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
Scale
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.
