Name: Philly Cheesesteak Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 12 ounces penne pasta; 1 tablespoon olive oil; 1 pound beef sirloin, thinly sliced; 1 small onion, diced; 1 green bell pepper, diced; 1 red bell pepper, diced; 3 cloves garlic, minced; 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 cups beef broth; 1 cup heavy cream; 1 teaspoon Worcestershire sauce; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 1/2 cups shredded provolone cheese; 1/2 cup shredded mozzarella cheese; Fresh parsley, chopped (optional for garnish)

Why You’ll Love Philly Cheesesteak Pasta Recipe

This recipe brings together everything you love about a traditional Philly cheesesteak in an easy, one-pan pasta dish. It’s creamy, savory, and incredibly satisfying. The combination of juicy beef, melted cheese, and tender pasta creates a comforting meal that feels indulgent without being complicated to make.

You’ll also appreciate how quickly it comes together. With simple ingredients and straightforward steps, this dish is ideal for both beginner cooks and experienced home chefs. It reheats beautifully, making it perfect for leftovers or meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

penne pasta
olive oil
shaved beef such as ribeye or sirloin
yellow onion, sliced
green bell pepper, sliced
mushrooms, sliced
garlic, minced
Italian seasoning
salt
black pepper
all-purpose flour
beef broth
heavy cream
Worcestershire sauce
provolone cheese, shredded
cream cheese

Directions

Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Add the sliced onion and green bell pepper. Sauté for about 4 to 5 minutes until softened.
Add the mushrooms and minced garlic. Cook for another 2 to 3 minutes until the mushrooms release their moisture and everything is fragrant.
Push the vegetables to one side of the skillet and add the shaved beef. Season with salt, pepper, and Italian seasoning. Cook until the beef is browned and cooked through.
Sprinkle the flour over the beef and vegetables. Stir well to coat everything evenly. Cook for about 1 minute to remove the raw flour taste.
Gradually pour in the beef broth while stirring. Add the heavy cream and Worcestershire sauce. Bring the mixture to a gentle simmer and cook until the sauce begins to thicken.
Reduce the heat to low. Stir in the provolone and cream cheese until fully melted and smooth.
Add the cooked pasta to the skillet and toss until evenly coated in the creamy sauce. Serve warm, optionally topped with extra cheese.

Servings and timing

Servings: 6

Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

For a lighter version, substitute half-and-half for heavy cream and reduce the amount of cheese slightly.

If you prefer a spicier dish, add sliced jalapeños or a pinch of crushed red pepper flakes.

Swap the shaved beef for ground beef for a more budget-friendly option. Thinly sliced chicken can also be used for a different twist.

You can experiment with different cheeses such as mozzarella, Monterey Jack, or white American cheese for a unique flavor profile.

To make it gluten-free, use gluten-free pasta and replace the flour with cornstarch as a thickener.

Storage/Reheating

Store leftover pasta in an airtight container in the refrigerator for up to 3 to 4 days.

To reheat on the stovetop, place the pasta in a skillet over low heat and add a splash of milk, cream, or beef broth to loosen the sauce. Stir gently until heated through.

For microwave reheating, cover the pasta loosely and heat in short intervals, stirring in between to ensure even warming. Adding a small amount of liquid will help maintain the creamy texture.

Freezing is possible, but the texture of the sauce may change slightly due to the dairy content.

FAQs

Can I use a different type of pasta?

Yes, short pasta shapes like rotini, rigatoni, or shells work well because they hold the sauce nicely.

What cut of beef is best for this recipe?

Thinly sliced ribeye or sirloin provides the most authentic cheesesteak flavor and tenderness.

Can I make this dish ahead of time?

Yes, you can prepare it ahead and reheat before serving. Keep in mind that the sauce may thicken as it sits, so add a little liquid when reheating.

How do I prevent the sauce from becoming too thick?

If the sauce thickens too much, stir in a small amount of broth, milk, or cream until it reaches your desired consistency.

Can I add more vegetables?

Absolutely. Spinach, red bell peppers, or even zucchini can be added for extra flavor and nutrition.

Is this dish spicy?

No, it’s savory and creamy rather than spicy. You can add heat if desired with chili flakes or hot sauce.

Can I make this without mushrooms?

Yes, simply omit them if you’re not a fan. The dish will still be flavorful and satisfying.

What cheese melts best in this recipe?

Provolone melts smoothly and gives classic flavor, but mozzarella and white American cheese also melt beautifully.

Can I use milk instead of heavy cream?

You can, but the sauce will be less rich and creamy. Adding a little extra cheese can help thicken it.

How do I keep the pasta from overcooking?

Cook the pasta just until al dente and avoid simmering it too long once combined with the sauce.

Conclusion

Philly Cheesesteak Pasta is the ultimate comfort food mashup, delivering bold, savory flavors in a creamy and satisfying dish. With tender beef, sautéed vegetables, and melted cheese coating every bite of pasta, it’s a crowd-pleasing meal that’s easy enough for weeknights yet hearty enough for special occasions. Once you try it, it’s sure to become a regular favorite in your dinner rotation.