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 pasta for a cozy family dinner, and everyone loved the blend of creamy cheese sauce with savory steak and vegetables. It instantly became a requested favorite because it combines classic comfort with bold flavors.

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.

Brown 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 Meat & 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 Cheeses:

Reduce heat to low. Stir in provolone, mozzarella, and Parmesan cheese until melted and smooth. Season with salt and pepper.

Combine & Serve:

Add cooked pasta and beef, vegetable mixture to the cheese sauce. Toss to combine and heat through. Serve immediately, garnished with chopped parsley if desired.

Save

This dish quickly became a staple at our gatherings, especially when we needed a comforting, crowd-pleasing meal. My kids love helping sprinkle cheese on top before serving.

Required Tools

Large pot, large skillet, saucepan, 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

Save

Enjoy Philly cheese steak pasta fresh for best texture. It makes delicious leftovers warmed up the next day.

Recipe Guide

→ What type of beef works best for this dish?

Thinly sliced ribeye or sirloin steak are ideal for their tenderness and flavor when quickly seared.

→ Can I use different pasta shapes?

Penne or rigatoni work well, but feel free to use any pasta that holds sauce effectively.

→ How do I make the cheese sauce smooth?

Whisk the flour into melted butter before slowly adding milk to avoid lumps, then melt the cheeses into the warm mixture gradually.

→ Is it possible to add vegetables to enhance flavor?

Yes, mushrooms can be added along with the bell peppers and onions for extra depth.

→ What wine pairs well with this dish?

A light red wine or a crisp lager complements the rich beef and cheese flavors nicely.