Philly Cheesesteak Pasta Delight

What was once, in essence, a Philly cheesesteak sandwich in some creamy pasta form is now quite different. This dish indeed has leanly cut beef and sautéed onions and peppers, all coated in either melted provolone or mozzarella, with a creamy sauce that hugs pasta like it has a role to play. While it brings in a fold of weeknight-friendly comfort, that little twist makes it feel special.

What Is Philly Cheesesteak Pasta?

What I am loving about it is the flexibility in being hearty and comforting, plus mabilis ang preparation niya. It has the flavors of an effortless restaurant dish, but then putting it together takes less than an hour. Plus, it’s, of course, customizable- keep it super classic with provolone, or jazz it up with some pepper jack if you want a little kick.

Why This Recipe Is Special

What I love most is how it bridges the gap between hearty comfort and quick practicality. It has the flavors of a restaurant-style dish but comes together in under an hour. Plus, it’s customizable—you can keep it classic with provolone or jazz it up with pepper jack for a little kick.

Why You’ll Love This Recipe

Here’s why I think you’ll fall in love with it too:

• All the flavor of a Philly cheesesteak—without needing a sandwich roll.
• One-pot ease—you’re not juggling a dozen pans.
• Customizable cheese and veggies—make it your own.
• Kid-friendly yet crowd-pleasing—even picky eaters go back for seconds.
• Creamy, cheesy, hearty comfort food—the kind that feels like a hug in a bowl.

Tools You’ll Need

Let’s make this easy—you don’t need anything fancy, just your everyday kitchen gear:

• Large skillet or sauté pan (12-inch): for browning beef and cooking veggies.
• Pasta pot: for boiling your noodles.
• Colander: to drain pasta without losing half of it down the sink (I’ve been there).
• Wooden spoon or spatula: to stir without scratching your pan.
• Chef’s knife & cutting board: for slicing onions, peppers, and beef thinly.
• Measuring cups & spoons: because guessing cream amounts can get messy.

Ingredients (US & Metric)

• 12 oz (340 g) pasta (penne, rotini, or rigatoni work best)
• 1 lb (450 g) thinly sliced beef (ribeye is classic, but sirloin or flank steak works too)
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp (30 g) butter
• 2 tbsp (16 g) all-purpose flour
• 2 cups (480 ml) beef broth
• 1 cup (240 ml) heavy cream (or half-and-half for lighter)
• 1 ½ cups (170 g) shredded provolone or mozzarella
• ½ cup (50 g) grated parmesan
• 2 tbsp (30 ml) olive oil
• 1 tsp salt (plus more to taste)
• ½ tsp black pepper
• Optional: red pepper flakes for a little heat

Step-by-Step Instructions

1. Cooking: Throw the pasta into boiling, salted water and cook until just al dente. Drain but do not rinse so that the starchy coating on the pasta will help the sauce adhere to the pasta. Reserve ½ cup of pasta water in case you need it to loosen the sauce later.
2. Beef: Heat olive oil in a skillet over medium-high heat and fry the thin slices of beef in batches so that they will obtain a good sear instead of steaming. The beef should be seasoned with salt and pepper. Once browned (which takes just a few minutes), remove to a plate. Don’t sweat it if it looks just slightly underdone; the beef will finish cooking in the sauce.
3. Onion and pepper saute: Onions and bell peppers go into the same pan for a quick toss. Cook until soft, maybe nicely caramelized; that could be around 6-8 minutes. Put in the garlic for the last minute so that it won’t burn. What aromas wafting here? Pure cheesesteak heaven!
4. Make the roux: Push the veggies aside and add butter to the pan. Whisk in flour for 1-2 minutes until it starts forming a paste-this will work as your thickener.
5. Liquids can be added now: Gradually whisk in beef broth, followed by heavy cream. Allow simmering until slightly thick, approx. 5 minutes.
6. Add cheese: Stir the provolone and parmesan cheese until smooth and melted. Take a taste-this is your chance to adjust salt and pepper.
7. All long gone: Retrieving the beef and then putting it back in along with tossing in the pasta to blend and stir until all the bits are enrobed in creamy and cheesy sauce. A little splash of that reserved pasta water can be added if it’s a tad on the thick side.
8. Serve steaming hot: Ladle out into bowls and sprinkle with just a little bit more parmesan, or sprinkle with a few red pepper flakes before diving in.

Serving Ideas

• With a side of vegetables to cut through all that richness
• Throw in some garlic bread for sopping up sauce drippings.
• Pairs perfectly with either a cold beer or sparkling water as counterpoint.

Variations & Customization

• Provolone gets replaced with pepper jack for spiciness preference.
• Replace bells with mushrooms if a deeper, earthy flavor appeals to you.
• For those on a diet, use whole-grain or gluten-free pasta.
• Make it leaner with ground turkey or ground beef.

Storage & Make-Ahead Tips

• Fridge: Leftover sauce in an airtight container is good for up to 3 days.
• Freezer: Surprisingly, this dish freezers well, up to 2 months of storage. Gently reheat with a splash of cream or milk.
• Make-ahead: You can prepare beef and veggies one day prior, then prepare the sauce and pasta fresh.

Pro Tips & Mistakes to Avoid

• Slice beef super thin—it cooks fast and stays tender.
• Don’t overcrowd the pan when searing beef—it’ll steam instead of brown.
• Add garlic after onions and peppers—it burns quickly.
• Save that pasta water—it’s liquid gold for adjusting sauce consistency.
• Don’t skimp on cheese—this is comfort food, let it shine.

Recipe Card

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Nutrition (per serving, approx.):

• Calories: 540
• Protein: 32 g
• Fat: 26 g
• Carbs: 46 g
• Fiber: 3 g
• Sodium: 740 mg

Final Thoughts

A perfect combination of love between Philly cheesesteaks and cream pasta, this dish is celebratory. It’s warm enough for a freezing night, yet uncomplicated enough for a weeknight supper. I’d love for you to try this in your own kitchen and give me feedback about it after preparing this Philly Cheesesteak Pasta Delight. Did you stick to the classic flavors, or did you put in your own twist to it? Either way, I promise that seconds will surely be begged.