Philly Cheesesteak Pasta is the ultimate comfort food that combines the iconic flavors of a classic Philly cheesesteak with the heartiness of pasta. This creamy, cheesy dish is packed with tender strips of steak, sautéed peppers and onions, all smothered in a rich sauce that’s irresistibly flavorful.
It’s not overly heavy, but it’s incredibly satisfying, making it perfect for weeknight dinners or a cozy family meal. If you love the flavors of a Philly cheesesteak sandwich, but want the ease and versatility of a pasta dish, this is the perfect recipe for you! Plus, you can easily adapt it with your favorite vegetables or cheese for a personalized twist.
Kitchen Equipment Needed:
- Large skillet or sauté pan
- Medium pot (for cooking pasta)
- Cutting board and knife
- Tongs or spatula
- Measuring cups and spoons
- Cheese grater
Ingredients:
- 12 oz pasta (penne, rigatoni, or any short pasta)
- 1 lb thinly sliced steak (ribeye or sirloin works best)
- 1 tbsp olive oil
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Optional garnish: chopped parsley or fresh herbs
Directions:
- Cook the Pasta:
- Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside.
- Cook the Steak:
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the thinly sliced steak, season with salt and pepper, and cook until browned and cooked through, about 4-5 minutes. Remove the steak from the skillet and set aside.
- Sauté the Vegetables:
- In the same skillet, add the onions and bell peppers. Cook for about 5-7 minutes until softened and slightly caramelized. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Make the Sauce:
- Push the vegetables to the side of the skillet and melt the butter in the center. Stir in the flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in the beef broth, ensuring there are no lumps. Stir in the heavy cream and bring the mixture to a simmer, allowing it to thicken slightly.
- Add the Cheese:
- Lower the heat and stir in the shredded provolone and mozzarella cheeses until fully melted and the sauce is smooth. Season with salt and pepper to taste.
- Combine:
- Add the cooked pasta and steak back into the skillet, tossing everything together until well combined and coated in the creamy cheese sauce.
- Serve:
- Garnish with freshly chopped parsley or herbs if desired, and serve hot.
Prep Time:
- 15 minutes
Cook Time:
- 25 minutes
Total Time:
- 40 minutes
Philly Cheesesteak Pasta
ultimate comfort food that combines the iconic flavors of a classic Philly cheesesteak with the heartiness of pasta. This creamy, cheesy dish is packed with tender strips of steak, sautéed peppers and onions, all smothered in a rich sauce that’s irresistibly flavorful
Equipment
- Large skillet or sauté pan
- Medium pot (for cooking pasta)
- Cutting board and knife
- Tongs or spatula
- Measuring cups and spoons
- Cheese grater
Ingredients
- 1 lb thinly sliced steak ribeye or sirloin works best
- 1 tbsp olive oil
- 1 medium onion thinly sliced
- 1 green bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- 3 cloves garlic minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Optional garnish: chopped parsley or fresh herbs
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside.
- Cook the Steak:
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the thinly sliced steak, season with salt and pepper, and cook until browned and cooked through, about 4-5 minutes. Remove the steak from the skillet and set aside.
- Sauté the Vegetables:
- In the same skillet, add the onions and bell peppers. Cook for about 5-7 minutes until softened and slightly caramelized. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Make the Sauce:
- Push the vegetables to the side of the skillet and melt the butter in the center. Stir in the flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in the beef broth, ensuring there are no lumps. Stir in the heavy cream and bring the mixture to a simmer, allowing it to thicken slightly.
- Add the Cheese:
- Lower the heat and stir in the shredded provolone and mozzarella cheeses until fully melted and the sauce is smooth. Season with salt and pepper to taste.
- Combine:
- Add the cooked pasta and steak back into the skillet, tossing everything together until well combined and coated in the creamy cheese sauce.
- Serve:
- Garnish with freshly chopped parsley or herbs if desired, and serve hot.
- Prep Time:
- 15 minutes
- Cook Time:
- 25 minutes
- Total Time:
- 40 minutes
- Nutrition (per serving):
- Calories: 610
- Fat: 36g
- Carbohydrates: 45g
- Protein: 30g
- Fiber: 3g
- Sugar: 4g
- This Philly Cheesesteak Pasta is a deliciously creamy, cheesy, and comforting dish that brings together the best of both worlds. Perfect for busy nights when you want a hearty, flavorful meal in no time!
Nutrition (per serving):
- Calories: 610
- Fat: 36g
- Carbohydrates: 45g
- Protein: 30g
- Fiber: 3g
- Sugar: 4g
This Philly Cheesesteak Pasta is a deliciously creamy, cheesy, and comforting dish that brings together the best of both worlds. Perfect for busy nights when you want a hearty, flavorful meal in no time!
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