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 Philly Cheese Steak Pasta when craving the famous sandwich but wanting something comforting for dinner. It quickly became a favorite in our house due to the rich cheese sauce and flavorful mix of steak and veggies.
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 the Pasta:
- Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
- Prepare the 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 Pasta & Sauce:
- 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 Serving this pasta always sparks memories of a family night when we all picked our favorite toppings and enjoyed a fun meal together around the table.
Required Tools
Large pot, large skillet, saucepan, whisk, knife and cutting board
Allergen Information
Contains wheat (gluten), milk, cheese (dairy), and soy (Worcestershire sauce may contain soy)
Nutritional Information (per serving)
Calories: 715, Total Fat: 32 g, Carbohydrates: 62 g, Protein: 42 g
Save This pasta is best served fresh and warm. Enjoy with friends or family for a flavorful spin on a classic comfort dish.
Recipe Guide
- → What cut of beef works best for this dish?
Thinly sliced ribeye is preferred for tenderness and flavor, but sirloin or flank steak can be used as alternatives.
- → How do I prevent the pasta from overcooking?
Cook the pasta until al dente according to package instructions, then drain promptly to avoid softening beyond desired texture.
- → Can I use different types of cheese?
Provolone, mozzarella, and Parmesan provide a creamy and rich sauce, but feel free to experiment with similar melting cheeses if desired.
- → What vegetables complement the beef in this dish?
Sautéed onions and bell peppers add sweetness and texture, balancing the savory beef and cheese flavors.
- → Is Worcestershire sauce necessary?
It adds a subtle depth and umami note to the beef and vegetable mixture but can be omitted if unavailable.
- → How can I add spice to the dish?
Incorporate a pinch of red pepper flakes when sautéing vegetables to introduce a mild heat.