When it comes to comfort food that hits all the right notes, this Ultimate Philly Cheesesteak Pasta Recipe is nothing short of a celebration on your plate. Imagine tender, savory slices of ribeye combined with sautéed peppers and onions, all smothered in a rich, cheesy sauce that clings perfectly to your favorite pasta shape. It’s the best of Philly cheesesteak flavors, reimagined into a hearty, satisfying pasta dish that is sure to make any mealtime feel special. Whether you’re cooking for family or friends, this recipe is a fantastic way to bring those beloved steak sandwich vibes into a creamy, cheesy pasta bowl.
Ingredients You’ll Need
Simple ingredients with big personality come together to make this dish truly shine. Each item is chosen to bring out the quintessential flavors of a Philly cheesesteak, while the pasta adds the perfect supporting structure and texture.
- Thinly sliced ribeye or sirloin steak: Tender, flavorful beef is the star of this dish and cooks quickly for maximum juiciness.
- Salt: Essential for drawing out the beef’s natural flavors and seasoning the pasta water.
- Black pepper: Adds a gentle heat and enhances the overall savory profile.
- Yellow onion: Provides sweetness and depth when sautéed until soft and translucent.
- Green bell pepper: Adds freshness and a subtle crunch, balancing the richness.
- Olive oil or butter: Used for sautéing and creating a luscious base for the sauce.
- Penne, rotini, cavatappi, or medium shells pasta: These shapes hold the creamy cheese sauce beautifully.
- Beef broth: Brings a savory depth and the perfect base for the cheese sauce.
- Heavy cream or whole milk: Adds creaminess that makes the sauce irresistibly smooth.
- Shredded Provolone cheese: Melts into a silky texture with a subtle tang reminiscent of a classic Philly cheesesteak.
- American cheese slices: Creates the iconic, gooey cheesesteak melt everyone loves.
- Garlic powder: Enhances flavor without overpowering the beef and cheese.
- Onion powder: Boosts onion flavor for added complexity.
- All-purpose flour: Works as the thickener in our smooth cheese sauce.
- Optional sliced mushrooms: For extra earthiness and texture.
- Optional red pepper flakes: A subtle kick if you like a little heat.
- Optional fresh parsley: Adds a bright, fresh finish when sprinkled on top.
How to Make Ultimate Philly Cheesesteak Pasta Recipe
Step 1: Prep and Season the Steak
Start by taking your thinly sliced ribeye or sirloin out of the fridge and patting it dry with paper towels. This step is essential because it helps the steak brown beautifully instead of steaming. Generously season the slices with salt and black pepper to bring out their full flavor potential before cooking.
Step 2: Slice the Vegetables
Next, thinly slice your yellow onion and green bell pepper. Thin slices ensure that these veggies cook quickly and evenly, releasing their natural sweetness and tenderizing perfectly with the beef in the skillet.
Step 3: Cook the Pasta
Bring a large pot of water to a rolling boil and generously salt it — this is your chance to season the pasta inside out. Add your chosen pasta shape and cook until al dente. Don’t forget to reserve about one cup of starchy pasta water before draining, because it will help you adjust the sauce consistency later.
Step 4: Sauté Onions and Peppers
Heat a skillet or Dutch oven over medium-high heat and add olive oil or butter. Toss in the sliced onions and bell peppers and sauté them for 5 to 7 minutes until they are softened and translucent. This step brings out their sweetness and balances the richness of the steak and cheese. Set them aside temporarily once done.
Step 5: Cook the Steak
Turn your heat up to high and add another tablespoon of olive oil or butter. In a single layer, lay down the seasoned steak slices and cook for just 1 to 2 minutes per side. You want a nice brown crust without overcooking the beef. Season lightly with garlic powder and onion powder for that extra favorite cheesesteak flavor, then remove the beef to join the veggies.
