Philly Cheesesteak Pasta blends rich, savory flavors with the ease of a weeknight meal. This dish takes the soul of a classic Philly cheesesteak—thinly shaved beef, sizzled peppers and onions, and creamy provolone cheese—and folds it into silky penne pasta with a luscious, velvety sauce. It’s simple, satisfying, and destined to become a staple for anyone craving warmth and comfort without a lot of fuss.
Why Philly Cheesesteak Pasta Wins At Dinner
A big skillet of Philly cheesesteak pasta hits all the right notes for taste, texture, and convenience. Imagine the umami punch of perfectly seared beef, the earthy sweetness of sautéd onions and green bell peppers, the softness of golden mushrooms, all tumbled into a bath of creamy provolone sauce that hugs the pasta at every turn.
It’s a one-pot wonder, so clean-up is a breeze. Whether you’re feeding a hungry family, celebrating with friends, or just want to meal-prep lunches for the week, this dish adapts—reheats like a charm, stands up to freezing, and accommodates swaps and add-ins without missing a beat.
Essential Ingredients and Their Role
Every component in this pasta creation adds depth, building up layers of flavor with each step:
- Shaved Ribeye or Sirloin Steak: The foundation of any Philly cheesesteak. Paper-thin slices cook fast, remain tender, and capture the essence of a classic steak sandwich.
- Penne Pasta: The tubular shape traps creamy sauce and little bits of beef, vegetables, and cheese for the perfect bite every time. Shells or rigatoni also work well.
- Olive Oil: Brings everything together and keeps the beef juicy.
- Yellow Onion & Green Bell Pepper: Essential to the Philly profile. Sautéd until tender, they sweeten and mellow the richness of the beef and cheese.
- Mushrooms: Their umami undertone boosts savory notes, echoing the earthiness of the steak.
- Garlic: Melds flavors and lends a bold, aromatic backbone.
- Italian Seasoning, Salt, and Black Pepper: These simple seasonings pull the other flavors together.
- All-Purpose Flour: Thickens the sauce so every noodle gets an even coating.
- Beef Broth: Adds savor and depth, forming the silky base for the cheese sauce.
- Heavy Cream: Provides richness—a splash turns the sauce glossy and sumptuous.
- Worcestershire Sauce: A dash here supplies tang and boosts umami, nodding to classic cheesesteak flavor.
- Provolone Cheese: Melts into the sauce and brings that signature cheesesteak taste.
- Cream Cheese: Rounds out the sauce, keeping it creamy without being too sticky.
Ingredient Table
| Ingredient | Role/Notes |
|---|---|
| Shaved beef | Tender meat, key cheesesteak flavor |
| Penne pasta | Holds sauce, hearty texture |
| Olive oil | Sautéing, flavor base |
| Onion | Sweet savor, classic Philly element |
| Green bell pepper | Brightness, traditional vegetable |
| Mushrooms | Adds umami, complements beef |
| Garlic | Boosts aroma and flavor |
| Italian seasoning | Simple herbaceous lift |
| Salt & pepper | Enhances other flavors |
| All-purpose flour | Thickens the sauce |
| Beef broth | Intensifies savor, smooths sauce |
| Heavy cream | Creamy mouthfeel, richness |
| Worcestershire sauce | Umami, hint of tang |
| Provolone cheese | Melty, adds cheesesteak authenticity |
| Cream cheese | Creamy body, stable sauce |
Step-by-Step: Making Philly Cheesesteak Pasta
This recipe unfolds in a few straightforward phases—each layer building onto the next for a complete meal:
1. Cook the Pasta
Start with a pot of boiling salted water. Drop in the penne and stir occasionally so nothing sticks together. Remove the pasta when it’s just shy of al dente; it’ll finish cooking in the sauce. Drain and set aside, but save about half a cup of the cooking water.
2. Sauté the Vegetables
While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sliced onions and green peppers. Stir until they turn soft and fragrant, about five minutes. Next, toss in mushrooms and finish with garlic until they’re golden and everything’s aromatic.
3. Brown the Beef
Push the sautéd vegetables to one side. Drop the shaved beef into the clear space. Let it sizzle so it browns quickly, then stir everything together so the beef mingles with the veggies. Sprinkle the Italian seasoning, salt, and pepper at this stage so the flavors start to mellow.
4. Build the Sauce
Scatter the flour over everything and stir so it soaks up any juices, forming a light roux. Slowly pour in the beef broth, scraping the bottom to catch any flavor bits. Stream in heavy cream and add Worcestershire sauce. Cook and stir until the sauce thickens—about two to three minutes.
