Philly Cheesesteak Pasta balances nostalgia and comfort with just the right touch of weekday practicality. If you crave the satisfying flavor of a Philly cheesesteak, but want the heartiness of a pasta dinner, this recipe will hit the spot. In this guide, you’ll find everything you need for a perfect batch—plus all the tips and tricks to make your kitchen smell like your favorite hoagie shop.
Why Philly Cheesesteak Pasta?
Philly cheesesteak pasta stands apart for its combination of proteins, vegetables, and velvety cheese sauce—all in one skillet. It draws inspiration from the classic sandwich but adds pasta to soak up every bite of savory goodness. On busy weeknights, it eliminates the need for extra sides, yet it’s crowd-pleasing enough for dinner guests or Sunday gatherings.
The Essential Flavors
- Shaved beef mimics the steak filling found in traditional cheesesteaks, offering tenderness and deep flavor.
- Green bell peppers, onions, and mushrooms form the aromatic base, recalling the classic sandwich fixings.
- Provolone, cream cheese, and heavy cream collaborate for a luscious, creamy sauce that coats every piece of pasta.
- Italian seasoning and Worcestershire sauce lend a subtle savory edge, making the whole dish irresistible.
Ingredients and Prep
Here’s what you’ll need for a generous family-sized portion:
Main Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Shaved beef | 1 lb | Ribeye, sirloin, or deli-style |
| Penne pasta | 12 oz | Tube-shaped varieties also work |
| Olive oil | 2 tbsp | For sautéing vegetables |
| Yellow onion | 1 large, sliced | Sweet onions add a mellow bite |
| Green bell pepper | 1 large, sliced | Red or yellow peppers add variety |
| Mushrooms | 8 oz, sliced | Cremini or button recommended |
| Garlic | 3 cloves, minced | Freshly minced for better aroma |
| Italian seasoning | 1½ tsp | A blend of oregano, basil, thyme |
| Salt and black pepper | To taste | Adjust as you cook |
| All-purpose flour | 2 tbsp | For thickening the sauce |
| Beef broth | 2 cups | Low sodium preferred |
| Heavy cream | ¾ cup | For richness and texture |
| Worcestershire sauce | 1 tbsp | Adds umami and tang |
| Provolone cheese | 8 oz, sliced | Shredded or torn works too |
| Cream cheese | 4 oz, softened | Brings extra creaminess |
| Fresh parsley | For garnish | Optional, but brightens the dish |
Step-by-Step Directions
1. Prepare the Pasta
Fill a large pot with water. Bring it to a boil and stir in a generous pinch of salt. Add the penne pasta and cook until just al dente—usually 1-2 minutes less than the package says. Drain but do not rinse. A touch of starchy water clinging to the pasta helps the sauce stick.
2. Sauté the Veggies
In a large skillet or Dutch oven, heat olive oil over medium heat. Toss in sliced onion and bell pepper. Sauté for 3–4 minutes, then add the mushrooms. Season with salt, pepper, and Italian seasoning. Cook, stirring occasionally, until the vegetables soften and onions turn translucent, about 6–8 minutes total. Add the minced garlic and cook for 1 more minute until fragrant. Push vegetables to the edges of the pan to make space for the beef.
3. Brown the Beef
Add shaved beef to the hot center of the pan. Season again lightly. Let it sear for about 1 minute, then gently flip in sections. Avoid crowding—the beef should brown, not steam. Stir everything together and cook until the beef is just cooked through, about 2–3 minutes.
4. Create the Sauce
Sprinkle flour evenly over the beef and vegetables. Stir to coat, letting the flour cook off its raw taste—roughly 1 minute. Pour in beef broth in a slow, steady stream, scraping the browned bits from the pan for extra flavor. Add the heavy cream and Worcestershire sauce. Stir constantly as the mixture simmers and thickens, 3–4 minutes.
5. Melt in the Cheeses
With heat on low, add provolone and cream cheese in batches. Stir gently until fully melted and the sauce looks smooth. Check for flavor—add more salt, pepper, or Italian seasoning as needed.
6. Combine with Pasta
Fold the cooked penne into the skillet. Toss well. The pasta should become evenly coated in the creamy cheese sauce, nestled among savory strips of beef and vegetables. If the mixture is too thick, loosen with a splash of reserved pasta water or broth.
