Philly Cheesesteak Pasta is a fun, cozy twist on the classic Philly cheesesteak sandwich 🍝🥩🧀—all the flavors you love, but in a pasta dish instead of a hoagie roll.
What it is
- Pasta: Usually penne, rotini, or spaghetti
- Protein: Thinly sliced beef (like ribeye or sirloin)
- Veggies: Bell peppers and onions sautéed until soft
- Cheese: Cheddar, provolone, or a creamy cheese sauce
- Sauce: Can be a creamy cheese sauce or a light buttery pan sauce
Ingredients (Serves 4)
- 12 oz pasta (penne, rotini, or your choice)
- 1 lb thinly sliced beef (ribeye, sirloin, or flank steak)
- 2 tbsp olive oil or butter
- 1 large onion, sliced
- 2 bell peppers (any color), sliced
- 2–3 cloves garlic, minced
- 1 tsp salt, 1/2 tsp black pepper
- 1 tsp smoked paprika or optional Cajun seasoning
- 1 cup shredded cheese (cheddar, provolone, or a mix)
- 1/2 cup heavy cream or milk for a creamy sauce (optional)
Step-by-Step Cooking Instructions
- Cook pasta: Boil pasta according to package directions. Drain and set aside.
- Cook beef: Heat 1 tbsp oil in a large skillet over medium-high heat. Add beef, season with salt, pepper, and paprika. Cook until just browned (2–3 minutes). Remove from skillet.
- Cook veggies: In the same skillet, add remaining oil. Sauté onions and bell peppers until soft (5–6 minutes). Add garlic and cook 30 seconds more.
- Make sauce (optional): Reduce heat to low. Add cream/milk and shredded cheese to veggies. Stir until melted and smooth.
- Combine: Add pasta and cooked beef back to the skillet. Toss everything together until evenly coated in the cheese sauce.
- Serve: Hot, optionally sprinkled with extra cheese or parsley.
Tips
- For extra cheesiness, stir in more cheese at the end.
- Use thinly sliced steak—freezing for 20 minutes first helps with thin slicing.
- You can make it spicy by adding red pepper flakes or a dash of hot sauce.
It’s a quick, hearty, and indulgent weeknight meal that brings the sandwich flavors into a creamy pasta bowl.
If you want, I can make a shortcut 20-minute version that’s even faster but still tastes amazing.
