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 when we had family visiting and everyone wanted a twist on the classic sandwich. The creamy cheese sauce with the savory beef and veggies really wowed them!
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 pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
- Prepare Beef:
- While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 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 remaining 1 tablespoon olive oil to skillet. Add onions and bell peppers, sauté for 5 7 minutes until softened. Add garlic and cook for 1 minute.
- Combine Steak & Vegetables:
- Return steak to skillet with 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 mixture thickens (about 3 4 minutes).
- Finish Sauce:
- 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 cheese sauce. Toss to combine and heat through.
- Serve:
- Serve immediately, garnished with chopped parsley if desired.
Save This pasta has become a family favorite for casual gatherings everyone loves how hearty and comforting it is.
Required Tools
Large pot, large skillet, saucepan, whisk, knife and cutting board are all you need to whip up this meal.
Allergen Information
Contains wheat (gluten), milk and cheese (dairy). May contain soy from Worcestershire sauce. Always check labels for allergens.
Nutritional Information
Each serving provides about 715 calories, 32 g total fat, 62 g carbohydrates and 42 g protein.
Save Serve this Philly cheese steak pasta hot for peak comfort or enjoy leftovers reheated the next day, they're just as tasty!
Recipe FAQ
- → What type of steak works best for this dish?
Thinly sliced ribeye gives authentic flavor, though sirloin or flank steak are tasty alternatives for tenderness.
- → Can I use a different pasta shape?
Penne and rigatoni hold up well, but other short shapes like ziti or fusilli work nicely, capturing the sauce.
- → How can I make the dish spicier?
Try adding red pepper flakes when sautéing vegetables, or include spicy peppers to kick up the heat.
- → Can this be made gluten-free?
Swap in gluten-free pasta and replace regular flour with a gluten-free alternative for the cheese sauce.
- → What sides pair well with this meal?
Consider a simple green salad, garlic bread, or roasted vegetables to complement the rich flavors.
- → What cheeses can I substitute?
Try using cheddar or Swiss if you prefer a different taste profile, but provolone is most traditional.