Philly Cheesesteak Pasta Recipe
If you’ve ever craved the iconic flavors of a Philly cheesesteak but wanted the comfort of a bubbling one-skillet dinner, this Philly Cheesesteak Pasta will make you a believer after just one bite. Imagine tender steak mingling with sautéed peppers and onions, all tangled up in a rich, velvety cheese sauce and served over al dente pasta. This dish brings all the nostalgia of a classic sandwich into irresistible pasta form and lands on the table in about 35 minutes. Whether you’re cooking for your family or just yourself, get ready to fall in love with this hearty, crowd-pleasing main course!
Ingredients You’ll Need
One of the great things about Philly Cheesesteak Pasta is just how simple yet impactful the ingredient list is. Each element plays a role in flavor, texture, or color, creating a dish that’s both easy to prepare and deeply satisfying.
- 12 ounces penne or rotini pasta: These shapes hold the cheesy sauce beautifully and bring perfect bite to every forkful.
- 1 tablespoon olive oil: A touch of olive oil prevents sticking and adds a subtle richness as you sauté the steak and vegetables.
- 1 pound thinly sliced steak (ribeye or sirloin): Go for well-marbled ribeye if you can — it cooks quickly and stays wonderfully tender in the pasta.
- 1 tablespoon Worcestershire sauce: This classic gives both depth and a little tang, echoing that signature Philly cheesesteak flavor.
- 1 green bell pepper, sliced: Vibrant color and a gentle, grassy sweetness make this a must for authenticity and crunch.
- 1 red bell pepper, sliced: Adds extra color and a sweeter pop to balance the green bell pepper.
- 1 small onion, thinly sliced: Onions are essential for that subtle caramelized flavor you taste in every great cheesesteak.
- 2 cloves garlic, minced: For a warm, aromatic note that accents the savory core of the sauce.
- 2 tablespoons all-purpose flour: Helps thicken the sauce and make it luscious enough to coat every piece of pasta.
- 2 cups beef broth: Provides deep, meaty undertones and ensures your sauce is never bland.
- 1 cup milk: Contributes creamy body and brings the cheese sauce together so it’s silky smooth.
- 1 cup shredded provolone cheese: The star cheese for any Philly experience — melts beautifully and imparts that signature sharp creaminess.
- ½ cup shredded mozzarella cheese: Blends with the provolone to create extra pull and gooeyness.
- Salt and black pepper to taste: Essential basics to heighten every other flavor in the pan.
- Fresh parsley for garnish: Just a sprinkle at the end wakes up the dish and adds a hint of brightness.
How to Make Philly Cheesesteak Pasta
Step 1: Boil the Pasta
Start by bringing a big pot of salted water to a rolling boil. Add your penne or rotini and cook it just until al dente — you want it to have a little bite since it’ll finish in the cheesy sauce. Drain the pasta and set it aside; don’t worry if it cools a bit, it’ll be warmed up again soon.
Step 2: Cook the Steak
In a large skillet (your go-to for everything delicious), heat the olive oil over medium-high. Toss in the sliced steak, seasoning generously with salt and pepper. Let it sizzle for 3 to 4 minutes, flipping once, until just browned and still juicy inside. Splash in the Worcestershire sauce for that tangy, umami punch, give it a quick stir, then transfer the steak to a plate to rest.
Step 3: Sauté the Veggies
In the same skillet, add a touch more oil if needed, then tumble in your sliced green and red peppers and the onion. Sauté for 4 to 5 minutes, stirring occasionally until they’re soft and fragrant but still a little crisp. Add the minced garlic and cook for one more minute, just until the garlic is aromatic but not brown.
Step 4: Build the Sauce
Sprinkle the flour over the colorful veggie mixture and give everything a good toss so the flour fully coats the peppers and onions. Slowly pour in the beef broth and milk while whisking — this prevents lumps and lets the sauce thicken beautifully. Stir constantly for 3 to 5 minutes, watching as the liquid transforms into a velvety sauce.
Step 5: Add Cheese and Combine
Turn the heat down to low, then sprinkle in the shredded provolone and mozzarella cheeses. Stir gently as they melt and swirl into the sauce, making it gooey and tempting. Now, add your cooked pasta and steak back into the skillet, tossing everything so every piece is coated in cheesy, steak-filled deliciousness. Let it all heat through for another minute or two, then take it off the heat.
Step 6: Finish and Serve
Spoon the steaming Philly Cheesesteak Pasta onto plates or into bowls, then shower with fresh chopped parsley. Bring it straight to the table while it’s bubbly and gooey — now it’s time to dig in!
