Philly Cheesesteak Pasta takes all the iconic flavors of the classic sandwich—savory steak, sautéed peppers and onions, and creamy, cheesy goodness—and turns it into a comforting, one-pot pasta dish. It’s a guaranteed crowd-pleaser.
Philly Cheesesteak Pasta
This recipe is designed to be easy and create a creamy sauce from the pan drippings, just like a classic cheesesteak.
Yields: 4-6 servings
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients
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1 lb pasta (such as penne, rigatoni, or fusilli)
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1 lb ribeye steak, thinly sliced (see note for easier slicing)
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2 tablespoons olive oil, divided
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1 large yellow onion, thinly sliced
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1 green bell pepper, thinly sliced
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1 red bell pepper, thinly sliced
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8 oz mushrooms, sliced (optional, but classic)
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3 cloves garlic, minced
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2 tablespoons all-purpose flour
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2 cups beef broth
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1 cup heavy cream or half-and-half
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2 cups provolone cheese, shredded (divided)
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½ cup grated Parmesan cheese
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1 teaspoon Worcestershire sauce
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Salt and freshly ground black pepper, to taste
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Fresh parsley, chopped (for garnish)
Instructions
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Cook the Pasta: Cook the pasta according to package directions in a large pot of salted water until al dente. Drain and set aside.
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Cook the Steak: While the pasta cooks, season the thinly sliced steak with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the steak and cook until just browned, about 2-3 minutes. Remove the steak with a slotted spoon and set aside.
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Sauté Vegetables: Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced onions, bell peppers, and mushrooms (if using). Sauté for 6-8 minutes, until softened and starting to caramelize. Add the minced garlic and cook for 1 more minute until fragrant.
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Make the Sauce: Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute to remove the raw flour taste. Gradually pour in the beef broth, scraping up any browned bits from the bottom of the pan. Then, stir in the heavy cream and Worcestershire sauce. Bring to a simmer and cook for 2-3 minutes, until the sauce slightly thickens.
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Combine and Add Cheese: Reduce the heat to low. Stir in 1 ½ cups of the provolone cheese and the Parmesan cheese until melted and smooth. Taste the sauce and adjust seasoning with more salt and pepper if needed.
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Final Combine: Add the cooked pasta and the reserved steak (along with any juices) back into the skillet. Gently toss everything until it’s evenly coated in the cheesy sauce.
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Brown the Top (Optional): Preheat your oven’s broiler. Transfer the pasta mixture to an oven-safe baking dish if your skillet isn’t ovenproof. Sprinkle the remaining ½ cup of provolone cheese over the top. Broil for 2-3 minutes, watching closely, until the cheese is melted and bubbly with golden spots.
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Serve: Garnish with fresh chopped parsley and serve immediately.
Chef’s Notes & Tips:
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How to Slice Steak Thinly: For perfect, deli-thin slices, place the steak in the freezer for 20-30 minutes until it’s firm but not frozen solid. This makes it much easier to slice thinly against the grain.
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Shortcut Ingredient: Look for “shaved steak” or “cheesesteak meat” in the meat section of your grocery store to save time.
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Cheese Variations: Provolone is the classic choice, but you can use a mix of provolone and American cheese for that authentic “cheez whiz” style, or Monterey Jack for a milder flavor.
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Creamier Sauce: For an even richer, creamier sauce, stir in 4 oz of cream cheese along with the other cheeses.
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One-Pot Method: To make this a true one-pot meal, cook the pasta first, drain it, and set it aside. Then, use the same pot to cook the steak and vegetables and build the sauce. This saves on dishes and all the pasta starch left in the pot helps thicken the sauce.
Enjoy this hearty and delicious twist on two classic comfort foods