Go Back
–+ servings
Philly Cheesesteak Pasta topped with melted cheese and sautéed onions

Philly Cheesesteak Pasta

Please rate us
This indulgent yet quick dish combines the classic flavors of a Philly cheesesteak with pasta, making it a perfect weeknight meal that's hearty and satisfying.
Print it Pin Recipe
Prep Time 12 minutes
Cook Time 30 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Cooking Basics
  • 8 oz penne or rigatoni pasta Works best for holding the sauce
  • 1 tbsp olive oil For cooking steak
  • 1 tbsp olive oil For sautéing vegetables
  • to taste salt and pepper For seasoning
Main Ingredients
  • 1 lb beef steak, thinly sliced Flank or sirloin works well
  • 1 onion, sliced
  • 1 green bell pepper, sliced
  • 2 cups mushrooms, sliced (cremini or button) Feel free to add more vegetables like spinach or jalapeños
Sauce Ingredients
  • 2 cups beef broth Low-sodium if preferred
  • 1 cup heavy cream For a lighter version, swap half-and-half
  • 1 cup shredded provolone cheese Can substitute with cheddar or mozzarella

Method
 

Preparation
  1. Bring a large pot of salted water to a boil and cook 8 oz pasta until just shy of al dente. Reserve 1/2 cup pasta water, then drain and set aside.
  2. Pat 1 lb sliced steak dry and season lightly with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat, add steak in a single layer, and sear for about 1 minute per side. Remove steak and tent with foil.
  3. In the same skillet, add the remaining 1 tbsp olive oil, reduce heat to medium, and add sliced onion. Cook for 4–6 minutes until soft and starting to brown.
  4. Add sliced green bell pepper and mushrooms; cook for an additional 4–6 minutes until tender and mushroom liquid has evaporated. Season with salt and pepper.
Cooking
  1. Pour in 2 cups beef broth to deglaze the pan, scraping up browned bits. Simmer for 2–3 minutes to reduce slightly.
  2. Stir in 1 cup heavy cream, bringing to a gentle simmer without boiling, then reduce heat to low.
  3. Stir in 1 cup shredded provolone until melted and smooth, thinning with reserved pasta water if necessary. Adjust seasoning.
  4. Return steak to skillet and fold in the drained pasta. Toss gently to coat evenly with sauce and warm through for 1–2 minutes.

Nutrition

Serving: 1gCalories: 600kcalCarbohydrates: 55gProtein: 30gFat: 30gSaturated Fat: 15gSodium: 800mgFiber: 3gSugar: 5g

Notes

Plate the pasta in shallow bowls, top with extra cheese or parsley. Serve with a salad or garlic bread. Refrigerate leftovers in an airtight container for 3–4 days or freeze for up to 2 months. Reheat gently with broth or cream.
Tried this recipe?Let us know how it was!