Name: Philly Cheesesteak Pasta: Quick, Cheesy Beef Dinner!
Prep time: 40 min
Cook time: 60 min
Total time: 1 h 40 min
Yield: 6 servings
Ingredients: 1 lb (450g) penne pasta; 2 tbsp olive oil; Salt, for pasta water; 1.5 lbs (680g) shaved steak (ribeye or sirloin), thinly sliced; 1 large yellow onion, thinly sliced; 1 large green bell pepper, thinly sliced; 4 cloves garlic, minced; 8 oz (225g) cremini mushrooms, sliced (optional); 1 tbsp non-alcoholic Worcestershire sauce; 1 tsp dried oregano (optional); Salt and black pepper, to taste; 4 tbsp unsalted butter; 4 tbsp all-purpose flour; 3 cups whole milk, warmed; 8 oz (225g) sharp provolone cheese, shredded; 4 oz (115g) white American cheese, shredded; 1/2 tsp Dijon mustard (optional); Pinch of nutmeg (optional); Fresh parsley, chopped (optional, for garnish)

Philly Cheesesteak Pasta is truly a revelation for anyone who adores that iconic sandwich but craves something new and comforting. I’m absolutely thrilled to share this recipe with you today, as it perfectly marries the savory, cheesy goodness of a classic Philly cheesesteak with the beloved ease of a pasta dish. The original Philly cheesesteak, a culinary legend born in the vibrant streets of Philadelphia, has captivated taste buds for decades with its simple yet profound combination of thinly sliced steak, melted cheese, and often onions, all piled high on a crusty roll. This inventive twist takes those familiar, mouth-watering elements and transforms them into a hearty, satisfying pasta experience that’s both familiar and wonderfully fresh. You’ll love how this Philly Cheesesteak Pasta brings together tender pieces of steak, sweet caramelized onions, colorful bell peppers, and a decadent, creamy cheese sauce, all intertwined with perfectly cooked pasta. It’s a convenient, one-bowl wonder that delivers on flavor and comfort, making it an instant family favorite.

Ingredients:

For the Pasta:
- 1 pound (450g) penne pasta (or your favorite short pasta like rigatoni or cavatappi), to perfectly capture all that delicious sauce.
- 2 tablespoons olive oil, plus more for drizzling if needed.
- Salt, for pasta water – don’t skimp here; it’s your first chance to season the pasta itself!
For the Steak and Vegetables:
- 1.5 pounds (680g) shaved steak, ribeye, or sirloin, very thinly sliced against the grain. If you can, ask your butcher to do this for you, or partially freeze the steak for about 30 minutes to make slicing super easy at home. This is key for that authentic Philly Cheesesteak experience.
- 1 large yellow onion, thinly sliced. We’re looking for those beautiful, tender, caramelized onion strands.
- 1 large green bell pepper, cored, seeded, and thinly sliced. The classic companion to any cheesesteak.
- 4 cloves garlic, minced. Because everything is better with garlic!
- 8 ounces (225g) cremini mushrooms, sliced (optional, but highly recommended for an extra layer of umami and texture in your Philly Cheesesteak Pasta).
- 1 tablespoon Worcestershire sauce, for a touch of savory depth to the steak.
- 1 teaspoon dried oregano (optional, but a lovely addition to the veggie mix).
- Salt and freshly ground black pepper, to taste.
For the Irresistible Cheese Sauce:
- 4 tablespoons unsalted butter (half a stick), because butter makes everything better, especially a rich cheese sauce.
- 4 tablespoons all-purpose flour, to create our foundational roux.
- 3 cups whole milk, warmed slightly (helps prevent lumps and speeds up the melting process). Whole milk will give you the creamiest results for our Philly Cheesesteak Pasta sauce.
- 8 ounces (225g) sharp provolone cheese, shredded. The sharp tang of provolone is essential for that classic Philly flavor.
- 4 ounces (115g) white American cheese, shredded or in slices. This is the secret to an incredibly smooth, melty, and gooey sauce that truly mimics a cheesesteak.
- 1/2 teaspoon Dijon mustard (optional, but it subtly enhances the cheese flavor without making the sauce taste like mustard).
- A pinch of nutmeg (optional, but elevates cheese sauces beautifully).
- Salt and freshly ground black pepper, to taste.
For Garnish (Optional):
- Freshly chopped parsley, for a pop of color and freshness.

