Philly Cheesesteak Pasta Recipe

If you’re craving comfort food with a Philly twist, look no further than this hearty, flavor-loaded Philly Cheesesteak Pasta. Imagine all the classic flavors from an iconic Philly cheesesteak—tender shaved beef, sweet peppers, melting onions, and gooey cheese—wrapped around perfectly cooked pasta. It’s a one-pan meal that brings bold, nostalgic flavors to your table in a whole new way, and trust me, your family will be running to the kitchen as soon as they catch a whiff.

this Recipe

Ingredients You’ll Need

It’s amazing how a few staple ingredients come together to create something so unforgettable. Each item here plays a starring role, from the savory steak to the silky cheese that ties it all together. Here’s exactly what you’ll need:

• Ribeye or Sirloin Steak: Use thinly sliced steak for authentic flavor, or swap for shaved beef if you’re in a hurry.
• Pasta (penne or rigatoni): Short-cut pasta holds the sauce and bits of beef in every bite—choose your favorite shape!
• Green Bell Pepper: This brings vibrant color and a sweet, slightly grassy note that screams Philadelphia.
• Yellow Onion: When sautéed, onions become sweet and fragrant, the perfect base for Philly Cheesesteak Pasta.
• Garlic: Just a couple minced cloves makes all the difference in depth and aroma.
• Beef Broth: Rich and savory, this helps deglaze the pan and create a flavorful sauce for your pasta.
• Worcestershire Sauce: Adds a punch of umami and tang, mimicking that signature steakhouse flavor.
• Provolone Cheese: Ultra-melty, provolone wraps everything together the way only true cheesesteaks can.
• Shredded Mozzarella: For extra gooeyness and that irresistible cheese pull in every forkful.
• Olive Oil: For sautéing the steak and veggies to perfect golden edges.
• Salt and Pepper: Essential for seasoning each component so the flavors truly shine.

How to Make Philly Cheesesteak Pasta

Step 1: Sear the Steak

Begin by heating a splash of olive oil in a large, heavy-bottomed skillet over medium-high heat. Add your sliced steak in a single layer, seasoning it lightly with salt and pepper. Sear for just 1-2 minutes per side until beautifully browned—don’t overcook, or you’ll lose that tender bite. Set the steak aside on a plate so it stays juicy and flavorful while you work on the rest.

Step 2: Sauté the Vegetables

In the same pan (keep those tasty brown bits!), add a touch more oil if needed, then toss in the sliced bell peppers and onions. Cook for about 5-7 minutes, stirring often, until everything turns soft, sweet, and fragrant. Add your minced garlic during the last minute so it gets just golden and aromatic, not burned.

Step 3: Make the Sauce

Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the pan—these are flavor gold! Let everything simmer and meld for a couple of minutes. This creates a rich, savory sauce that seeps into every bite of your Philly Cheesesteak Pasta.

Step 4: Combine with Pasta

While the veggies simmer, boil your pasta according to package directions until al dente. Drain well and add the cooked pasta right to your skillet, tossing everything together so the noodles soak up all those meaty, cheesy flavors. Add back in the steak at this point so it gets cozy with the sauce and pasta.

Step 5: Add the Cheese

Lower the heat and scatter over your provolone and mozzarella. Stir gently until the cheeses melt and become irresistibly creamy. If you love extra cheese, sprinkle a bit more on top and cover the pan for a minute or two to let it get all bubbly. Taste and adjust with more salt or pepper as needed—then get ready to dig in!

How to Serve Philly Cheesesteak Pasta

Garnishes

A finishing sprinkle of fresh parsley or chopped chives livens up the plate and adds a pop of color. For extra decadence, top your Philly Cheesesteak Pasta with a few more ribbons of provolone or a drizzle of cheese sauce just before serving.

Side Dishes

This dish loves a simple green salad tossed in a zesty vinaigrette, or maybe a basket of warm garlic bread to soak up every bit of cheesy sauce. Roasted broccoli or asparagus also make bright, crisp partners to balance the richness.

Creative Ways to Present

Serving a crowd? Present your Philly Cheesesteak Pasta in a big family-style skillet straight to the table—guaranteed “wow” factor! For a fun twist, try spooning it into individual oven-safe dishes, topping with cheese, and broiling until golden and bubbling for Philly Pasta “bakes.”

Make Ahead and Storage

Storing Leftovers

Philly Cheesesteak Pasta holds up beautifully in the fridge. Simply store any cooled leftovers in an airtight container, and they’ll keep for up to 3 days. The flavors even get richer as everything mingles overnight!

Freezing

Want to stash some away? This recipe freezes surprisingly well. Spoon cooled pasta into airtight freezer containers or zip-top bags, label, and freeze for up to 2 months. For best texture, thaw overnight in the fridge before reheating.

Reheating

When reheating, add a splash of beef broth or milk to revive those creamy, cheesy vibes. Gently warm on the stove over low heat, or microwave in short bursts, stirring between each to keep the cheese silky and prevent dry spots.

FAQs

Can I use a different type of pasta?

Absolutely! While penne and rigatoni work great for scooping up sauce, feel free to use fusilli, shells, or even spaghetti—just adjust cooking times as needed to keep your Philly Cheesesteak Pasta al dente.

What’s the best cut of steak for Philly Cheesesteak Pasta?

Ribeye is the classic choice for its marbling and tenderness, but sirloin is also delicious and a bit leaner. Use whatever you prefer or have on hand—even shaved beef from the deli works in a pinch.

Can I make this recipe gluten-free?

Yes! Simply swap in your favorite gluten-free pasta, and double-check that your Worcestershire sauce and beef broth are gluten-free too. Everything else stays the same—flavor-packed and satisfying.

How can I make it vegetarian?

For a meatless version, substitute thinly sliced portobello mushrooms for steak and use vegetable broth instead of beef. You’ll still get all that hearty, umami goodness in your Philly Cheesesteak Pasta.

Can I prep anything in advance?

Definitely! Slice your steak, peppers, and onions a day ahead, and store in the fridge until you’re ready to cook. You can also shred your cheese and even cook the pasta in advance to streamline dinner time.

Final Thoughts

This is the kind of dish that brings people together—with every cheesy, savory bite, Philly Cheesesteak Pasta delivers pure comfort and fun. Whether it’s a busy weeknight or a cozy gathering with friends, give it a try and see how quickly it becomes a star at your table!

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