philly cheesesteak pasta recipe.

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Philly Cheesesteak Pasta Recipe

This Philly Cheesesteak Pasta is a creamy, cheesy, and satisfying one-pan dinner loaded with tender beef, sautéed onions, bell peppers, mushrooms, and pasta. Inspired by the classic Philadelphia cheesesteak, this easy pasta recipe combines savory beef and vegetables with a rich provolone cheese sauce for a comforting family meal.

Philly Cheesesteak Pasta Recipe – Easy One-Pan Dinner

Make this easy Philly Cheesesteak Pasta with tender beef, peppers, onions, mushrooms, pasta, and creamy provolone cheese sauce. A delicious 30-minute family dinner.

Why You'll Love This Philly Cheesesteak Pasta

  • Classic cheesesteak flavor: Tender beef, onions, peppers, mushrooms, and provolone come together in every bite.
  • Easy one-pan meal: Most of the cooking happens in one skillet, making cleanup simple.
  • Creamy and cheesy: Provolone creates a rich, smooth sauce that coats the pasta beautifully.
  • Perfect for busy nights: This hearty dinner can be ready in about 30–35 minutes.
  • Family-friendly: The comforting combination of beef, pasta, and cheese is easy to enjoy.
  • Customizable: Add mushrooms, extra peppers, hot peppers, or your favorite cheese.
  • Great leftovers: Store leftovers in the refrigerator and gently reheat for another meal.
  • Comfort food favorite: It combines the flavors of a Philly cheesesteak with the cozy appeal of creamy pasta.

What Is Philly Cheesesteak Pasta?

Philly Cheesesteak Pasta is a comforting pasta dish inspired by the flavors of the famous Philadelphia cheesesteak sandwich. Instead of serving thinly sliced beef, sautéed onions, peppers, and cheese in a hoagie roll, the ingredients are combined with pasta and a creamy cheese sauce.

Recipes vary, but common versions feature beef, onions, bell peppers, mushrooms, pasta, beef broth, cream, and provolone.

This homemade version uses thinly sliced steak for a more classic cheesesteak-style flavor and combines it with tender vegetables, pasta, and a creamy provolone sauce.

Ingredients

  • 1 pound ribeye steak or sirloin steak, thinly sliced
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 8 ounces mushrooms, sliced
  • 3 cloves garlic, minced
  • 8 ounces penne or cavatappi pasta
  • 2 cups low-sodium beef broth
  • ½ cup heavy cream
  • 6 ounces provolone cheese, shredded
  • 2 tablespoons cream cheese
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • ½ teaspoon smoked paprika
  • ½ teaspoon black pepper
  • ½ teaspoon salt, or to taste
  • 2 tablespoons chopped fresh parsley, optional

How to Make Philly Cheesesteak Pasta

1. Prepare the Steak

Place the steak in the freezer for about 20–30 minutes. This firms the meat and makes it easier to slice very thinly.

Slice the steak against the grain into thin strips.

Season with Italian seasoning, smoked paprika, black pepper, and a little salt.

2. Cook the Steak

Heat 1 tablespoon of olive oil in a large deep skillet over medium-high heat.

Add the steak in a single layer and cook for about 2–4 minutes, stirring occasionally, until browned and nearly cooked through.

Stir in the Worcestershire sauce.

Transfer the steak to a plate and set aside.

3. Sauté the Vegetables

Add the remaining olive oil to the same skillet.

Add the sliced onion, bell pepper, and mushrooms.

Cook for about 6–8 minutes, stirring occasionally, until the vegetables are tender and lightly browned.

Add the minced garlic and cook for about 30 seconds, until fragrant.

4. Add the Pasta and Broth

Pour the beef broth into the skillet and scrape the bottom of the pan to release the flavorful browned bits.

Add the pasta and bring the mixture to a gentle boil.

Reduce the heat to medium-low, cover, and cook for about 10–12 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.

5. Make It Creamy and Cheesy

Reduce the heat to low.

Stir in the heavy cream and cream cheese until smooth and creamy.

Add the shredded provolone a little at a time, stirring until completely melted.

6. Add the Steak

Return the cooked steak to the skillet.

Stir everything together until the beef and vegetables are evenly distributed and coated in the creamy cheese sauce.

Taste and adjust the salt and pepper as needed.

7. Garnish and Serve

Remove from the heat and let the pasta rest for 2–3 minutes.

Garnish with fresh parsley and a little extra shredded provolone if desired.

Serve hot.

