If you love the iconic flavors of a Philly cheesesteak but want a comforting, pasta-based twist, this Classic Philly Cheesesteak Pasta Recipe is your new best friend in the kitchen. Creamy, savory, and packed with tender steak, sautéed veggies, and melty provolone, it’s an irresistibly hearty dish that comes together in just 30 minutes. Whether you’re looking for a family-friendly dinner or a crowd-pleaser for your next gathering, this recipe delivers all the classic Philly cheesesteak goodness in a fun, cozy pasta form that everyone will adore.
Ingredients You’ll Need
Get ready to gather some straightforward but memorable ingredients that build the foundation of this recipe. Each element is carefully chosen to add layers of flavor, texture, and that signature cheesesteak charm.
- 8 ounces of pasta (such as penne or fusilli): The perfect shape to hold onto the creamy sauce and meat bits, enhancing every bite.
- 1 tablespoon of olive oil: Provides a lovely base for browning the beef and bringing out rich aromas.
- 1 pound of thinly sliced beef steak: Tender and juicy, this is the star protein that makes the dish unmistakably Philly.
- 1 green bell pepper, sliced: Adds a fresh crunch and a pop of vibrant color to brighten the dish.
- 1 onion, thinly sliced: Sweet and caramelized when cooked, it deeply complements the beef’s flavor.
- 2 cloves of garlic, minced: A subtle kick of garlicky warmth that rounds out the flavor profile.
- 1 cup of sliced mushrooms: Earthy and tender, mushrooms add a lovely meaty texture that pairs beautifully with the steak.
- 1/2 teaspoon of salt: Enhances all the individual flavors and balances the dish perfectly.
- 1/4 teaspoon of black pepper: Adds a gentle heat and spice that wakes up the palate.
- 2 tablespoons of Worcestershire sauce: Packed with umami, it deepens the savory character of the sauce.
- 1 cup of beef broth: Provides a rich base to simmer the veggies and create a flavorful sauce.
- 1 cup of heavy cream: Brings luscious creaminess that wraps around the pasta and meat for indulgence.
- 1 cup of shredded provolone cheese: Melts into the sauce for that iconic cheesesteak gooey finish.
How to Make Classic Philly Cheesesteak Pasta Recipe
Step 1: Cook the Pasta
Start by cooking your pasta in salted boiling water according to the package directions until just al dente. This ensures the noodles hold their shape and texture during the sauce simmer. Drain and set aside so they’re ready to soak in all those delicious flavors later.
Step 2: Brown the Steak
Heat olive oil in a large skillet over medium-high heat, then add your thinly sliced beef steak. Brown it quickly until it’s beautifully caramelized but still tender. This initial searing locks in the juices and creates that iconic Philly steak flavor. Once done, remove the steak from the pan and set it aside for now.
Step 3: Sauté the Vegetables
In the same skillet, toss in the sliced green bell pepper, onion, and mushrooms. Cook them until they are soft and tender, allowing their natural sweetness to develop and mingle with the savory beef drippings left behind. This step builds an aromatic, hearty base for the sauce you’re about to make.
Step 4: Add Garlic and Seasonings
Next, stir in the minced garlic, salt, and black pepper. Cook everything together for just a minute or two until the garlic becomes fragrant without burning. These simple seasonings bring subtle warmth and balance the rich flavors in the pan.
Step 5: Create the Sauce
Now comes the magic. Pour in Worcestershire sauce, beef broth, and heavy cream. Stir it well and let the mixture simmer gently, allowing the sauce to thicken slightly and infuse with the veggies and beefy flavors. This creamy, savory sauce is the heart of the Classic Philly Cheesesteak Pasta Recipe.
Step 6: Combine Pasta and Steak
Return the cooked steak to the skillet and add the drained pasta. Toss everything together over low heat so the pasta absorbs the saucy goodness while the steak warms through once more. This combination blends all the essential components into one cohesive, mouthwatering dish.
Step 7: Melt in the Provolone Cheese
Turn off the heat and sprinkle the shredded provolone cheese over the pasta mixture. Cover the skillet briefly to allow the cheese to melt into a creamy, stringy layer that ties all the flavors and textures together. This final step seals the deal on your Classic Philly Cheesesteak Pasta Recipe.
How to Serve Classic Philly Cheesesteak Pasta Recipe
Garnishes
A little garnish goes a long way. Try adding some chopped fresh parsley or a sprinkle of grated Parmesan to brighten the dish visually and add a fresh contrast to the richness. You can also offer crushed red pepper flakes if you like a touch of heat to elevate the cheesesteak flavor.
Side Dishes
This dish stands wonderfully on its own, but pairing it with a crisp green salad or some garlicky roasted broccoli can provide a refreshing balance. Soft, warm breadsticks or crusty bread are also fantastic for soaking up any leftover sauce on the plate.
