If you love the bold, hearty flavors of a classic Philly cheesesteak but crave something a little different, the Philly Cheesesteak Pasta Recipe is about to become your new favorite comfort dish. This recipe takes all those iconic components—tender slices of beef, sautéed peppers and onions, melty provolone cheese—and transforms them into a creamy, indulgent pasta that’s perfect for any weeknight dinner or casual gathering. With every bite, you’ll enjoy a fantastic fusion of textures and flavors that feel both familiar and excitingly new.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the first step to making this Philly Cheesesteak Pasta Recipe truly shine. Each addition plays a crucial role, from the tender beef and vibrant bell peppers for color and crunch to the creamy sauce that ties it all together beautifully.
- 8 oz (225 g) penne or rigatoni pasta: Cook your pasta al dente so it holds up perfectly against the rich sauce.
- 1 tbsp olive oil: For that perfect sear on the beef and to soften the veggies just right.
- 1 lb (450 g) thinly sliced beef: Ribeye or sirloin cuts deliver tender, juicy bites packed with flavor.
- 1 medium onion, diced: Adds sweetness and depth when sautéed.
- 1 green bell pepper, diced: Brings a mild crunch and a fresh pop of color.
- 1 red bell pepper, diced: Adds a touch of sweetness and vibrancy to the dish.
- 3 cloves garlic, minced: Infuses the pasta with savory aroma and richness.
- 1 cup (240 ml) beef broth: Creates a flavorful base for the creamy sauce.
- 1 cup (240 ml) heavy cream: Gives the sauce a luscious, velvety texture.
- 1 ½ cups (170 g) shredded provolone cheese: The heart and soul of the cheesesteak flavor.
- 1 tbsp Worcestershire sauce: Boosts umami for that meaty depth.
- 1 tsp paprika: Adds warmth and a subtle smoky note to the sauce.
- ½ tsp salt and ½ tsp black pepper: Essential for seasoning and balancing flavors.
- Fresh parsley, chopped (optional): For a bright, fresh garnish that elevates the presentation.
How to Make Philly Cheesesteak Pasta Recipe
Step 1: Cook Your Pasta Al Dente
Start by boiling a large pot of salted water. Once it’s bubbling away, toss in your penne or rigatoni. Cooking the pasta al dente means it will have a slight bite, which contrasts perfectly with the creamy sauce to prevent it from feeling mushy. After it’s done, drain and set aside. This creates a solid foundation for building your Philly Cheesesteak Pasta Recipe.
Step 2: Sear the Beef to Perfection
Heat the olive oil in a large skillet over medium-high heat. Add your thinly sliced beef, spreading it evenly. Season with salt and pepper to bring out its natural flavors. Searing the beef for about 4-5 minutes until it browns intensifies the meat’s taste and locks in juices. Then, transfer the beef to a plate and keep those delicious browned bits in the pan—they’re critical for flavor!
Step 3: Sauté the Vegetables
In the same skillet, add your diced onion and the green and red bell peppers. Cooking these colorful veggies for 3-4 minutes softens them just enough to release their sweetness and aroma. Then toss in the minced garlic for another minute to infuse the mixture with that enticing garlicky note, making the dish even more irresistible.
Step 4: Build the Creamy Sauce
Reduce the heat to medium and pour in the beef broth and Worcestershire sauce. Let these bubble gently for 2-3 minutes, scraping up any tasty browned bits stuck to the pan—that’s pure flavor magic. Next, stir in the heavy cream, paprika, salt, and black pepper. This combination creates a rich, velvety sauce that captures everything wonderful about a Philly cheesesteak with a creamy pasta twist.
Step 5: Melt in the Provolone Cheese
Now for the star ingredient: the shredded provolone cheese. Add it gradually to your sauce, stirring constantly until it melts smoothly into a decadent blend. This cheesy goodness is what defines the Philly Cheesesteak Pasta Recipe, giving every bite that gooey, comforting sensation we all crave.
Step 6: Toss Pasta, Beef, and Sauce Together
Return the cooked pasta and seared beef to the skillet. Gently toss everything together to ensure the pasta is coated evenly in the luxurious sauce and warmed through. This harmony of ingredients is where all the flavors unite in a perfect, mouthwatering dance.
Step 7: Plate and Garnish
Finally, dish out your Philly Cheesesteak Pasta onto warm plates. Sprinkle some fresh parsley on top for a dash of vibrant color and a hint of brightness. Serve immediately to enjoy the dish at its gooey, savory best.
How to Serve Philly Cheesesteak Pasta Recipe
Garnishes
Fresh parsley adds a lovely hint of color and freshness that cuts through the richness of this pasta. For an extra touch, a light sprinkle of crushed red pepper flakes can introduce a subtle kick that pairs wonderfully with the creamy sauce.
