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 first made this Philly Cheese Steak Pasta as a weeknight treat for my family—everyone loves the blend of cheesy sauce, savory beef, and the colorful peppers and onions. It quickly became a requested favorite, perfect for when you want big flavor without a complicated process.
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.
- Cook 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 & 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.
- Serve:
- Serve immediately, garnished with chopped parsley if desired.
Save Gathering around the table for this meal always sparks conversation—sharing second helpings and laughter as everyone enjoys a dish that feels both familiar and new. It's a true family favorite that disappears fast!
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
Calories per serving: 715. Total fat: 32 g. Carbohydrates: 62 g. Protein: 42 g.
Save This Philly Cheese Steak Pasta brings all the best parts of a classic sandwich to your dinner table. Enjoy rich, creamy comfort in every bite!
Recipe FAQs
- → What cut of beef works best?
Thinly sliced ribeye or sirloin provides tender, flavorful meat that cooks quickly and complements the vegetables.
- → Can I use different pasta types?
Penne or rigatoni are ideal as their shape holds the creamy sauce well, but other short pasta types can be used.
- → How is the cheese sauce made silky and smooth?
A roux of butter and flour is cooked before gradually adding milk, then melted provolone, mozzarella, and Parmesan ensure a creamy consistency.
- → What vegetables enhance the flavor?
Yellow onions, and both green and red bell peppers are sautéed to add sweetness and texture to balance the beef.
- → Can this dish be spiced up?
Adding a pinch of red pepper flakes during cooking introduces a subtle heat that complements the savory elements well.
- → What are good beverage pairings?
A crisp lager or a light red wine pairs beautifully, balancing richness and enhancing flavors.