Description
This Philly Cheese Steak Pasta recipe transforms the classic sandwich into a hearty, creamy pasta dish. Featuring thinly sliced ribeye or sirloin, sautéed onions, bell peppers, and mushrooms, all tossed in a rich cheese sauce made with provolone and Parmesan. Perfect for weeknight dinners, this one-pan wonder takes just 35 minutes from start to finish and serves 4–6 people.
Ingredients
For the Pasta and Beef:
- 12 ounces penne or rigatoni pasta
- 1 tablespoon olive oil
- 1 pound beef sirloin or ribeye, thinly sliced into strips
- Kosher salt and black pepper, to taste
For the Vegetables:
- 1 large onion, thinly sliced
- 1 large green bell pepper, thinly sliced
- 8 ounces mushrooms, sliced (optional but traditional)
- 3 cloves garlic, minced
For the Cheese Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream or whole milk
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard (optional)
- 1 1/2 cups shredded provolone cheese (or mix provolone and mozzarella)
- 1/2 cup grated Parmesan cheese
For Garnish:
- Fresh parsley, chopped
Substitution Notes:
- Beef: Sirloin’s leaner if that’s your jam, but ribeye has more fat and flavor. Flank steak works too.
- Cheese: I mix provolone and mozzarella because I like the stretch factor. White American is legit if you want that authentic Philly shop vibe.
- Cream: Whole milk totally works if you’re not trying to go full indulgent mode.
- Pasta: Any short pasta’s fine—cavatappi, shells, whatever you’ve got.
Instructions
Get your water boiling with a good amount of salt—like, more than you think. Cook the pasta about 1–2 minutes less than the box says because it’s going to cook more in the sauce later. Drain it and set it aside.
Heat up your olive oil in a big skillet until it’s really hot. Season your beef with salt and pepper, then throw it in—but don’t crowd the pan. Cook it in batches if you need to. You want a brown crust on that meat, not steamed gray beef. About 2–3 minutes per batch. Move it to a plate when it’s done.
Same pan, don’t wash it. Toss in your onions, peppers, and mushrooms if you’re using them. Let them cook for 5–7 minutes until they’re soft and starting to brown. Then add the garlic for just a minute—burnt garlic tastes terrible so don’t walk away. Put all the veggies on the plate with your beef.
Turn the heat down to medium and add your butter. Once it melts, whisk in the flour and keep stirring for a minute. Now slowly pour in the beef broth and cream while you whisk so you don’t get lumps. Let it simmer until it thickens up. Stir in the Worcestershire and Dijon if you’re using it. Taste it and add salt and pepper.
Put the beef and veggies back in the pan with your cooked pasta. Mix it all up. Now dump in the provolone and Parmesan and keep tossing until the cheese melts into the sauce. It should look glossy and totally irresistible.
Sprinkle some parsley on top and extra Parmesan if you’re feeling it. Eat it while it’s hot.
Notes
- For Maximum Flavor: Don’t skip searing the beef in batches. Overcrowding = steaming = no crust = sad pasta.
- Cheese Melting Trick: Take the skillet off the heat before adding the cheese, then return to low heat. This prevents the cheese from getting grainy.
- Veggie Boost: I sometimes sneak in some baby spinach at the end—it wilts right into the sauce and adds color and nutrition.
- Common Mistake to Avoid: Making the sauce on too high heat after adding the cream. Keep it at a gentle simmer or the cream can break.
- Smart Shortcut: Use pre-sliced steak from the butcher counter or even shaved steak if you can find it!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Cuisine: American