Pin A hearty pasta dish inspired by the classic Philly cheesesteak, featuring tender beef, sautéed peppers and onions, and a creamy cheese sauce tossed with pasta.
I first made Philly Cheese Steak Pasta on a chilly evening when everyone wanted something warm and comforting. The blend of flavors instantly became a family favorite, especially for those who love the classic sandwich.
Ingredients
- Pasta: 12 oz (340 g) penne or rigatoni
- Beef: 1 lb (450 g) thinly sliced ribeye or sirloin steak
- Vegetables: 1 medium yellow onion, thinly sliced, 1 green bell pepper, thinly sliced, 1 red bell pepper, thinly sliced, 2 cloves garlic, minced
- Cheese Sauce: 2 tbsp unsalted butter, 2 tbsp all-purpose flour, 1 1/2 cups (360 ml) whole milk, 1 cup (115 g) shredded provolone cheese, 1/2 cup (60 g) shredded mozzarella cheese, 1/4 cup (30 g) grated Parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper
- Other: 2 tbsp olive oil, 1 tbsp Worcestershire sauce, Fresh parsley, chopped (for garnish, optional)
Instructions
- Cook Pasta:
- Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
- Cook Steak:
- While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced steak, season with salt and pepper, and cook for 2,3 minutes until just browned. Remove steak from skillet and set aside.
- Sauté Vegetables:
- Add the remaining 1 tablespoon olive oil to the same skillet. Add onions and bell peppers, sauté for 5,7 minutes until softened. Add garlic and cook for 1 minute.
- Combine Steak and Vegetables:
- Return the steak to the skillet with the vegetables. Stir in Worcestershire sauce, then remove from heat.
- Make Cheese Sauce:
- In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly until the mixture thickens (about 3,4 minutes).
- Add Cheese:
- Reduce heat to low. Stir in provolone, mozzarella, and Parmesan cheese until melted and smooth. Season with salt and pepper.
- Combine Pasta and Sauce:
- Add cooked pasta and beef-vegetable mixture to the cheese sauce. Toss to combine and heat through.
- Serve:
- Serve immediately, garnished with chopped parsley if desired.
Pin My kids love helping stir the cheese sauce, and the sizzle of steak and veggies in the skillet always brings everyone to the kitchen. This pasta has turned into a go-to dinner on busy weeknights, bringing us together around the table.
Suggested Pairings
This pasta pairs beautifully with a crisp salad or garlic bread, and is especially tasty with a cold lager or a light red wine.
Allergen Information
This dish contains wheat, milk and cheese. Worcestershire sauce may contain soy. Always double-check ingredient labels for specific allergens that may concern you.
Nutritional Information
Per serving: Calories 715, Total Fat 32 g, Carbohydrates 62 g, Protein 42 g.
Pin This recipe is a wonderful way to transform a classic sandwich into a comforting pasta dinner. Enjoy the rich, creamy flavors fresh from the stovetop.
Recipe Q&A
- → What cut of beef works best for this dish?
Thinly sliced ribeye or sirloin steaks are ideal due to their tenderness and quick cooking time.
- → Can I substitute the pasta type?
Penne or rigatoni are recommended, but any medium-sized pasta that holds sauce well can be used.
- → Is there a way to add extra flavor to the vegetables?
Adding mushrooms or a pinch of red pepper flakes while sautéeing the peppers and onions can enhance the dish's flavor.
- → How do I make the cheese sauce smooth and creamy?
Whisking the flour and butter first, then gradually adding milk and stirring constantly helps create a smooth base before adding the cheeses.
- → What can I serve alongside this main dish?
A crisp lager or a light red wine pairs wonderfully to balance the richness of the cheese and beef.