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 created this recipe after craving a cheesesteak but wanting something more filling for the whole family. Everyone loved the combination of creamy cheese sauce and tender steak pieces with pasta.
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.
- Sear 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 Steak & 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.
- Finish & Toss:
- 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 We served this at our family Sunday dinner and everyone had seconds. The leftovers disappeared before lunchtime the next day!
Ingredient Swaps
Try using different cheeses like cheddar or American if you prefer a stronger flavor. You can also swap the beef for sliced chicken or mushrooms for a twist.
Serving Suggestions
Pair this pasta with a fresh green salad or steamed vegetables. It's also delicious with crusty bread to soak up the extra sauce.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop with a splash of milk to loosen the sauce.
Save This Philly cheese steak pasta brings all your favorite flavors together with creamy pasta comfort. It makes a hearty meal that everyone will request again and again.
Recipe Guide
- → What cut of beef works best for this dish?
Thinly sliced ribeye or sirloin steak is ideal for tender, flavorful bites that cook quickly and blend well with the sauce and vegetables.
- → Can I use a different pasta shape?
Penne or rigatoni are preferred as they hold the creamy cheese sauce nicely, but other medium-sized, sturdy pasta shapes can work too.
- → How is the cheese sauce prepared?
Butter and flour form a roux, then milk is whisked in and cooked until thickened. Provolone, mozzarella, and Parmesan are melted in for a smooth, rich sauce.
- → Are there suggested vegetable additions?
Mushrooms can be added to deepen flavors, and a pinch of red pepper flakes provides a spicy kick if desired.
- → What wine pairs well with this pasta?
A light red wine complements the beef and cheese flavors nicely, while a crisp lager offers a refreshing contrast.