Name: Philly Cheesesteak Pasta
Prep time: 15 min
Cook time: PT-483880H13M34S
Total time: PT-483880H13M34S
Cuisine: American
Ingredients: 1 lb steak (flank steak or ribeye); 12 oz penne pasta (or pasta of your choice); 1 green bell pepper, sliced; 1 red bell pepper, sliced; 1 medium onion, sliced; 3 cloves garlic, minced; 1 cup heavy cream; 4 oz cream cheese, softened; 1 1/2 cups provolone or mozzarella cheese, shredded; Olive oil, for cooking; Salt, to taste; Pepper, to taste; Crushed red pepper flakes (optional, for heat)

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If you’re craving the delicious flavors of a Philly cheesesteak but want something a little easier to eat and even more comforting, this Philly Cheesesteak Pasta is your new best friend. Imagine all the gooey, melty cheese and tender beef from your favorite Philly cheesesteak, combined with pasta for the ultimate cozy meal. This recipe is a twist on the classic, turning it into a quick and hearty dish that you can enjoy any night of the week.

Why You’ll Love This Recipe

This Philly Cheesesteak Pasta brings together the flavors of a traditional Philly cheesesteak in a totally fun, easy-to-make pasta form. The steak is tender, the onions and peppers bring that perfect sweetness and crunch, and the cheese… oh, the cheese is perfectly melted and creamy throughout the dish. Plus, it all comes together in one pan, making cleanup a breeze. It’s the kind of meal that feels indulgent but is actually simple enough to make on a busy weeknight.

Ingredients

Here’s a sneak peek at the ingredients you’ll need (the full list will be at the end):

Steak (flank steak or ribeye work best)
Pasta (penne or any pasta you prefer)
Bell peppers (green and red)
Onion
Garlic
Heavy cream
Cream cheese
Provolone or mozzarella cheese

For the complete ingredient list with quantities, check below.

Directions

1. Cook the Pasta

Start by cooking your pasta according to the package directions. I usually go with penne because it holds onto the sauce really well, but any pasta you like will do. Once it’s cooked, drain it and set it aside.

2. Cook the Steak

While the pasta is cooking, slice your steak into thin strips (against the grain for the best tenderness). Heat a bit of oil in a large skillet over medium-high heat. Add the steak and cook it for 3-4 minutes until it’s browned and cooked through. Remove it from the skillet and set it aside.

3. Sauté the Vegetables

In the same skillet, toss in your sliced bell peppers and onion. Sauté for about 5 minutes until they’re softened and slightly caramelized. Add the garlic and cook for another minute until fragrant. This step adds a lot of flavor to the dish and gives you that classic Philly cheesesteak veggie base.

4. Make the Sauce

Now it’s time to make that creamy sauce. Lower the heat and add the heavy cream and cream cheese to the skillet. Stir until the cream cheese melts into the sauce, creating a rich, creamy base. Add the cooked steak back into the skillet and mix everything together. Stir in the cheese (provolone or mozzarella are my favorites here) and let it melt completely into the sauce.

5. Combine Pasta and Sauce

Add the cooked pasta to the skillet and stir to coat it in the cheesy, beefy goodness. If the sauce is too thick, you can add a splash of pasta water to loosen it up. Let everything simmer together for a few more minutes to ensure the pasta soaks up all that flavor.

6. Serve and Enjoy

Once everything is combined and heated through, you’re ready to serve! Top with a little extra cheese if you like and enjoy this cheesy, savory meal that tastes just like a Philly cheesesteak, only in pasta form.

Expert Tips and Tricks

Use a Good Cut of Steak: Flank steak or ribeye work great because they’re tender and easy to cook quickly. Make sure to slice it thinly so it cooks evenly and is nice and tender.
Don’t Skip the Cream Cheese: It might seem like a small addition, but the cream cheese is what gives this dish that rich, creamy texture that makes it feel indulgent without being overly heavy.
Go Light on the Sauce: The sauce can easily overpower the pasta, so start with less and add more as needed. You want the sauce to coat the pasta, not drown it.
Season Well: Philly cheesesteaks are all about the seasoning. Be sure to add salt, pepper, and maybe a pinch of crushed red pepper flakes for a little heat. Don’t be afraid to taste and adjust as you go.