Pro Tips for the Best Philly Cheesesteak Pasta

  • Use ribeye when possible: Ribeye gives the dish rich flavor and tender texture.
  • Freeze the steak briefly: Chilling the steak for 20–30 minutes makes very thin slicing much easier.
  • Slice against the grain: This helps keep the beef tender.
  • Cook the steak quickly: High heat creates better browning without overcooking the beef.
  • Don't overcrowd the skillet: Cook the steak in batches if necessary.
  • Use fresh mushrooms: They add savory depth and pair especially well with the beef and cheese.
  • Don't overcook the pasta: Stop cooking as soon as it reaches al dente.
  • Add cheese gradually: Stirring in provolone slowly helps create a smoother sauce.
  • Use low heat when adding cheese: Excessive heat can cause the cheese sauce to become greasy or grainy.
  • Adjust the sauce: Add a splash of beef broth or pasta water if the sauce becomes too thick.
  • Let it rest: A few minutes of resting allows the sauce to thicken and cling to the pasta.

Serving Suggestions

Serve Philly Cheesesteak Pasta with:

  • Garlic bread
  • Crusty French bread
  • Caesar salad
  • Garden salad
  • Roasted vegetables
  • Steamed broccoli
  • Green beans
  • Coleslaw
  • French fries
  • Onion rings

For an extra cheesesteak-inspired meal, serve it with crispy fries and a simple green salad.

Variations

Ground Beef Philly Cheesesteak Pasta

Replace the sliced steak with 1 pound of lean ground beef. Brown the beef thoroughly before adding the vegetables.

Chicken Philly Cheesesteak Pasta

Replace the beef with thinly sliced boneless chicken breast or chicken thighs.

Spicy Philly Cheesesteak Pasta

Add sliced jalapeños, crushed red pepper flakes, or hot pickled peppers for extra heat.

Extra Cheesy Philly Cheesesteak Pasta

Add a little shredded mozzarella along with the provolone for an extra-gooey cheese sauce.

Pepper-Free Version

Skip the bell peppers and increase the mushrooms and onions for a simpler version.

Philly Cheesesteak Pasta Bake

Transfer the finished pasta to a greased baking dish, sprinkle additional provolone on top, and bake at 400°F (200°C) until hot and bubbling.

Storage

Allow leftover Philly Cheesesteak Pasta to cool before transferring it to an airtight container.

Store in the refrigerator for up to 3–4 days.

Reheat gently in a skillet or microwave. Add a splash of beef broth, milk, or cream while reheating if the sauce becomes too thick.

For the best texture, avoid overheating the pasta because the cheese sauce can become dry.

Frequently Asked Questions

What kind of steak is best for Philly Cheesesteak Pasta?

Ribeye is an excellent choice because it is flavorful and tender. Sirloin can also be used as a leaner alternative.

Can I use ground beef instead of steak?

Yes. Ground beef is a convenient and budget-friendly substitute and is commonly used in Philly cheesesteak pasta recipes.

What cheese is best for Philly Cheesesteak Pasta?

Provolone is an excellent choice because it provides the recognizable savory cheese flavor associated with a cheesesteak. You can also combine provolone with mozzarella or another melting cheese.

Can I make Philly Cheesesteak Pasta without mushrooms?

Absolutely. Mushrooms are optional. You can leave them out or replace them with additional onions or bell peppers.

Can I make this recipe ahead of time?

Yes. Prepare the pasta and refrigerate it in an airtight container. When reheating, add a splash of broth or cream to loosen the sauce.

Can I freeze Philly Cheesesteak Pasta?

You can freeze it, although creamy cheese sauces may change texture slightly after thawing. For the best results, refrigerate leftovers for a few days rather than freezing them.

How do I keep the cheese sauce creamy?

Use low heat when adding the cheese and stir gradually until melted. If the sauce becomes too thick, add a small amount of warm broth or cream.

Can I use another type of pasta?

Yes. Penne, cavatappi, rotini, rigatoni, shells, or other short pasta shapes work well.

Nutrition Facts

Approximate nutrition per serving:

  • Calories: 680 kcal
  • Protein: 39 g
  • Carbohydrates: 55 g
  • Total Fat: 34 g
  • Saturated Fat: 16 g
  • Cholesterol: 115 mg
  • Sodium: 950 mg
  • Fiber: 4 g
  • Sugar: 7 g

Nutrition information is an estimate and can vary depending on the steak, pasta, cheese, broth, cream, and other ingredients used.

Similar Recipes

  • Philly Cheesesteak
  • Philly Cheesesteak Casserole
  • Philly Cheesesteak Mac and Cheese
  • Cheesesteak Sloppy Joes
  • Creamy Steak Pasta
  • One-Pot Beef Pasta
  • Steak Fajita Pasta

Final Thoughts

Philly Cheesesteak Pasta is a delicious way to turn the classic flavors of a cheesesteak into a comforting pasta dinner. Tender beef, sautéed onions, bell peppers, mushrooms, and melted provolone combine with creamy pasta for a hearty meal the whole family can enjoy.

Serve it with garlic bread, a fresh salad, roasted vegetables, or crispy fries for a complete dinner.

Try this easy Philly Cheesesteak Pasta recipe at home and enjoy tender steak, creamy cheese, and classic cheesesteak flavors in every delicious bite!

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