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 last weekend for my family and everyone went back for seconds. It was fun to watch the kids drizzle extra cheese sauce on their bowls. This recipe is now one of our go-to choices when we want something hearty and easy to prepare.
Ingredients
- Pasta: 12 oz (340 g) penne or rigatoni
- Beef: 1 lb (450 g) thinly sliced ribeye or sirloin steak
- Yellow onion: 1 medium, thinly sliced
- Green bell pepper: 1, thinly sliced
- Red bell pepper: 1, thinly sliced
- Garlic: 2 cloves, minced
- Unsalted butter: 2 tbsp
- All-purpose flour: 2 tbsp
- Whole milk: 1 1/2 cups (360 ml)
- Provolone cheese: 1 cup (115 g) shredded
- Mozzarella cheese: 1/2 cup (60 g) shredded
- Parmesan cheese: 1/4 cup (30 g) grated
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Olive oil: 2 tbsp
- Worcestershire sauce: 1 tbsp
- 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 Vegetables:
- Return the steak to the skillet with the vegetables. Stir in Worcestershire sauce, then remove from heat.
- Prepare 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 Everything:
- 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 This pasta often brings back memories of busy school nights when a hearty meal made everyone happy at once. Sharing it at the dinner table always sparks stories about cheesesteak adventures in Philadelphia.
Required Tools
Large pot, large skillet, saucepan, whisk, knife and cutting board
Allergen Information
Contains wheat (gluten), milk, and cheese (dairy). May contain soy (Worcestershire sauce). Always check ingredient labels for allergens if unsure.
Nutritional Information
Calories per serving: 715. Total fat: 32 g. Carbohydrates: 62 g. Protein: 42 g.
Save This dish comes together quickly and delivers comforting flavors in every bite. Make it for your next family meal and watch everyone ask for seconds.
Recipe Questions
- → What cut of beef works best?
Thinly sliced ribeye or sirloin offers tender, flavorful results when quickly seared for this dish.
- → Can I use different pasta shapes?
Penne or rigatoni work well to hold the sauce but feel free to use other tube-shaped pasta.
- → How do I make the cheese sauce smooth?
Whisk butter and flour first, then slowly add milk while stirring constantly until thickened before adding cheeses.
- → Can I add extra vegetables?
Yes, mushrooms or additional peppers can be sautéed alongside the onions for more flavor.
- → Is this dish spicy?
The base is mild, but adding red pepper flakes introduces a pleasant kick if desired.