Philly Cheese Steak Pasta Recipe

Introduction

Philly Cheese Steak Pasta combines the savory flavors of the classic sandwich with comforting pasta and a creamy cheese sauce. This dish is perfect for anyone craving a hearty meal that’s easy to prepare at home. Ready in under an hour, it’s sure to become a family favorite.

Ingredients

• 12 ounces penne or rigatoni pasta
• 1 pound thinly sliced ribeye or sirloin steak
• 1 medium yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1 cup shredded provolone cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon Worcestershire sauce
• Fresh parsley, chopped (optional)

Instructions

1. Step 1: Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
2. Step 2: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the sliced steak with salt and pepper, then cook for 2-3 minutes until browned. Remove from skillet and set aside.
3. Step 3: Add the remaining 1 tablespoon olive oil to the skillet. Sauté onions and bell peppers for 5-7 minutes until softened. Add minced garlic and cook for 1 additional minute.
4. Step 4: Return the cooked steak to the skillet with the vegetables. Stir in Worcestershire sauce, then remove from heat.
5. Step 5: In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
6. Step 6: Gradually whisk in milk, stirring constantly until the sauce thickens, about 3-4 minutes.
7. Step 7: Reduce heat to low and stir in provolone, mozzarella, and Parmesan cheeses until melted and smooth. Season with salt and pepper.
8. Step 8: Add the cooked pasta and the beef-vegetable mixture to the cheese sauce. Toss thoroughly to combine and heat through.
9. Step 9: Serve immediately, garnished with chopped fresh parsley if desired.

Tips & Variations

• For a creamier sauce, use half-and-half or add a splash of heavy cream along with the milk.
• Substitute the steak with thinly sliced chicken or mushrooms for a different protein option.
• Add a pinch of red pepper flakes to the vegetables while sautéing for a subtle heat.
• Use provolone or mozzarella alone if you prefer a milder cheese flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of milk if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, any pasta shape that holds sauce well, such as penne, rigatoni, or fusilli, works best. Avoid very thin pastas like spaghetti since the sauce and ingredients pair nicely with chunkier shapes.

How do I get thinly sliced steak if I can only find thicker cuts?

Place the steak in the freezer for 30 to 45 minutes until firm but not frozen solid, then slice as thinly as possible against the grain. This makes it easier to achieve thin slices similar to those used in Philly cheesesteak.

Philly Cheese Steak Pasta Recipe

---

★★★★★

4.5 from 78 reviews

• Author: Cleo
• Total Time: 40 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

Philly Cheese Steak Pasta is a delicious and comforting dish that combines the classic flavors of a Philly cheesesteak sandwich with tender pasta. This recipe features thinly sliced ribeye steak cooked with sautéed onions and colorful bell peppers, all tossed in a creamy, cheesy sauce made from provolone, mozzarella, and Parmesan cheeses. Easy to prepare and rich in flavor, this pasta dish makes a perfect weeknight dinner or casual weekend meal.

---

Ingredients

Scale 1x2x3x

Pasta

• 12 ounces penne or rigatoni pasta

Beef and Vegetables

• 1 pound thinly sliced ribeye or sirloin steak
• 1 medium yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt (for seasoning steak and sauce)
• 1/4 teaspoon black pepper (for seasoning steak and sauce)

Cheese Sauce

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1 cup shredded provolone cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Garnish

• Fresh parsley, chopped (optional)

---

Instructions

1. Prepare Pasta: Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Drain well and set aside to be combined later.
2. Cook Beef: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the thinly sliced ribeye steak with salt and black pepper. Add the steak to the skillet and cook for 2-3 minutes until browned but not overcooked. Remove the steak from the skillet and set aside.
3. Sauté Vegetables: Add the remaining tablespoon of olive oil to the same skillet. Sauté the sliced onion and bell peppers for 5-7 minutes, stirring occasionally, until softened and slightly caramelized. Add minced garlic and cook for an additional 1 minute until fragrant.
4. Combine Steak and Vegetables: Return the cooked steak to the skillet with the sautéed vegetables. Stir in the Worcestershire sauce for added flavor and then remove the skillet from heat.
5. Prepare Cheese Sauce: In a separate saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for about 1 minute to create a roux. Gradually whisk in the whole milk, continuing to stir constantly until the mixture thickens, about 3-4 minutes.
6. Add Cheese to Sauce: Reduce the heat to low and stir in the shredded provolone, mozzarella, and grated Parmesan cheeses. Continue stirring until the cheese is completely melted and the sauce is smooth. Season the cheese sauce with salt and black pepper to taste.
7. Combine All Components: Add the cooked pasta and the beef and vegetable mixture to the cheese sauce. Toss everything thoroughly to combine and heat through evenly on low heat.
8. Serve: Plate the Philly Cheese Steak Pasta immediately and garnish with freshly chopped parsley if desired for a pop of color and freshness.

Notes

• Use ribeye or sirloin steak thinly sliced for the best texture and flavor.
• Ensure pasta is cooked al dente to prevent over-softness when combined with sauce.
• Substitute whole milk with 2% milk for a lighter cheese sauce, though sauce may be less rich.
• Adding Worcestershire sauce enhances the umami flavors, do not skip.
• Fresh parsley garnish adds a fresh herbal note but can be omitted if unavailable.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Keywords: Philly cheese steak pasta, steak pasta recipe, cheesy pasta, easy dinner, comfort food