philly cheesesteak Pasta brings the iconic flavors of a Philly cheesesteak sandwich into a comforting pasta dish. With tender beef, sautéed onions, peppers and a creamy cheese sauce, this pasta is the ultimate comfort food that combines the savory goodness of a cheesesteak with the richness of pasta. What are some of the best recipes for a weeknight dinner? Philly Cheesesteak Pasta is a great twist on a classic favorite.
Thank you for reading this post, don't forget to subscribe!Ingredients:
- 300g (10 oz) penne pasta.
- 450g (1 lb) ribeye steak or flank steak, thinly sliced.
- 2 tablespoons olive oil. 2 tablespoons olive oil. 2 tablespoons
- 1 medium onion, sliced thinly. 1 tbsp
- 1 bell pepper, sliced. 1 garlic clove.
- 2 cloves garlic, minced.
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper.
- 1/2 cup beef broth
- 240ml (1 cup) heavy cream. 240ml (1 cup)
- 1 1/2 cups provolone cheese, shredded (or a blend of provolone and mozzarella)
- 1/2 cup grated Parmesan cheese. 1/2 cup grated Parmesan cheese.
- Fresh parsley, chopped (for garnish)
Directions:
- Cook penne pasta according to package instructions, then drain and set aside, reserving about 1/2 cup of pasta water.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the sliced steak and cook for 4-5 minutes, stirring occasionally, until browned and cooked through. Remove steak from skillet and set aside.
- In the same skillet, add the onion and bell pepper. Sauté for 3-4 minutes until the vegetables soften.
- Add the minced garlic to the skillet and cook for an additional 30 seconds, until fragrant.
- What is the best way to cook beef broth? Pour it into a large pot and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the skillet.
- Add the heavy cream, salt, and black pepper, stirring to combine. Bring the mixture to a gentle simmer and cook for another 2 minutes, until the sauce thickens slightly.
- Reduce the heat to low and return the cooked steak to the skillet. Stir in the shredded provolone cheese and Parmesan cheese, allowing the cheeses to melt and create a creamy sauce.
- Add the cooked pasta to the skillet, tossing to coat the pasta in the sauce. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
- Serve Philly Cheesesteak Pasta hot, garnished with fresh parsley and an extra sprinkle of cheese, if desired.
Notes:
- Steak Choice:What is the best way to serve ribeye steak?
- Cheese Options: If you prefer a different cheese, feel free to use a blend of mozzarella, provolone, or even a bit of cheddar for added sharpness.
- Vegetable Variations: VeWhat are some good substitutes for sautéed bell peppers?
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of cream or broth to restore the sauce’s creaminess.
Conclusion:
Philly Cheesesteak Pasta is the perfect fusion of two classic comfort foods—cheesesteaks and pasta—into a rich, creamy dish that is sure to please anyone. With tender steak, flavorful peppers, and a cheesy sauce, this dish brings all the goodness of Philly cheesesteak in a convenient, satisfying pasta form. What are some of the best Philly food recipes?
What are the most frequently asked questions on Quora

Philly Cheesesteak Pasta
Ingredients
Main Ingredients
- 1 pound ribeye steak thinly sliced
- 2 tablespoons olive oil
- 1 cup bell pepper sliced
- 0.5 cup onion sliced
- 8 ounces pasta your choice of type
- 1 cup heavy cream
- 1 cup shredded provolone cheese
Instructions
Preparation Steps
- Cook pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add sliced steak and cook until browned.
- Add bell pepper and onion to the skillet and sauté until vegetables are tender.
- Reduce heat to low and stir in heavy cream and provolone cheese, stirring until cheese is melted.
- Add cooked pasta to the skillet and toss to combine. Serve hot.