If you love the bold flavors of a classic Philly cheesesteak but want something a little more comforting and family-friendly, this Philly Cheesesteak Pasta Recipe is your new go-to. Creamy, cheesy, and packed with tender beef, sautéed peppers, and onions, this dish perfectly marries all the iconic elements of the sandwich with luscious pasta, creating an irresistibly cozy meal you’ll want to make again and again.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward ingredients, each chosen to build layers of flavor, texture, and richness in the dish. From the hearty pasta to the savory beef and melty provolone, every component plays a crucial role in delivering that authentic Philly cheesesteak pasta experience.
- 12 oz penne or rotini pasta: These shapes hold sauce beautifully, making every bite saucy and satisfying.
- 1 lb ground beef or thinly sliced steak (ribeye or sirloin): The star protein that brings meaty, tender goodness to the dish.
- 1 tablespoon olive oil (if using steak): Helps cook the steak evenly and adds richness without overpowering.
- 1 green bell pepper, diced: Provides a fresh crunch and a slightly sweet, vibrant flavor.
- 1 small onion, diced: Sweetness and depth come from this classic Philly cheesesteak staple.
- 1 cup mushrooms, sliced (optional): Earthy mushrooms add an extra layer of texture and umami flair.
- 3 cloves garlic, minced: Delivers aromatic warmth that ties all the flavors together.
- 2 tablespoons all-purpose flour: Thickens the sauce to that perfect cheesy consistency.
- 2 cups beef broth: Adds savory richness and helps meld the sauce ingredients.
- 1 cup milk: Creates a creamy base, balancing the beef broth perfectly.
- 1 teaspoon Worcestershire sauce: Gives a tangy, umami punch in true Philly cheesesteak fashion.
- 1 ½ cups shredded provolone or mozzarella cheese: Melts into a luscious, gooey sauce that every bite craves.
- Salt and pepper to taste: Simple seasonings to enhance every ingredient.
- Optional garnish: chopped parsley or red pepper flakes: Adds freshness or a hint of heat for extra personality.
How to Make Philly Cheesesteak Pasta Recipe
Step 1: Cook the Pasta
Start by boiling your pasta of choice—penne or rotini work best here—until al dente. This means tender but still with a nice bite, so it doesn’t get mushy when combined with the sauce. Drain it well and set it aside while you work on the flavorful filling.
Step 2: Prepare the Beef and Vegetables
In a large skillet over medium heat, cook your ground beef until it’s browned and fully cooked through, breaking it apart as it cooks. If you prefer using steak, heat olive oil first and then sear the thinly sliced ribeye or sirloin until just done but still juicy. Remove excess grease if needed, then toss in the diced onions, green peppers, and mushrooms (if using). Sauté everything for 4 to 5 minutes until the veggies soften and start to caramelize, enhancing their sweetness. Stir in the minced garlic and cook for just another minute to release its fragrance without burning.
Step 3: Make the Creamy Sauce
Sprinkle the flour evenly over the beef and vegetable mixture and stir well. This step is essential for thickening the sauce later, so make sure the flour coats everything nicely. Next, gradually whisk in the beef broth, followed by the milk and Worcestershire sauce. This combo creates a rich, flavorful liquid base that ties the whole dish together. Let the mixture simmer for 3 to 4 minutes, stirring frequently, until it starts to thicken and look silky.
Step 4: Add Cheese and Combine with Pasta
Turn the heat down low and stir in the shredded provolone or mozzarella cheese until it melts smoothly into the sauce. Now, fold your cooked pasta into the skillet and toss everything until the noodles are thoroughly coated in that irresistible cheesy, beefy sauce. Taste and adjust with salt and pepper to your liking. Your Philly Cheesesteak Pasta Recipe is nearly ready to enjoy!
How to Serve Philly Cheesesteak Pasta Recipe
Garnishes
Adding a sprinkle of fresh chopped parsley brings a pop of color and a subtle herbal note that lightens the rich flavors. If you like a bit of heat, red pepper flakes are a fantastic option to add a spicy kick that complements the creamy sauce beautifully.
Side Dishes
Because this pasta is so filling and flavorful, I recommend keeping sides light and fresh. A crisp green salad with a tangy vinaigrette or roasted vegetables will balance the richness perfectly and make your meal feel well-rounded and complete.
Creative Ways to Present
For an impressive twist, try baking the assembled pasta in a casserole dish topped with extra shredded provolone, then broil it for a few minutes until bubbly and golden brown. This turns the dish into a gorgeous, cheesy pasta bake that’s perfect for gatherings or cozy weeknights alike.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually meld together beautifully overnight, making the next-day meal just as delicious—if not more so!