7. Serve Hot
Spoon onto plates or bowls and sprinkle with chopped parsley. For those who love extra cheese, top with shredded provolone and slip the skillet under the broiler for 2 minutes until bubbly and golden.
Tips for Success
- Choose the Right Beef: Shaved ribeye or sirloin gives the closest texture to an authentic cheesesteak. You can substitute pre-cooked deli roast beef in a pinch, but fresh is best.
- Cook Pasta Just Right: Stop cooking your pasta a minute early. It soaks up sauce as it sits, so this keeps the texture spot-on.
- Avoid Curdled Sauce: Add cheeses slowly over low heat to avoid gritty or split sauce.
- Mix up the Cheese: Try mozzarella, Monterey Jack, or even white American cheese for a different flavor.
- Low and Slow for Depth: Let onions and mushrooms get good color—don’t rush this step. Those caramelized bits give the sauce a deeper dimension.
- Broil for a Golden Top: After assembling, sprinkle with provolone and broil for a few minutes for a classic baked finish.
- Freeze for Later: Cool completely and freeze individual portions for future lunches.
Variations and Substitutions
- Make it Spicy: Add a pinch of crushed red pepper or sliced hot peppers when cooking the veggies.
- Vegetarian Version: Swap beef for sautéed portobello mushrooms, or use your favorite plant-based beef strips. Use vegetable broth instead of beef broth.
- Different Pasta Shapes: Fusilli, rigatoni, or shells work if you’re out of penne.
- Add Red Wine: Splash a bit of dry red wine into the pan after browning the beef for more robust sauce depth.
Serving Suggestions
Philly cheesesteak pasta is filling enough to stand alone, but here are a few perfect sides:
- Crisp green salad with vinaigrette
- Garlic bread or a sliced baguette
- Roasted vegetables or simple steamed broccoli
A light Italian lager or cold root beer pairs nicely.
Storage and Make-Ahead Tips
How to Store
- Refrigerate: Let the pasta cool, then transfer to airtight containers. Keeps for 3–4 days.
- Reheat: For best results, reheat gently on the stovetop with a splash of beef broth or cream to keep the sauce loose. Microwave in 45-second bursts, stirring in between.
Freezing
- Freeze: Divide cooled pasta into freezer-safe bags or containers. Freeze up to 3 months.
- Thaw and Reheat: Thaw overnight in the fridge, then warm in a skillet with a little extra broth or water.
Frequently Asked Questions
Can I use ground beef instead of shaved beef?
Yes, though the texture differs, ground beef makes a good substitute.
Does this pasta get dry as leftovers?
Add a little broth, water, or cream when reheating to revive the sauce.
Is it gluten-free?
Use gluten-free penne and a GF flour blend. Confirm your Worcestershire is gluten-free, too.
Philly cheesesteak pasta brings together all the comforting notes of a classic sandwich but transforms them into a simple, mouthwatering casserole. Whether you’re feeding a hungry family or looking to impress friends, this pasta delivers an impressive blend of taste and texture with minimal fuss. Serve it bubbling hot for a cozy, satisfying meal that brings the spirit of Philadelphia to your table.
Philly Cheesesteak Pasta
Turn your favorite sandwich into a treat. Try this Philly cheesesteak pasta. It’s savory and creamy. It comes together in one pot.
Ingredients
- 1/4 cup flour
- 8 oz sliced mushrooms
- 1 tsp Italian seasoning
- 1 lb penne pasta
- 1/2 tsp salt
- 4 oz cream cheese, cubed
- 1 tbsp Worcestershire sauce
- 1 cup heavy cream
- 1 green bell pepper, sliced
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 lb shaved beef (such as ribeye or sirloin)
- 1 large onion, sliced
- 2 cups beef broth
- 8 oz provolone cheese, shredded
Instructions
- Cook the penne pasta in a large pot of salted water according to package directions until al dente. Drain and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the onions and peppers and cook until softened, about 5 minutes. Add the mushrooms and garlic and 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 and cook until browned, breaking it up as it cooks. Sprinkle the flour over the beef and stir to combine.
- Gradually stir in the beef broth, cream, and Worcestershire sauce. Bring to a simmer and cook until slightly thickened, about 3-5 minutes.
- Reduce the heat to low. Stir in the provolone and cream cheese until melted and smooth. Add the cooked pasta and toss to fully coat in the sauce.
- Serve the Philly cheesesteak pasta immediately topped with extra provolone if desired. Enjoy!