Save A hearty pasta dish inspired by the classic Philly cheesesteak, featuring tender beef, sautéed peppers and onions, and a creamy cheese sauce tossed with pasta.
I first discovered Philly cheesesteak pasta when looking for a quick way to combine my favorite sandwich flavors with an easy pasta dinner. This dish came together as the perfect blend of creamy, cheesy goodness and hearty beef.
Ingredients
- Pasta: 12 oz (340 g) penne or rigatoni
- Beef: 1 lb (450 g) thinly sliced ribeye or sirloin steak
- Vegetables: 1 medium yellow onion, thinly sliced, 1 green bell pepper, thinly sliced, 1 red bell pepper, thinly sliced, 2 cloves garlic, minced
- Cheese Sauce: 2 tbsp unsalted butter, 2 tbsp all-purpose flour, 1 1/2 cups (360 ml) whole milk, 1 cup (115 g) shredded provolone cheese, 1/2 cup (60 g) shredded mozzarella cheese, 1/4 cup (30 g) grated Parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper
- Other: 2 tbsp olive oil, 1 tbsp Worcestershire sauce, Fresh parsley, chopped (for garnish, optional)
Instructions
- Cook Pasta:
- Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
- Cook Beef:
- While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced steak, season with salt and pepper, and cook for 2, 3 minutes until just browned. Remove steak from skillet and set aside.
- Sauté Vegetables:
- Add the remaining 1 tablespoon olive oil to the same skillet. Add onions and bell peppers, sauté for 5, 7 minutes until softened. Add garlic and cook for 1 minute.
- Combine Beef and Vegetables:
- Return the steak to the skillet with the vegetables. Stir in Worcestershire sauce, then remove from heat.
- Make Cheese Sauce:
- In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly until the mixture thickens (about 3, 4 minutes).
- Add Cheese:
- Reduce heat to low. Stir in provolone, mozzarella, and Parmesan cheese until melted and smooth. Season with salt and pepper.
- Combine Everything:
- Add cooked pasta and beef, vegetable mixture to the cheese sauce. Toss to combine and heat through.
- Serve:
- Serve immediately, garnished with chopped parsley if desired.
Save We love serving this pasta on busy weeknights, and it often reminds my family of big gatherings where comfort food takes center stage.
Required Tools
Large pot, large skillet, saucepan, whisk, knife and cutting board
Nutritional Information
Per serving: 715 calories, 32 g total fat, 62 g carbohydrates, 42 g protein
Notes
Substitute ribeye with sirloin or flank steak, add mushrooms for extra flavor, and use red pepper flakes if you like it spicy.
Save This pasta is perfect for cozy nights and guaranteed to be a family favorite. Give it a try next time you crave comfort and flavor in one dish.
Common Questions
- → What is the best cut of beef to use?
Thinly sliced ribeye or sirloin works best for tender, quick cooking with rich flavor.
- → Can I use different pasta types?
Penne or rigatoni are ideal as they hold the sauce well, but any pasta shape can work.
- → How do I make the cheese sauce smooth?
Whisk flour into melted butter before gradually adding milk; stir constantly to avoid lumps.
- → Can I add extra vegetables?
Yes, mushrooms or other bell peppers can be sautéed along with onions and garlic for added flavor.
- → What seasoning enhances the dish?
Worcestershire sauce adds savory depth; a pinch of red pepper flakes can provide a spicy kick.
- → How can I garnish this dish?
Chopped fresh parsley brightens the flavors and adds a fresh touch before serving.