If you’ve ever wished you could enjoy the iconic flavors of a classic Philly cheesesteak in an utterly comforting, pasta-filled bowl, then you are in for a real treat with this Philly Cheesesteak Pasta Recipe. Combining tender, savory strips of steak or ground beef with sautéed peppers, onions, mushrooms, and a creamy cheesy sauce, this dish is a hearty celebration of all things delicious and cozy. It’s perfect for weeknight dinners or any time you want indulgence without complicated effort. Prepare for a mouthwatering experience that tastes just like your favorite sandwich, only better because it’s pasta!
Ingredients You’ll Need
This recipe relies on simple, essential ingredients that each bring their own magic to the dish. From the tender pasta that soaks up the sauce perfectly to the mix of vegetables that add freshness and texture, every component is thoughtfully chosen to create a balanced and irresistible Philly Cheesesteak Pasta Recipe.
- 12 ounces penne or rotini pasta: These shapes hold onto the sauce beautifully, ensuring every bite is flavorful.
- 1 pound ground beef or thinly sliced steak (like ribeye or sirloin): The star protein that delivers rich, meaty goodness.
- 1 tablespoon olive oil: Needed if using sliced steak for that perfect sear and to prevent sticking.
- 1 small onion (sliced): Adds sweetness and depth to the savory mix.
- 1 green bell pepper (sliced): Provides a refreshing crunch and classic cheesesteak flavor.
- 1 cup mushrooms (sliced): Earthy notes that complement the meat and veggies.
- 2 cloves garlic (minced): Infuses the sauce with a warm, aromatic punch.
- ½ teaspoon salt: Balances and enhances all the flavors perfectly.
- ½ teaspoon black pepper: Adds a subtle heat and complexity.
- 1 teaspoon Worcestershire sauce: Brings tangy umami to mimic classic cheesesteak taste.
- 1 tablespoon all-purpose flour: Helps thicken the creamy sauce smoothly.
- 1 cup beef broth: Builds a rich, meaty base for the sauce.
- 1 cup milk: Creates luscious creaminess without overpowering the dish.
- 1 cup shredded provolone cheese (or mozzarella): Melts beautifully to form a gooey, cheesy layer.
- ½ cup shredded cheddar (optional, for extra flavor): Adds sharpness and color contrast.
- Chopped parsley for garnish (optional): A fresh, herbal touch to finish.
How to Make Philly Cheesesteak Pasta Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil and cook your pasta until al dente, just firm to the bite. This is key to keeping the classic texture alive when it combines with the luscious sauce later on. Once done, drain and set aside so you can focus on building that unforgettable Philly cheesesteak flavor.
Step 2: Prepare the Meat
If you’re using ground beef, brown it in a large skillet over medium heat until it’s no longer pink and has developed a bit of a crust—that caramelization adds amazing flavor. For those going with sliced steak, heat olive oil in the pan and quickly sear the thin strips until they’re just browned and sizzling. Once cooked, transfer the meat to a separate plate to rest while you get your veggies ready.
Step 3: Sauté the Vegetables
In the same pan, add sliced onions, green bell peppers, and mushrooms. Sauté for 5 to 6 minutes until those veggies soften and start to release their delicious aroma. Toss in minced garlic and let it cook just 30 seconds longer—that little bit of time makes all the difference in boosting flavor without burning the garlic.
Step 4: Combine Meat and Seasonings
Return the cooked meat to the skillet with your veggies and sprinkle in salt, black pepper, and Worcestershire sauce. These seasonings capture the very essence of the Philly cheesesteak taste, making the sauce savory and robust. Stir everything together well.
Step 5: Make the Creamy Sauce
Sprinkle the all-purpose flour evenly over the mixture and cook for about one minute while stirring; this cooks out any raw flour taste and acts as a thickening agent. Slowly pour in the beef broth and milk, stirring constantly to create a smooth sauce base. Let it simmer gently for 3 to 4 minutes until the sauce thickens and becomes luxuriously creamy.
Step 6: Melt the Cheese and Combine Pasta
Lower the heat and stir in shredded provolone and cheddar cheese until melted into a rich, velvety sauce. Finally, add your cooked pasta back to the pan and toss everything carefully so that those noodles are completely coated in the cheesy Philly goodness.
How to Serve Philly Cheesesteak Pasta Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a lovely dash of green color and a light herbal note that cuts through the richness of the cheese. You could also add a few red pepper flakes for a touch of heat if you love a bit of spice against that creamy backdrop.
Side Dishes
This Philly Cheesesteak Pasta Recipe is quite filling on its own, but pairing it with a crisp green salad or some garlic bread makes the meal feel extra special and balanced. The salad’s freshness acts as the perfect counterpoint to the warm, cheesy pasta, while garlic bread is always a welcome crowd-pleaser.
Creative Ways to Present
For a fun twist, serve this pasta in individual mini cast-iron skillets straight from the stove to the table—it keeps it warm and makes for a rustic, charming look. Alternatively, you can transfer portions into small casserole dishes and broil a little extra cheese on top until bubbly and golden for a crowd-pleasing finish.
