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.
I made this Philly Cheese Steak Pasta after a craving for something cheesy yet hearty. The combination of beef, peppers, and melty cheese brought our whole family to the table in minutes!
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 and Veg:
- 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 and Heat:
- 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 Sharing this dish around our dining table always brings stories of trips to Philadelphia and laughter. It's the ultimate crowd-pleaser in our home.
Make Ahead & Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk to restore creaminess.
Serving Ideas
Pair with a light salad or garlic bread for a full meal. A crisp lager or light red wine complements the richness of the dish perfectly.
Allergen & Nutrition Info
This recipe contains wheat (gluten), milk, and cheese (dairy). May contain soy due to Worcestershire sauce. Per serving: 715 calories, 32 g fat, 62 g carbs, 42 g protein.
Save This pasta is sure to become a favorite for weeknight dinners or sharing with friends. Enjoy every cheesy, savory bite!
Recipe FAQ
- → What type of beef works best for this dish?
Thinly sliced ribeye or sirloin steak is ideal for tender, flavorful results.
- → Can I substitute different pasta types?
Penne or rigatoni work well, but any sturdy pasta that holds sauce is suitable.
- → How do I achieve the creamy cheese sauce?
A roux base with butter and flour is whisked with milk, then mixed with provolone, mozzarella, and Parmesan cheeses until smooth.
- → Can I add vegetables beyond peppers and onions?
Yes, mushrooms or other sautéed vegetables can enhance flavor and texture.
- → What seasoning complements this pasta best?
Simple salt, pepper, and Worcestershire sauce balance flavors without overpowering the dish.