Preparing Your Ingredients for the Ultimate Philly Cheesesteak Pasta

Before we even think about turning on the stove, a little bit of prep work goes a very long way in making this Philly Cheesesteak Pasta come together smoothly and efficiently. Trust me, you’ll thank yourself later when you’re not scrambling for ingredients while something else is cooking!

First things first, let’s get that steak ready. If you bought a whole cut like ribeye or sirloin, you’ll want to slice it as thinly as humanly possible against the grain. A fantastic trick for this is to pop your steak in the freezer for about 20-30 minutes before slicing. It won’t freeze solid, but it’ll firm up enough to make those paper-thin slices much easier to achieve. Aim for slices that are almost translucent – this will ensure they cook quickly and remain tender in your pasta dish. Once sliced, pat the steak dry with paper towels; excess moisture can lead to steaming instead of searing, and we want beautiful caramelization. Season generously with salt and freshly ground black pepper right before cooking.
Next, move on to your veggies. Take your large yellow onion and slice it very thinly. You can do this by hand with a sharp knife or use a mandoline for perfectly uniform slices – just be careful! The goal here is to have tender, almost melt-in-your-mouth onions that caramelize nicely.
Core and seed your green bell pepper, then slice it thinly into strips, similar in size to your onion slices. This ensures even cooking and a consistent texture throughout the dish.
Peel and mince your garlic cloves. We’ll be adding these later, so having them ready is key.
If you’re using mushrooms, go ahead and wipe them clean with a damp cloth (avoid rinsing, as they’ll absorb water) and slice them.
Measure out all of your cheese sauce ingredients: butter, flour, warmed milk, and both shredded provolone and white American cheese. Having them ready to go will make the sauce-making process a breeze. Trust me, you don’t want to be shredding cheese while your roux is browning!
Set a large pot of water on the stove to boil for your penne pasta. Make sure to salt it generously – it should taste like the sea! This is the only chance you get to season the pasta itself, so don’t be shy.

Searing the Steak and Sautéing the Veggies for Your Philly Cheesesteak Pasta

Now that everything is prepped, we can start building those incredible layers of flavor that make our Philly Cheesesteak Pasta so special. This stage is all about developing deep, savory notes in your steak and sweet, tender notes in your vegetables.

Heat a very large skillet or Dutch oven over medium-high heat. Add about 1 tablespoon of olive oil. Once the oil is shimmering and hot, add about half of your thinly sliced steak in a single layer. Do not overcrowd the pan! Overcrowding will lower the pan’s temperature and cause the steak to steam rather than sear, which means you won’t get that delicious, browned crust.
Sear the steak for just 1-2 minutes per side, until it’s beautifully browned and cooked through. Remember, these slices are super thin, so they cook incredibly fast. Once cooked, remove the steak from the skillet and set it aside in a bowl. Repeat with the remaining steak, adding another drizzle of olive oil if needed.
With the steak removed, reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the skillet, along with your thinly sliced onions and green bell peppers. Sauté, stirring occasionally, for about 8-10 minutes, or until the vegetables have softened significantly and the onions are beginning to turn translucent and slightly golden brown. We’re aiming for tender, flavorful veggies that provide a wonderful textural contrast to the steak and pasta.
If you’re adding mushrooms, now is the time! Toss them in with the onions and peppers. Continue to cook for another 5-7 minutes, until the mushrooms have released their moisture and started to brown.
Add the minced garlic to the skillet. Cook for just 1 minute more, stirring constantly, until it becomes fragrant. Be careful not to burn the garlic, as it can turn bitter very quickly.
Stir in the dried oregano (if using) and the Worcestershire sauce. Scrape up any delicious browned bits from the bottom of the pan with your spatula – these are flavor bombs! Season the vegetables generously with salt and freshly ground black pepper to your taste. Remove the vegetable mixture from the pan and add it to the bowl with the cooked steak. Set aside.

