There is something utterly irresistible about merging the classic, hearty flavors of a Philly cheesesteak with the comforting, satisfying nature of pasta. This Philly Cheesesteak Pasta Recipe brings together tender steak, sautéed veggies, and creamy provolone in a rich sauce that coats every bite of perfectly cooked elbow noodles. Whether you’re craving a cozy weeknight dinner or want to impress friends with a fun twist on a beloved sandwich, this dish delivers bold flavor and texture harmony that’s bound to become a staple in your kitchen.
Ingredients You’ll Need
Gathering the right ingredients is the secret to simplicity and success here. Each item plays a crucial role, from the savory meat and fresh vegetables to the creamy cheese that ties everything together with luscious texture and taste.
- Elbow noodles (8 oz): These small, curved pasta pieces are perfect for holding onto the creamy sauce.
- Thinly sliced steak (1 lb, ribeye or sirloin): Choose a tender cut for that melt-in-your-mouth cheesesteak experience.
- Green bell pepper (1, sliced): Adds crispness and vibrant color to brighten the dish.
- Onion (1, sliced): Brings sweetness and depth when caramelized with the veggies.
- Sliced mushrooms (2 cups): Earthy flavor and hearty texture that complement the steak perfectly.
- Minced garlic (2 cloves): Enhances the savory profile with aromatic warmth.
- Beef broth (2 cups): Forms the flavorful base for the creamy sauce.
- Heavy cream (1 cup): Adds rich, velvety texture to coat every bite.
- Shredded provolone cheese (2 cups): The star ingredient lending melty cheesesteak magic.
- Worcestershire sauce (1 tablespoon): Delivers subtle tang and umami complexity.
- Olive oil (2 tablespoons): Needed for sautéing and creating that perfect sear on the steak.
- Salt and pepper to taste: Essential seasonings to balance and highlight flavors.
- Fresh parsley (optional, chopped): A bright, fresh garnish to finish the dish beautifully.
How to Make Philly Cheesesteak Pasta Recipe
Step 1: Cook the Pasta
Start by boiling your elbow noodles according to the package instructions until they reach that perfect al dente texture. This ensures the pasta has a slight bite to stand up against the creamy, rich sauce without turning mushy. Once cooked, drain and set aside so they’re ready to be folded into the sauce later.
Step 2: Brown the Steak
Heat one tablespoon of olive oil in a large skillet over medium-high heat and add your thinly sliced steak. Season it simply with salt and pepper, letting the natural flavors shine through. Cook the steak until it’s nicely browned and just cooked through, which only takes a few minutes. Then remove it from the pan and set it aside—don’t worry, it’s about to get even better.
Step 3: Sauté the Vegetables
Using the same skillet with those delicious meat drippings, add the remaining olive oil and toss in the sliced green bell peppers, onions, and mushrooms. Cook them until they become tender and start to caramelize, about 5 to 7 minutes. The sweetness from the onions and the earthiness of the mushrooms complement the steak so well here. Stir in the minced garlic during the last couple of minutes to release its aromatic fragrance, making sure nothing burns.
Step 4: Build the Sauce
Return the browned steak back to the skillet and pour in the beef broth, Worcestershire sauce, and heavy cream. Bring everything to a gentle simmer and let it cook for about five minutes. This step thickens the sauce just enough to cling to every noodle and slice of meat, uniting all those fantastic flavors in every mouthful.
Step 5: Combine Pasta and Cheese
Now for the most exciting part: fold the cooked elbow noodles into the skillet with your creamy steak and veggie mixture. Sprinkle the shredded provolone cheese over the top and stir continuously until it melts into a luscious, smooth sauce. Taste and adjust the salt and pepper to your liking—this step is key to personalizing your Philly Cheesesteak Pasta Recipe exactly how you love it.
Step 6: Garnish and Serve
Once everything is combined and piping hot, sprinkle some fresh chopped parsley on top for a burst of color and brightness. Serve immediately and get ready to bask in the comforting warmth and incredible flavors of this crowd-pleaser.
How to Serve Philly Cheesesteak Pasta Recipe
Garnishes
Adding a sprinkle of fresh parsley or even some thinly sliced green onions brings a light, fresh contrast to the creamy, rich pasta. A little extra cheese on top, like shredded provolone or mozzarella, can add a melty finish that makes each bite extra special.
Side Dishes
This hearty pasta pairs wonderfully with a fresh side salad featuring crisp greens and a tangy vinaigrette to balance the indulgent flavors. Roasted or steamed vegetables like asparagus or broccoli also provide a nice texture contrast and a pop of green.
