Philly Cheesesteak Pasta is a creamy, cheesy, one-pot dish that combines tender steak, sautéed peppers and onions, and gooey melted cheese with perfectly cooked pasta. It captures everything you love about a classic Philly cheesesteak in a family-friendly pasta format. Ready in under 40 minutes, it’s a quick and satisfying dinner you’ll make again and again.
If you love Philly cheesesteaks and pasta, this recipe is going to be your new favorite. Philly Cheesesteak Pasta brings all the best parts of the famous sandwich—juicy steak, melty cheese, and sweet peppers—and mixes them with warm, creamy pasta. This meal is pure comfort — like being embraced in warmth after a draining day.
Here’s the fun part: this recipe started by accident. One night, there was some leftover steak in the fridge, a few peppers that needed to be used, and just enough pasta in the pantry. Instead of making the same old dinner, we tossed everything into a pan, added cheese, and hoped for the best. The result? A dish so tasty that it became a family favorite in no time.
This meal is quick to make, easy to clean up (one pan!), and super satisfying. Whether you’re cooking for your family or just yourself, Philly Cheesesteak Pasta is a dinner you’ll want to make again and again.
Ingredients You’ll Need
Main Ingredients
- 8 ounces ribeye or sirloin steak, thinly sliced: Thin slices of tender steak give you that classic cheesesteak flavor.
- 8 ounces pasta (penne, rotini, or elbow macaroni): Choose a pasta shape that holds onto the creamy sauce.
- 1 tablespoon olive oil: Used to cook the steak and vegetables until they’re golden and flavorful.
Vegetables and Seasoning
- 1 small yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced. These veggies add color, sweetness, and the familiar taste of a Philly cheesesteak.
- 2 garlic cloves, minced. Adds a warm, rich flavor.
- Salt and black pepper, to taste it is Essential for seasoning your steak and sauce.
For the Sauce
- 1 tablespoon Worcestershire sauce: infuses a deep, umami taste that complements the beef beautifully.
- 1 cup beef broth: Makes the sauce rich and adds moisture.
- 1/2 cup heavy cream or whole milk: This is what makes the sauce smooth and creamy.
- 1 cup provolone cheese, shredded: Melts into the sauce for a cheesy finish. Don’t worry if you don’t have the usual cheese—mozzarella or American will work just fine.
Optional Garnishes
- Chopped fresh parsley adds color and a fresh finish.
- Red pepper flakes if you like a little heat
Tip: If you’re having trouble slicing the steak thin, place it in the freezer for 15 to 20 minutes first. It firms up just enough to make cutting easier.
How to Make the Recipe (Step-by-Step)
Step 1: Boil the Pasta
First, cook your pasta in a big pot of boiling, salted water. Use pasta shapes like penne, rotini, or elbow macaroni—anything that holds sauce well. Cook the pasta until it’s just tender, or “al dente,” which usually takes about 8 to 10 minutes. Before draining, be sure to save about half a cup of the pasta water. This starchy liquid can help loosen the sauce later if it gets too thick. Drain the pasta and set it aside.
Step 2: Cook the Steak
While your pasta’s on the stove, drizzle a tablespoon of olive oil into a large skillet and heat it over medium-high. Add the thinly sliced steak, sprinkle with salt and pepper, and cook for 2 to 3 minutes per side. The steak should be nicely browned and just cooked through. After cooking, transfer it to a plate and reserve it while you continue with the remaining steps.
Step 3: Sauté the Veggies
Without switching pans, throw in the sliced onions and bell peppers to soak up all those flavors. There’s no need to wipe out the pan—the leftover flavor from the steak will add richness to the vegetables. Sauté the veggies over medium heat for about 5 to 7 minutes, stirring occasionally, until they’re soft and lightly browned. Add the minced garlic and cook for another 30 seconds to bring out its flavor. Keep an eye on it—garlic can burn fast.
