What happens when you combine the bold flavors of a classic Philly cheesesteak with the comfort of creamy pasta? You get Philly Cheesesteak Pasta, a one-pot meal that’s indulgent, flavorful, and easy to make! Tender beef, sautéed peppers and onions, and gooey cheese come together in a rich, savory sauce that clings to every bite of pasta. This dish is perfect for weeknight dinners, potlucks, or any time you’re craving a hearty, comforting meal.
Ingredients
For the Pasta:
- 12 ounces penne, rigatoni, or any short pasta
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup sliced mushrooms (optional)
- 2 cloves garlic, minced
For the Beef:
- 1 pound thinly sliced beef (ribeye, sirloin, or ground beef)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
For the Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup whole milk or heavy cream
- 2 teaspoons Worcestershire sauce
- 1 cup shredded provolone cheese
- ½ cup shredded mozzarella cheese
Optional Toppings:
- Fresh parsley, chopped
- Grated Parmesan cheese
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, drain, and set aside.
Step 2: Cook the Beef
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the thinly sliced beef or ground beef and season with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Cook for 4–6 minutes, or until browned and cooked through. Remove the beef from the skillet and set aside.
Step 3: Sauté the Vegetables
- In the same skillet, add the sliced onions, bell peppers, and mushrooms (if using). Cook for 5–7 minutes, stirring occasionally, until softened and slightly caramelized. Add the minced garlic and cook for 1 minute until fragrant.
- Remove the vegetables from the skillet and set aside with the cooked beef.
Step 4: Make the Sauce
- In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to remove the raw flour taste.
- Gradually add the beef broth, whisking constantly to create a smooth mixture. Then stir in the milk or heavy cream and Worcestershire sauce. Bring the mixture to a simmer and cook for 3–4 minutes until slightly thickened.
- Reduce the heat to low and stir in the shredded provolone and mozzarella cheeses until melted and creamy.
Step 5: Combine Everything
- Add the cooked pasta, beef, and sautéed vegetables to the skillet with the cheese sauce. Toss everything together until the pasta is evenly coated. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.
- Taste and adjust seasoning with salt and pepper if needed.
Step 6: Serve and Garnish
- Serve the Philly cheesesteak pasta hot, garnished with chopped parsley and a sprinkle of grated Parmesan if desired.
Tips
- Choose the Right Beef: Thinly sliced ribeye is traditional for Philly cheesesteaks, but ground beef is a budget-friendly alternative.
- Cheese Substitutes: If you can’t find provolone, use white American cheese or a combination of mozzarella and cheddar.
- Prep Ahead: Slice the veggies and beef in advance to make cooking faster.
- Add Heat: For a spicy kick, add red pepper flakes or a splash of hot sauce.
- Don’t Skip the Pasta Water: It’s a lifesaver for loosening up the sauce if it gets too thick.
Storage Instructions
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat on the stovetop over low heat or in the microwave, adding a splash of milk or broth to loosen the sauce.
- Freezing: While it’s best enjoyed fresh, you can freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Variations
- Chicken Philly Pasta: Swap the beef for thinly sliced chicken breast or shredded rotisserie chicken.
- Vegetarian Option: Use veggie crumbles or leave out the meat entirely, adding extra mushrooms and bell peppers for a hearty alternative.
- Low-Carb Version: Replace the pasta with cooked spaghetti squash or zucchini noodles.
- Cheesy Upgrade: Top the finished dish with extra cheese and broil for 2–3 minutes until bubbly and golden.
- One-Pot Method: Cook the pasta directly in the sauce by adding additional broth and adjusting the cooking time.
Nutrition Details (Per Serving)
- Calories: 520
- Protein: 28g
- Carbohydrates: 48g
- Fat: 22g
- Saturated Fat: 11g
- Cholesterol: 80mg
- Sodium: 740mg
- Fiber: 3g
- Sugar: 6g
FAQ
1. Can I use a different type of pasta?
Yes, any short pasta like penne, rigatoni, or shells works well. Even spaghetti or fettuccine can be used if that’s what you have on hand.
2. Can I make this dish ahead of time?
You can prepare the sauce, beef, and vegetables in advance. Store them separately, then combine and heat with the cooked pasta when ready to serve.
3. What if I don’t have Worcestershire sauce?
Soy sauce or a splash of balsamic vinegar makes a good substitute for Worcestershire sauce in this recipe.
4. What should I serve with Philly cheesesteak pasta?
A simple green salad, garlic bread, or roasted vegetables pair perfectly with this hearty dish.
5. Can I make this gluten-free?
Yes, use gluten-free pasta and a gluten-free flour blend for the sauce to accommodate dietary needs.
