Creamy, cheesy, and loaded with savory steak and sautéed vegetables, this Philly Cheesesteak Pasta is a comforting fusion of two favorites: the iconic Philly sandwich and a hearty bowl of pasta. I like to make it on busy weeknights when I need something filling, flavorful, and fast. The melty cheese sauce and tender strips of beef turn a simple skillet meal into something truly special.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
1 lb flank steak or sirloin, thinly sliced
8 oz penne pasta
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 cloves garlic, minced
1 small yellow onion, thinly sliced
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1 tablespoon flour
1 cup beef broth
1/2 teaspoon black pepper
1 cup milk
1 1/2 cups shredded provolone cheese (or mozzarella)
1/2 cup grated Parmesan cheese
Directions
I start by cooking the pasta according to the package directions, then drain and set it aside.
In a large skillet, I heat olive oil over medium-high heat.
I add the sliced steak, season it with salt and pepper, and cook for 3-4 minutes until it’s nicely browned. Then I remove it from the skillet and set it aside.
In the same skillet, I sauté the bell peppers and onions for 5-6 minutes until they soften. Then I stir in the minced garlic and cook it for another 30 seconds.
I add Worcestershire sauce and sprinkle in the flour, stirring it in to coat the veggies for about a minute.
Then, I slowly pour in the beef broth and milk while stirring constantly. After about 3-4 minutes, the sauce starts to thicken.
Next I reduce the heat to low and stir in both cheeses until the sauce becomes smooth and creamy.
I return the steak and pasta to the skillet and toss everything together until it’s well combined and heated through.
I serve it immediately, usually with extra Parmesan on top.
Servings and timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Calories: Approximately 495 kcal per serving
Variations
I sometimes switch up the cheeses depending on what I have on hand — mozzarella works great, or even a touch of cheddar for a bolder flavor. If I’m in the mood for a spicy kick, I’ll throw in a few red pepper flakes or swap in pepper jack cheese. For a leaner version, I’ve also tried it with chicken or ground beef, and it still hits the spot. And when I want to go low-carb, I skip the pasta and pour everything over roasted cauliflower or serve it with spaghetti squash.
Storage/Reheating
To store leftovers, I transfer them into an airtight container and refrigerate for up to 3 days. When I reheat it, I usually do it in a skillet over medium heat with a splash of milk or broth to loosen up the sauce. The microwave works too, but I stir it halfway through so it heats evenly. I don’t recommend freezing it — the cheese sauce can get grainy after thawing.
FAQs
What kind of steak works best for this recipe?
I prefer flank steak or sirloin because they’re tender and cook quickly. The key is slicing them thinly across the grain for the best texture.
Can I make this ahead of time?
Yes, I often prep the sauce and cook the steak in advance. When I’m ready to eat, I just boil the pasta and reheat everything in the skillet together.
Can I use a different type of pasta?
Absolutely. I like penne for its texture and how it holds the sauce, but rotini, fusilli, or even rigatoni work just as well.
How can I make it spicier?
I add crushed red pepper flakes or a dash of hot sauce to the sauce. Pepper jack cheese also brings a nice kick if I want extra heat.
Is there a dairy-free option?
For a dairy-free version, I’ve used unsweetened almond milk and vegan cheese. The texture changes slightly, but it still tastes great with the steak and veggies.
Conclusion
This Philly Cheesesteak Pasta is one of those recipes I keep coming back to because it’s fast, comforting, and full of flavor. It’s a one-skillet wonder that brings all the savory joy of a cheesesteak into a creamy pasta dish. Whether I’m making it for a quick family dinner or just want something cozy on a cold night, it never disappoints.
Recipe:
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Philly Cheesesteak Pasta
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Halal
Description
This Philly Cheesesteak Pasta combines tender strips of steak, sautéed peppers and onions, and a creamy cheese sauce with hearty pasta for a comforting, one-skillet weeknight dinner inspired by the classic Philly cheesesteak sandwich.
Ingredients
8 oz penne pasta
1 tablespoon olive oil
1 lb flank steak or sirloin, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 small yellow onion, thinly sliced
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon flour
1 cup beef broth
1 cup milk
1 1/2 cups shredded provolone cheese (or mozzarella)
1/2 cup grated Parmesan cheese
Instructions
- Cook the penne pasta according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat.
- Add sliced steak, season with salt and pepper, and cook for 3–4 minutes until browned. Remove steak from skillet and set aside.
- In the same skillet, sauté the bell peppers and onion for 5–6 minutes until softened.
- Stir in the minced garlic and cook for 30 seconds more.
- Add Worcestershire sauce and sprinkle in the flour. Stir to coat vegetables and cook for 1 minute.
- Gradually pour in the beef broth and milk while stirring constantly. Cook for 3–4 minutes until sauce thickens.
- Reduce heat to low and stir in provolone and Parmesan cheeses until smooth and creamy.
- Return the cooked steak and pasta to the skillet. Toss everything together until well combined and heated through.
- Serve immediately, optionally garnished with extra Parmesan.
Notes
Use flank steak or sirloin sliced thinly across the grain for the best texture.
Switch up cheeses for different flavor profiles—mozzarella, cheddar, or pepper jack all work well.
For a spicy version, add crushed red pepper flakes or hot sauce.
Leftovers can be stored in the fridge for up to 3 days and reheated with a splash of milk or broth.
This recipe does not freeze well due to the cheese sauce separating when thawed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 495
- Sugar: 4g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