How to Serve Philly Cheesesteak Pasta
Garnishes
A generous scattering of fresh parsley does wonders for both color and freshness, waking up the creamy richness underneath. If you love a little extra bite, try freshly cracked black pepper or a sprinkle of red pepper flakes for gentle heat. For the cheese-obsessed, an extra pinch of shredded provolone over the top just before serving is always welcome.
Side Dishes
Since Philly Cheesesteak Pasta is sturdy and satisfying, keep sides light and simple: a crisp green salad with vinaigrette or some roasted broccoli pair perfectly. For a bit more indulgence, serve with warm garlic bread or a baguette to mop up every last drop of that dreamy cheese sauce.
Creative Ways to Present
For a fun twist at parties, spoon your Philly Cheesesteak Pasta into individual ramekins and broil until bubbly and golden. Or, pile it high in a casserole dish, top with more cheese, and bake for 10 minutes for a crispy, gratin-style top. You can even serve it right from the skillet at the table for that rustic, family-style charm.
Make Ahead and Storage
Storing Leftovers
Philly Cheesesteak Pasta tastes just as marvelous the next day! Cool any leftovers before transferring to an airtight container, and refrigerate for up to 3 days. The sauce may thicken as it chills, but it remains incredibly flavorful.
Freezing
If you want to freeze leftover portions, let the pasta cool completely. Store in freezer-safe containers or bags for up to 2 months. When you’re ready to enjoy again, thaw overnight in the refrigerator for the best texture and flavor.
Reheating
To reheat, simply warm the pasta gently in a skillet over medium-low heat. Add a splash of milk or beef broth to loosen the sauce and restore its creamy consistency. Alternatively, microwave individual servings in a microwave-safe dish, stirring halfway through, until hot and bubbly.
FAQs
Can I use a different cut of steak for Philly Cheesesteak Pasta?
Absolutely! While ribeye or sirloin are both classic and flavorful, you can use flank, skirt, or even leftover roast beef. Just slice it thinly so it cooks quickly and stays tender.
What pasta shapes work best in this recipe?
Penne and rotini are favorites because they trap all the cheesy sauce in their nooks and crannies. However, shells, rigatoni, or even fusilli are great alternatives if you want to mix it up.
Can I make this recipe vegetarian?
Yes! Substitute the steak with sautéed mushrooms or plant-based strips and use vegetable broth instead of beef broth for a hearty, veggie-forward version of Philly Cheesesteak Pasta.
How do I prevent the sauce from clumping?
The key is to sprinkle the flour evenly over the vegetables and whisk constantly while adding the liquids. Using room temperature broth and milk also helps the sauce come together smoothly.
Is it possible to make Philly Cheesesteak Pasta ahead of time?
You can prepare the entire dish a day ahead. When you’re ready to serve, just reheat gently on the stovetop with a splash of broth or milk to keep things creamy and luscious.
Final Thoughts
If you’re searching for the ultimate comfort meal, Philly Cheesesteak Pasta is truly a must-try. Each bite brings savory steak, melty cheese, and perfectly cooked pasta together for a crowd-pleaser you’ll return to again and again. Gather your ingredients, follow these simple steps, and enjoy the kind of dinner everyone looks forward to. Happy cooking!
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Philly Cheesesteak Pasta Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A delightful twist on a classic Philly cheesesteak, this Philly Cheesesteak Pasta combines tender strips of steak, colorful bell peppers, and a creamy, cheesy sauce tossed with al dente pasta. It’s a comforting and satisfying meal that’s easy to make and perfect for a cozy night in.
Ingredients
Pasta:
- 12 ounces penne or rotini pasta
Steak:
- 1 tablespoon olive oil
- 1 pound thinly sliced steak (ribeye or sirloin), cut into bite-sized strips
- 1 tablespoon Worcestershire sauce
Vegetables:
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
Sauce:
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup milk
- 1 cup shredded provolone cheese
- ½ cup shredded mozzarella cheese
- Salt and black pepper to taste
Garnish:
- Fresh parsley for garnish
Instructions
- Cook Pasta: Boil a large pot of salted water. Cook pasta until al dente, drain, and set aside.
- Cook Steak: In a skillet, cook steak strips in olive oil until browned. Add Worcestershire sauce, then remove steak.
- Sauté Vegetables: In the same skillet, sauté bell peppers, onion, and garlic until softened.
- Make Sauce: Sprinkle flour over vegetables, whisk in beef broth and milk. Stir in cheeses until melted.
- Combine: Add pasta and steak back to skillet. Heat through.
- Garnish and Serve: Garnish with parsley and serve warm.
Notes
- You can substitute ground beef for a quicker version.
- Add mushrooms for an extra umami boost.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 95 mg
