When you think of comfort food, nothing quite matches the magic of philly cheesesteak pasta. Imagine twirling tender pasta around your fork, each bite infused with the rich, savory flavors of a classic Philly cheesesteak. The aroma wafts through the kitchen, teasing your senses and igniting anticipation as the cheese melts into creamy goodness.

This dish is a delightful mash-up that combines the essence of a beloved sandwich with the satisfying texture of pasta. Whether it’s a casual weeknight dinner or a gathering with friends, philly cheesesteak pasta is sure to steal the spotlight and leave everyone asking for seconds.

I remember the first time I served this dish to my friends; their eyes widened in delight as they took their first bites, and someone even exclaimed it was better than their favorite takeout.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pasta: Use your favorite type; penne or fettuccine works wonderfully for capturing sauce.

• Thinly Sliced Steak: Opt for ribeye or flank steak for juicy tenderness; it cooks quickly and absorbs flavors beautifully.

• Bell Peppers: Colorful bell peppers add sweetness and crunch; choose red, green, or yellow for visual appeal.

• Onion: A sweet onion brings depth to the dish; sauté until translucent for maximum flavor.

• Garlic: Fresh minced garlic adds aromatic warmth; it’s essential in enhancing all flavors in this recipe.

• Cheese Sauce: A blend of cream cheese and shredded provolone creates a cheesy, rich sauce; don’t skimp on the cheese!

• Beef Broth: Use low-sodium broth to control sodium levels while keeping everything flavorful.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make philly cheesesteak pasta

Cook the Pasta: Begin by boiling salted water in a large pot. Add your chosen pasta and cook until al dente according to package instructions. Drain and set aside.

Sauté the Vegetables: In a large skillet over medium heat, add olive oil. Toss in diced onions and sliced bell peppers. Sauté until onions are translucent and peppers are tender with fragrant aromas filling your kitchen.

Add the Steak: Increase heat to medium-high and add thinly sliced steak to the skillet. Cook until browned but still tender; about 3-5 minutes should do it. Stir occasionally so everything cooks evenly.

Create the Cheese Sauce: Lower heat slightly and stir in cream cheese until melted through. Gradually add shredded provolone while stirring constantly until you have a smooth sauce that envelops all ingredients.

Mix Everything Together: Add cooked pasta back into the skillet along with beef broth. Toss everything together gently until well mixed and heated through; you want every noodle coated with cheesy goodness!

Savor Every Bite: Plate your creation immediately after cooking! Sprinkle some extra cheese on top if you’re feeling indulgent. Enjoy while it’s hot—trust me, you won’t want to wait!

Now that you’ve mastered philly cheesesteak pasta, gather around the table with family or friends! This delightful dish is bound to bring smiles all around as everyone digs into this hearty meal bursting with flavor!

Perfecting the Cooking Process

Start by cooking the pasta until al dente, then sauté the beef and vegetables in a hot pan for a flavorful base. Finally, combine everything with the creamy sauce for perfect results.

Add Your Touch

Feel free to swap out beef for chicken or turkey, and try different cheeses like provolone or mozzarella. Add sautéed mushrooms or peppers for extra flavor.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat on the stovetop over low heat, adding a splash of milk to revive creaminess.

Sharing this dish at my last family gathering made me a culinary hero! Everyone raved about it, especially my uncle, who insisted I open a restaurant.

FAQ

Can I use leftover steak for Philly cheesesteak pasta?

Absolutely! Just slice it thinly and add it during the last few minutes of cooking.

What type of cheese works best in this recipe?

Provolone and Cheez Whiz are traditional favorites that melt beautifully into the sauce.

Can I make this dish vegetarian?

Yes! Substitute beef with mushrooms or tofu and use vegetable broth for richness.

Print

Philly Cheesesteak Pasta

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Ann Foster
• Total Time: 30 minutes
• Yield: Serves 4

Print Recipe

Pin Recipe

Description

Philly cheesesteak pasta is the ultimate comfort food, blending the savory richness of a classic cheesesteak with the satisfying texture of al dente pasta. This one-pot wonder is quick to prepare and perfect for weeknight dinners or gatherings. With tender steak, colorful bell peppers, and a luscious cheese sauce, every bite is a delightful experience that promises to impress your family and friends.

---

Ingredients

Scale 1x2x3x

• 8 oz penne pasta
• 1 lb thinly sliced ribeye steak
• 1 cup diced bell peppers (mixed colors)
• 1 medium sweet onion, diced
• 3 cloves garlic, minced
• 8 oz cream cheese
• 2 cups shredded provolone cheese
• 1 cup low-sodium beef broth
• 2 tbsp olive oil
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, add olive oil. Sauté onions and bell peppers until soft.
3. Increase heat and add the sliced steak; cook for about 3–5 minutes until browned but tender.
4. Lower heat, stir in cream cheese until melted, then gradually add provolone cheese while stirring until smooth.
5. Add the cooked pasta and beef broth; mix well until heated through and coated in sauce.
6. Serve immediately, garnished with extra cheese if desired.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 580
• Sugar: 4g
• Sodium: 650mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 47g
• Fiber: 3g
• Protein: 37g
• Cholesterol: 90mg