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.
The first time I made Philly Cheese Steak Pasta was after craving the iconic sandwich but wanting something heartier for a family dinner. The blend of beef, gooey cheese, and veggies tossed through pasta quickly became a regular request in our house.
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.
- Cook Steak:
- 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 Steak and 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 Cheese:
- Reduce heat to low. Stir in provolone, mozzarella, and Parmesan cheese until melted and smooth. Season with salt and pepper.
- Toss Pasta:
- Add cooked pasta and beef-vegetable mixture to the cheese sauce. Toss to combine and heat through.
- Serve:
- Serve immediately, garnished with chopped parsley if desired.
Save My kids love helping toss the pasta and cheese sauce together, each person adding their own parsley and cheese on top for extra flavor.
Required Tools
Large pot, large skillet, saucepan, whisk, knife and cutting board
Allergen Information
Contains: Wheat (gluten), Milk, Cheese (dairy). May contain: Soy, always check ingredient labels for allergens if unsure.
Nutritional Information (per serving)
Calories: 715, Total Fat: 32 g, Carbohydrates: 62 g, Protein: 42 g
Save This Philly Cheese Steak Pasta is a comforting twist sure to please, making it a new favorite for busy nights and gatherings. Enjoy every cheesy bite!
Recipe FAQs
- → What cut of meat works best for this dish?
Thinly sliced ribeye or sirloin steak works best, offering tenderness and rich flavor.
- → Can I use different pasta shapes?
Penne or rigatoni are preferred as they hold the sauce well, but other short pasta shapes can also be used.
- → How is the cheese sauce made creamy?
By making a roux with butter and flour, then gradually whisking in milk and melting cheeses until smooth.
- → Can I add more vegetables to the dish?
Yes, mushrooms or additional peppers can enhance flavor and texture.
- → What pairs well as a beverage with this dish?
A crisp lager or a light red wine complements the rich and savory flavors perfectly.