Recipe Variations and Possible Substitutions

Different Meats: If you’re not a fan of steak, you could easily swap it for ground beef, chicken, or even turkey. Just make sure to adjust the cooking time accordingly.
Dairy-Free Version: To make this dish dairy-free, you can use a non-dairy cream like coconut milk and substitute the cheese with a dairy-free alternative. It might change the flavor a bit, but it’s still delicious!
Add Mushrooms: If you love the classic Philly cheesesteak with mushrooms, throw in some sliced mushrooms along with the peppers and onions for an extra layer of flavor.

Serving and Pairing Suggestions

This dish is hearty enough to be the star of the meal, but you can pair it with a light side if you like. A crisp green salad with a tangy vinaigrette would complement the richness of the pasta. You could also serve it with some garlic bread or crusty rolls to help soak up any extra sauce.

Storage and Reheating Tips

If you happen to have leftovers (which I hope you do because it’s just as good the next day), store them in an airtight container in the fridge for up to 3-4 days. To reheat, just pop it in the microwave or warm it up in a skillet over low heat. If the sauce thickens too much, you can add a little splash of milk or broth to loosen it up.

4 FAQs

1. Can I use a different kind of cheese?
Yes, you can use whatever cheese you like! Provolone and mozzarella are traditional, but cheddar, American, or even gouda would work beautifully in this dish.

2. Can I make this ahead of time?
While this dish is best served fresh, you can make it ahead and store it in the fridge. Just reheat it gently on the stovetop, adding a little extra cream or broth if needed to refresh the sauce.

3. Can I make this without cream cheese?
Yes, you can leave out the cream cheese and just use heavy cream for the sauce. It will still be creamy, though the texture might be a little different.

4. Can I freeze this dish?
I don’t recommend freezing it because pasta tends to get mushy once frozen and thawed. However, you can freeze the sauce and steak mixture separately and cook the pasta fresh when you’re ready to serve.

Conclusion

Philly Cheesesteak Pasta is the perfect blend of two comfort food favorites—Philly cheesesteaks and pasta—into one delicious, cheesy dish. It’s a quick and easy way to enjoy the flavors of a Philly cheesesteak without all the fuss. Whether you’re making it for a family dinner or just craving something cozy, this recipe is sure to hit the spot every time. Give it a try, and I promise it’ll become one of your new go-to meals!

Philly Cheesesteak Pasta

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Author: Emily
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Total Time: 30-35 minutes
Yield: 4 servings 1x
Category: Main Dish, Comfort Food
Method: Stovetop
Cuisine: American, Comfort Food

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Description

This Philly Cheesesteak Pasta combines the savory flavors of a classic Philly cheesesteak with pasta for a comforting, creamy, and cheesy meal. Tender steak, sautéed peppers and onions, and a rich, creamy sauce make this dish a perfect weeknight dinner that’s easy to prepare and full of flavor.

Instructions

Cook the Pasta:
Cook the pasta according to the package directions. Drain and set aside.
Cook the Steak:
Slice the steak into thin strips. Heat olive oil in a skillet over medium-high heat, add the steak, and cook for 3-4 minutes until browned. Remove the steak from the skillet and set it aside.
Sauté the Vegetables:
In the same skillet, sauté the bell peppers and onion for 5 minutes, until softened and slightly caramelized. Add minced garlic and cook for another minute until fragrant.
Make the Sauce:
Lower the heat and add heavy cream and cream cheese to the skillet. Stir until the cream cheese melts and combines into the sauce. Add the cooked steak back into the skillet, stir in the shredded cheese, and let it melt into the sauce.
Combine Pasta and Sauce:
Add the cooked pasta to the skillet, stirring to coat it with the sauce. If the sauce is too thick, add a splash of pasta water to loosen it up. Let it simmer for a few minutes to let the flavors meld.
Serve and Enjoy:

Serve the Philly cheesesteak pasta hot, optionally garnished with extra cheese and crushed red pepper flakes.

Notes

For a leaner option, you can use ground turkey or chicken instead of steak.
Adjust the cream cheese amount to your desired level of creaminess.
If you like mushrooms in your Philly cheesesteak, sauté them with the peppers and onions for added flavor.