Philly Cheesesteak Pasta

Philly Cheesesteak Pasta is a hearty, creamy, and flavorful one-pot meal that combines the savory taste of a classic Philly cheesesteak with comforting pasta. With tender steak slices, sautéed onions and bell peppers, and melty provolone or mozzarella cheese, this dish brings the best of two worlds together in one easy recipe.

Why You’ll Love This Recipe

I love how this recipe transforms a beloved sandwich into a weeknight dinner that’s simple and satisfying. It’s made in one pot, which means easy cleanup. I get the classic cheesesteak flavors with the richness of a creamy pasta dish. It’s ideal when I want something cozy, cheesy, and filling. Whether I’m feeding my family or hosting friends, it’s always a crowd-pleaser.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ribeye steak or sirloin, thinly sliced

• Olive oil

• Onion, sliced

• Green bell pepper, sliced

• Garlic, minced

• Beef broth

• Heavy cream

• Worcestershire sauce

• Uncooked pasta (like penne or rotini)

• Provolone cheese or mozzarella, shredded

• Salt and pepper to taste

Directions

1. I start by heating olive oil in a large skillet or pot over medium heat.

2. I add the thinly sliced steak and cook until browned, then remove it from the pan and set it aside.

3. In the same pan, I sauté the onions and bell peppers until they’re soft.

4. I stir in the garlic and cook for another minute.

5. Then I pour in the beef broth, heavy cream, and Worcestershire sauce, bringing it to a simmer.

6. I add the uncooked pasta and let it cook in the liquid, stirring occasionally, until the pasta is tender.

7. Once the pasta is cooked, I stir in the cooked steak and shredded cheese until everything is melted and combined.

8. I season with salt and pepper to taste, then serve hot.

Servings and timing

This recipe makes about 4 to 6 servings. From start to finish, it takes approximately 30 to 35 minutes to prepare and cook. It’s quick enough for a weeknight dinner and comforting enough for a weekend treat.

Variations

When I want to switch it up, I sometimes use ground beef instead of steak for a more budget-friendly version. I’ve also tried it with mushrooms for a meatless option or added hot peppers for a spicy twist. For a lower-carb take, I swap the pasta for cooked cauliflower.

storage/reheating

To store leftovers, I place them in an airtight container and keep them in the fridge for up to 3 days. When I reheat it, I do so gently on the stove with a splash of cream or broth to keep it creamy. It also microwaves well in short intervals, stirring in between to ensure even heating.

FAQs

What kind of steak is best for Philly Cheesesteak Pasta?

I prefer using thinly sliced ribeye for its flavor and tenderness, but sirloin or flank steak also work well.

Can I make this recipe ahead of time?

Yes, I often prepare it a day ahead and reheat it before serving. The flavors actually deepen after sitting overnight.

What cheese works best in this pasta?

I usually go with provolone for authenticity, but mozzarella or even white American cheese can be used for extra meltiness.

Can I freeze Philly Cheesesteak Pasta?

I don’t recommend freezing it, as the creamy sauce can separate. It’s best enjoyed fresh or stored in the fridge for a few days.

Can I use pre-cooked steak or leftover beef?

Absolutely. I’ve used leftover roast beef or steak slices before. I just stir them in at the end to warm through.

Conclusion

Philly Cheesesteak Pasta is one of those comforting meals I keep coming back to. It’s easy, filling, and loaded with flavor. Whether I’m in the mood for pasta or a cheesesteak, this recipe satisfies both cravings at once. It’s a cozy, cheesy dinner that never disappoints.