Cooking the Pasta to Perfection

While your steak and veggies are resting, it’s time to get that pasta cooking! Al dente is the name of the game here, as the pasta will continue to cook slightly when combined with the hot sauce.

By now, your large pot of salted water should be at a rolling boil. Add the penne pasta to the boiling water, stirring occasionally to prevent it from sticking.
Cook according to package directions, subtracting about 1-2 minutes from the suggested cooking time. You want the pasta to be al dente – tender to the bite but still with a slight firmness in the center. This is crucial for the overall texture of your Philly Cheesesteak Pasta.
Before draining, reserve about 1 to 1.5 cups of the starchy pasta cooking water. This liquid is gold! It will help emulsify our cheese sauce and give it that perfect, silky consistency later on. Once reserved, drain the pasta thoroughly and set aside.

Crafting the Silky, Dreamy Cheese Sauce for Your Philly Cheesesteak Pasta

This is where the magic really happens for our Philly Cheesesteak Pasta! A rich, velvety cheese sauce is absolutely essential to tie all those savory flavors together. Take your time with this step, and you’ll be rewarded with pure deliciousness.

Using the same large skillet (no need to clean it, those lingering flavors are a bonus!), melt the 4 tablespoons of unsalted butter over medium heat. Once the butter is fully melted and slightly shimmering, sprinkle in the 4 tablespoons of all-purpose flour.
Whisk constantly for 1-2 minutes to create a roux. The roux should cook until it smells a bit nutty and turns a light golden color. This step cooks out the raw flour taste, which is important for a smooth, flavorful sauce.
Gradually pour in the warmed whole milk, about a half cup at a time, whisking vigorously after each addition to prevent lumps. Continue whisking until the sauce is smooth and thickens to your desired consistency – it should be thick enough to coat the back of a spoon, but still pourable. This process might take 5-7 minutes. If you find it’s too thick, don’t worry, we’ll adjust it later.
Reduce the heat to low. Now, it’s time for the stars of our show: the cheeses! Add the shredded sharp provolone and white American cheese to the sauce, a handful at a time, stirring continuously until each addition is fully melted and incorporated before adding more. Keep the heat low to prevent the cheese from seizing or becoming grainy. The white American cheese is especially important here for achieving that signature ultra-smooth and gooey texture.
Once all the cheese is melted and the sauce is smooth and luxurious, stir in the Dijon mustard (if using) and the pinch of nutmeg (if using). These are subtle additions that really enhance the complexity of the cheese flavor.
Taste the sauce and season it with salt and freshly ground black pepper. Remember that the provolone cheese itself is quite salty, so taste before adding too much. You want a beautifully balanced flavor that’s rich, tangy, and savory. If the sauce seems too thick, you can whisk in a splash or two of that reserved pasta water until it reaches your ideal consistency.

Bringing It All Together: Assembling Your Philly Cheesesteak Pasta Masterpiece

The moment of truth! Now we combine all the incredible components we’ve prepared into one glorious dish. This is where your Philly Cheesesteak Pasta truly comes to life.

Add the drained penne pasta directly into the large skillet with your warm cheese sauce. Toss gently to coat every single piece of pasta with that velvety cheese goodness.
Next, return the cooked steak and the sautéed onion and pepper mixture to the skillet. Gently fold everything together. You want to ensure the steak and veggies are evenly distributed throughout the pasta and coated in the decadent cheese sauce.
If the pasta seems a little too thick or dry, don’t hesitate to add a splash or two of the reserved pasta cooking water. The starch in the water will help the sauce cling beautifully to the pasta and create a wonderful, cohesive dish. Keep adding small amounts and stirring until you reach your desired consistency.
Give the entire dish a final taste test. This is your last chance to adjust any seasonings. Does it need a little more salt? A crack of fresh black pepper? Perhaps another dash of Worcestershire sauce if you want more depth? Make it perfect for your palate!
Serve your amazing Philly Cheesesteak Pasta immediately, while it’s wonderfully warm and gooey. Divide among bowls, and if you’re feeling fancy, sprinkle with some fresh chopped parsley for a burst of color and a hint of freshness. Get ready to enjoy the most comforting and satisfying pasta dish that brings all the beloved flavors of a classic Philly cheesesteak right to your dinner table!

