Philly Cheesesteak Pasta

There are few comfort-food combinations as satisfying as a classic Philly cheesesteak, but turning those familiar flavors into a creamy pasta dish takes the idea to a whole new level. Philly Cheesesteak Pasta combines tender strips of beef, sweet sautéed onions, colorful bell peppers, savory mushrooms, and plenty of melted cheese with perfectly cooked pasta.

The result is rich, creamy, hearty, and packed with the flavors you would expect from a cheesesteak—just served in a cozy pasta dish that’s perfect for a family dinner.

Why You’ll Love This Philly Cheesesteak Pasta

This recipe is especially appealing because everything comes together in one skillet or a large pan. The vegetables are sautéed until tender, the beef develops a delicious browned flavor, and a creamy cheese sauce brings all the ingredients together.

It’s also easy to customize. You can use your favorite pasta shape, adjust the vegetables, or choose a different cheese depending on what you have available.

Ingredients

• 12 ounces pasta, such as penne, rigatoni, or rotini
• 1 pound thinly sliced beef, such as shaved steak or thinly sliced sirloin
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 6 ounces mushrooms, sliced
• 2 cloves garlic, minced
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• ½ teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• 1½ cups beef broth
• 1 cup heavy cream
• 1 tablespoon cream cheese
• 1½ cups shredded provolone cheese
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley, optional

How to Make Philly Cheesesteak Pasta

1. Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente.

Before draining, reserve about 1 cup of pasta water. This starchy water can help loosen the sauce later if it becomes too thick.

Drain the pasta and set it aside.

2. Prepare the Beef

While the pasta cooks, slice the beef into very thin strips if it isn’t already shaved.

Heat a large skillet over medium-high heat and add the olive oil. Once hot, add the beef in a single layer. Avoid overcrowding the pan; if necessary, cook the beef in two batches.

Season lightly with salt and black pepper.

Cook for about 2–3 minutes per side, or until the beef is nicely browned and just cooked through. Transfer it to a plate and set aside.

The goal is to develop some browning without overcooking the thin beef.

3. Sauté the Vegetables

Reduce the heat to medium and add the butter to the same skillet.

Add the sliced onion, green bell pepper, red bell pepper, and mushrooms. Cook for approximately 6–8 minutes, stirring occasionally.

The onions should become soft and lightly golden, while the peppers and mushrooms should become tender.

Add the minced garlic and cook for another 30–60 seconds, just until fragrant.

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