A Creamy, Cheesy Twist on a Classic
If you love the flavors of a Philly cheesesteak but want something heartier, this Philly Cheesesteak Pasta is just the dish for you. It combines tender beef, sautéed peppers and onions, and a rich, cheesy sauce with pasta for a meal that’s both comforting and easy to make. Ready in under 30 minutes, it’s perfect for busy weeknights!
Why I Love This Recipe
Philly cheesesteaks have always been one of my favorite sandwiches, so turning those flavors into a pasta dish just made sense. The combination of creamy cheese, savory beef, and tender pasta makes every bite incredibly satisfying. Plus, it’s a one-pot meal, which means fewer dishes to wash—always a win!
Ingredient Notes
A few key ingredients make this dish extra delicious:
- Steak – Ribeye or flank steak work best for tenderness and flavor.
- Pasta – Penne, rotini, or any short pasta shape holds the sauce well.
- Bell Peppers & Onions – Classic Philly cheesesteak additions that add sweetness and texture.
- Cheese – Provolone, mozzarella, or a mix of cheeses create the signature creamy sauce.
- Beef Broth & Heavy Cream – The base for a rich, flavorful sauce.
Possible Substitutions:
- Swap steak for ground beef if you want a budget-friendly option.
- Use chicken instead of beef for a different take.
- Substitute heavy cream with half-and-half for a lighter version.
How to Make Philly Cheesesteak Pasta
Sauté the Steak
In a large skillet, cook thinly sliced steak over medium-high heat until browned. Remove and set aside.
Cook the Vegetables
In the same skillet, sauté sliced onions and bell peppers until tender.
Make the Sauce
Pour in beef broth and heavy cream, stirring to combine. Let it simmer for a few minutes until slightly thickened.
Add Pasta and Cheese
Stir in cooked pasta and shredded cheese, mixing until melted and creamy. Add the cooked steak back to the pan and toss everything together.
Serve and Enjoy
Garnish with fresh parsley and serve hot!
Expert Tips for the Best Pasta
- Slice Steak Thinly – This ensures it cooks quickly and stays tender.
- Don’t Overcook the Pasta – Slightly undercook it before adding to the sauce so it absorbs flavor without getting mushy.
- Use Good Cheese – Provolone or mozzarella melt best for a creamy, cheesy texture.
Serving Suggestions
This pasta is satisfying on its own, but you can pair it with:
- A simple green salad with vinaigrette
- Garlic bread or a toasted hoagie roll on the side
- A glass of red wine or iced tea
Storage and Reheating Tips
Storing Leftovers
Keep in an airtight container in the fridge for up to 3 days.
Reheating
- Reheat on the stovetop over low heat, adding a splash of broth or milk to loosen the sauce.
- Microwave in short intervals, stirring in between for even heating.
Frequently Asked Questions
Can I make this ahead of time?
Yes! Prepare everything ahead and store it separately, then reheat and combine when ready to serve.
What if I don’t have steak?
Ground beef or even shredded chicken make great alternatives.
Can I freeze Philly Cheesesteak Pasta?
The sauce may separate slightly when thawed, but it can be frozen for up to 2 months. Reheat gently and stir well.
How can I make this spicy?
Add red pepper flakes, jalapeños, or a splash of hot sauce for extra heat.
Final Thoughts
Philly Cheesesteak Pasta is a fun and delicious twist on a classic sandwich. It’s creamy, cheesy, and full of flavor, making it a fantastic meal for the whole family. Give it a try and let me know how you like it!
Print
Philly Cheesesteak Pasta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 7 servings (adjusted from 4) 1x
- Category: Dinner
- Method: One-Pan
- Cuisine: American
Description
Philly Cheesesteak Pasta is a creamy, cheesy twist on the classic sandwich. Tender beef, sautéed peppers and onions, and a rich, melty cheese sauce come together with pasta for an irresistible meal. This easy, one-pan dish is ready in under 30 minutes, making it perfect for a quick weeknight dinner.
Ingredients
- 1 lb ribeye or flank steak, thinly sliced
- 2 tablespoons olive oil
- 1 small onion, thinly sliced
- 1 bell pepper, thinly sliced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup heavy cream
- 8 oz penne or rotini pasta
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded provolone or mozzarella cheese
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley, for garnish
Instructions
- Sauté the Steak
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced steak and cook until browned, about 2-3 minutes per side. Remove from the skillet and set aside. - Cook the Vegetables
In the same skillet, add the remaining olive oil and sauté the sliced onions and bell peppers until softened, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds. - Make the Sauce
Pour in the beef broth and heavy cream, then stir in Worcestershire sauce, Italian seasoning, salt, and pepper. Bring to a simmer and let it cook for 5 minutes to thicken slightly. - Cook the Pasta
Add the uncooked pasta to the skillet and stir to coat in the sauce. Cover and let simmer for about 10-12 minutes, or until the pasta is tender. Stir occasionally to prevent sticking. - Add Cheese and Steak
Reduce heat to low and stir in the shredded provolone or mozzarella cheese until melted and creamy. Return the cooked steak to the skillet and toss everything together. - Serve and Enjoy
Garnish with fresh parsley and a sprinkle of Parmesan cheese, if desired. Serve hot!
Notes
- For extra cheesiness, add an extra ½ cup of cheese.
- Substitute heavy cream with half-and-half for a lighter version.
- If you prefer a spicy kick, add red pepper flakes or sliced jalapeños
Nutrition
- Serving Size: 1 bowl
- Calories: ~450 kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
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