Description
Philly Cheesesteak Pasta is where bold flavors meet hearty comfort. This innovative recipe combines the juicy, savory elements of a traditional Philly cheesesteak sandwich with the creamy richness of a cheesy pasta bake, creating an indulgent dinner that’s impossible to resist. Perfect for busy weeknights or satisfying family dinners, this one-pan meal offers both speed and flavor. With tender steak, sautéed onions and peppers, and a velvety cheese sauce folded into pasta, it’s no wonder this dish has become a viral favorite across American kitchens.
Ingredients
12 oz penne pasta (or rotini, ziti, or rigatoni)
1 lb ribeye steak, thinly sliced (can sub with sirloin or shaved beef)
1 tbsp olive oil
1 large onion, thinly sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
3 cloves garlic, minced
8 oz mushrooms, sliced (optional but recommended)
2 tbsp butter
2 tbsp all-purpose flour
1 ¾ cups milk (whole milk or 2%)
½ cup beef broth
1 tsp Worcestershire sauce
½ tsp onion powder
½ tsp garlic powder
1 tsp salt
½ tsp black pepper
1 cup provolone cheese, shredded
½ cup mozzarella cheese, shredded
¼ cup Parmesan cheese, grated
Optional: 4 oz cream cheese for extra creaminess
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta al dente according to package directions. Drain and set aside.
- Sauté the Steak: In a large skillet over medium-high heat, add olive oil. Sear the sliced steak for about 2–3 minutes until browned. Remove from the skillet and set aside.
- Cook the Vegetables: In the same skillet, add a touch more oil if needed. Sauté the onions and bell peppers for 4–5 minutes until soft and lightly caramelized. Add mushrooms and garlic, cooking for another 2 minutes. Remove vegetables and set aside with the steak.
- Prepare the Cheese Sauce: Melt butter in the skillet over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in the milk and beef broth until smooth. Add Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Simmer for 3–4 minutes until thickened slightly.
- Add Cheeses: Turn off heat and stir in provolone, mozzarella, and Parmesan cheese until melted and smooth. Add cream cheese for extra richness if using.
- Combine Everything: Return steak, vegetables, and cooked pasta to the skillet. Toss well to coat with the creamy cheese sauce. Cook over low heat for 2–3 minutes until everything is hot and bubbly.
- Optional Baking Step: Transfer everything to a baking dish, top with more cheese, and broil for 2–3 minutes until golden brown and bubbly for an extra cheesy finish.
Notes
- For an authentic Philly taste, use shaved ribeye steak and provolone cheese.
- Feel free to swap in mushrooms or banana peppers for extra texture and flavor.
- If using pre-cooked steak or roast beef, add it at the end to prevent overcooking.
- Leftovers store well in the fridge for up to 4 days. Reheat on the stove with a splash of milk or broth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 617
- Sugar: 31g
- Sodium: 684mg
- Fat: 31g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 112mg