Philly Cheesesteak Pasta Recipe

If you love the hearty, savory flavors of a classic Philly cheesesteak but want something a little different, you’re going to absolutely adore this Philly Cheesesteak Pasta Recipe. It’s a fan-freaking-tastic twist that turns the iconic sandwich into a creamy, comforting pasta dish that’s perfect for dinner any night of the week. Trust me, once you try this, it might just become your new go-to when you want something satisfying and special without a ton of effort.

this …

Ingredients You’ll Need

Every ingredient in this Philly Cheesesteak Pasta Recipe plays an important role – from the tender strips of steak to the creamy provolone melt that ties it all together. Using fresh veggies and good-quality beef really amplifies the flavor, so don’t skimp when you shop.

• Neutral oil: I use canola or vegetable oil because it won’t overpower the steak or veggies during sautéing.
• Skirt steak or rib eye: Thinly sliced across the grain for tenderness; rib eye adds lovely marbling and richness.
• Italian seasoning: A simple way to add herb flavor without overwhelming the dish.
• Kosher salt: Essential for seasoning layers of flavor perfectly.
• Freshly ground black pepper: Adds a bit of spice and depth to the steak and veggies.
• Cremini or white mushrooms: I prefer cremini for their earthy flavor, but white button mushrooms work too.
• Yellow onion: Adds sweetness and balances the savory elements.
• Green and red bell peppers: They bring color, crunch, and a hint of sweetness that’s classic in any Philly cheesesteak.
• Garlic: Chopped finely for that aromatic punch.
• Beef broth (low-sodium): The base for the sauce — low sodium lets you control the saltiness better.
• Half-and-half: This makes the sauce creamy without being too heavy or greasy.
• Cavatappi pasta: Its spiral shape holds the sauce beautifully; you can also use penne or rotini.
• Shredded provolone: Melts into a gooey, flavorful finish that’s absolutely essential.

Variations

This Philly Cheesesteak Pasta Recipe is a fantastic canvas to get creative. I’ve tried swapping out some ingredients when I’m short on time or want to mix things up. Have fun tweaking it to fit your taste!

• Using chicken or turkey: When I tried lean chicken instead of beef, the dish was lighter but still juicy and flavorful.
• Adding spicy peppers: I sometimes add jalapeños or banana peppers for a little heat – it livens up the whole dish.
• Dairy-free option: You can swap half-and-half for coconut milk and use dairy-free cheese; just expect a slight flavor change.
• Vegetarian version: Double the mushrooms, add some diced zucchini, and leave out the steak for a delicious meatless version.

How to Make Philly Cheesesteak Pasta Recipe

Step 1: Sear the Steak to Lock in Flavor

Heat 1 tablespoon of oil in a large stainless steel skillet over medium-high heat—trust me, that pan sear is key! Toss the thinly sliced steak with Italian seasoning, salt, and freshly ground pepper. Spread it out in a single layer so it browns properly, undisturbed for about 2 minutes. This crust is where all the flavor develops. After that, stir and cook another 1-2 minutes until no pink remains. Then, transfer your beautifully seared steak to a bowl and set it aside — dad loves when I do this step just right because it keeps the meat tender and tasty.

Step 2: Brown the Mushrooms for Earthy Depth

Using the same skillet, lower the heat to medium and add your mushrooms. Stir them occasionally, letting them develop a lovely brown color and concentrate their flavor for about 8 to 10 minutes. A pinch of salt helps draw out moisture. Once they look golden, transfer the mushrooms to the bowl with the steak—mixing the umami-rich mushrooms with the steak is such a win every time.

Step 3: Soften Onions and Peppers to Sweet Perfection

Now, heat the remaining tablespoon of oil in the skillet over medium heat. Add the onions and sliced bell peppers, seasoning with salt to enhance their natural sweetness. Cook, stirring often, until the peppers soften and onions turn translucent — this takes about 8 to 10 minutes. Then toss in the garlic and stir for about 1 more minute until fragrant. The aroma at this point is incredible — make sure to transfer all the veggies to the steak and mushrooms bowl so everything is ready to combine at the end.

Step 4: Cook Pasta Right in the Sauce for Maximum Flavor

Turn the heat up to medium-high and pour in the beef broth, scraping up those delicious browned bits stuck to the pan—they’re pure gold for flavor. Stir in half-and-half and bring the mixture to a gentle simmer. Carefully add the pasta in a single layer so it can cook evenly. Cover and simmer, stirring every few minutes, until the pasta is tender but still has bite and the sauce thickens, which usually takes 10 to 12 minutes. This one-pot trick saves you from boiling pasta separately and infuses every bite with rich, beefy goodness.

Step 5: Melt Cheese and Combine All the Goodness

Once the pasta is just right, stir in shredded provolone cheese until it melts into the sauce, creating that creamy, cheesy finish we all crave. Then, add back the cooked steak, mushrooms, and veggies to the pan, tossing everything together so every forkful has that authentic Philly cheesesteak vibe. I like to taste for seasoning here and add a little more pepper or salt if needed—don’t be shy to adjust it for your family’s preferences.

How to Serve Philly Cheesesteak Pasta Recipe

Garnishes

I love topping my Philly Cheesesteak Pasta with a sprinkle of chopped fresh parsley or some thinly sliced green onions for a pop of color and freshness. Sometimes, a few red pepper flakes add just the right kick if you’re into a little heat. For a touch of indulgence, a sprinkle of extra provolone or even parmesan on top is divine.

Side Dishes

This dish pairs amazingly well with a simple green salad dressed in a tangy vinaigrette to cut through the richness. I also serve it with garlic bread or soft dinner rolls when I want something to sop up every last bit of that creamy sauce. Roasted veggies like asparagus or Brussels sprouts are great too for a complete, balanced meal.

Creative Ways to Present

For a special occasion, I’ve served this Philly Cheesesteak Pasta Recipe in individual cast iron skillets—everyone loves that rustic, cozy presentation. You can also sprinkle with crispy fried onions on top for added crunch and wow-factor. If you’re feeling fancy, garnish with microgreens or a drizzle of truffle oil for an upscale twist.

Make Ahead and Storage

Storing Leftovers

I transfer leftovers into airtight containers and store them in the fridge for up to 3 days. The flavors meld even more overnight, which is a win for lunch the next day. Just be sure to cool it completely before sealing to keep everything fresh.

Freezing

This Philly Cheesesteak Pasta freezes well, but I recommend freezing before adding the cheese. Keep the cooked steak and veggies with pasta in a freezer-safe container, then add fresh shredded provolone when reheating to keep it melty and fresh. It stores up to 2 months in the freezer.

Reheating

To reheat leftovers, warm gently on the stove over medium-low heat, adding a splash of broth or water to loosen the sauce as needed. Stir often to keep the cheese from clumping. I avoid microwaving because the texture isn’t quite as good, but it works in a pinch if you add moisture and stir midway.

FAQs

Final Thoughts

I absolutely love how this Philly Cheesesteak Pasta Recipe brings all the classic sandwich flavors into a creamy, cozy pasta dish — it hits all the right notes! When I first tried this, it quickly became a family favorite because it’s both comforting and easy. Whether you’re cooking for the weeknight rush or a casual dinner with friends, I promise you’ll enjoy this recipe just as much as we do in my kitchen. Give it a go and let me know how your version turns out because there’s nothing better than sharing good food and good vibes.

Print