Step 4: Build the Sauce
Now it’s time to make the creamy sauce. Pour the Worcestershire sauce into the skillet and scrape up any browned bits stuck to the bottom of the pan—these bits are full of flavor. Add the beef broth and let the mixture simmer for a couple of minutes. Then stir in the cream or milk and reduce the heat to medium-low. Once the sauce is warm, slowly add the shredded provolone cheese, stirring until it melts into a smooth and creamy sauce.
Step 5: Mix Everything Together
Go ahead and toss the pasta and steak back into the pan. Gently toss everything together so that the pasta is fully coated in the cheese sauce. If the sauce seems too thick, stir in a bit of the reserved pasta water to thin it out. Taste the dish and add more salt or pepper if necessary.
Once everything is mixed and heated through, your Philly Cheesesteak Pasta is ready to serve. It’s rich, creamy, and packed with flavor—perfect for a quick family dinner or a cozy night in.
Pro Tips and Variations
Pro Tips
- Freeze the steak before slicing.
Pop your steak in the freezer for about 20 minutes before cutting. This firms it up, making it much easier to slice thinly. Thin slices cook faster and taste more like the steak in a real Philly cheesesteak. - Use freshly shredded cheese.
Pre-shredded cheese may be convenient, but it doesn’t melt as smoothly. For a creamy sauce, shred your own provolone or mozzarella. - Don’t skip the pasta water.
If your sauce feels too thick or sticky, add a splash of the pasta water you saved earlier. It helps make everything creamy and smooth. - Taste and season as you go.
Each layer—steak, veggies, and sauce—needs a little seasoning. A pinch of salt and pepper at each step builds balanced flavor throughout the dish. - Serve it hot.
This pasta is best enjoyed right after cooking, while the cheese is melted and gooey.
Variations
- Switch the cheese.
Provolone is classic, but feel free to use mozzarella, white American cheese, or even Cheez Whiz for an extra-authentic Philly flavor. - Add mushrooms.
Sauté sliced mushrooms with the onions and peppers for more texture and an earthy flavor. - Make it spicy.
Want some heat? Add red pepper flakes, sliced jalapeños, or even a dash of hot sauce to the sauce. - Try different cuts of meat.
If you don’t have ribeye or sirloin, thin-cut flank steak or even leftover roast beef can work in a pinch. - Go low-carb.
Swap the pasta for cooked zucchini noodles or cauliflower rice if you’re looking for a lower-carb version. You’ll still get all the flavor without the extra starch.
Best Side Dishes to Serve With It
Philly Cheesesteak Pasta
It is rich, creamy, and full of bold flavor, so it pairs best with lighter, fresh side dishes that help balance the meal. Whether you’re serving it for a weeknight dinner or feeding a group, these sides add the perfect finishing touch without stealing the spotlight.
Garlic Bread
Warm, buttery garlic bread is a classic side for any cheesy pasta dish. The crispy edges and soft center are perfect for soaking up that creamy sauce. You can use store-bought or make your own with sliced baguette, butter, garlic powder, and a sprinkle of parsley.
Simple Green Salad
A crisp salad helps cut through the richness of the pasta. Try tossing fresh lettuce, cherry tomatoes, cucumbers, and red onions in a light vinaigrette. It’s quick to make and adds a refreshing crunch to your plate.
Roasted Vegetables
Oven-roasted veggies like asparagus, broccoli, or Brussels sprouts work really well with Philly Cheesesteak Pasta. Just toss them with olive oil, salt, and pepper, then roast at 400°F for about 20 minutes until they’re golden and tender.
Coleslaw or Pickles
For a Philly-inspired twist, serve your pasta with a side of tangy coleslaw or sliced dill pickles. Both add a pop of flavor that contrasts nicely with the creamy sauce and savory steak.
Steamed Green Beans
If you’re short on time, steamed green beans are a simple and healthy side option. Add a squeeze of lemon or a dash of garlic salt to give them extra flavor. These easy sides round out the meal without making things complicated. Choose one or two that fit your mood—or what’s already in your kitchen—and you’ve got a full dinner ready to go.
