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 tried making this pasta when we were craving cheesesteak flavors but wanted something more comforting and filling for dinner. The result quickly became a new favorite at our table.
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:
- Boil pasta in salted water until al dente, drain and set aside.
- Brown Steak:
- Heat 1 tbsp olive oil in skillet over medium-high. Add sliced steak, season, and cook 2-3 min until browned. Remove and set aside.
- Sauté Vegetables:
- Add 1 tbsp olive oil to skillet. Add onions and bell peppers, cook 5-7 min until soft. Add garlic, cook 1 min.
- Combine Steak and Veggies:
- Return steak to skillet, stir in Worcestershire sauce, remove from heat.
- Prepare Cheese Sauce:
- Melt butter in saucepan. Whisk in flour, cook 1 min. Slowly add milk, stir until thick (3-4 min).
- Add Cheese:
- Lower heat, add cheeses, stir until melted and smooth. Season with salt and pepper.
- Toss Pasta:
- Add pasta and beef-vegetable mix to cheese sauce, toss to combine and heat through.
- Finish and Serve:
- Garnish with chopped parsley and serve immediately.
Save We love making this together on a chilly weekend. Everyone pitches in, chopping veggies and stirring sauce before we gather to eat.
Required Tools
Large pot, skillet, saucepan, whisk, knife, and cutting board are needed for smooth preparation.
Allergen Information
Contains wheat, milk, cheese, and possibly soy if using Worcestershire sauce. Check all labels if allergies exist.
Nutritional Information
Each serving: 715 calories, 32 g fat, 62 g carbs, 42 g protein. These values are approximate.
Save Enjoy this Philly Cheese Steak Pasta hot and fresh for maximum flavor. Leftovers keep well for next day lunches!
Recipe FAQ
- → What type of beef works best for this dish?
Thinly sliced ribeye or sirloin steak offers tender texture and rich flavor, but flank steak can also be used.
- → Can I use other types of pasta?
Penne and rigatoni work well due to their structure, but any sturdy pasta shape will hold up in the creamy sauce.
- → How can I add more flavor?
Sauté mushrooms with vegetables, or add a pinch of red pepper flakes for heat and depth.
- → Is this dish suitable for meal prep?
Yes. Prepare ahead and refrigerate. Reheat gently to maintain the sauce’s creamy consistency.
- → What cheese works best for the sauce?
Provolone, mozzarella, and Parmesan provide a balanced blend of meltiness and flavor.
- → How can I adjust for dietary preferences?
Swap beef for chicken or mushrooms for a lighter or vegetarian option. Use gluten-free pasta if needed.