Here’s a creamy Philly Cheesesteak Pasta recipe that hits all the savory, melty notes of a classic Philly cheesesteak—but in pasta form 🥩🧀🍝
Ingredients (serves 4)
- 12 oz pasta (penne, rigatoni, or shells work well)
- 1 lb beef (ribeye, sirloin, or thinly sliced steak)
- 1 tbsp olive oil
- 1 green bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 2–3 cloves garlic, minced
- 1 tsp smoked paprika (optional)
- Salt & pepper, to taste
- 1 cup heavy cream
- ½ cup milk
- 1 cup shredded provolone or mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1–2 tsp Worcestershire sauce
- Optional garnish: parsley or extra provolone slices
Instructions
1. Cook pasta
- Boil pasta in salted water until al dente. Reserve ½ cup pasta water and drain.
2. Cook steak
- Heat olive oil in a large skillet over medium-high heat.
- Season steak with salt, pepper, and smoked paprika.
- Sear until cooked to your liking (2–3 minutes per side for thin slices).
- Remove from skillet and set aside.
3. Sauté vegetables
- In the same skillet, add onions and bell peppers.
- Cook 4–5 minutes until softened.
- Add garlic and cook 30 seconds more.
4. Make cheese sauce
- Lower heat to medium. Add heavy cream, milk, and Worcestershire sauce.
- Stir in provolone and Parmesan until melted and smooth.
- If sauce is too thick, add a splash of reserved pasta water.
5. Combine
- Add pasta and steak to the skillet. Toss until everything is coated in the creamy sauce.
6. Serve
- Garnish with parsley or extra cheese if desired.
- Serve hot with crusty bread or a simple side salad.
💡 Tips & Variations
- Extra Philly flavor: Sauté mushrooms along with the peppers and onions.
- Cheese swap: Use American cheese for a true Philly cheesesteak taste.
- Make it lighter: Use half-and-half instead of heavy cream.
- Shortcut version: Use pre-cooked roast beef slices instead of raw steak.
If you want, I can give a one-pan version that cooks pasta and cheesesteak sauce together in under 30 minutes—super fast for weeknights. Do you want that?
