Philly Cheesesteak Pasta: The Creamiest, Easiest Recipe

Get ready to meet your new favorite comfort food. This Philly Cheesesteak Pasta recipe combines the iconic, savory flavors of a classic cheesesteak with the satisfying creaminess of a pasta dish. It’s a one-pan wonder that transforms thinly sliced steak, caramelized onions, and tender bell peppers into a weeknight dinner masterpiece. If you’re looking for a meal that’s guaranteed to impress your family and have everyone asking for seconds, this is it. We’ve packed all the cheesy, beefy goodness you love into an easy-to-follow pasta recipe that’s ready in under 40 minutes.

Why This Philly Cheesesteak Pasta is a Weeknight Winner

We designed this recipe for the enthusiastic home cook who needs big flavor without a lot of fuss. It’s the perfect solution for busy evenings when you’re craving something hearty and delicious.

• One-Pan Perfection: Cleanup is a breeze! Everything from searing the steak to simmering the sauce happens in a single skillet.
• Incredibly Creamy Sauce: We use a combination of cheeses and beef broth to create a velvety, rich sauce that clings to every piece of pasta.
• Authentic Flavor: With real Provolone cheese, savory steak, and sweet caramelized onions, this dish tastes just like the classic sandwich.
• Quick and Easy: From start to finish, you can have this incredible meal on the table in less than 40 minutes. It’s a fantastic alternative to our popular American Goulash Recipe when you’re short on time.

The Key Ingredients for Authentic Flavor

The magic of this Philly Cheesesteak Pasta lies in using the right ingredients. Each component is chosen to build layers of flavor that mimic the beloved sandwich.

The Best Steak for Philly Cheesesteak Pasta

For the most tender and flavorful results, we recommend using boneless ribeye steak, thinly sliced against the grain. Ribeye has fantastic marbling, which renders down to create a juicy, beefy flavor that is second to none. If ribeye isn’t available, top sirloin is another excellent choice that offers great taste and tenderness. Slicing the steak as thinly as possible is crucial for getting that classic cheesesteak texture.

Cheeses That Create the Perfect Creamy Sauce

A great cheesesteak is all about the cheese, and this pasta is no different. We use a trio of cheeses to achieve the ultimate creamy and flavorful sauce:

• Provolone Cheese: This is the classic choice for an authentic Philly cheesesteak. It melts beautifully and has a mild, savory flavor that doesn’t overpower the beef.
• Cream Cheese: This is our secret weapon for an ultra-creamy, stable sauce. It adds a subtle tang and ensures the sauce is rich and velvety without being greasy.
• Parmesan Cheese: A little bit of grated Parmesan adds a salty, nutty depth of flavor that rounds everything out.

How to Make Philly Cheesesteak Pasta (Step-by-Step)

Follow these simple steps to create a perfect skillet of steak and cheese pasta. This process is designed to build flavor at every stage, resulting in a truly restaurant-quality dish.

1. Prep the Ingredients: Thinly slice your steak, onion, and bell pepper. Mince the garlic and have your broth and cheeses measured and ready to go.
2. Sear the Steak: Season the steak slices with salt and pepper. Heat olive oil in a large skillet over high heat and sear the steak in batches for 1-2 minutes until browned. Don’t overcrowd the pan. Remove the steak and set it aside.
3. Sauté the Vegetables: In the same skillet, reduce the heat to medium and add the onions and bell peppers. Cook, stirring occasionally, for 5-7 minutes until softened and lightly caramelized. Add the garlic and cook for another minute until fragrant.
4. Build the Sauce: Stir in the flour and cook for one minute. Slowly whisk in the beef broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then stir in the cream cheese until it’s fully melted and the sauce is smooth.
5. Cook the Pasta: Add the uncooked pasta to the skillet, stirring to coat. Ensure the pasta is mostly submerged in the liquid. Bring to a simmer, then cover and cook for 12-15 minutes, or until the pasta is al dente, stirring every few minutes to prevent sticking.
6. Combine and Finish: Once the pasta is cooked, stir in the provolone and Parmesan cheese until melted. Return the cooked steak to the skillet and stir to combine. Season with additional salt and pepper to taste, and serve immediately.

