatter of fresh chopped parsley instantly brightens the final dish, but you can also top your Philly Cheesesteak Pasta with a bit more shredded cheese or a light drizzle of olive oil for next-level decadence. A little cracked black pepper never goes amiss, either!
Side Dishes
Pair your Philly Cheesesteak Pasta with a crisp green salad tossed in a zippy vinaigrette to cut through the richness, or some garlic bread so you can scoop up every last bit of sauce. Roasted broccoli or sautéed green beans are delicious and balance the meal with a fresh, vibrant crunch.
Creative Ways to Present
Turn individual portions into “Philly Cheesesteak Pasta bowls” topped with a soft-cooked egg for brunch, or bake the finished pasta in a cast iron skillet until bubbly and browned for a cozy twist. You can even stuff leftovers into a hollowed-out bread roll for a playful nod to the original cheesesteak sandwich.
Make Ahead and Storage
Storing Leftovers
Let any extra Philly Cheesesteak Pasta cool to room temperature, then transfer it to an airtight container. It’ll keep well in the refrigerator for up to 3 days—just enough time to look forward to a delicious lunch or dinner encore.
Freezing
If you want to squirrel some away for a busy day, spoon the cooled pasta into a freezer-safe container. It freezes beautifully for up to 2 months. Label everything with the date so you can easily plan your next comfort food night.
Reheating
To bring your Philly Cheesesteak Pasta back to life, gently reheat it in a skillet over low heat with a splash of beef broth or cream to loosen up the sauce. Microwave reheating works, too: use medium power and stir halfway through for even, creamy results.
FAQs
Can I make Philly Cheesesteak Pasta with a different cut of beef?
Absolutely! While sirloin and ribeye are classic for their tenderness and flavor, you can use flank steak or even leftover roast beef—just slice it thin and don’t overcook it to keep things juicy.
What if I don’t have provolone cheese?
Mozzarella is a great alternative and keeps the dish melty, but you can mix in a little Monterey jack, white American cheese, or even Swiss if you want to add a different sharpness or creaminess.
Can I add mushrooms or hot peppers?
Definitely! Sauté sliced mushrooms with the peppers and onions, or toss in some sliced hot cherry peppers for extra heat and zing—they’re both delicious riffs that make this Philly Cheesesteak Pasta your own.
How can I lighten up the recipe?
Swap the heavy cream for half-and-half, and use a little less cheese or a low-fat mozzarella if you’d like. The result will still be creamy and comforting, but lighter on the calories.
Is Philly Cheesesteak Pasta kid friendly?
Kids tend to love the cheesy, savory flavors in this pasta. If little ones are sensitive to pepper or onions, just use a bit less or chop them finely; they’ll blend right into the sauce.
Final Thoughts
If you’re craving all the savory, cheesy joy of a classic cheesesteak but want the comfort of pasta, this Philly Cheesesteak Pasta truly delivers. You’ll love how easy it is to pull together and how it brings a crowd-pleasing flair to the dinner table. Grab your ingredients and treat yourself to a big bowl soon—you’ll be hooked after just one bite!
Print
Philly Cheesesteak Pasta Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich and comforting flavors of a classic Philly cheesesteak with a twist by transforming it into a hearty and creamy pasta dish. This Philly Cheesesteak Pasta recipe combines tender beef, sautéed peppers and onions, and gooey melted cheeses for a satisfying meal that is sure to please the whole family.
Ingredients
Pasta:
- 12 ounces pasta (penne or rigatoni)
Cheesesteak:
- 1 pound thinly sliced beef sirloin or ribeye
- 1 tablespoon olive oil
- 1 medium green bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce:
- 1 cup beef broth
- 1/2 cup heavy cream
- 1 cup shredded provolone cheese
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook Pasta: Cook pasta according to package instructions until al dente; drain and set aside.
- Sear Beef: Heat olive oil in a large skillet over medium-high heat. Add beef slices and cook until browned, about 4–5 minutes. Remove beef and set aside.
- Sauté Vegetables: In the same skillet, add bell pepper, onion, and garlic. Sauté for 5–6 minutes until vegetables are tender. Stir in Italian seasoning, salt, and pepper.
- Combine Ingredients: Return beef to the skillet and pour in beef broth and heavy cream. Bring to a simmer and cook for 3–4 minutes until sauce thickens slightly. Add cooked pasta, provolone, and mozzarella cheeses. Toss until cheese is melted and pasta is well coated.
- Serve: Garnish with fresh parsley before serving.
Notes
- For a lighter version, substitute heavy cream with half-and-half.
- You can also add mushrooms or hot peppers for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/4 cups
- Calories: 550
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
