Save 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 cooked this for my family last night and they absolutely loved it. The rich cheese sauce perfectly complemented the tender steak, making it a new favorite in our home.
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
- Vegetables: 1 green bell pepper, thinly sliced
- Vegetables: 1 red bell pepper, thinly sliced
- Vegetables: 2 cloves garlic, minced
- Cheese Sauce: 2 tbsp unsalted butter
- Cheese Sauce: 2 tbsp all-purpose flour
- Cheese Sauce: 1 1/2 cups (360 ml) whole milk
- Cheese Sauce: 1 cup (115 g) shredded provolone cheese
- Cheese Sauce: 1/2 cup (60 g) shredded mozzarella cheese
- Cheese Sauce: 1/4 cup (30 g) grated Parmesan cheese
- Cheese Sauce: 1/2 tsp salt
- Cheese Sauce: 1/4 tsp black pepper
- Other: 2 tbsp olive oil
- Other: 1 tbsp Worcestershire sauce
- Other: Fresh parsley, chopped (for garnish, optional)
Instructions
- Cook the pasta:
- Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
- Brown the steak:
- While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the 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 the 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 & vegetables:
- Return the steak to the skillet with the vegetables. Stir in Worcestershire sauce, then remove from heat.
- Make the cheese sauce (part 1):
- In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly until the mixture thickens (about 3-4 minutes).
- Make the cheese sauce (part 2):
- Reduce heat to low. Stir in provolone, mozzarella, and Parmesan cheese until melted and smooth. Season with salt and pepper.
- Combine everything:
- Add cooked pasta and beef-vegetable mixture to the cheese sauce. Toss to combine and heat through.
- Serve:
- Serve immediately, garnished with chopped parsley if desired.
Save This recipe always brings back fond memories of family dinners, where everyone gathers around the table, eager for a comforting meal. It's a dish that truly brings joy.
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 (per serving)
- Calories: 715
- Total Fat: 32 g
- Carbohydrates: 62 g
- Protein: 42 g
Save This Philly Cheese Steak Pasta is a guaranteed crowd-pleaser and a perfect choice for a satisfying weeknight dinner. Enjoy every creamy, cheesy bite of this comforting dish.
Recipe Questions
- → What type of beef works best?
Thinly sliced ribeye offers best flavor and tenderness, but sirloin or flank steak work as alternatives for this dish.
- → Can I substitute provolone cheese?
Sliced provolone delivers authentic taste, but mozzarella or mild cheddar can be used if needed.
- → How do I avoid a lumpy cheese sauce?
Whisk flour into melted butter, adding milk gradually and stirring constantly before melting in cheeses for smoothness.
- → Are there gluten-free options?
Use gluten-free pasta and swap all-purpose flour for a suitable thickener for a wheat-free alternative.
- → What vegetables can I add?
Mushrooms add earthy flavor; consider diced tomatoes or extra bell peppers for variety and color.
- → Is it possible to prepare ahead?
Cook pasta and steak in advance, store separately, and reheat gently with sauce before combining for freshest results.