Storage and Reheating
How to Store
Let the pasta cool to room temperature before storing. Once fully cooled, place the contents in an airtight container and refrigerate. It will stay fresh for up to 4 days. Be sure to follow food safety guidelines and refrigerate it within two hours of cooking to avoid any spoilage.
If you want to freeze it, keep in mind that creamy sauces can sometimes change texture after thawing. It’s safe to freeze for up to one month, but you may need to stir in a little extra cream or milk when reheating to bring the sauce back to life.
How to Reheat
To reheat Philly Cheesesteak Pasta, the stovetop is your best choice. Place the leftovers in a skillet or saucepan over low to medium heat. Add a splash of milk or broth to loosen up the sauce, then stir until it’s heated through and creamy again.
You can also reheat it in the microwave. Add a spoonful of milk or water to the bowl, cover loosely with a lid or paper towel, and heat in 30-second bursts, stirring in between until hot.
Avoid overheating, especially in the microwave, as it can dry out the pasta or make the cheese separate. Low and slow is the key to bringing back that just-cooked texture.
Common Mistakes to Avoid
Overcooking the Steak
Steak cooks quickly, especially when sliced thin. If it stays in the pan too long, it can turn tough and chewy. Cook it just until it’s browned, then take it out right away—it will warm up again when mixed with the sauce at the end.
Skipping the Seasoning
Every step of this recipe needs a little salt and pepper—especially the steak and vegetables. If you forget to season as you go, the final dish can taste flat, even with all that cheese. Taste as you cook and adjust as needed.
Using the Wrong Cheese
Hard cheeses like parmesan don’t melt as smoothly and can cause the sauce to break. Stick with cheeses that melt well, like provolone, mozzarella, or even American cheese if you want that true Philly flavor.
Letting the Sauce Get Too Thick
Cream sauces can thicken quickly, especially if left on the heat too long. If yours starts to feel too sticky, add a splash of the pasta water you saved. It brings moisture back without thinning the flavor.
Skipping the Pasta Water
That cloudy pasta water might not look like much, but it’s packed with starch that helps make the sauce silky and smooth. If the pasta and sauce aren’t mixing well, a tablespoon or two of pasta water will fix it fast.
Using Overcooked Pasta
If you boil your pasta until it’s too soft, it can turn mushy when mixed into the hot sauce. Cook it just until al dente—it will finish softening when combined with the rest of the dish.
Avoiding these small mistakes will make a big difference in how your Philly Cheesesteak Pasta turns out. A little extra attention along the way helps deliver big flavor in every bite.
Frequently asked questions
Q1: How long does Philly cheesesteak last?
A Philly cheesesteak sandwich will stay fresh in the refrigerator for up to 3 to 4 days if stored properly in an airtight container. To maintain quality, reheat it gently in a skillet or oven rather than the microwave, which can make the bread soggy and the meat rubbery. Always refrigerate leftovers within two hours of cooking to keep them safe to eat.
Q2: What makes the best cheesesteak?
The best cheesesteak starts with thinly sliced, high-quality beef—usually ribeye—cooked until just tender. Add sautéed onions, sometimes with bell peppers or mushrooms, and finish it off with a melted cheese like provolone, American, or Cheez Whiz. A soft, freshly baked hoagie roll that can hold the filling without falling apart is also key to an authentic bite.
Q3: What type of sauce goes on a Philly cheesesteak pizza?
Philly cheesesteak pizza often uses a cheese-based sauce as the base instead of tomato sauce. Common options include creamy Alfredo, provolone sauce, or a light cheese blend melted directly onto the crust. Some versions also use a garlic or white sauce to keep the focus on the steak, onions, and peppers.
Q4: What is a cheesesteak wrapped in a pizza slice?
A cheesesteak wrapped in a pizza slice is a fusion-style dish where a fully loaded cheesesteak—or sometimes just the filling—is wrapped inside a folded slice of pizza, often like a sandwich or roll-up. It’s a creative, indulgent street food mash-up that combines the flavors of both favorites in one bite.
