There are some dinners that just make you happy before you even take the first bite.
Philly Cheesesteak Pasta is one of those recipes.
It takes everything we love about a classic Philly cheesesteak—savory beef, tender onions, sweet bell peppers, and plenty of melty cheese—and turns it into a creamy, comforting pasta dinner that comes together in one skillet.
And let me tell you, the smell while this is cooking is incredible!!
The onions and peppers soften in the pan, the beef gets beautifully browned, and then everything comes together with pasta and a rich, cheesy sauce.
It's hearty without being complicated.
It's familiar without being boring.
And it's exactly the kind of weeknight dinner that makes everyone wander into the kitchen asking, “Is it ready yet?”
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Philly Cheesesteak Pasta Overview
This recipe combines thinly sliced beef, sautéed onions and bell peppers, tender pasta, and a creamy cheese sauce.
Instead of putting the cheesesteak ingredients into a hoagie roll, we're tossing them with pasta.
The result is a filling one-pan meal with plenty of cheesy goodness in every bite.
Why You'll Love This Recipe
- It's hearty and satisfying.
- Everything comes together in one skillet.
- It's perfect for busy weeknights.
- You get classic cheesesteak flavors in a new way.
- It's loaded with tender beef and vegetables.
- The cheesy sauce coats every piece of pasta.
- It's easy to customize.
- Leftovers reheat beautifully.
What Does Philly Cheesesteak Pasta Taste Like?
Think savory, beefy, cheesy, creamy, and slightly sweet from the sautéed onions and peppers.
The beef brings that rich, meaty flavor you expect from a cheesesteak. The onions become soft and lightly caramelized, while the bell peppers add a gentle sweetness and a little texture.
Then comes the cheese.
Lots of it.
The sauce brings everything together and coats the pasta so every forkful tastes like a cheesesteak-inspired comfort-food dream.
It's rich without needing a complicated sauce.
Ingredients You'll Need
For the Pasta
- 12 ounces penne pasta or another short pasta
- 1 pound thinly sliced beef, such as shaved steak or ribeye
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 medium yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
For the Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 4 ounces cream cheese, softened
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup beef broth
- 1/4 teaspoon black pepper
Optional Garnish
- Fresh parsley
- Extra shredded provolone
- Grated Parmesan
- Crushed red pepper flakes
Necessary Tools
You'll need:
- Large pot for the pasta
- Large skillet or Dutch oven
- Colander
- Wooden spoon
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Whisk
A large skillet is especially useful because you'll eventually combine the beef, vegetables, sauce, and pasta in the same pan.
Ingredient Additions and Substitutions
