Save 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 on a busy weeknight when my family was craving something warm and hearty. Combining all the best parts of a cheesesteak into a pasta bowl quickly became a favorite in our home.
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:
- Boil pasta in salted water until al dente. Drain and set aside.
- Cook Steak:
- Heat 1 tbsp olive oil in a skillet over medium-high heat. Add steak, season, and cook for 2-3 minutes until browned. Remove and set aside.
- Sauté Vegetables:
- Add 1 tbsp olive oil to skillet. Sauté onions and bell peppers for 5-7 minutes. Add garlic, cook for 1 minute.
- Combine Steak and Vegetables:
- Return steak to skillet, stir in Worcestershire sauce, remove from heat.
- Make Cheese Sauce:
- Melt butter in saucepan. Whisk in flour, cook for 1 minute. Gradually whisk in milk until thickened (3-4 minutes).
- Add Cheese:
- Reduce heat to low, stir in all cheeses until melted and smooth. Season with salt and pepper.
- Combine All:
- Add cooked pasta and beef-vegetable mixture to cheese sauce. Toss together and heat through.
- Serve:
- Serve immediately, garnish with parsley if desired.
Save My kids love when I make this Philly cheese steak pasta on weekends, and it always brings everyone to the table with big smiles and hearty appetites. The leftovers make a great lunch the next day!
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.
Nutritional Information
Calories: 715, Total Fat: 32 g, Carbohydrates: 62 g, Protein: 42 g per serving
Save This Philly cheese steak pasta brings comfort and flavor in every bite. Enjoy this satisfying twist on the classic for any night of the week.
Kitchen Q&A
- → What type of beef works best for this dish?
Thinly sliced ribeye or sirloin steak is recommended for tender and flavorful results.
- → Can I substitute different pasta shapes?
Penne or rigatoni are preferred, but other sturdy pasta shapes like fusilli or penne rigate also work well.
- → How is the cheese sauce made creamy?
The sauce is created by whisking butter and flour into a roux, then gradually adding milk and melting provolone, mozzarella, and Parmesan cheeses together.
- → What vegetables are included in the sauté mix?
Sliced yellow onion, green and red bell peppers, and minced garlic are sautéed to build aromatic and sweet flavors.
- → Can this dish be made spicier?
Adding a pinch of red pepper flakes during the sauté or cheese sauce steps adds a pleasant kick to the flavor.
- → What side drinks pair well with this dish?
A crisp lager or a light red wine complements the rich, cheesy elements nicely.