Philly Cheesesteak Pasta Recipe
If you’re craving the bold, comforting flavors of a classic Philly cheesesteak but want something a little cozier for dinner, you’re going to fall in love with Philly Cheesesteak Pasta. This dish brings together tender ribbons of beef, sautéed peppers and onions, and melty provolone in a creamy, savory sauce that hugs every piece of pasta. It’s a weeknight-friendly skillet meal that feels special enough for a Friday night, and the leftovers are legendary. Whether you’re feeding a crowd or just looking for a dinner that’s as fun as it is filling, this is the recipe you’ll want to make again and again.
Ingredients You’ll Need
Ingredients You’ll Need
The ingredients for this Philly Cheesesteak Pasta are simple, but each one plays a crucial role in building those signature flavors and textures. Quality beef, fresh veggies, and plenty of cheese come together for a hearty, colorful, and absolutely delicious skillet pasta.
- Pasta (12 ounces penne or rotini): Choose a sturdy pasta shape that catches all the creamy sauce and bits of steak.
- Olive oil (1 tablespoon): Gives a little richness and helps everything brown perfectly.
- Beef (1 pound thinly sliced sirloin or shaved steak): The star of the show; thin slices cook fast and stay juicy.
- Green bell pepper (1, sliced): Adds freshness and a pop of color, just like a true Philly cheesesteak.
- Yellow onion (1 small, sliced): Sweetens and deepens the flavor as it cooks down.
- Mushrooms (8 ounces, sliced): Bring earthy flavor and extra heartiness to the mix.
- Garlic (2 cloves, minced): Infuses the sauce with fragrant, savory notes.
- All-purpose flour (2 tablespoons): Thickens the sauce so it clings to every bite.
- Beef broth (2 cups): Builds a rich, savory base for the creamy sauce.
- Milk (1 cup): Adds creaminess without making things too heavy.
- Worcestershire sauce (1 teaspoon): A secret ingredient for that deep, umami punch.
- Salt (1/2 teaspoon): Brings all the flavors together—taste and adjust as needed.
- Black pepper (1/4 teaspoon): A little heat and depth for balance.
- Provolone cheese (1 1/2 cups, shredded): Melts beautifully and is essential for that classic Philly cheesesteak flavor.
- Parmesan cheese (1/2 cup, grated): Adds a salty, nutty finish to the creamy sauce.
How to Make Philly Cheesesteak Pasta
Step 1: Cook the Pasta
Start by bringing a big pot of salted water to a boil. Cook your penne or rotini just until al dente—this way, it holds up to the creamy sauce and doesn’t get mushy later. Drain the pasta and set it aside while you get the rest of the dish going.
Step 2: Sear the Beef
Heat the olive oil in a large skillet over medium-high heat. Add the thinly sliced beef and let it sizzle until it’s just browned and cooked through, about 3 to 4 minutes. Don’t overcrowd the pan—work in batches if you need to. Once browned, scoop the beef onto a plate and set aside.
Step 3: Sauté the Veggies
In the same skillet, toss in the sliced green bell pepper, onion, and mushrooms. Let them cook for 5 to 6 minutes, stirring occasionally, until they’re softened and starting to caramelize. Add the minced garlic and cook for another minute until fragrant.
Step 4: Make the Sauce
Sprinkle the flour over the softened vegetables and stir so everything is coated. Gradually pour in the beef broth and milk, stirring constantly to avoid lumps. Let the mixture bubble gently for 3 to 4 minutes, until it thickens into a silky sauce. Stir in the Worcestershire sauce, salt, and pepper for that classic Philly cheesesteak punch.
Step 5: Combine and Get Cheesy
Add the cooked beef back to the pan, then gently fold in the drained pasta. Sprinkle in the shredded provolone and grated Parmesan, stirring until the cheeses melt and the sauce becomes creamy and luscious, perfectly coating every noodle and beefy bite.
Step 6: Serve and Savor
Spoon your Philly Cheesesteak Pasta into bowls while it’s hot and gooey. Top with extra cheese, a sprinkle of chopped parsley, or even a few red pepper flakes for a little zing. Get ready to dig into pure comfort!
How to Serve Philly Cheesesteak Pasta
Garnishes
A shower of extra provolone or Parmesan right before serving makes this pasta even more irresistible. Fresh chopped parsley adds a burst of color, and if you like a little heat, a pinch of red pepper flakes or a few pickled peppers can really wake up the flavors.
Side Dishes
Philly Cheesesteak Pasta is hearty enough to stand alone, but it pairs beautifully with a crisp green salad tossed in a zingy vinaigrette. Garlic bread or a warm baguette is perfect for soaking up any extra sauce, and roasted veggies add a lovely, colorful touch to your plate.
