If you’ve ever wished you could enjoy the bold, savory flavors of a classic Philly cheesesteak in pasta form, then Classic Philly Cheesesteak Pasta is your new weeknight hero. Imagine fork-tender strips of steak mingling with colorful bell pepper, sweet onions, earthy mushrooms, and a blanket of melty provolone cheese, all tossed with hearty penne pasta and a luscious creamy sauce. This dish is pure comfort — quick, satisfying, and every bite delivers that iconic cheesesteak flavor you crave, now made even cozier and family-friendly in pasta form.
Ingredients You’ll Need
Get ready for a handful of simple but powerhouse staples – every ingredient in this Classic Philly Cheesesteak Pasta brings something to the table, whether it’s a punch of umami, a melty cheese pull, or a pop of color. Nothing fancy, just honest ingredients that add up to the ultimate comfort food.
- Olive oil: Gives the steak a perfect sear and adds extra richness to the dish.
- Sirloin steak or ribeye: Thinly sliced for fast, tender cooking and classic sandwich flavor.
- Salt and pepper: Simple and essential for seasoning every layer of the pasta.
- Green bell pepper: Adds a touch of crunch and sweetness plus that signature Philly color.
- Yellow onion: Its gentle sweetness rounds out the savory steak and cheese.
- Cremini or white mushrooms: Their earthiness deepens the overall flavor and gives great texture.
- Garlic: A little minced garlic brings aromatic depth you’ll absolutely notice.
- Penne pasta: Tube-shaped pasta that captures every bit of creamy sauce and cheesy goodness.
- Butter: Helps create that ultra-luxurious sauce base.
- All-purpose flour: Thickens the sauce just enough for that silky consistency.
- Beef broth: Packs the pasta with a savory, meaty backbone.
- Milk: Balances richness and gives the sauce its creamy body.
- Worcestershire sauce: Adds depth and a subtle tanginess that makes the flavors pop.
- Provolone cheese: Shreds like a dream and melts into that unmistakable cheesesteak flavor.
- Mozzarella cheese: Adds creaminess and wonderful cheese pulls for every forkful.
How to Make Classic Philly Cheesesteak Pasta
Step 1: Cook the Pasta
Bring a generous pot of salted water to a boil and cook your penne pasta until al dente, according to package directions. Once it’s perfectly chewy, drain well and set aside—you want the pasta ready so everything comes together seamlessly at the end.
Step 2: Sear the Steak
Heat the olive oil in a large skillet over medium-high heat. Sear the thinly sliced steak in batches so each piece gets brown and caramelized, about 2–3 minutes per side. Don’t overcook; remove the steak once it’s just browned and season with salt and pepper for full-on flavor.
Step 3: Sauté the Veggies
Add your sliced bell pepper, onions, and mushrooms right into the same skillet. Cook them for 5–6 minutes until they’re softened and releasing their sweet aroma. Stir in the minced garlic and let it bloom for just a minute, being careful not to let it burn.
Step 4: Make the Cheese Sauce
Push the sautéed vegetables to the edge of the pan and drop in your butter. Once melted, sprinkle in the flour and whisk it for a couple of minutes until it forms a light roux—the key to that creamy, smooth sauce. Gradually add the beef broth and milk, whisking steadily so no lumps remain. Stir in Worcestershire sauce, bring it to a gentle simmer, and then watch as the provolone and mozzarella cheeses melt into a dreamy, velvety sauce.
Step 5: Combine Everything
Return the steak to the skillet, along with the cooked penne pasta. Toss everything gently so each bite is coated in cheesy sauce and dotted with veggies and steak. Let the whole skillet simmer together for 2–3 minutes, giving the flavors time to meld into a single, irresistible bite.
How to Serve Classic Philly Cheesesteak Pasta
Garnishes
Bring your Classic Philly Cheesesteak Pasta to life with a flurry of fresh parsley, some extra shredded provolone, or even a sprinkle of black pepper right before serving. If you’re feeling indulgent, run the skillet under the broiler for a golden, bubbling top that’s extra cheesy.
Side Dishes
This rich, hearty pasta goes perfectly with a crisp green salad dressed in a tangy vinaigrette to balance all that creaminess, or a side of garlicky roasted broccoli. And of course, no one will complain if you set out a basket of warm, crusty bread to mop up the sauce!
