Save A hearty pasta dish inspired by the classic Philly cheese steak, featuring tender beef, sautéed peppers and onions, and a creamy cheese sauce tossed with pasta.
I first made this pasta when craving Philly cheese steak but also looking for a comforting weeknight meal. The creamy cheese sauce, tender slices of beef, and the satisfying bite of sautéed peppers and onions mix perfectly with pasta.
Ingredients
- Pasta: 12 oz (340 g) penne or rigatoni
- Beef: 1 lb (450 g) thinly sliced ribeye or sirloin steak
- Vegetables: 1 medium yellow onion, thinly sliced, 1 green bell pepper, thinly sliced, 1 red bell pepper, thinly sliced, 2 cloves garlic, minced
- Cheese Sauce: 2 tbsp unsalted butter, 2 tbsp all-purpose flour, 1 1/2 cups (360 ml) whole milk, 1 cup (115 g) shredded provolone cheese, 1/2 cup (60 g) shredded mozzarella cheese, 1/4 cup (30 g) grated Parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper
- Other: 2 tbsp olive oil, 1 tbsp Worcestershire sauce, fresh parsley, chopped (for garnish, optional)
Instructions
- Cook Pasta:
- Cook pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
- Cook Beef:
- While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced steak, season with salt and pepper, and cook for 2 3 minutes until just browned. Remove steak from skillet and set aside.
- Sauté Vegetables:
- Add remaining 1 tablespoon olive oil to the same skillet. Add onions and bell peppers, sauté for 5 7 minutes until softened. Add garlic and cook for 1 minute.
- Combine Steak & Veggies:
- Return steak to skillet with vegetables. Stir in Worcestershire sauce, then remove from heat.
- Prepare Cheese Sauce:
- In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly until thickened, about 3 4 minutes.
- Add Cheese:
- Reduce heat to low. Stir in provolone, mozzarella, and Parmesan cheese until melted and smooth. Season with salt and pepper.
- Combine Pasta & Sauce:
- Add cooked pasta and beef vegetable mixture to cheese sauce. Toss to combine and heat through.
- Serve:
- Serve immediately, garnished with chopped parsley if desired.
Save This is a favorite in our home for Sunday dinners, bringing everyone around the table for second helpings. It always sparks conversation about our last visit to Philly and how this pasta brings those flavors into our kitchen.
Required Tools
Large pot, large skillet, saucepan, whisk, knife and cutting board
Allergen Information
Contains: Wheat (gluten), milk, cheese (dairy). May contain: Soy (Worcestershire sauce). Always check ingredient labels for allergens if unsure.
Nutritional Information
Calories: 715, Total Fat: 32 g, Carbohydrates: 62 g, Protein: 42 g (per serving)
Save Philly cheese steak pasta brings comfort and big flavor to your dinner table in just 40 minutes. Enjoy every creamy, cheesy bite!
Recipe Questions & Answers
- → What cut of beef works best for this dish?
Thinly sliced ribeye or sirloin offers tenderness and flavor. Flank steak can be used as a substitute.
- → Can I use other pasta types?
Penne or rigatoni are recommended for their shape and texture, but other short pasta can work.
- → How is the creamy cheese sauce made?
The sauce is prepared by making a roux with butter and flour, then whisking in milk and melting provolone, mozzarella, and Parmesan cheeses.
- → Can vegetables be modified?
Yes, onions and bell peppers provide sweetness and crunch, but mushrooms or other vegetables can be added for extra flavor.
- → How can I add a spicy element?
Incorporate a pinch of red pepper flakes while cooking vegetables for a gentle heat.
- → What pairs well with this dish?
A crisp lager or a light red wine complements the rich, savory flavors perfectly.