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 made this Philly Cheese Steak Pasta after craving the iconic sandwich, but wanting something a little extra cozy for dinner. Each bite takes me back to my favorite deli, packed with the same smoky, cheesy goodness I love.
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:
- Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
- Brown 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.
- Cook Vegetables:
- Add the remaining 1 tablespoon olive oil to the same skillet. Add onions and bell peppers sauté for 5-7 minutes until softened. Add garlic and cook for 1 minute.
- Combine Beef and Veggies:
- Return the steak to the skillet with the vegetables. Stir in Worcestershire sauce then remove from heat.
- Make 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 the mixture thickens (about 3-4 minutes).
- Add Cheese:
- 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 gathering around the table and digging into a warm skillet of this pasta, especially when sharing stories from our busy day. It's always a hit with family and friends alike.
Required Tools
Large pot, large skillet, saucepan, whisk, knife and cutting board
Allergen Information
Contains wheat (gluten), milk, cheese (dairy), and may include soy from Worcestershire sauce. Always check ingredient labels if you have allergies.
Nutritional Information
Per serving: 715 calories, 32 g total fat, 62 g carbohydrates, 42 g protein.
Save This Philly Cheese Steak Pasta brings excitement to weeknight dinners and is a surefire crowd-pleaser. Enjoy leftovers for lunch the next day!
Kitchen Questions
- → What type of beef works best for this dish?
Thinly sliced ribeye or sirloin steak provide ideal tenderness and flavor, but flank steak can also be used.
- → Can different pasta shapes be used?
Penne or rigatoni are recommended as they hold the sauce well, but other tubular pasta works fine.
- → How is the cheese sauce thickened?
Butter and flour are cooked together to form a roux, then milk is gradually added and cooked until thickened before adding cheeses.
- → Are there suggestions to add more flavor?
Adding mushrooms or a pinch of red pepper flakes can enhance flavor and add a spicy kick.
- → How should the vegetables be prepared?
Onions and bell peppers are thinly sliced and sautéed until soft to complement the beef and cheese sauce.
- → What is a good beverage pairing?
This dish pairs nicely with a crisp lager or a light red wine for a balanced meal experience.