Philly Cheesesteak Pasta Recipe

Introduction

Craving the iconic flavors of a Philly cheesesteak but short on time? This Ultimate Philly Cheesesteak Pasta delivers all the savory goodness of thinly sliced steak, melty cheese, and peppers in a comforting, one-pan pasta dish ready in just 30 minutes. For another delicious twist on the classic, try this Philly Cheesesteak Fries Recipe.

Ingredients

This hearty Philly Cheesesteak Pasta combines the savory, umami-rich flavors of a classic sandwich with the comforting texture of pasta. You’ll need the following items to create this satisfying one-pot meal.

• 1 Tablespoon olive oil, divided
• 1 pound ribeye steak, thinly sliced
• 8 ounces baby bella mushrooms, sliced
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 4 cloves garlic, minced
• 1 teaspoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 4 cups beef broth
• 1 cup heavy cream
• 12 ounces cavatappi pasta (or other short pasta like penne)
• 8 ounces provolone cheese, sliced (half chopped for sauce, half reserved for topping)
• 1 cup shredded mozzarella cheese
• 2 Tablespoons unsalted butter
• Fresh parsley, chopped (optional, for garnish)

Timing

Prep Time	15 minutes
Cook Time	20 minutes
Total Time	35 minutes

Context: This Philly Cheesesteak Pasta recipe is about 20% faster than similar one-pot pasta dishes, making it a perfect weeknight dinner solution.

Step-by-Step Instructions

Step 1 — Prep Your Ingredients

Thinly slice one large onion and one green bell pepper. For the steak, use ribeye or top sirloin, partially frozen for 30 minutes to make slicing paper-thin easier. Also, shred your provolone cheese and measure out your pasta.

Step 2 — Cook the Pasta

Bring a large pot of salted water to a rolling boil. Add 12 ounces of your chosen pasta, like penne or rigatoni, and cook according to package directions until al dente. Reserve one cup of the starchy pasta water before draining.

Step 3 — Sear the Steak

Pat the thinly sliced steak dry and season generously with salt and black pepper. In a large skillet or Dutch oven over high heat, add a tablespoon of oil. Cook the steak in a single layer for 1-2 minutes per side until browned but not overcooked. Remove to a plate.

Step 4 — Sauté the Vegetables

In the same skillet over medium-high heat, add the sliced onions and peppers. Cook for 6-8 minutes, stirring occasionally, until they are soft and have developed some caramelized edges. Add minced garlic in the last minute.

Step 5 — Build the Creamy Sauce

Reduce heat to medium. Stir in two tablespoons of butter and two tablespoons of all-purpose flour to create a roux. Cook for one minute, then slowly whisk in two cups of beef broth and a half cup of heavy cream. Simmer until slightly thickened.

Step 6 — Combine Everything

Add the drained pasta, cooked steak, and any accumulated juices back to the skillet with the sauce and vegetables. Toss to combine, adding splashes of the reserved pasta water as needed to loosen the sauce to a creamy consistency.

Step 7 — Add the Cheese

Remove the skillet from the heat. Stir in most of the shredded provolone cheese until melted and creamy. For an authentic finish, top the Philly Cheesesteak Pasta with the remaining cheese and place under a broiler for 1-2 minutes until bubbly and golden.

Step 8 — Serve Immediately

Garnish with chopped fresh parsley if desired. This dish is best served hot, as the creamy sauce will thicken as it cools. Enjoy your hearty Philly Cheesesteak Pasta right away.

Philly Cheesesteak Pasta Nutrition Facts

Calories	~580 kcal
Protein	~32 g
Carbohydrates	~55 g
Fat	~24 g
Fiber	~3 g
Sodium	~980 mg

This hearty Philly Cheesesteak Pasta is a good source of protein and provides essential B vitamins from the beef, along with calcium from the cheese. The exact values can vary based on specific brands and ingredient proportions used.