Side Dishes
This dish is quite filling on its own, but pairing it with a simple green salad dressed in a tangy vinaigrette balances the richness perfectly. Garlic bread or a warm baguette also makes a great side to soak up any leftover sauce and satisfy carb lovers.
Creative Ways to Present
For a fun twist, serve the Philly Cheesesteak Pasta Recipe in individual ramekins and top each portion with extra shredded provolone, broiled until golden and bubbly. This presentation adds a restaurant-quality touch that will wow any guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover Philly Cheesesteak Pasta in an airtight container in the refrigerator for up to 3 days. Make sure to give it a good stir before reheating to redistribute the creamy sauce evenly.
Freezing
If you want to keep this meal longer, freeze the pasta in a freezer-safe container. It’s best to freeze without the fresh parsley garnish. When properly stored, it can last for up to 2 months in the freezer.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of beef broth or milk to refresh the sauce and prevent it from drying out. Microwaving works too, but be sure to stir every 30 seconds for even warming.
FAQs
Can I use a different type of cheese instead of provolone?
Absolutely! While provolone offers the best classic Philly cheesesteak flavor, you can substitute with mozzarella or fontina for a similarly melty texture, but keep in mind the flavor profile will be a little different.
Is there a vegetarian version of this Philly Cheesesteak Pasta Recipe?
Yes! You can swap the beef for sautéed mushrooms or a plant-based beef substitute. Just keep the peppers, onions, and sauce the same to preserve that cheesesteak vibe.
Can I make this recipe gluten-free?
Definitely. Simply use gluten-free pasta and double-check that your Worcestershire sauce is gluten-free to enjoy this dish without worry.
What’s the best cut of beef for this pasta?
Ribeye or sirloin works beautifully because they’re tender and flavorful when thinly sliced. Avoid tougher cuts as the short cooking time won’t break them down adequately.
Can I prepare parts of this recipe in advance?
You can cook the pasta and sear the beef ahead of time, then refrigerate separately. When ready to eat, sauté the veggies and assemble everything together for a quick finish.
Final Thoughts
This Philly Cheesesteak Pasta Recipe is a flavorful, comforting dish that’s easy enough for a weeknight but impressive enough to share with friends. It channels all your favorite cheesesteak elements into a creamy, cheesy pasta that’s downright addictive. Trust me—you’ll want to keep this recipe handy whenever you need a satisfying meal that feels like a big warm hug on a plate.
Print
Philly Cheesesteak Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
Philly Cheesesteak Pasta is a hearty, flavorful dish that combines the classic flavors of a Philly cheesesteak sandwich with comforting pasta. Tender slices of seared beef, sautéed bell peppers and onions, and a rich, creamy provolone cheese sauce come together in a delicious meal perfect for dinner.
Ingredients
Pasta
- 8 oz (225 g) penne or rigatoni pasta – Cooked al dente
Beef and Vegetables
- 1 tbsp olive oil – For searing the beef and vegetables
- 1 lb (450 g) thinly sliced beef (ribeye or sirloin recommended)
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
Sauce
- 1 cup (240 ml) beef broth
- 1 cup (240 ml) heavy cream
- 1 ½ cups (170 g) shredded provolone cheese
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Cook Pasta: Begin by boiling a large pot of salted water. Once boiling, add the penne or rigatoni pasta and cook according to package instructions until al dente, meaning it should still have a slight bite. Drain and set aside.
- Sear Beef: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the thinly sliced beef evenly in the skillet and season lightly with salt and pepper. Cook for 4-5 minutes until beef is browned on the outside. Remove beef and set aside.
- Sauté Vegetables: In the same skillet, add diced onion and diced green and red bell peppers. Cook for 3-4 minutes until softened and aromatic. Add minced garlic and sauté for an additional minute.
- Prepare Sauce: Reduce heat to medium. Pour in beef broth and Worcestershire sauce, scraping up browned bits from the skillet. Let it simmer for 2-3 minutes. Add heavy cream, paprika, salt, and pepper, stirring well to form a creamy sauce.
- Melt Cheese: Gradually add shredded provolone cheese to the sauce, stirring continuously until fully melted and incorporated into the creamy mixture.
- Combine Pasta and Beef: Return cooked pasta and seared beef to the skillet. Toss everything together gently but thoroughly, ensuring pasta is well-coated with sauce and heated through.
- Garnish and Serve: Plate the Philly Cheesesteak Pasta and garnish with freshly chopped parsley if desired. Serve immediately while warm.
Notes
- Use ribeye or sirloin for tender, flavorful beef slices.
- Cooking pasta al dente gives better texture and prevents mushiness when combined with the sauce.
- Adjust salt and pepper according to taste.
- Fresh parsley adds a nice contrast and freshness but is optional.
- For a lighter version, use half-and-half instead of heavy cream.
- Leftovers can be refrigerated for 2-3 days and reheated gently on the stovetop.
