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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