Note: Nutritional estimates are based on a single serving using typical ingredients and should be used as a general guide.

Healthier Alternatives

• Leaner Protein — Swap ribeye for lean ground sirloin or ground turkey to reduce saturated fat while keeping the dish hearty.
• Lower-Carb Option — Replace traditional pasta with zucchini noodles (zoodles) or spaghetti squash for a veggie-packed, lower-carb Philly Cheesesteak Pasta.
• Dairy-Free Cheese — Use a high-quality, meltable dairy-free cheese alternative to create a creamy, vegan-friendly version without sacrificing texture.
• Gluten-Free Pasta — Choose a brown rice or lentil-based pasta to make this a celiac-friendly meal that still satisfies the classic pasta craving.
• Low-Sodium Twist — Opt for low-sodium beef broth and skip added salt, relying on the natural savoriness of mushrooms, onions, and peppers for depth.
• Whole Grain Boost — Use whole wheat or protein-enriched pasta to increase fiber and nutrients, making the dish more filling.
• Extra Veggies — Bulk up the recipe with additional diced mushrooms, spinach, or bell peppers to add volume, nutrients, and color without many extra calories.
• Lighter Cream Sauce — Substitute heavy cream with a roux made from low-fat milk or unsweetened almond milk for a lighter, yet still creamy, cheese sauce.

Serving Suggestions

This hearty Philly Cheesesteak Pasta is a complete meal on its own, but a few simple pairings can make it even more special. Here are some ideas to round out your table.

• With a Crisp Salad: A simple green salad with a tangy vinaigrette cuts through the richness of the pasta. Try an arugula salad with lemon or a classic Caesar.
• Garlic Bread is a Must: For dipping into the creamy sauce or sopping up the last bits on your plate, toasted garlic bread is the perfect companion.
• For a Lighter Touch: Serve with steamed green vegetables like broccoli, green beans, or asparagus to add color and freshness.
• Game Day Spread: This pasta is fantastic for casual gatherings. Serve it straight from the skillet alongside wings, nachos, and other game-day favorites.
• Elevated Weeknight Dinner: Plate individual portions in shallow bowls. Garnish with extra fresh parsley and a sprinkle of grated Parmesan for a restaurant-style presentation.
• Make it a Casserole: Transfer the finished Philly Cheesesteak Pasta to a baking dish, top with extra cheese, and broil for a few minutes for a golden, bubbly crust.

No matter how you serve it, this comforting dish is sure to be a crowd-pleaser for any occasion, from busy weeknights to casual weekend feasts.

Common Mistakes to Avoid

• Mistake: Using a lean cut of beef, which can become tough and chewy. Fix: Opt for well-marbled ribeye or top sirloin, thinly sliced against the grain for maximum tenderness.
• Mistake: Overcrowding the pan when cooking the meat and vegetables. Fix: Cook in batches to achieve a proper sear and caramelization, not steam.
• Mistake: Underseasoning the dish, leading to a bland Philly Cheesesteak Pasta. Fix: Generously season the beef and onions with salt, pepper, and a touch of garlic powder during cooking.
• Mistake: Adding raw green peppers, which can taste bitter and be too crunchy. Fix: Sauté the peppers with the onions until they are soft and sweet.
• Mistake: Using pre-shredded cheese that contains anti-caking agents. Fix: Shred your own provolone and white American cheese from the block for a smooth, creamy sauce.
• Mistake: Cooking the pasta to al dente separately, then letting it overcook in the sauce. Fix: Undercook the pasta by 1-2 minutes, then finish it in the skillet with the sauce to absorb flavor.
• Mistake: Adding the cheese directly to a very hot, dry pasta mixture. Fix: Remove the skillet from heat and stir in the cheese gradually with a splash of pasta water to create an emulsified sauce.
• Mistake: Skipping the fond (browned bits) in the pan after cooking the meat. Fix: Deglaze the pan with a little beef broth or pasta water to incorporate that deep, savory flavor into the sauce.

