Philly Cheese Steak Pasta is a deliciously comforting dish that combines all the classic flavors of a Philly cheesesteak in a hearty, cheesy pasta bake.
Tender strips of steak, sautéed peppers and onions, and gooey melted cheese create a dish that’s irresistibly savory and perfect for satisfying a crowd. It’s a quick and easy meal, making it ideal for busy weeknights or casual family dinners. If you’re a fan of the classic sandwich, you’ll love this pasta twist!
Kitchen Equipment Needed
- Large skillet
- Medium saucepan
- Cutting board
- Sharp knife
- Mixing spoon or spatula
- Colander
- Baking dish (optional, if baking)
Ingredients Overview
- Steak: Thinly sliced steak such as flank steak or sirloin provides the protein and meaty flavor for this dish.
- Bell Peppers and Onions: Essential for capturing the Philly cheesesteak experience, these add sweetness and crunch.
- Pasta: Penne, rigatoni, or any short pasta shape works well to hold the sauce.
- Cheese: A mix of provolone and cream cheese ensures creaminess and authentic cheesesteak flavor.
- Beef Broth: Enhances the savory base of the dish and helps create the sauce.
- Garlic and Seasonings: Add depth of flavor to the dish.
Ingredients
- 12 oz pasta (penne or rigatoni)
- 1 lb thinly sliced steak (flank steak or sirloin)
- 1 tbsp olive oil
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 cup beef broth
- 4 oz cream cheese, softened
- 1 cup shredded provolone cheese
- 1/2 cup shredded mozzarella cheese (optional, for extra cheesiness)
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
Step-by-Step Instructions
Prepare the Pasta
- Cook the pasta according to package instructions until al dente. Drain and set aside.
Cook the Steak
2. Heat olive oil in a large skillet over medium-high heat. Add the steak slices and cook for 2-3 minutes per side, or until just browned. Remove from the skillet and set aside.
Sauté the Vegetables
3. In the same skillet, add the bell peppers and onions. Sauté for 4-5 minutes, or until softened and slightly caramelized. Add the garlic and cook for another minute.
Make the Sauce
4. Lower the heat to medium. Add the beef broth, Worcestershire sauce, cream cheese, salt, pepper, and smoked paprika to the skillet. Stir until the cream cheese is melted and the sauce is smooth.
Combine and Serve
5. Return the steak to the skillet along with the cooked pasta. Stir in the shredded provolone cheese until it’s melted and the pasta is coated in the creamy sauce.
6. (Optional) For a baked version, transfer the mixture to a greased baking dish, top with mozzarella cheese, and bake at 375°F (190°C) for 10-15 minutes, or until bubbly and golden on top.
Recipe Tips
- Steak Substitute: Ground beef can be used as a budget-friendly alternative to steak.
- Pasta Variations: Use whatever pasta you have on hand, but short, sturdy shapes like penne or ziti work best.
- Cheese Options: If you can’t find provolone, mozzarella or a mild cheddar can work in its place.
What to Serve With This Recipe
- Side Salad: A crisp green salad with a tangy vinaigrette complements the richness of the dish.
- Garlic Bread: Perfect for soaking up the cheesy sauce.
- Roasted Vegetables: Serve with roasted asparagus or Brussels sprouts for added veggies.
Frequently Asked Questions
Can I make this ahead of time?
Yes! Prepare the pasta and sauce, then assemble in a baking dish. Cover and refrigerate for up to 24 hours. Bake when ready to serve.
Can I freeze this dish?
Yes, freeze the assembled pasta dish (without baking) for up to 3 months. Thaw in the refrigerator overnight before baking.
What other veggies can I add?
Feel free to add mushrooms or spinach for more variety and nutrition.
Philly Cheese Steak Pasta
Equipment
- Large skillet
- Medium saucepan
- Cutting board
- Sharp knife
- Mixing spoon or spatula
- Colander
- Baking dish (optional, if baking)
Ingredients
- 12 oz pasta penne or rigatoni
- 1 lb thinly sliced steak flank steak or sirloin
- 1 tbsp olive oil
- 1 green bell pepper sliced
- 1 onion sliced
- 2 garlic cloves minced
- 1 cup beef broth
- 4 oz cream cheese softened
- 1 cup shredded provolone cheese
- 1/2 cup shredded mozzarella cheese optional, for extra cheesiness
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Cook the Steak
- Heat olive oil in a large skillet over medium-high heat. Add the steak slices and cook for 2-3 minutes per side, or until just browned. Remove from the skillet and set aside.
- Sauté the Vegetables
- In the same skillet, add the bell peppers and onions. Sauté for 4-5 minutes, or until softened and slightly caramelized. Add the garlic and cook for another minute.
- Make the Sauce
- Lower the heat to medium. Add the beef broth, Worcestershire sauce, cream cheese, salt, pepper, and smoked paprika to the skillet. Stir until the cream cheese is melted and the sauce is smooth.
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