Pin 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 craving something hearty that would please everyone at the table. This recipe quickly became a favorite on busy weeknights, and leftovers rarely last long.
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:
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside.
- Brown Steak:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced steak, season with salt and pepper. Cook 2-3 minutes until just browned. Remove steak and set aside.
- Sauté Vegetables:
- Add remaining 1 tablespoon olive oil to skillet. Add onions and bell peppers. Sauté 5-7 minutes until softened. Add garlic and cook for 1 minute.
- Combine Steak & Veggies:
- Return steak to skillet with vegetables. Stir in Worcestershire sauce. Remove from heat.
- Make Cheese Sauce:
- In a separate saucepan, melt butter over medium heat. Whisk in flour, cook 1 minute. Gradually whisk in milk, stirring until thickened (about 3-4 minutes).
- Stir in Cheeses:
- Reduce heat to low. Add provolone, mozzarella, Parmesan cheese. Stir until melted and smooth. Season with salt and pepper.
- Combine & Toss:
- 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.
Pin 
This recipe often brings everyone to the kitchen with its savory aroma, and it is always a hit during family dinner. One bite transports us to memories of enjoying cheesesteaks together.
Required Tools
You will need a large pot for pasta, a skillet for beef and vegetables, and a saucepan for the cheese sauce. A whisk, knife and cutting board complete your prep.
Allergen Information
This recipe contains wheat (gluten), milk, and cheese (dairy). Worcestershire sauce may include soy. Always check labels if allergies are a concern.
Nutritional Information
Each serving provides 715 calories, 32 g total fat, 62 g carbohydrates, and 42 g protein, making this a filling main dish for most appetites.
Pin This Philly Cheese Steak Pasta is perfect for casual gatherings or cozy nights. The flavors meld beautifully and leftovers reheat well for an easy next-day meal.
Recipe Questions & Answers
- → Can I use another cut of beef?
Yes, sirloin or flank steak also work well for tender, flavorful results.
- → What pasta shape is best?
Penne or rigatoni are ideal, but any sturdy pasta holds up nicely with the sauce.
- → How do I make the cheese sauce smoother?
Whisk milk gradually into the flour-butter roux and stir cheese until fully melted.
- → Can I add mushrooms or other veggies?
Yes! Sauté mushrooms with the onions and peppers for added depth and flavor.
- → What beverage pairs well?
A crisp lager or light red wine complements the savory and creamy notes beautifully.
- → Is this dish gluten free?
No, but you can substitute gluten-free pasta and flour to adapt the ingredients as needed.