Step 6: Make the Roux
Reduce heat to medium and melt 2 tablespoons of butter in the pan. Once melted, sprinkle in the all-purpose flour and whisk constantly for about one minute to create a roux. This is the foundation that thickens your creamy sauce perfectly.
Step 7: Create the Cheese Sauce
Gradually whisk in the beef broth, scraping up any delicious browned bits from the bottom of the pan. Pour in the heavy cream or whole milk and bring the mixture to a gentle simmer so it starts to thicken.
Step 8: Add the Cheeses
Reduce heat to low and stir in shredded Provolone cheese a handful at a time, whisking until melted and smooth. Layer in the American cheese slices to get that signature creamy, gooey melt. Give the sauce a quick taste and adjust with salt and pepper as needed.
Step 9: Combine Everything
Return the cooked beef, sautéed onions, and bell peppers to the luscious cheese sauce. Add your drained pasta and toss everything gently to coat. If the sauce feels thick, add reserved pasta water a little at a time to loosen it up perfectly.
Step 10: Serve Hot and Fresh
Dish out your Ultimate Philly Cheesesteak Pasta Recipe immediately, garnishing with fresh parsley or a little extra cheese for that lovely finishing touch. This dish is best enjoyed piping hot to savor all the layers of flavor and creamy goodness.
How to Serve Ultimate Philly Cheesesteak Pasta Recipe
Garnishes
Fresh parsley sprinkled over the top adds a pop of color and a burst of fresh flavor that contrasts beautifully with the cheesy richness. You might also consider a few red pepper flakes for a gentle heat or an extra sprinkle of shredded Provolone for cheesier indulgence.
Side Dishes
This dish is hearty on its own, but a crisp green salad with a zesty vinaigrette cuts through the richness wonderfully. Roasted asparagus or garlic bread also make perfect companions, providing texture and complementary flavors to round out the meal.
Creative Ways to Present
Serve this pasta in warm bowls with a sprinkle of fresh herbs and an extra drizzle of olive oil for shine. For a fun twist, stuff your pasta mixture into baked bell peppers or use it as a topping over crispy toasted baguette slices for bite-sized party appetizers.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and refrigerate for up to three days. Because it’s a creamy and meaty pasta, it keeps well and the flavors actually meld even more in the fridge.
Freezing
This Ultimate Philly Cheesesteak Pasta Recipe freezes nicely. Portion into freezer-safe containers and freeze for up to two months. To avoid texture changes, it’s best to undercook the pasta slightly during the first cooking so it doesn’t become mushy when reheated.
Reheating
Reheat gently on the stovetop over low heat with a splash of milk or broth to loosen the sauce. Stir often to avoid sticking and ensure the cheese sauce stays creamy and smooth. Microwaving in short intervals also works, just add a splash of liquid to keep it luscious.
FAQs
Can I use another cut of beef instead of ribeye or sirloin?
Absolutely! Thinly sliced flank steak or skirt steak are great alternatives that will still give you tender, flavorful results in this recipe.
What if I want to make this recipe vegetarian?
You can swap the beef with hearty grilled portobello mushrooms or even seasoned seitan strips to keep that savory depth while keeping it meat-free.
Is it possible to use a different cheese?
Provolone and American cheeses give that classic Philly taste, but sharp cheddar or mozzarella can be tasty substitutes if needed, though the flavor will be a bit different.
Can I make this recipe gluten-free?
Yes! Just use your favorite gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend or cornstarch for the roux to keep the sauce thick and creamy.
How spicy is this dish?
This Ultimate Philly Cheesesteak Pasta Recipe is mild by default, but you can turn up the heat easily by adding red pepper flakes during cooking or as a garnish to suit your preference.
Final Thoughts
I can’t recommend the Ultimate Philly Cheesesteak Pasta Recipe enough for a cozy weeknight dinner or even a special occasion. It’s warm, indulgent, and packed with all the flavors you love from the classic cheesesteak, made even better with the comforting twist of pasta. Give it a try—you might just find your new favorite twist on an old classic!
