If you’ve ever craved that classic, cheesy, savory comfort of a Philly cheesesteak but wanted it in an easy, weeknight-friendly pasta form, Philly Cheesesteak Pasta is about to become your new best friend. Imagine tender slices of beef, colorful peppers, mushrooms, and onions, all swirled together with perfectly cooked pasta and a melty, creamy cheese sauce. It’s equal parts hearty nostalgia and clever twist, guaranteed to make the whole table smile. Whether you’re feeding a family, meal-prepping for the week, or simply looking for something new to cook, this Philly Cheesesteak Pasta will deliver irresistible satisfaction in every cheesy, beefy bite.

Philly Cheesesteak Pasta Recipe - Recipe Image

Ingredients You’ll Need

The magic of Philly Cheesesteak Pasta starts with a handful of simple, everyday ingredients, each bringing its own charm to the dish. From savory beef and sweet onions to gooey, stretchy cheese, every component pulls its weight for that signature flavor and creamy texture.

Pasta: Use penne or rotini for the perfect texture that holds the sauce beautifully and catches all those bits of cheese, peppers, and beef.
Olive oil: A drizzle of this brings a subtle richness and helps everything cook evenly without sticking.
Thinly sliced beef: Ribeye or sirloin gives you ultra-tender, flavorful bites that mimic your favorite Philly cheesesteak.
Green bell pepper: Adds a fresh, sweet crunch and that iconic Philly pop of green.
Onion: Sliced thin, it caramelizes perfectly and delivers subtle, underlying sweetness.
Mushrooms: Their earthy flavor deepens the dish, adding savory notes and extra heartiness.
Garlic: Just two cloves, but they give a warm, aromatic boost you’ll miss if you skip them!
All-purpose flour: This is the secret to a creamy sauce that clings to every noodle—don’t leave it out.
Beef broth: Builds a deep, meaty flavor base that bridges steak and pasta together seamlessly.
Milk: Helps create the perfect silky consistency in the sauce and keeps things light.
Provolone cheese, shredded: Provolone melts easily and gives that classic Philly flavor.
Mozzarella cheese, shredded: This cheese adds extra melt and a lovely stretch to the final dish.
Salt and pepper: Season to taste and let all those flavors pop—taste as you go!
Chopped parsley (optional): A sprinkle of fresh green right at the end wakes up the whole skillet and makes it dinner-party pretty.

How to Make Philly Cheesesteak Pasta

Step 1: Cook the Pasta

Bring a large pot of salted water to a rolling boil and cook your penne or rotini until perfectly al dente, according to package instructions. Drain it well, set it aside, and give yourself a pat on the back for getting the first step to cozy comfort right!

Step 2: Brown the Beef

Heat olive oil in a roomy skillet over medium-high. Add that gorgeous thin-sliced beef in an even layer and let it brown for 2–3 minutes. Quick and hot is the secret here—just until it gets color but is still tender. Scoop the beef onto a plate and get excited…it’s coming back soon.

Step 3: Sauté the Veggies

In that same flavorful pan, toss in the bell pepper, onion, and mushrooms. Sauté for about 5–6 minutes until everything softens and the onions turn golden around the edges. Stir in minced garlic and cook for another half minute until fragrant but not brown.

Step 4: Make the Sauce Base

Sprinkle the flour over your veggies and stir to coat them thoroughly. This little trick helps thicken the final sauce and binds everything together for that Philly Cheesesteak Pasta magic. Pour in the beef broth and milk slowly, stirring all the while. In just a few minutes, you’ll see the sauce gently thicken up—don’t walk away!

Step 5: Stir in the Cheese

Lower the heat and shower in the shredded provolone and mozzarella cheeses. Stir them into the sauce until everything is beautifully melted, glossy, and stretchy—the true signature of this dish. The aroma will drive everyone in the house straight to the kitchen!

Step 6: Combine Everything

Add the cooked pasta and your reserved beef back into the skillet. Toss everything to coat every piece with cheesy goodness and let the flavors mingle for a couple of minutes over low heat. Season with salt and pepper, then take a tiny taste (just for quality control).

Step 7: Serve and Enjoy

Remove from the heat, sprinkle with chopped parsley if you like, and serve your Philly Cheesesteak Pasta straight from the pan while it’s bubbling hot and irresistibly gooey. Call everyone to the table—you’ve officially won dinner tonight!