Freezing
This Philly Cheesesteak Pasta Recipe freezes well if you want to save some for later. Portion it into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating to preserve the texture.
Reheating
Reheat gently on the stovetop over medium-low heat or in the microwave in short bursts, stirring in a splash of milk or broth if the sauce thickens too much. This will bring back that creamy consistency and keep the pasta from drying out.
FAQs
Can I use other types of cheese in this recipe?
Absolutely! While provolone is traditional, mozzarella offers great meltiness, and even a sharp cheddar can add a fun twist. Just choose a cheese that melts well to maintain that creamy texture.
Is it better to use ground beef or steak?
Both work wonderfully. Ground beef is easy and budget-friendly, while thinly sliced ribeye or sirloin brings that authentic Philly cheesesteak flavor and a nicer texture. Choose based on your preference and time.
Can I skip the mushrooms?
Definitely. Mushrooms add nice earthiness but are optional. If you’re not a fan or don’t have them on hand, the dish will still be fantastic without them.
How spicy is this pasta?
On its own, it’s mild and creamy, perfect for all ages. You control the spice level by adding red pepper flakes or hot sauce at serving or within the sauce if you prefer some heat.
Can this recipe be made gluten-free?
Yes! Use gluten-free pasta and substitute the all-purpose flour for a gluten-free flour blend or cornstarch to thicken the sauce, and make sure your beef broth is gluten-free too.
Final Thoughts
This Philly Cheesesteak Pasta Recipe is one of those dishes that feels like a big warm hug on a plate, combining the best of Philly’s iconic sandwich with the comfort of hearty pasta and rich cheese sauce. Whether you’re cooking for family, friends, or just yourself, it’s sure to become a beloved favorite you’ll return to time and again. Give it a try—you’re going to love every saucy, cheesy bite!
Print
Philly Cheesesteak Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Philly Cheesesteak Pasta is a delicious twist on the classic sandwich, combining tender ground beef or sliced steak with sautéed bell peppers, onions, and mushrooms in a creamy, cheesy sauce. This hearty, comforting pasta dish is perfect for weeknight dinners and sure to satisfy cravings for savory, cheesy flavor.
Ingredients
Protein
- 1 lb ground beef or thinly sliced steak (ribeye or sirloin)
Pasta
- 12 oz penne or rotini pasta
Vegetables
- 1 green bell pepper, diced
- 1 small onion, diced
- 1 cup mushrooms, sliced (optional)
- 3 cloves garlic, minced
Liquids & Dairy
- 2 cups beef broth
- 1 cup milk
- 1 ½ cups shredded provolone or mozzarella cheese
Pantry
- 1 tablespoon olive oil (if using steak)
- 2 tablespoons all-purpose flour
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
Optional Garnish
- Chopped parsley
- Red pepper flakes
Instructions
- Cook the pasta: Prepare the pasta according to the package directions until al dente. Once cooked, drain and set aside to be combined later.
- Cook the meat: In a large skillet over medium heat, either brown the ground beef until fully cooked or heat olive oil and cook the thinly sliced steak just until done. Drain any excess grease if needed.
- Sauté vegetables: Add diced onions, bell pepper, and mushrooms to the skillet with the meat. Cook for 4 to 5 minutes until the vegetables soften. Stir in minced garlic and cook for an additional minute to release its aroma.
- Create the sauce base: Sprinkle all-purpose flour evenly over the meat and vegetable mixture, stirring to coat everything. Gradually whisk in beef broth, followed by milk and Worcestershire sauce, making sure to stir constantly to avoid lumps.
- Simmer and thicken: Bring the mixture to a gentle simmer and cook for 3 to 4 minutes, stirring frequently, until the sauce has thickened slightly.
- Add cheese and combine: Reduce heat to low and stir in shredded provolone or mozzarella cheese until melted and the sauce is smooth. Then add the cooked pasta to the skillet, tossing everything together to coat the noodles evenly with the cheesy sauce.
- Season and serve: Taste the pasta and season with salt and pepper as desired. Serve warm, optionally garnished with chopped parsley or a sprinkle of red pepper flakes for some heat.
Notes
- For extra cheesiness, sprinkle additional provolone on top and broil the dish for 2–3 minutes before serving to get a bubbly, golden crust.
- This recipe can be made as a one-pot meal by cooking the pasta directly in the beef broth and milk mixture; add more liquid if necessary to ensure the pasta cooks through.
- Feel free to substitute mozzarella with provolone or a blend of both to suit your taste preferences.
- Omitting mushrooms will still produce a flavorful dish if desired.
