Pin A hearty pasta dish inspired by the classic Philly cheesesteak, featuring tender beef, sautéed peppers and onions, and a creamy cheese sauce tossed with pasta.
I first tried this recipe after a busy week when the family was craving something cozy but quick. Bringing all the elements of cheesesteak into a single pasta dish was a hit with everyone around the table.
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 the pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
- Brown Steak:
- While the pasta cooks, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add sliced steak, season with salt and pepper, and cook 2-3 minutes until just browned. Remove steak and set aside.
- Sauté Vegetables:
- Add remaining olive oil to the skillet. Add onions and bell peppers, sauté 5-7 minutes until softened. Add garlic and cook 1 minute.
- Combine Steak and Vegetables:
- Return steak to the skillet with vegetables. Stir in Worcestershire sauce then remove from heat.
- Make Cheese Sauce:
- In a separate saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute. Gradually whisk in milk, stirring 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 All Ingredients:
- 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.
Pin This pasta is now a cozy staple at our family gatherings, quickly vanishing from our dinner table after just a few servings.
Required Tools
Large pot, large skillet, saucepan, whisk, knife and cutting board are needed to make this dish.
Allergen Information
Contains: wheat (gluten), milk cheese (dairy). May contain soy from Worcestershire sauce. Always check labels for allergens.
Nutritional Information (per serving)
Calories: 715, Total Fat: 32 g, Carbohydrates: 62 g, Protein: 42 g
Pin This Philly cheese steak pasta will be a weeknight favorite you will come back to for comfort and full flavor.
Recipe FAQ
- → Which cut of beef works best for this dish?
Thinly sliced ribeye or sirloin steak works best, providing tenderness and rich flavor.
- → Can I use a different pasta shape?
Penne or rigatoni are ideal as they hold the sauce well, but other tubular pastas can be substituted.
- → How do I make the cheese sauce smooth?
Whisk butter and flour to form a roux, then steadily add milk while stirring until thickened before melting in cheeses.
- → Can I add vegetables for extra flavor?
Yes, mushrooms or additional bell peppers can be sautéed with the onions for more depth.
- → How can I add some heat to the dish?
Add a pinch of red pepper flakes while sautéing the vegetables for a subtle spicy kick.
- → What pairs well with this dish?
A crisp lager or a light red wine complements the rich flavors beautifully.