How to Serve Philly Cheesesteak Pasta

Garnishes

A handful of chopped fresh parsley or even a dusting of extra provolone right before serving brings brightness and a bit of restaurant flair. Sliced green onions or a crack of black pepper on top gives each plate that finished look. If you want an extra punch, scatter a few red pepper flakes for subtle heat.

Side Dishes

Philly Cheesesteak Pasta is a meal on its own, but it pairs beautifully with simple sides. Try a crisp green salad with lemony vinaigrette to balance the richness, or some roasted broccoli or green beans for a veggie boost. And of course, a piece of warm, crusty bread is perfect for scooping up every last bit of sauce.

Creative Ways to Present

For a showstopping family-style meal, serve Philly Cheesesteak Pasta straight from the skillet in the center of your table. Hosting a party? Spoon into individual ramekins, top with extra cheese, and broil briefly for golden tops! Or load leftovers into hoagie rolls for a playful pasta-sandwich hybrid—trust me, it’s wildly good.

Make Ahead and Storage

Storing Leftovers

Cooled Philly Cheesesteak Pasta will last for up to three days in the fridge when stored in a tightly sealed container. The flavors deepen over time, so leftovers are genuinely something to look forward to!

Freezing

This dish actually freezes better than you’d expect! Spoon cooled portions into airtight containers and freeze for up to two months. Let it thaw overnight in the refrigerator before reheating for best texture and flavor.

Reheating

To reheat, warm Philly Cheesesteak Pasta gently on the stovetop over low heat or give it a few minutes in the microwave, stirring halfway. If it feels too thick, splash in a bit of milk or broth to restore its creamy sauce.

FAQs

Can I use a different cut of beef?

Absolutely! Ribeye and sirloin are traditional, but any tender cut works well. You can even use thinly sliced roast beef or swap in ground beef for a more budget-friendly spin without losing that signature flavor.

Is there a way to make Philly Cheesesteak Pasta vegetarian?

Yes! Simply skip the beef and substitute mushrooms or plant-based beef strips. Use vegetable broth in place of beef broth, and you’ll still get a hearty, satisfying pasta dinner packed with flavor.

What’s the best pasta shape for this recipe?

Penne and rotini work brilliantly because they hold onto the sauce and ingredients. However, you can definitely use shells, rigatoni, or even fusilli depending on what you have—just stick to short shapes for best results.

Can I make Philly Cheesesteak Pasta ahead for meal prep?

Definitely! Prepare as directed, then portion into containers for easy grab-and-go lunches or dinners. The flavors actually meld and improve after a day—just add a splash of liquid when reheating for that just-cooked quality.

What’s the best cheese to use?

The classic provolone delivers that authentic cheesesteak taste, while mozzarella adds irresistible stretch and melt. You might also enjoy adding cheddar or even a bit of pepper jack for heat—the cheese blend is part of the fun!

Final Thoughts

There’s nothing like a bubbling pan of Philly Cheesesteak Pasta to bring people together and transform an average night at home into a celebration. Whether you’re new to this mashup or already hooked, give it a try—one comforting, cheesy forkful and you’ll understand why it’s a true keeper in any home cook’s recipe stash.

Philly Cheesesteak Pasta Recipe

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4.9 from 7 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the flavors of a classic Philly cheesesteak in pasta form with this easy and delicious recipe. Tender beef, bell peppers, onions, and mushrooms in a cheesy, creamy sauce tossed with pasta make for a satisfying meal.

Ingredients

Scale

Pasta:

12 ounces pasta (penne or rotini)

Beef:

1 tablespoon olive oil
1 pound thinly sliced beef (such as ribeye or sirloin)

Vegetables:

1 green bell pepper, sliced
1 small onion, sliced
8 ounces mushrooms, sliced
2 cloves garlic, minced

Sauce:

2 tablespoons all-purpose flour
2 cups beef broth
1 cup milk
1 cup shredded provolone cheese
1/2 cup shredded mozzarella cheese
Salt and pepper to taste
Chopped parsley for garnish (optional)

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Instructions

Cook the Pasta: Boil the pasta until al dente, drain, and set aside.
Sear the Beef: In a skillet, brown the beef slices in olive oil, then set aside.
Sauté Vegetables: In the same pan, cook bell pepper, onion, and mushrooms until softened. Add garlic and cook briefly.
Make the Sauce: Sprinkle in flour, pour in broth and milk, stirring until slightly thickened. Add cheeses and melt.
Combine: Return beef and pasta to the pan, mix well, season with salt and pepper.
Serve: Garnish with parsley and enjoy!