Save A hearty pasta dish inspired by the classic Philly cheesesteak, featuring tender beef, sauteed peppers and onions, and a creamy cheese sauce tossed with pasta. Perfect for a weeknight meal that brings all your favorite flavors in one skillet.
The first time I made Philly Cheese Steak Pasta was for a cozy dinner with friends, and everyone reached for seconds. It's now a go-to in our house when we want something indulgent but simple to prepare with ingredients already on hand.
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.
- Sear 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.
- Saute the Vegetables:
- Add the remaining 1 tablespoon olive oil to the skillet. Add onions and bell peppers, saute 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 the 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 thick (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 the cheese sauce. Toss to combine and heat through.
- Serve:
- Serve immediately, garnished with chopped parsley if desired.
Save We love to sit down together and share this cheesy, savory pasta at family gatherings. It's always a crowd-pleaser and brings back happy memories around the dinner table.
Required Tools
You will need a large pot, large skillet, saucepan, whisk, knife, and cutting board for this recipe.
Allergen Information
This dish contains wheat (gluten), milk, and cheese. Worcestershire sauce may contain soy. Please read all ingredient labels carefully if you have food sensitivities.
Nutritional Information
Each serving has about 715 calories, 32 g total fat, 62 g carbohydrates, and 42 g protein.
Save Enjoy this pasta hot from the skillet. Serve with a crisp salad and your favorite drink for a restaurant-worthy meal at home.
Kitchen Guide
- → What cut of beef works best for this dish?
Thinly sliced ribeye or sirloin works best for tenderness and quick cooking.
- → Can I use a different pasta shape?
Penne or rigatoni are ideal, but any medium pasta holding sauce well can be substituted.
- → How do I make the cheese sauce smooth?
Whisk the butter and flour thoroughly before gradually adding milk and stirring constantly until thickened.
- → What vegetables are included?
Sautéed yellow onions and green and red bell peppers add sweetness and crunch.
- → Can I add extra spice to the dish?
Yes, a pinch of red pepper flakes can add a spicy kick without overpowering flavors.