Creative Ways to Present
For a party spin, serve Philly Cheesesteak Pasta in individual ramekins, topped with a slice of provolone and broiled until bubbly. Or, try spooning it into a hollowed-out crusty bread bowl for a fun, shareable twist that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Leftover Philly Cheesesteak Pasta keeps well in an airtight container in the refrigerator for up to three days. The flavors meld and deepen overnight, making tomorrow’s lunch something to look forward to. Just let the pasta cool before storing to prevent condensation.
Freezing
If you want to stash some away for later, this pasta freezes surprisingly well. Transfer cooled portions to freezer-safe containers or bags, pressing out as much air as possible. It’ll keep for up to two months—just note that the texture of the sauce may be a bit less creamy after thawing, but the flavor will still shine.
Reheating
To reheat, warm leftovers gently in a skillet over medium-low heat, adding a splash of milk or beef broth to loosen the sauce if needed. You can also microwave individual portions, stirring halfway through to ensure even heating. Top with a little extra cheese to revive that gooey, melty magic.
FAQs
Can I use a different type Main Course
Absolutely! While penne and rotini are great for holding onto the sauce, feel free to use any short pasta you love, like rigatoni or fusilli. Even spaghetti works in a pinch, so use what you have on hand.
What’s the best beef to use for Philly Cheesesteak Pasta?
Sirloin or shaved steak is ideal because it cooks quickly and stays tender, but thinly sliced deli roast beef is a fantastic shortcut. Just be sure to avoid anything too fatty or tough, so the dish stays melt-in-your-mouth good.
Can I make this dish vegetarian?
Yes! Swap the beef for sautéed portobello mushrooms or a plant-based steak substitute, use vegetable broth instead of beef broth, and you’ll still get all those delicious, cheesy Philly vibes.
Is it possible to make Philly Cheesesteak Pasta ahead of time?
Definitely. You can prep the pasta and cook the beef and veggies in advance, then assemble everything and reheat with the cheese when you’re ready to serve. It’s a great make-ahead option for busy nights.
Can I use different cheeses?
Of course! Provolone is classic, but mozzarella offers a milder flavor and even more stretch, while white American cheese delivers that ultra-creamy, nostalgic feel. Mixing and matching is totally encouraged.
Final Thoughts
Give this Philly Cheesesteak Pasta a try, and I promise it’ll earn a permanent spot in your dinner rotation. It’s the kind of comforting, crowd-pleasing recipe that brings everyone to the table with a smile. Happy cooking!
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Philly Cheesesteak Pasta Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Philly Cheesesteak Pasta is a hearty and comforting American dish that combines tender, thinly sliced beef with sautéed bell peppers, onions, and mushrooms in a creamy cheese sauce. Tossed with al dente penne or rotini pasta and smothered in provolone and Parmesan, this one-pan skillet meal delivers all the classic flavors of a Philly cheesesteak sandwich in an easy dinner-friendly pasta form.
Ingredients
Pasta
- 12 ounces penne or rotini pasta
Meat and Vegetables
- 1 tablespoon olive oil
- 1 pound thinly sliced beef (such as sirloin or shaved steak)
- 1 green bell pepper, sliced
- 1 small yellow onion, sliced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
Sauce
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup milk
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese
- 1 1/2 cups shredded provolone cheese (or mozzarella)
- 1/2 cup grated Parmesan cheese
Instructions
- Cook the pasta: Boil the penne or rotini pasta according to package directions until al dente. Drain the pasta thoroughly and set it aside for later.
- Brown the beef: Heat olive oil in a large skillet or sauté pan over medium-high heat. Add the thinly sliced beef and cook for about 3 to 4 minutes until browned. Remove the beef from the pan and set aside.
- Sauté the vegetables: In the same pan, add the sliced green bell pepper, yellow onion, and mushrooms. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized.
- Add garlic and flour: Stir in the minced garlic and cook for an additional 1 minute until fragrant. Sprinkle the all-purpose flour over the vegetables and stir well to coat everything evenly.
- Make the sauce: Gradually pour in the beef broth and milk while stirring constantly to avoid lumps. Continue stirring until the sauce thickens, approximately 3 to 4 minutes. Add Worcestershire sauce, salt, and black pepper, stirring to combine the flavors.
- Combine beef and pasta: Return the cooked beef to the pan and add the drained pasta. Stir everything together thoroughly to mix the pasta with the sauce and vegetables.
- Add cheeses and finish: Stir in the shredded provolone and grated Parmesan cheeses. Continue mixing until the cheeses melt into a creamy sauce that coats the pasta perfectly.
- Serve: Serve the Philly Cheesesteak Pasta hot. Optionally, garnish with extra cheese or chopped parsley for added flavor and presentation.
Notes
- Use thinly sliced deli roast beef for a quicker preparation.
- Swap provolone cheese with white American cheese or mozzarella for a milder cheese flavor.
- For a spicy twist, add crushed red pepper flakes to the sauce when thickening.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 580
- Sugar: 5g
- Sodium: 590mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 90mg
