Philly Cheese Steak Pasta

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 pasta for a family game night and everyone loved how the classic sandwich flavors came through in a creamy, cheesy sauce. It's become one of our go-to easy dinners because it feels special without extra effort.

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.

Prepare 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 Veggies:

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 Everything:

Add cooked pasta and beef-vegetable mixture to the cheese sauce. Toss to combine and heat through.

Garnish and Serve:

Serve immediately, garnished with chopped parsley if desired.

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This recipe was a hit with my kids who usually prefer simple pasta dishes, and the leftovers made lunch the next day super tasty.

Required Tools

Large pot, large skillet, saucepan, whisk, knife and cutting board

Allergen Information

Contains: Wheat (gluten), Milk, Cheese (dairy). May contain: Soy (Worcestershire sauce). Always check ingredient labels for allergens if unsure.

Nutritional Information (per serving)

Calories: 715, Total Fat: 32 g, Carbohydrates: 62 g, Protein: 42 g

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This Philly Cheese Steak Pasta brings a delicious twist to dinner and is sure to please the whole family. Enjoy it as a cozy meal any night of the week!

Kitchen Tips & Answers

→ What cut of beef works best?

Thinly sliced ribeye or sirloin steak is ideal for tender, flavorful results when sautéed quickly.

→ Can I use a different pasta type?

Yes, penne or rigatoni hold the sauce well, but other short pasta shapes can be substituted comfortably.

→ How is the cheese sauce made creamy?

Butter and flour are cooked into a roux, then milk and a mix of cheeses are slowly combined until smooth and thickened.

→ Can I add other vegetables?

Sautéed mushrooms or extra peppers can enhance flavor and texture without overpowering the dish.

→ What seasoning complements this dish?

Simple salt and pepper enhance the flavors, with Worcestershire sauce adding a subtle depth and umami.