Philly Cheesesteak Pasta

This hearty Philly Cheesesteak Pasta transforms the beloved sandwich into a comforting pasta dish that's become a weeknight favorite in my home. The combination of tender steak strips, colorful peppers, and creamy cheese sauce creates an irresistible meal that brings smiles around the dinner table.

I first created this dish during a rainy Friday night when we were craving both pasta and Philly cheesesteaks. After one bite, my family declared it should be in our regular rotation, and it's been a requested dish ever since.

Ingredients

• 1 lb thinly sliced ribeye or sirloin steak: choose ribeye for more flavor or sirloin for a leaner option
• 1 lb pasta: penne or rigatoni work best to hold the creamy sauce
• 1 tbsp olive oil: helps achieve the perfect sear on the steak
• 1 medium onion thinly sliced: traditional component of authentic Philly cheesesteaks
• 1 green bell pepper thinly sliced: adds classic flavor and bright color
• 1 red bell pepper thinly sliced: provides sweetness and vibrant color contrast
• 3 cloves garlic minced: foundation flavor that permeates the entire dish
• 2 tbsp butter: creates richness and is essential for the roux base
• 2 tbsp all purpose flour: thickens the sauce perfectly when combined with butter
• 2 cups beef broth: adds depth and savory notes throughout the sauce
• 1 cup heavy cream: creates the luxurious texture that coats every bite
• 1 cup shredded provolone cheese: authentic Philly flavor with excellent melting properties
• 1 cup shredded mozzarella cheese: provides the perfect cheese pull and creamy texture
• Salt and pepper to taste: balances and enhances all other flavors
• Optional garnish chopped parsley or fresh herbs: adds brightness and color

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of generously salted water to a rolling boil. Add pasta and cook until al dente according to package directions, usually 8 to 10 minutes. The pasta should have a slight bite as it will continue cooking slightly when combined with the hot sauce. Drain well but do not rinse to maintain the starchy exterior that helps sauce adhere.

Prepare the Steak:

Heat olive oil in a large skillet over medium high heat until shimmering. Add thinly sliced steak in a single layer, being careful not to overcrowd the pan. Season generously with salt and pepper. Cook for 2 minutes without moving, then flip and cook another 2 minutes until browned. The steak should still be slightly pink in the center as it will cook more later. Remove from skillet and set aside.

Sauté the Vegetables:

In the same skillet with the flavorful steak drippings, add sliced onions and both bell peppers. Cook for 5 to 7 minutes, stirring occasionally, until vegetables soften and develop caramelized edges. Push vegetables to one side, add minced garlic to the empty space and cook for 1 minute until wonderfully fragrant but not browned, which would create bitterness.

Create the Sauce:

Add butter to the center of the pan and allow it to melt completely. Sprinkle flour over the melted butter and whisk continuously for 1 to 2 minutes to cook out the raw flour taste. This roux will provide the perfect thickness for your sauce. Gradually pour in beef broth while constantly whisking to prevent lumps from forming. Add heavy cream and bring to a gentle simmer until the sauce begins to thicken, about 3 to 4 minutes.

Incorporate the Cheese:

Reduce heat to low to prevent the sauce from breaking. Add shredded provolone and mozzarella cheeses in small handfuls, stirring between additions until completely melted. The sauce should be velvety smooth and coat the back of a spoon. Taste and adjust seasoning with salt and pepper as needed. The cheese adds saltiness, so start conservatively.

Combine All Components:

Return the cooked steak to the skillet, including any accumulated juices. Add the drained pasta and toss everything together until each piece of pasta is coated in the luscious sauce and the ingredients are evenly distributed. Allow to simmer for 2 minutes so the flavors can meld together and the pasta can absorb some of the sauce.

Serve and Garnish:

Transfer to a large serving dish or individual plates while still hot. If desired, sprinkle with freshly chopped parsley or herbs for color and freshness. Serve immediately for the best cheese pull experience and optimal temperature.

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The secret to this dish's amazing flavor is allowing the steak to develop a good sear before removing it from the pan. Those browned bits left in the skillet become the foundation of flavor for the vegetables and sauce. I learned this technique from my grandfather who was known for his incredible steak dishes.

Storage and Reheating

This Philly Cheesesteak Pasta stores remarkably well in airtight containers in the refrigerator for up to 3 days. The flavors actually intensify overnight as the ingredients meld together. When reheating, add a splash of milk or cream to rejuvenate the sauce as it tends to thicken when cooled. Warm gently over medium low heat on the stovetop or microwave in 30 second intervals, stirring between each, until heated through. Avoid high heat which can cause the sauce to separate or the pasta to become mushy.

Ingredient Substitutions

While ribeye or sirloin steak delivers the most authentic flavor, you can successfully use thinly sliced chuck steak, ground beef, or even sliced chicken breast for a different twist. Vegetarians might enjoy substituting mushrooms for the steak, as their meaty texture works beautifully in this dish. For a lighter version, substitute half and half for heavy cream, though the sauce won't be quite as rich. Any short pasta shape works well, including bowties, rotini, or shells. If provolone is unavailable, white American cheese provides similar meltability.

Serving Suggestions

This hearty pasta stands perfectly on its own, but pairs wonderfully with a simple side salad dressed with vinaigrette to cut through the richness. Garlic bread makes an excellent accompaniment for soaking up any extra sauce. For a complete Philadelphia inspired experience, serve with pickle spears on the side. A light, crisp beer or medium bodied red wine complements the flavors nicely. For a fun presentation at parties, serve in individual ramekins topped with additional cheese and broiled until bubbly.

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Frequently Asked Questions

→ What type of steak works best for this dish?

Thinly sliced ribeye or sirloin steak works best due to their tenderness and deep flavor when cooked quickly.

→ Can I use a different type of cheese?

Yes, you can substitute provolone or mozzarella with other melting cheeses like Monterey Jack or cheddar for a different flavor profile.

→ Is there a vegetarian option for this dish?

You can replace the steak with sautéed mushrooms or plant-based meat alternatives for a vegetarian version.

→ What pasta type works well here?

Short pasta like penne, rigatoni, or rotini is ideal as it holds the creamy sauce well and makes for easier serving.

→ How can leftovers be stored?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream if needed.

→ Can I make this dish ahead of time?

It's best to prepare the sauce fresh to retain its creamy texture, but you can pre-cook the pasta and prep the vegetables in advance to save time.