If you’re craving the iconic flavors of a Philly cheesesteak but want to switch things up with a comforting twist, this Philly Cheesesteak Pasta Recipe is guaranteed to become your new favorite weeknight meal. Combining tender, thinly sliced sirloin steak with sautéed peppers, onions, and mushrooms all smothered in a luscious, cheesy sauce, it’s like a warm hug on a plate. The melty provolone and mozzarella blend perfectly with the creamy sauce, coating every bite of penne pasta, creating an irresistible mashup of classic Philly cheesesteak goodness and pasta comfort. It’s easy to make, incredibly satisfying, and perfect for sharing with friends and family.
Ingredients You’ll Need
Keep things straightforward with simple yet vibrant ingredients that build layers of flavor and texture in this dish. Each element plays a key role in balancing richness, savoriness, and freshness, ensuring the Philly Cheesesteak Pasta Recipe shines in every bite.
- 12 ounces penne pasta: The perfect vessel for catching all that cheesy sauce with a satisfying bite.
- 1 tablespoon olive oil: Essential for searing the steak and sautéing vegetables with a subtle fruity flavor.
- 1 pound sirloin steak, thinly sliced: Tender and flavorful, this cut cooks quickly and remains juicy.
- 1 teaspoon salt, divided: Enhances all the flavors and seasons the steak and sauce perfectly.
- 1/2 teaspoon black pepper, divided: Adds a hint of spice and depth without overpowering.
- 1 green bell pepper, thinly sliced: Brings a slight crunch and fresh brightness reminiscent of the classic sandwich.
- 1 small onion, thinly sliced: Adds sweetness and sauteed softness that balances the meatiness.
- 8 ounces mushrooms, sliced: Earthy and juicy, these elevate the umami factor beautifully.
- 2 cloves garlic, minced: Infuses the dish with fragrant warmth and depth.
- 2 tablespoons unsalted butter: Provides a rich base for the creamy cheese sauce.
- 2 tablespoons all-purpose flour: Thickens the sauce, giving it that dreamy velvety texture.
- 2 cups whole milk: Creates a luscious, creamy foundation for the cheesy sauce.
- 1 cup low-sodium beef broth: Adds savory depth without overwhelming saltiness.
- 1 1/2 cups shredded provolone cheese: The signature Philly cheesesteak cheese, melting into creamy goodness.
- 1/2 cup shredded mozzarella cheese: Adds stretch and extra meltiness to the sauce.
How to Make Philly Cheesesteak Pasta Recipe
Step 1: Cook the Pasta
Begin by cooking the penne pasta until just al dente. This ensures a firm bite that won’t get mushy when tossed with the cheese sauce later. Drain and set aside while you prepare the savory components of the dish.
Step 2: Sear the Steak
Heat olive oil in a large skillet over medium-high heat. Season the thinly sliced sirloin steak with half of the salt and black pepper. Sear the steak for 2 to 3 minutes, allowing it to brown beautifully without overcooking. Remove it from the skillet and set aside to rest, preserving the juiciness.
Step 3: Sauté the Vegetables
Using the same skillet, toss in the sliced green bell pepper, onion, and mushrooms. Cook for about 5 to 6 minutes until the vegetables soften and begin to caramelize, unlocking their natural sweetness. Add the minced garlic and sauté for another 30 seconds until fragrant. Remove the vegetables and combine them with the steak for later use.
Step 4: Make the Cheese Sauce
Turn the heat down to medium and melt the butter in the skillet. Whisk in the flour to form a roux, cooking it for 1 to 2 minutes so it loses the raw flour taste. Gradually whisk in the whole milk and beef broth, stirring frequently until the sauce thickens, roughly 4 to 5 minutes. Stir in the provolone and mozzarella cheeses until the sauce is silky smooth and perfectly cheesy.
Step 5: Combine and Finish
Return the steak and sautéed vegetables to the skillet with the cheese sauce. Toss in the cooked penne pasta and stir gently until everything is evenly coated. Cook for another 2 to 3 minutes to allow the flavors to meld and the pasta to soak up some of that fabulous cheesy sauce. Serve immediately for the best experience.
How to Serve Philly Cheesesteak Pasta Recipe
Garnishes
A sprinkle of freshly chopped parsley or green onions adds a fresh burst of color and a subtle oniony brightness that brightens the richness of this dish beautifully.
Side Dishes
Complement this hearty pasta meal with a crisp green salad dressed in a light vinaigrette or some roasted garlic bread to soak up every last cheesy bite. These sides add contrast without competing with the main event.