Conclusion:

And there you have it! We’ve journeyed through the creation of what I genuinely believe will become a new staple in your culinary repertoire. This isn’t just another dinner recipe; it’s an experience, a delightful fusion of two beloved comfort food classics that come together in perfect harmony. I’m absolutely certain that once you taste the creamy, cheesy goodness, the tender beef, and the sautéed vegetables nestled amongst perfectly cooked pasta, you’ll understand why I’m so enthusiastic about it. It’s a dish that manages to be both excitingly novel and deeply comforting, offering a satisfying meal that feels both special and incredibly achievable.

The beauty of this recipe lies in its incredible ability to deliver maximum flavor with surprisingly minimal fuss. Forget the complicated steps and endless dishes; we’ve crafted something that brings that iconic savory, umami-rich cheesesteak flavor directly to your dinner table, intertwined with the universal appeal of a hearty pasta dish. It’s truly a testament to how simple ingredients, when combined thoughtfully, can create something truly extraordinary. This particular pasta dish is designed to be a showstopper without demanding hours of your precious time, making it an ideal candidate for busy weeknights when you still crave something spectacular.

I cannot stress enough how much of a crowd-pleaser this Philly Cheesesteak Pasta is destined to be. From picky eaters to gourmet enthusiasts, the combination of flavors is universally appealing. The rich, melted cheese pulls everything together, creating a luscious sauce that clings to every strand of pasta and piece of steak. It’s the kind of meal that encourages second helpings, sparking smiles around the table and leaving everyone feeling utterly satisfied. It truly bridges the gap between classic American diner fare and a comforting Italian-inspired pasta, making it a unique and irresistible offering.

When it comes to serving, a simple approach is often the best to let the pasta shine. I love pairing it with a crisp, refreshing green salad dressed with a light vinaigrette – the bright acidity cuts through the richness beautifully, offering a lovely balance to your palate. A side of warm, crusty garlic bread is also a fantastic addition, perfect for soaking up any extra cheesy sauce. For a more sophisticated touch, consider a glass of medium-bodied red wine, like a Merlot or a Cabernet Sauvignon, which will complement the robust flavors of the beef and cheese.

But please, don’t stop there! This recipe is incredibly adaptable, encouraging you to put your own spin on it. Feel free to experiment with different types of cheese – sharp provolone will give it a more authentic cheesesteak kick, while Monterey Jack or even a smoked Gouda could introduce interesting new dimensions. If you’re looking to sneak in extra vegetables, sautéed mushrooms, finely diced bell peppers of various colors, or even a handful of fresh spinach wilted in at the end would be delicious and add a nutritional boost. For those who enjoy a little heat, a pinch of red pepper flakes stirred in with the seasonings can provide a welcome warmth. You could also explore different cuts of beef, like thinly sliced sirloin or even ground beef for a quicker preparation, or adapt it with chicken for a “Philly Chicken Cheesesteak Pasta” twist!

I genuinely hope that you’re feeling inspired and excited to roll up your sleeves and give this incredible recipe a try. Trust me, the joy of creating and savoring this dish is immeasurable. Once you’ve whipped up your own batch of this cheesy, meaty, pasta perfection, I would absolutely love to hear about your experience! Did you stick to the recipe, or did you add your own creative flair? What did your family and friends think? Please don’t hesitate to share your thoughts, tips, and even photos of your culinary masterpiece in the comments below or wherever you share your cooking adventures. Your feedback and creativity truly inspire me and the entire community.

So go ahead, embark on this delicious journey. I promise you, this Philly Cheesesteak Pasta is more than just a meal; it’s a testament to the magic that happens when classic flavors are reimagined. It’s a guaranteed hit, a comforting embrace in a bowl, and a recipe that I’m confident will earn a permanent spot in your rotation. Happy cooking, and bon appétit!