Irresistible Philly Cheesesteak Pasta
This Philly Cheesesteak Pasta recipe transforms the classic flavors of a Philly cheesesteak into a comforting and satisfying pasta dish. It combines tender steak, caramelized vegetables, and a creamy cheese sauce for a quick and easy weeknight meal.
Equipment
- Large bowl
- Large skillet or cast-iron pan
- Knife
- Cutting board
- Large pot or Dutch oven
- Whisk
- Colander
- Measuring cups and spoons
Ingredients
- 1 pound thinly sliced steak ribeye or sirloin
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced optional
- 1 pound pasta penne, rotini, or farfalle
- 8 ounces cream cheese, softened
- 1 cup milk
- 1 cup shredded provolone cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ¼ cup beef broth optional
- 2 tablespoons butter
- Chopped fresh parsley optional
- Red pepper flakes optional
Instructions
- In a bowl, toss the thinly sliced steak with 1 tablespoon of olive oil, garlic powder, onion powder, salt, and pepper.
- Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat.
- Add the seasoned steak to the skillet and cook for 2-3 minutes per side, or until browned and cooked through. Be careful not to overcrowd the pan; you may need to cook the steak in batches.
- Remove the steak from the skillet and set aside to cool slightly. Once cool enough to handle, slice the steak into bite-sized pieces.
- In the same skillet, add another tablespoon of olive oil.
- Add the sliced onions and bell peppers to the skillet and cook over medium heat until softened and slightly caramelized, about 5-7 minutes. Stir occasionally to prevent burning.
- Remove the veggies from the skillet and set aside.
- While the steak and veggies are cooking, cook the pasta according to package directions. Drain the pasta and set aside. Reserve about 1/2 cup of pasta water.
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the softened cream cheese and milk to the pot. Whisk until the cream cheese is melted and the mixture is smooth.
- Stir in the provolone cheese, mozzarella cheese, and Parmesan cheese. Continue stirring until the cheeses are melted and the sauce is creamy and smooth.
- If the sauce is too thick, add a splash of the reserved pasta water or beef broth to thin it out.
- Add the cooked pasta, sliced steak, and sautéed veggies to the pot with the cheese sauce.
- Gently toss everything together until the pasta is well coated in the sauce and the ingredients are evenly distributed.
- Season with additional salt and pepper to taste, if needed.
- Serve the Philly Cheesesteak Pasta immediately.
- Garnish with chopped fresh parsley and red pepper flakes, if desired.
Notes
Thinly sliced steak is key for tenderness. Don't overcook the steak. Soften cream cheese before adding to the sauce to prevent lumps. Adjust sauce consistency with milk or pasta water. Leftovers can be stored in the refrigerator for up to 3-4 days and reheated in the microwave or skillet. Experiment with different cheeses, add mushrooms or jalapenos for extra flavor. For a low-carb option, use zucchini noodles or cauliflower rice.