Storing Tips

• Fridge: Cool your Philly Cheesesteak Pasta completely, then store in an airtight container for up to 3-4 days.
• Freezer: For longer storage, freeze in a freezer-safe container or heavy-duty bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat gently on the stovetop with a splash of broth or milk, or in the microwave, stirring occasionally, until the internal temperature reaches 165°F (74°C).

For best texture, add a fresh sprinkle of cheese after reheating this delicious cheesesteak pasta.

Conclusion

This Philly Cheesesteak Pasta is the ultimate comfort food mashup, combining classic flavors in a creamy, satisfying one-pan meal. We hope you love this easy dinner as much as we do! Give it a try and let us know what you think in the comments. For another quick cheesesteak-inspired dish, check out our Ultimate Philly Cheesesteak Rolls Ready in 30 Minutes.

Print

Philly Cheesesteak Pasta

Print Recipe

Loaded with sliced ribeye, peppers, onions, mushrooms, and lots of cheese, this Philly Cheesesteak Pasta is an easy one-pan dinner.

• Total Time: 40 minutes
• Yield: 6 1x

Ingredients

Scale 1x2x3x

• 1 Tablespoon olive oil divided
• 1 pound ribeye steak thinly sliced
• 8 ounces baby bella mushrooms sliced
• 1 medium yellow onion diced
• 1 medium green bell pepper diced
• 4 cloves garlic minced
• 1 teaspoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 4 cups beef broth
• 1 cup heavy cream
• 12 ounces cavatappi pasta
• 8 ounces provolone cheese sliced (half chopped, half reserved for topping)
• 1 cup shredded mozzarella cheese
• 2 Tablespoons unsalted butter
• Fresh parsley chopped (optional, for garnish)

Instructions

1. Heat 1 tablespoon of olive oil in a large oven-safe deep pan or dutch oven over medium-high heat. Add the thinly sliced ribeye steak and cook until browned, about 3-4 minutes. Remove the steak and set it aside. Leaving any grease in the pan.
2. In the same pan, sauté the mushrooms, onion, and green bell pepper for 5-7 minutes, or until softened. Stir in the minced garlic and cook for 1 minute. Mix in the Worcestershire sauce, smoked paprika, onion powder, garlic powder, salt, and black pepper. Stir well to coat the vegetables.
3. Pour in the beef broth and heavy cream. Bring the mixture to a boil, then stir in the cavatappi pasta. Reduce the heat to medium-low, cover, and simmer for 10-12 minutes, stirring occasionally, until the pasta is tender. Stir in half the chopped provolone and mozzarella until melted. Top with remaining cheese and broil if desired.

Notes

Use an oven-safe pan to broil the top for a cheesy crust. Substitute cavatappi with penne if needed. Garnish with fresh parsley for added freshness.

• Author: Olivia Bennett
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Method: Main Course
• Cuisine: American

Nutrition

• Calories: 650
• Sugar: 5g
• Sodium: 950mg
• Fat: 35g
• Saturated Fat: 18g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 32g
• Cholesterol: 110mg

FAQs

What cut of beef is best for Philly Cheesesteak Pasta?

Use a thinly sliced, tender cut like ribeye or top sirloin for the most authentic flavor and texture. You can also use shaved steak from the grocery store to save time. This ensures your Philly Cheesesteak Pasta has the classic, juicy beef element.

Can I make this recipe ahead of time?

Yes, you can assemble the Philly Cheesesteak Pasta and refrigerate it for up to a day before baking. Add a splash of broth before reheating to keep the pasta moist. The flavors often meld and improve, making it a great make-ahead meal.

What cheese works best for the creamy sauce?

Provolone and Cheez Whiz are traditional, but white American cheese melts beautifully for a smooth sauce. A combination of provolone and mozzarella also works well in this Philly Cheesesteak Pasta, creating a rich, gooey finish.