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 made this Philly Cheese Steak Pasta for a busy weeknight when everyone wanted something hearty and satisfying. It ended up being a huge hit, especially with the creamy cheese sauce and colorful peppers.
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 (2) 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 (5) minutes until softened. Add garlic and cook for 1 minute.
- Combine Beef and Veggies:
- Return the steak to the skillet with the vegetables. Stir in Worcestershire sauce, then remove from heat.
- Prepare 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 (3) minutes).
- Add Cheese:
- Reduce heat to low. Stir in provolone, mozzarella, and Parmesan cheese until melted and smooth. Season with salt and pepper.
- Combine & Toss:
- 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 Gathering everyone around the table for this dish always reminds me of family dinners growing up, where big flavors and good company went hand in hand.
Required Tools
Large pot, skillet, saucepan, whisk, knife and cutting board make prep and cooking straightforward.
Allergen Information
Contains wheat and dairy. May contain soy from Worcestershire sauce. Always check product labels.
Nutritional Information
Per serving: 715 calories, 32 g fat, 62 g carbohydrates, 42 g protein.
Save This Philly Cheese Steak Pasta is a true crowd-pleaser. Serve fresh and enjoy the mix of textures and flavors with loved ones.
Recipe FAQ
- → What type of beef works best for this dish?
Thinly sliced ribeye or sirloin are ideal for their tenderness and flavor. Flank steak can also be substituted.
- → Can I use different pasta shapes?
Penne or rigatoni are recommended for better sauce adherence, but any sturdy pasta shape works well.
- → How is the cheese sauce made creamy without curdling?
Gradually adding milk to the butter-flour roux while stirring constantly ensures a smooth, creamy texture.
- → Can vegetables besides peppers and onions be added?
Yes, mushrooms or other sautéed vegetables can enhance flavor and add more texture.
- → What spices enhance the dish’s flavor?
Salt and black pepper are essential; a pinch of red pepper flakes adds a subtle heat if desired.