Save A hearty pasta dish inspired by the classic Philly cheesesteak, featuring tender beef, sautéed peppers and onions, and a creamy cheese sauce tossed with pasta.
I first made this Philly cheese steak pasta on a chilly evening when everyone was craving something warm and satisfying. The creamy cheese sauce and savory steak mixed with pasta instantly became a household favorite!
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Pasta: 12 oz (340 g) penne or rigatoni
- Beef: 1 lb (450 g) thinly sliced ribeye or sirloin steak
- Vegetables: 1 medium yellow onion, thinly sliced; 1 green bell pepper, thinly sliced; 1 red bell pepper, thinly sliced; 2 cloves garlic, minced
- Cheese Sauce: 2 tbsp unsalted butter; 2 tbsp all-purpose flour; 1 1/2 cups (360 ml) whole milk; 1 cup (115 g) shredded provolone cheese; 1/2 cup (60 g) shredded mozzarella cheese; 1/4 cup (30 g) grated Parmesan cheese; 1/2 tsp salt; 1/4 tsp black pepper
- Other: 2 tbsp olive oil; 1 tbsp Worcestershire sauce; Fresh parsley, chopped (for garnish, optional)
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Cook Pasta:
- Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
- Cook Steak:
- While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced steak, season with salt and pepper, and cook for 2 3 minutes until just browned. Remove steak from skillet and set aside.
- Sauté Vegetables:
- Add the remaining 1 tablespoon olive oil to the same skillet. Add onions and bell peppers, sauté for 5 7 minutes until softened. Add garlic and cook for 1 minute.
- Combine Steak & Veggies:
- Return the steak to the skillet with the vegetables. Stir in Worcestershire sauce, then remove from heat.
- Make Cheese Sauce:
- In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly until the mixture thickens (about 3 4 minutes).
- Add Cheese:
- Reduce heat to low. Stir in provolone, mozzarella, and Parmesan cheese until melted and smooth. Season with salt and pepper.
- Combine Everything:
- Add cooked pasta and beef-vegetable mixture to the cheese sauce. Toss to combine and heat through.
- Serve:
- Serve immediately, garnished with chopped parsley if desired.
Save It always brings the family together around the dinner table and sparks memories of enjoying Philly cheese steaks in the city!
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Required Tools
Large pot, large skillet, saucepan, whisk, knife and cutting board are all you need to whip up this dish.
Allergen Information
Contains: Wheat (gluten), milk, cheese (dairy). May contain: soy (Worcestershire sauce). Always check ingredient labels if unsure.
Nutritional Information
Each serving provides about 715 calories, 32 g fat, 62 g carbohydrates, and 42 g protein.
Save 
Serve hot and enjoy the perfect blend of cheesy, beefy comfort in every bite!
Recipe FAQ
- → What type of pasta works best?
Penne or rigatoni are ideal as they hold the sauce well and complement the beef and vegetables.
- → Can I use a different cut of beef?
Yes, sirloin or flank steak are good alternatives to ribeye for a similar tender texture.
- → How do I make the cheese sauce smooth?
Whisk the flour and melted butter thoroughly before adding milk gradually, stirring constantly until thickened, then melt in the cheeses slowly.
- → Can I add extra vegetables?
Definitely! Mushrooms or extra peppers enhance the flavor and add more texture to the dish.
- → What seasoning elevates this dish?
A dash of Worcestershire sauce adds a savory depth, and a sprinkle of red pepper flakes introduces a pleasant heat if desired.