5. Melt In The Cheeses
Lower the heat to avoid splitting the sauce. Add provolone and cream cheese in chunks, stirring until everything melts and becomes silky smooth. Drop in the cooked pasta, toss, and add some reserved pasta water if the sauce tightens up too much.
6. Serve and Enjoy
Serve straight from the skillet, or spoon into bowls for a simple presentation. If you like a crispy top, sprinkle extra provolone over the pasta, slide the skillet under a broiler for a few minutes, and let it bubble and brown.
Chef’s Tips for Ultimate Flavor
A few tweaks make a big difference in the finished dish:
- Beef Selection: Seek out well-marbled steak. Ribeye is king for flavor, but sirloin’s a leaner option.
- Prepping Vegetables: Don’t rush the vegetable sauté. Let edges brown to release sweet notes.
- Sauce Consistency: Always add liquids gradually, whisking as you go for lump-free, glossy sauce.
- Cheese Choices: Provolone melts best, but mozzarella or sharp white cheddar offer tasty twists.
- Double Down on Umami: Deglaze the skillet with a splash of beef broth or even a tablespoon of soy sauce for depth.
- Meal Additions: Try mixing in roasted red peppers, sautéed spinach, or a hint of hot sauce for extra pop.
Serving Suggestions
Philly cheesesteak pasta stands tall as a main course, but sides can make it shine even brighter. Here are a few pairings to round out your meal:
- Crisp green salad with a vinegar-based dressing to refresh the palate.
- Garlic bread or toasted hoagie rolls for dipping in that luscious sauce.
- Roasted broccoli or asparagus for some extra greens.
Storing, Freezing, and Reheating
This pasta dish thrives as leftovers. For best results, follow these simple storage guides:
- Refrigerate: Let the pasta cool, then transfer to an airtight container. It’ll keep for three to four days.
- Freeze: Portion into freezer-safe bags or containers. Lay flat for quick freezing, and it will keep up to three months.
- Reheat: If frozen, thaw overnight in the fridge. Warm in the microwave or over gentle heat on the stove, adding a splash of broth or cream to revive the sauce. For a crispy finish, heat covered in the oven at 350°F and uncover for the last minutes.
Recipe Variations and Swaps
This dish invites riffing. Some tasty customizations include:
- Protein: Ground beef, thinly sliced deli roast beef, or grilled chicken work well here.
- Vegetables: Red or yellow bell peppers, caramelized onions, or even jalapeños for heat.
- Pasta Shapes: Swap penne with rotini, ziti, or even egg noodles for a softer bite.
- Gluten-Free and Dairy-Free Versions: Choose gluten-free pasta, swap flour for cornstarch, and use dairy-free cheeses and oat cream.
Philly Cheesesteak Pasta At A Glance
| Preparation | Time |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Total Time | 35 minutes |
| Servings | 4-6 |
Bringing It All Together
Philly cheesesteak pasta offers everything people love about the classic sandwich, now wheat-wrapped and spoonable. Each bite delivers steak-house savor in a form that’s easy, forgiving, and sure to satisfy. Whether you share it at a lively gathering or tuck into a bowl on a quiet night, this dish brings comfort and richness to your table. Try it once, and it’ll be back in your rotation in no time—guaranteed to please the whole crew.
Philly Cheesesteak Pasta
Turn your favorite sandwich into a treat. Make this Philly cheesesteak pasta. It’s savory and creamy. It comes together in one pot.
Ingredients
- 1 tsp Italian seasoning
- 1 large onion, sliced
- 8 oz sliced mushrooms
- 2 cups beef broth
- 1 lb shaved beef (such as ribeye or sirloin)
- 3 cloves garlic, minced
- 8 oz provolone cheese, shredded
- 1/4 cup flour
- 1/2 tsp black pepper
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 1 lb penne pasta
- 1/2 tsp salt
- 1 green bell pepper, sliced
- 4 oz cream cheese, cubed
Instructions
- Cook the penne pasta in a large pot of salted water. Follow the package directions until al dente. Drain the pasta. Set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the onions and peppers. Cook until softened, about 5 minutes. Add the mushrooms and garlic. Cook a few minutes more until fragrant. Season with the Italian seasoning, salt, and pepper.
- Push the veggies to the side of the skillet. Add the shaved beef. Cook until browned. Break up the beef as it cooks. Sprinkle the flour over the beef. Stir to combine.
- Gradually stir in the beef broth. Add the cream. Add the Worcestershire sauce. Bring to a simmer. Cook until slightly thickened, about 3-5 minutes.
- Reduce the heat to low. Stir in the provolone until melted. Add the cream cheese. Stir until the mixture is smooth. Add the cooked pasta. Toss to fully coat in the sauce.
- Serve the Philly cheesesteak pasta immediately. Top with extra provolone if desired. Enjoy!