Make Ahead and Storage
Storing Leftovers
Any leftovers from your Philly Cheesesteak Pasta Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually develop more as it sits, making for a delicious next-day lunch or dinner.
Freezing
If you want to keep this comfort food magic on hand longer, freeze the cooled pasta in a freezer-safe container for up to 2 months. Just be sure to thaw it overnight in the fridge before reheating to maintain the best texture.
Reheating
Reheat gently in a skillet over low to medium heat with a splash of milk or broth to loosen the sauce. You can also use a microwave, but stirring halfway through will ensure even heating and creamy texture.
FAQs
Can I use a different type of cheese?
Absolutely! While provolone and cheddar are classic choices, feel free to experiment with mozzarella, Monterey Jack, or even a bit of cream cheese for extra richness. Just pick cheeses that melt well and complement the savory flavors.
What’s the best cut of steak for this recipe?
Ribeye or sirloin work beautifully because they’re tender yet flavorful. You can also use thinly sliced flank steak if you like, but avoid tougher cuts that may not soften well in the quick cooking process.
Can I make this vegetarian?
Yes! Substitute the beef with hearty mushrooms or a plant-based meat alternative to keep that satisfying bite. Use vegetable broth instead of beef broth, and you’ll have a delicious vegetarian version of this Philly Cheesesteak Pasta Recipe.
Is it okay to use leftover steak?
Definitely. Leftover cooked steak can be sliced thinly and added towards the end of the recipe to warm through. Just be careful not to overcook it again to maintain tenderness.
How can I make this recipe spicier?
Try adding crushed red pepper flakes during the vegetable sauté or a splash of hot sauce to the sauce. You could even incorporate some diced jalapeños along with the bell peppers for a fresh kick.
Final Thoughts
This Philly Cheesesteak Pasta Recipe is one of those dishes that truly feels like a warm hug from your kitchen. It’s simple enough for a weeknight dinner yet packed with incredible flavor and comforting textures that will have everyone coming back for seconds. Give it a try and discover how this delicious twist on a classic sandwich can become a new favorite in your recipe collection.
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Philly Cheesesteak Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Philly Cheesesteak Pasta recipe combines the bold flavors of classic Philly cheesesteak sandwiches with the comfort of a creamy pasta dish. Featuring tender ground beef or thinly sliced steak, sautéed onions, bell peppers, and mushrooms, all tossed in a rich cheese sauce made with provolone and cheddar cheeses. Easy to prepare on the stovetop, this hearty meal is perfect for cozy weeknight dinners and feeds a family of six.
Ingredients
Pasta and Meat
- 12 ounces penne or rotini pasta
- 1 pound ground beef or thinly sliced steak (ribeye or sirloin)
- 1 tablespoon olive oil (if using sliced steak)
Vegetables and Aromatics
- 1 small onion, sliced
- 1 green bell pepper, sliced
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
Seasonings and Sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1 cup milk
Cheeses and Garnish
- 1 cup shredded provolone cheese (or mozzarella)
- ½ cup shredded cheddar cheese (optional, for extra flavor)
- Chopped parsley for garnish (optional)
Instructions
- Cook Pasta: Cook the pasta according to package instructions until al dente. Drain well and set aside to be added later.
- Brown the Meat: For ground beef, cook in a large skillet over medium heat until browned and fully cooked. If using thinly sliced steak, heat olive oil in the skillet and sear the steak slices quickly until browned; then remove the meat and set aside.
- Sauté Vegetables: In the same skillet, add the sliced onion, bell pepper, and mushrooms. Sauté for 5–6 minutes until the vegetables are softened and slightly caramelized. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Combine Meat and Season: Return the cooked meat to the skillet with the vegetables. Stir in salt, black pepper, and Worcestershire sauce to evenly distribute the flavors.
- Make the Sauce: Sprinkle the flour over the meat and vegetable mixture and stir well to coat everything evenly. Cook for about 1 minute to remove the raw flour taste.
- Add Liquids: Slowly pour in the beef broth and milk while stirring constantly to avoid lumps. Bring the mixture to a simmer and cook for 3–4 minutes until the sauce thickens slightly.
- Add Cheese and Pasta: Stir in shredded provolone and optional cheddar cheese until melted and creamy. Add the cooked pasta to the skillet and toss everything together until the pasta is fully coated with the cheesy sauce.
- Serve: Serve the pasta warm, garnished with chopped parsley if desired for a fresh touch.
Notes
- For extra richness, stir in a spoonful of cream cheese into the sauce before adding the cheese.
- You can also top the finished pasta with more cheese and broil it for 2–3 minutes until golden and bubbly.
- Thinly sliced ribeye or sirloin steak offers a more authentic Philly cheesesteak flavor, but ground beef is a convenient and budget-friendly alternative.
- Use provolone cheese for the classic taste, or mozzarella as a milder substitute. Adding cheddar gives extra sharpness if you like stronger cheese flavors.