Creative Ways to Present
For a fun twist, transfer the pasta to individual ramekins or mini cast-iron skillets and sprinkle with extra cheese before broiling for 2 to 3 minutes until golden and bubbly on top. It adds an irresistible crispy crust and elevates your presentation to restaurant-worthy.
Make Ahead and Storage
Storing Leftovers
Place any leftover Philly Cheesesteak Pasta Recipe in an airtight container and refrigerate it for up to 3 days. The flavors actually deepen after sitting overnight, making the next day’s meal just as tasty.
Freezing
Though best enjoyed fresh, this pasta can be frozen for up to 2 months. Freeze in a freezer-safe container or bag. Thaw overnight in the refrigerator before reheating to maintain the sauce’s creamy consistency.
Reheating
Reheat gently on the stovetop over low heat, stirring often to prevent sticking and adding a splash of milk to loosen the sauce as necessary. Microwaving works too, but stir halfway through heating for even warmth.
FAQs
Can I use a different type of cheese?
Absolutely! While provolone and mozzarella are traditional choices that melt nicely and replicate that Philly cheesesteak flavor, you can mix in cheddar or Monterey Jack for a different twist. Just keep the cheese quantity similar for perfect creaminess.
Is sirloin the only steak I can use?
Not at all! Ribeye is an excellent alternative if you want a richer, more marbled steak experience. Just slice it thinly and cook quickly as you would the sirloin to keep it tender.
Can I make this recipe vegetarian?
You sure can. Swap out the steak for hearty mushrooms like portobello or add plant-based beef substitutes. Increase the veggies and keep the cheese sauce the same for a delightfully savory vegetarian meal.
What sides pair well with Philly Cheesesteak Pasta Recipe?
Fresh, crisp sides like a simple garden salad or roasted veggies balance the richness nicely. Garlic bread or soft dinner rolls are perfect for mopping up the cheese sauce and adding some textural contrast.
Can I bake the Philly Cheesesteak Pasta?
Yes! After mixing everything, transfer the pasta to a casserole dish, top with extra cheese, and bake at 375°F for about 15 minutes until bubbly and golden on top. It adds a nice baked texture and almost a crispy crust that’s irresistible.
Final Thoughts
There’s something incredibly comforting about the Philly Cheesesteak Pasta Recipe that makes it perfect for any night of the week. It brings together the best of both worlds—authentic Philly flavors and cozy pasta satisfaction. If you’re looking to treat yourself and enjoy a dish full of bold, cheesy goodness with every forkful, this recipe will quickly become a favorite in your kitchen. Give it a try and get ready to fall in love with an easy-to-make, hearty meal that brings people together.
Print
Philly Cheesesteak Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: High-Protein
Description
Philly Cheesesteak Pasta is a delicious, creamy twist on the classic Philly cheesesteak sandwich, combining tender sirloin steak, sautéed bell peppers, onions, and mushrooms with a rich cheese sauce and penne pasta. This comforting American main course is perfect for a hearty family dinner.
Ingredients
Pasta
- 12 ounces penne pasta
Steak and Vegetables
- 1 tablespoon olive oil
- 1 pound sirloin steak, thinly sliced
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 green bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup low-sodium beef broth
- 1 1/2 cups shredded provolone cheese
- 1/2 cup shredded mozzarella cheese
Instructions
- Cook the pasta: Cook the penne pasta according to package directions until al dente. Drain and set aside.
- Cook the steak: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the sliced steak with half of the salt and pepper, then cook for 2 to 3 minutes until browned. Remove from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add the bell pepper, onion, and mushrooms. Cook for 5 to 6 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant. Remove the vegetables and set aside with the steak.
- Make the cheese sauce: Reduce heat to medium and melt the butter in the skillet. Whisk in the flour and cook for 1 to 2 minutes to form a roux. Gradually whisk in the milk and beef broth, stirring constantly until the sauce thickens, about 4 to 5 minutes. Add the provolone and mozzarella cheeses, stirring until melted and smooth.
- Combine and heat through: Return the steak and vegetables to the skillet and stir to combine. Add the cooked pasta and toss until evenly coated in the cheese sauce. Cook for another 2 to 3 minutes until heated through. Serve warm.
Notes
- For extra flavor, add a splash of Worcestershire sauce to the steak while cooking.
- Ribeye can be substituted for sirloin for a richer taste.
- For a baked version, transfer to a casserole dish, top with extra cheese, and bake at 375°F for 15 minutes until bubbly.
