Philly Cheesesteak Pasta
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I remember the first time I turned a sandwich favorite into a pasta: the smoky beef, sweet peppers, and melty cheese of a Philly cheesesteak folded into a bowl of hot pasta felt like comfort food upgraded. This Philly Cheesesteak Pasta keeps everything you love about the classic sandwich but makes it faster to eat and easier to share — perfect for weeknights when you want something hearty without fuss. For a slightly different take or a casserole-style version, see this alternative recipe I tested here: Philly Cheesesteak Pasta 2.
Why you’ll love this dish
Philly Cheesesteak Pasta brings sandwich flavors into a creamy, family-friendly pasta. It’s fast, satisfying, and a little indulgent — all reasons people search for it when they want a cozy dinner without too many steps.
“Hands down the easiest way to get that Philly cheesesteak flavor into a bowl — quick, cheesy, and everyone cleaned their plates.” — a quick review from my weeknight testing
Reasons to make it now:
- Weeknight winner: ready in about 30 minutes from start to finish.
- Budget-friendly: uses one pound of beef with pantry staples.
- Crowd-pleaser: kids and adults both approve of the creamy, cheesy finish.
- Flexible: easy to adapt for veggies, different cheeses, or lighter creams.
The cooking process explained
Before you start, here’s the quick roadmap so you know what’s coming: boil the pasta; sauté the onion and pepper until soft; brown the thinly sliced steak; build a quick cream-and-broth sauce; toss everything together with shredded provolone until glossy and melted. That’s it — simple stages that let you work fast and keep the meat tender.
What you’ll need
- 8 ounces pasta (penne, rigatoni, or shells work well)
- 1 pound beef steak, thinly sliced (ribeye, sirloin, or flank)
- 1 tablespoon olive oil
- 1 onion, sliced
- 1 bell pepper, sliced (green, red, or a mix)
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 1 cup provolone cheese, shredded (reserve a little for topping)
- Salt and pepper to taste
- Parsley for garnish (optional)
Notes and substitutions:
- Use a long-simmered beef broth or a good-quality boxed broth.
- For lower fat, swap half-and-half for heavy cream, but sauce will be thinner.
- If you’d like a casserole version, check this raised-bake variation: Philly Cheesesteak Pasta Bake.
Step-by-step instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the sliced onion and bell pepper. Sauté until they are soft and slightly caramelized, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
- Push the vegetables to one side of the skillet, increase the heat slightly, and add the thinly sliced steak in a single layer. Let it brown for a minute or two without stirring, then toss and cook until just browned. Avoid overcooking—thin slices cook fast.
- Pour in the beef broth and heavy cream. Scrape up any browned bits from the pan. Let the sauce simmer gently for 2–3 minutes to slightly reduce and thicken.
- Turn the heat to low and add the cooked pasta and shredded provolone. Toss until the cheese melts and the sauce coats the pasta. If it looks too thick, add a splash of broth or reserved pasta water.
- Season with salt and freshly ground black pepper to taste. Serve immediately with parsley sprinkled on top if you like.
How to plate and pair
Best ways to enjoy it:
- Serve in shallow bowls so every forkful gets meat, veggies, and sauce.
- Finish with a little extra shredded provolone or a few cracks of black pepper on top.
- Pair with a crisp green salad dressed with lemon vinaigrette to cut the richness.
- For drinks, a light lager or a medium-bodied red (like a Zinfandel) complements the beef and cheese.
Side ideas:
- Garlic bread or crusty rolls to soak up any leftover sauce.
- Quick roasted broccoli or green beans for color and crunch.
How to store & freeze
- Refrigerating: Cool leftovers to room temperature, then store in an airtight container for up to 3–4 days.
- Reheating: Reheat gently on the stove over low heat with a splash of broth or cream, stirring until loose and hot. Microwave in 30-second bursts, stirring in between, adding a little liquid if it tightens. Heat to at least 165°F (74°C) for safety.
- Freezing: You can freeze for up to 2 months, but texture will change slightly. Freeze in a shallow, airtight container. Thaw overnight in the fridge and reheat slowly with extra liquid to restore creaminess.
Helpful cooking tips
- Slice the steak across the grain and as thinly as possible. Partially freezing the steak for 20 minutes makes slicing thinner easier.
- Use high heat to get quick browning on the meat without overcooking. Thin slices brown fast — watch them closely.
- Don’t skip deglazing the pan with the beef broth; those browned bits add deep flavor.
- Reserve a small cup of pasta water — its starchiness helps the sauce cling to the pasta if needed.
- For the silkiest sauce, grate provolone rather than using pre-shredded cheese (pre-shredded has anti-caking agents that can prevent smooth melting).
- Want a one-pot method to save dishes? Try a one-pot version and reduce steps — here’s an idea I recommend: One-pot Philly Cheesesteak Pasta.
Creative twists
- Vegetarian: Replace beef with sliced mushrooms (cremini or portobello) and use vegetable broth. Add smoked paprika for depth.
- Chicken: Swap steak for thinly sliced chicken breast; brown similarly and adjust cooking time.
- Spicy: Add sliced banana peppers, a pinch of red pepper flakes, or a drizzle of hot honey to the finished dish.
- Cheese swaps: American cheese gives a classic cheesesteak melt; fontina or mozzarella gives an even creamier pull.
- Low-carb: Serve over sautéed zucchini ribbons or spaghetti squash instead of pasta.
Helpful answers
Q: How long does this recipe take from start to finish?
A: Plan on about 25–35 minutes total: 10–12 minutes to prep and slice, 8–10 minutes to cook vegetables and meat, a few minutes to build the sauce and combine with the pasta.
Q: What’s the best cut of beef for this?
A: Ribeye gives the richest flavor and tenderness. Sirloin or flank steak are good budget-friendly options if sliced thin across the grain.
Q: Can I make this ahead for a crowd?
A: Make the components separately (pasta and sauce/meat) up to a day ahead. Reheat the sauce and toss with freshly cooked pasta to avoid mushy noodles.
Q: Is it safe to freeze with the cream?
A: Yes, but the texture may separate slightly on thawing. Reheat gently, stirring and adding a splash of broth or cream to bring it back together.
Conclusion
If you want more inspiration or alternate takes on this mash-up of sandwich and pasta, try these trusted versions: Recipe: Philly Cheesesteak Pasta Skillet | The Kitchn, a simple skillet version that highlights quick technique; One Pot Philly Cheesesteak Pasta, perfect when you want to minimize dishes; and Philly Cheesesteak Pasta – Nicky’s Kitchen Sanctuary, which offers comforting, family-friendly flavor combinations.
Philly Cheesesteak Pasta
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the sliced onion and bell pepper. Sauté until soft and slightly caramelized, about 6–8 minutes. Add minced garlic and cook for 30–60 seconds until fragrant.
- Push vegetables to one side of the skillet, increase heat slightly, and add thinly sliced steak in a single layer. Let it brown for a minute or two without stirring, then toss and cook until just browned. Avoid overcooking.
- Pour in beef broth and heavy cream. Scrape up any browned bits from the pan. Let the sauce simmer gently for 2–3 minutes to slightly reduce and thicken.
- Turn heat to low and add cooked pasta and shredded provolone. Toss until cheese melts and sauce coats the pasta. If too thick, add a splash of broth or reserved pasta water.
- Season with salt and freshly ground black pepper to taste. Serve immediately with parsley sprinkled on top if desired.