Creative Ways to Present
Serve Classic Philly Cheesesteak Pasta in sizzling cast iron for a rustic feel, or portion it into individual ramekins and broil for melty, bubbly tops. You can also spoon it into hoagie rolls for a carb-lover’s dream take on stuffed Philly cheesesteak sandwiches.
Make Ahead and Storage
Storing Leftovers
Cool any extra Classic Philly Cheesesteak Pasta completely before transferring it to an airtight container. It keeps well in the fridge for up to three days, making it perfect for next-day lunches or busy nights when you need a quick comfort food fix.
Freezing
If you’re planning ahead, this pasta freezes surprisingly well. Portion it into freezer-safe containers, label the date, and freeze for up to two months. Thaw overnight in the fridge for best results; the cheese sauce may thicken, but a splash of milk brings it right back to life.
Reheating
For best results, reheat Classic Philly Cheesesteak Pasta gently on the stovetop over medium-low heat, stirring in a splash of milk or beef broth to loosen the sauce. If you’re in a rush, the microwave works too—just cover and heat in 30-second bursts, stirring each time for even warmth.
FAQs
Can I use a different cut of beef?
Absolutely! While ribeye is the gold standard for a true cheesesteak flavor, sirloin works beautifully, and even ground beef can do the trick in a pinch for busy kitchens.
What type Main Course
Provolone is the classic pick thanks to its mild, melty texture, but don’t be afraid to mix in a little mozzarella for amazing cheese pulls, or top with American cheese for a more traditional Philly twist.
Is it possible to make Classic Philly Cheesesteak Pasta gluten-free?
Yes, just swap the penne for your favorite gluten-free pasta and use a gluten-free flour blend for the sauce. The taste and texture will still deliver the same level of comfort!
Can I add extra vegetables?
Definitely! Red or yellow bell peppers, spinach, or even a handful of cherry tomatoes can add more color and nutrients—make it your own, and don’t be shy about experimenting.
How do I make this extra cheesy?
For the ultimate cheesy experience, sprinkle even more provolone or mozzarella over the top and broil for a couple of minutes until golden and bubbling—cheese lovers rejoice!
Final Thoughts
This Classic Philly Cheesesteak Pasta recipe is one of those rare comfort food gems that brings everyone to the table and leaves nothing but smiles (and maybe some empty plates). It’s easy enough for a weeknight but special enough for guests, so grab your skillet and give it a try—I promise you’ll be hooked from the very first bite!
Print
Classic Philly Cheesesteak Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the ultimate comfort food with this Classic Philly Cheesesteak Pasta recipe. Tender slices of steak, sautéed vegetables, and creamy cheese sauce combine with penne pasta for a hearty and delicious meal that’s perfect for busy weeknights.
Ingredients
For the Pasta:
- 1 tablespoon olive oil
- 8 ounces penne pasta (uncooked)
For the Cheesesteak:
- 1 pound sirloin steak or ribeye, thinly sliced
- Salt and pepper to taste
- 1 green bell pepper, sliced
- 1 small yellow onion, sliced
- 8 ounces cremini or white mushrooms, sliced
- 3 cloves garlic, minced
For the Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup milk
- 1 teaspoon Worcestershire sauce
- 1 ½ cups shredded provolone cheese
- ½ cup shredded mozzarella cheese
Instructions
- Cook the Pasta: Prepare the pasta according to package instructions until al dente; drain and set aside.
- Sear the Steak: In a large skillet over medium-high heat, sear the steak in olive oil until just browned. Season with salt and pepper, then transfer to a plate.
- Sauté Vegetables: In the same skillet, cook bell pepper, onion, and mushrooms until softened. Add garlic and cook for 1 minute.
- Make the Cheese Sauce: Melt butter in the skillet, whisk in flour, then slowly add beef broth and milk. Stir in Worcestershire sauce and simmer. Add cheeses and stir until melted.
- Combine and Serve: Return steak and pasta to the skillet. Toss everything in the cheese sauce. Simmer briefly, then serve hot.
Notes
- For extra cheesiness, top with additional provolone and broil until bubbly.
- You can substitute ribeye with sirloin or ground beef for convenience.
Your email address will not be published. Required fields are marked *