Tips for the Best Steak and Cheese Pasta

A few pro tips can take your Philly Cheesesteak Pasta from great to absolutely unforgettable. For another cheesy favorite, don’t miss our Easy Cheeseburger Sliders.

• Freeze Your Steak: Place the steak in the freezer for 15-20 minutes before slicing. This firms up the meat, making it much easier to get super-thin slices.
• Don’t Overcook the Steak: A quick, hot sear is all you need. The steak will finish cooking when you add it back to the pasta, ensuring it stays tender.
• Use Freshly Shredded Cheese: Pre-shredded cheeses are often coated in anti-caking agents that can make your sauce gritty. Shredding your own provolone will result in a much smoother sauce.

Fun Variations to Try

While the classic recipe is fantastic, feel free to customize it! If you enjoy a bit of spice, our Cajun Steak Pasta is another must-try.

• Add Mushrooms: Sauté sliced cremini mushrooms along with the onions and peppers for an extra layer of earthy flavor.
• Make it Spicy: Add a pinch of red pepper flakes with the garlic or stir in some sliced jalapeños for a spicy kick.
• Switch up the Pasta: While rotini or penne work great, feel free to use shell pasta, cavatappi, or any other short pasta shape you have on hand.

What to Serve with Your Pasta

This Philly Cheesesteak Pasta is a complete meal on its own, but a simple side can round it out perfectly. A fresh green salad with a light vinaigrette, some steamed green beans, or a side of garlic bread would all be excellent choices.

Storing and Reheating Leftovers

Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk or beef broth to a saucepan or skillet and gently warm the pasta over medium-low heat until heated through. This will help loosen the sauce and restore its creaminess.

Frequently Asked Questions

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Philly Cheesesteak Pasta: The Creamiest, Easiest Recipe

This Philly Cheesesteak Pasta is the ultimate one-pan comfort food! Tender steak, peppers, and onions are tossed in a rich, creamy provolone cheese sauce for a delicious weeknight dinner that's ready in under 40 minutes.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 650

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1 lb boneless ribeye or top sirloin steak thinly sliced against the grain
• 1 tbsp olive oil
• 1 large yellow onion thinly sliced
• 1 green bell pepper thinly sliced
• 3 cloves garlic minced
• 2 tbsp all-purpose flour
• 4 cups beef broth low-sodium recommended
• 4 oz cream cheese softened and cubed
• 12 oz uncooked short pasta such as rotini, penne, or shells
• 8 oz provolone cheese shredded
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper to taste

Equipment

• 1 Large Skillet or Dutch Oven
• 1 Sharp Knife
• 1 Cutting Board

Method

 

1. Season the thinly sliced steak with salt and pepper. Heat olive oil in a large skillet over high heat. Sear the steak in batches for 1-2 minutes until just browned. Remove from skillet and set aside.
2. Reduce heat to medium. Add the sliced onion and bell pepper to the same skillet and cook for 5-7 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 1 minute more until fragrant.
3. Sprinkle the flour over the vegetables and stir to combine. Cook for 1 minute.
4. Slowly whisk in the beef broth, ensuring there are no lumps. Scrape up any browned bits from the bottom of the pan. Stir in the cubed cream cheese until it has completely melted into a smooth sauce.
5. Add the uncooked pasta to the skillet and stir to coat. Bring the sauce to a simmer, then reduce heat to medium-low, cover, and cook for 12-15 minutes, or until pasta is al dente. Stir every few minutes to prevent sticking.
6. Turn off the heat. Stir in the shredded provolone and grated Parmesan cheese until fully melted and the sauce is creamy.
7. Return the cooked steak (and any accumulated juices) to the skillet. Stir everything together to combine. Season with additional salt and pepper to taste and serve immediately.

Nutrition

Calories: 650kcalProtein: 38gFat: 35gFiber: 3g

Notes

Tip 1: For easier slicing, place the steak in the freezer for 15-20 minutes before cutting.
Tip 2: Use freshly shredded provolone cheese for the smoothest, creamiest sauce.
Tip 3: Don't overcook the steak initially; it will cook more when added back to the hot pasta.

Keyword one pan pasta,philly cheesesteak pasta,steak pasta

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