Philly Cheese Steak Pasta

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 on a chilly evening when I wanted a twist on our usual beef pasta dishes. Everyone was intrigued by the combination and the balance of creamy cheese sauce with savory steak and peppers quickly made it a household favorite.

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.

Sear Steak:

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 Veggies:

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.

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This dish always reminds me of our family game nights when everyone eagerly gathers at the table, and the aroma brings instant smiles all around.

Required Tools

Large pot for boiling pasta, large skillet for sautéing beef and vegetables, saucepan for cheese sauce, whisk, knife and cutting board.

Allergen Information

Contains: Wheat (gluten), Milk, Cheese (dairy). May contain: Soy (Worcestershire sauce). Always check ingredient labels for allergens if unsure.

Nutritional Information

Calories: 715. Total Fat: 32 g. Carbohydrates: 62 g. Protein: 42 g (per serving).

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Enjoy every creamy, savory bite, and don&t forget to serve it hot for the best cheesy goodness!

Recipe Questions & Answers

→ What cut of beef works best?

Thinly sliced ribeye or sirloin steak work well for tender, flavorful meat that cooks quickly.

→ How do I make the cheese sauce creamy?

Whisking butter and flour to create a roux, then gradually adding milk and cheese while stirring ensures a smooth, creamy sauce.

→ Can I use other pasta shapes?

Yes, penne or rigatoni are ideal, but other sturdy pasta shapes can hold the sauce well.

→ How do I prevent the beef from overcooking?

Quickly sear the thin slices on medium-high heat for 2-3 minutes until browned but still tender.

→ What vegetables complement this dish?

Onions, green and red bell peppers provide sweetness and texture that balance the rich cheese and beef flavors.