Imagine the savory, cheesy goodness of a Philly cheesesteak sandwich reimagined as a hearty pasta dish. Philly Cheesesteak Pasta combines tender strips of beef, sautéed bell peppers and onions, and a creamy, cheesy sauce with your favorite pasta. This one-pot wonder is quick to prepare and packed with flavor, making it a crowd-pleaser for family dinners, potlucks, or any night you’re craving comfort food with a twist.
Ingredients
Pasta:
- 12 ounces penne, rigatoni, or rotini (any sturdy pasta works)
- 4 cups water or beef broth (for boiling the pasta)
Philly Cheesesteak Sauce:
- 1 pound beef sirloin or ribeye, thinly sliced (or ground beef as a substitute)
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- ½ cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
For the Cheesy Finish:
- 1 ½ cups shredded provolone cheese
- ½ cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook the Pasta
Bring water or beef broth to a boil in a large pot. Add the pasta and cook until al dente according to package instructions. Drain and set aside, reserving ½ cup of the cooking liquid. - Sear the Beef
Heat olive oil in a large skillet over medium-high heat. If using thinly sliced beef, sear it for 1–2 minutes per side until browned. Remove the beef from the skillet and set aside. If using ground beef, cook until browned, breaking it into crumbles, then drain any excess grease. - Sauté the Vegetables
In the same skillet, add the onion, green bell pepper, and red bell pepper. Sauté for 5–7 minutes, or until softened and slightly caramelized. Add the minced garlic and cook for another 30 seconds until fragrant. - Make the Sauce
Sprinkle the flour over the sautéed vegetables and stir to coat. Gradually add the beef broth while whisking to prevent lumps. Stir in heavy cream, Worcestershire sauce, Italian seasoning, and reserved pasta water. Let the sauce simmer for 5–7 minutes until thickened. - Combine the Ingredients
Return the seared beef to the skillet along with the cooked pasta. Stir to combine everything evenly. - Add the Cheese
Sprinkle the shredded provolone, mozzarella, and Parmesan cheeses over the pasta mixture. Stir until the cheeses melt and create a creamy, gooey sauce that coats the pasta. - Serve and Garnish
Serve the Philly Cheesesteak Pasta hot, garnished with fresh parsley for a touch of color.
Tips
- Thinly Slice the Beef
To easily slice the beef thinly, place it in the freezer for 20–30 minutes before cutting. This firms up the meat, making it easier to handle. - Use Quality Cheese
Provolone cheese gives this dish its authentic Philly cheesesteak flavor. For an extra-cheesy dish, increase the cheese quantities to taste. - Boost the Flavor
Add sliced mushrooms or a dash of hot sauce for additional depth and spice. - Don’t Overcook the Pasta
Cook the pasta just to al dente, as it will absorb some sauce while combining with the other ingredients.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of broth or water to loosen the sauce.
- Freezer: Freeze the pasta in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
Variations
- Chicken Philly Cheesesteak Pasta
Substitute the beef with thinly sliced chicken breast or ground chicken for a poultry twist. - Vegetarian Option
Omit the beef and add sautéed mushrooms, zucchini, or plant-based meat alternatives for a veggie-packed version. - Gluten-Free Adaptation
Use gluten-free pasta and a gluten-free flour substitute to make this dish gluten-free. - Spicy Kick
Add jalapeños or crushed red pepper flakes for a spicy variation of the classic recipe.
Nutrition Details (Per Serving, Approximate)
- Calories: 520
- Protein: 28g
- Carbohydrates: 45g
- Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 80mg
- Sodium: 750mg
- Fiber: 3g
FAQ
Can I use ground beef instead of sliced beef?
Yes! Ground beef works well and makes the recipe even quicker to prepare.
What type of pasta works best?
Any sturdy pasta like penne, rigatoni, or rotini works well to hold the sauce and toppings.
Can I make this dish ahead of time?
Yes! Assemble the dish without adding the cheese, store it in the refrigerator, and then reheat and add the cheese just before serving.
What sides go well with Philly Cheesesteak Pasta?
Garlic bread, a fresh green salad, or roasted vegetables complement this dish beautifully.