Creative Ways to Present
For a fun twist, serve the Philly Cheesesteak Pasta Recipe in individual cast-iron skillets or mini casserole dishes to create a warm, rustic presentation. You can also bake it with extra cheese on top for a golden, bubbly crust that adds another layer of texture to enjoy.
Make Ahead and Storage
Storing Leftovers
Place any leftover Philly Cheesesteak Pasta in an airtight container and refrigerate for up to 3 days. The flavors deepen overnight, making the next day’s meal just as satisfying. Just be sure not to leave it out for too long at room temperature to maintain freshness.
Freezing
While this pasta is best fresh, you can freeze leftovers if needed. Use a freezer-safe container and freeze for up to 2 months. Keep in mind that creamy sauces can sometimes separate slightly after freezing, so gentle reheating with some added cream or milk can help bring it back to its luscious state.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. Adding a splash of beef broth or cream will refresh the sauce’s creaminess. Alternatively, microwave in short bursts, stirring in between to ensure even heating without drying out.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! While elbow noodles work perfectly to catch the sauce, you can also use penne, rotini, or even small shells. Just make sure to cook them al dente so they hold up well in the creamy sauce.
What if I don’t have provolone cheese?
If provolone isn’t available, mozzarella, fontina, or even a mild cheddar can substitute nicely. Each cheese will bring its own unique twist on flavor and meltiness, but the dish will still be delicious.
Is it possible to make a vegetarian version?
Yes! Swap the steak for hearty mushrooms or plant-based meat alternatives and use vegetable broth instead of beef broth. The key is maintaining the rich, creamy texture and flavor balance that makes this Philly Cheesesteak Pasta Recipe shine.
How spicy is this dish?
This recipe is mild by default, focusing on savory and creamy notes rather than heat. However, you can add crushed red pepper flakes or hot sauce during cooking to bring in some spice if you enjoy a little kick.
Can I prepare this dish in advance for a dinner party?
Definitely. You can prepare up to the point of combining the pasta and sauce, then refrigerate. When your guests arrive, reheat gently and stir in the cheese to finish. Just add a fresh garnish before serving to keep it vibrant.
Final Thoughts
This Philly Cheesesteak Pasta Recipe is such a satisfying way to enjoy all the flavors of a beloved sandwich in a comforting pasta dish. It’s straightforward enough for weeknights but special enough to serve any time you want to impress. I can’t wait for you to try it and fall in love with this creamy, savory, and easy-to-make meal as much as I have.
Print
Philly Cheesesteak Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Pasta
- Method: Stovetop
- Cuisine: American
Description
This Philly Cheesesteak Pasta recipe is a delicious twist on the classic sandwich, combining tender slices of steak, sautéed peppers, onions, and mushrooms in a creamy provolone cheese sauce tossed with elbow noodles. Ready in just 30 minutes, this hearty skillet meal is perfect for a satisfying weeknight dinner.
Ingredients
Pasta
- 8 oz elbow noodles
Steak and Vegetables
- 1 lb thinly sliced steak (ribeye or sirloin)
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 cups sliced mushrooms
- 2 cloves garlic, minced
Sauce and Seasonings
- 2 cups beef broth
- 1 cup heavy cream
- 2 cups shredded provolone cheese
- 1 tablespoon Worcestershire sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook the pasta: Bring a pot of salted water to a boil and cook the elbow noodles according to package instructions until al dente. Drain well and set aside.
- Brown the steak: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced steak, season with salt and pepper, and cook until browned on all sides, about 3-4 minutes. Remove the steak from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced green bell pepper, onion, and mushrooms to the pan. Cook, stirring frequently, until the vegetables are softened and lightly caramelized, about 5 to 7 minutes. Add the minced garlic and cook for an additional 1 to 2 minutes until fragrant.
- Make the sauce and combine: Return the cooked steak to the skillet with the vegetables. Stir in the beef broth, Worcestershire sauce, and heavy cream. Bring the mixture to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
- Add pasta and cheese: Add the cooked elbow noodles to the skillet and stir well to coat them in the sauce. Gradually add the shredded provolone cheese, stirring until melted and the sauce is creamy. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Garnish with freshly chopped parsley if desired and serve the Philly Cheesesteak Pasta hot for a flavorful and comforting meal.
Notes
- Use ribeye or sirloin steak for the best tenderness and flavor.
- Be careful not to overcook the pasta; al dente texture works best for this dish.
- Feel free to substitute provolone with mozzarella or a cheese blend if preferred.
- For a lighter version, use half-and-half instead of heavy cream.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