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Ultimate Philly Cheesesteak Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Ultimate Philly Cheesesteak Pasta recipe combines tender slices of seasoned ribeye steak, sautéed onions and bell peppers, and a rich, creamy cheese sauce tossed with your choice of pasta. Inspired by the classic Philly cheesesteak sandwich, this hearty and flavorful pasta dish is perfect for a comforting weeknight dinner, delivering the best of savory beef and melty cheese in every bite.
Ingredients
Meat and Vegetables
- 1 lb thinly sliced ribeye or sirloin steak
- 1 yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- Optional: 1 cup sliced mushrooms
Pasta
- 12 oz penne, rotini, cavatappi, or medium shells pasta
- Salt, for pasta water and seasoning (to taste)
Sauce
- 2 tablespoons olive oil or butter (divided)
- 2 cups beef broth
- 1 cup heavy cream or whole milk
- 2 tablespoons all-purpose flour
- 1 cup shredded Provolone cheese
- 2 American cheese slices
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Optional: red pepper flakes, to taste
- Optional: fresh parsley, chopped, for garnish
Instructions
- Prepare the Beef: Take the thinly sliced beef out of the refrigerator and pat it dry with paper towels to remove excess moisture. Season generously on both sides with salt and black pepper to enhance the flavor.
- Slice Vegetables: Thinly slice the yellow onion and green bell pepper (and mushrooms, if using) in preparation for sautéing, ensuring even cooking and a tender texture.
- Cook Pasta: Bring a large pot of generously salted water to a rolling boil. Add your chosen pasta and cook according to package instructions until al dente. Before draining, reserve about 1 cup of the starchy pasta water to help adjust the sauce consistency later.
- Sauté Vegetables: Heat a large skillet or Dutch oven over medium-high heat with 1 tablespoon of olive oil or butter. Add the sliced onions and bell peppers, cooking for 5-7 minutes until softened and translucent. Remove from the pan and set aside.
- Cook Beef: Increase the heat to high and add another tablespoon of oil or butter to the same pan. Add the thinly sliced beef in a single layer to achieve a good sear, cooking for 1-2 minutes per side until browned. Lightly season with garlic powder and onion powder. Remove the beef and set aside with the vegetables.
- Make the Roux: Reduce the heat to medium and add 2 tablespoons of butter to the pan. Once melted, sprinkle in 2 tablespoons of all-purpose flour. Whisk constantly for about 1 minute to create a roux, which will thicken the sauce.
- Create the Sauce: Gradually whisk in 2 cups of beef broth, scraping up any browned bits from the bottom of the pan for added flavor. Stir in 1 cup of heavy cream or whole milk and bring to a gentle simmer, allowing the sauce to thicken.
- Add Cheese: Reduce heat to low and stir in 1 cup of shredded Provolone cheese a handful at a time, whisking continuously until melted and smooth. Season with salt and pepper to taste.
- Combine Ingredients: Return the cooked beef, sautéed onions, and bell peppers to the cheese sauce. Add the drained pasta and toss gently to coat everything evenly. Adjust the sauce consistency using the reserved pasta water if needed for a perfect texture.
- Serve: Serve the pasta immediately, garnished with freshly chopped parsley or extra cheese if desired for a fresh and cheesy finish.
Notes
- Do not overcrowd the pan when cooking the beef to ensure proper browning and flavor.
- Use the reserved pasta water to loosen the sauce if it becomes too thick.
- Substitute heavy cream with whole milk for a lighter sauce, though it may be less rich.
- Add sliced mushrooms for extra umami flavor and texture.
- Red pepper flakes can be added for a touch of heat.
- Provolone cheese provides the classic Philly cheesesteak flavor, but you can mix in mozzarella for a milder taste.
- Use fresh parsley for garnish to add color and a hint of freshness.