Creative Ways to Present
For a fun twist at gatherings, serve the Classic Philly Cheesesteak Pasta Recipe in mini casserole dishes or individual ramekins topped with extra cheese and a sprinkle of herbs. This makes for an inviting, shareable presentation. You can also layer it in a baking dish and finish under a broiler for a golden, bubbly crust on top.
Make Ahead and Storage
Storing Leftovers
Place any leftover Classic Philly Cheesesteak Pasta Recipe in an airtight container and refrigerate for up to 3 days. It keeps its flavor wonderfully and makes for a quick, satisfying reheat for lunch or dinner later in the week.
Freezing
If you want to freeze your leftovers, let the pasta cool completely before transferring it to a freezer-safe container. It should maintain best quality for up to 2 months. Thaw overnight in the fridge before reheating to preserve the creamy texture and steak tenderness.
Reheating
To reheat, warm the pasta gently on the stovetop over low heat or in the microwave, stirring occasionally. If the sauce seems too thick after refrigeration, stir in a splash of beef broth or cream for that luscious consistency to come back.
FAQs
Can I use a different type of cheese instead of provolone?
Absolutely! While provolone gives that authentic Philly cheesesteak taste, mozzarella or Monterey Jack can also melt beautifully and offer a delightful creamy texture. Feel free to experiment based on what you have.
What cut of beef is best for this recipe?
Thinly sliced ribeye is ideal for its tenderness and marbling, but sirloin or flank steak work well too as long as the beef is sliced thinly against the grain for maximum tenderness.
Can I make this recipe vegetarian?
Yes! Swap the beef for hearty mushrooms or meat substitutes, and use vegetable broth instead of beef broth. Adding extra sautéed bell peppers and onions will keep it flavorful and satisfying.
Is this recipe spicy?
Not by default, but adding crushed red pepper flakes or a dash of hot sauce while cooking or at serving time can easily give it a nice kick if you enjoy more heat.
Can I prepare any parts of this ahead of time?
You can slice the vegetables and beef in advance to save time on the day you cook. Even the sauce ingredients can be measured out ahead, making assembly quick and stress-free.
Final Thoughts
If you’re craving all the flavors of a Philly cheesesteak combined with the comforting hug of pasta, this Classic Philly Cheesesteak Pasta Recipe is exactly what your kitchen needs. It’s straightforward, satisfying, and perfect for both weeknight dinners and casual entertaining. Give it a try and watch it quickly become one of your favorite go-to recipes!
Print
Classic Philly Cheesesteak Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Classic Philly Cheesesteak Pasta combines all the iconic flavors of a Philly cheesesteak sandwich with comforting pasta. Tender thinly sliced beef, sautéed bell peppers, onions, and mushrooms mingle in a creamy, cheesy sauce with provolone cheese, creating a rich and savory pasta dish perfect for a quick weeknight dinner.
Ingredients
Main Ingredients
- 8 ounces of pasta (such as penne or fusilli)
- 1 tablespoon of olive oil
- 1 pound of thinly sliced beef steak
- 1 green bell pepper, sliced
- 1 onion, thinly sliced
- 2 cloves of garlic, minced
- 1 cup of sliced mushrooms
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of Worcestershire sauce
- 1 cup of beef broth
- 1 cup of heavy cream
- 1 cup of shredded provolone cheese
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
- Brown the beef: In a large skillet, heat the olive oil over medium-high heat. Add the thinly sliced beef steak and cook until browned but not fully cooked through. Remove from the pan and set aside.
- Sauté the vegetables: In the same skillet, add the green bell pepper, sliced onion, and mushrooms. Cook, stirring frequently, until the vegetables are tender and starting to caramelize.
- Add garlic and seasoning: Stir in the minced garlic, salt, and black pepper. Cook for about 1 minute until fragrant, being careful not to burn the garlic.
- Create the sauce: Pour in the Worcestershire sauce, beef broth, and heavy cream. Stir to combine and bring the mixture to a simmer. Let it cook gently for 3-5 minutes until slightly thickened.
- Combine pasta and beef: Return the browned beef to the skillet and add the cooked pasta. Toss everything together to coat well and heat through.
- Melt the cheese: Remove the skillet from the heat and sprinkle the shredded provolone cheese over the top. Stir gently until the cheese melts and the sauce becomes creamy and smooth.
Notes
- Use thinly sliced ribeye or sirloin steak for the best flavor and tenderness.
- If you prefer a lighter version, substitute half-and-half for the heavy cream.
- Feel free to swap provolone cheese with mozzarella or American cheese for a different taste.
- To make it spicier, add a pinch of red pepper flakes when sautéing the vegetables.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
