If you’re craving the bold, cheesy flavors of a classic Philly cheesesteak but want the comfort of a creamy pasta dish, this Philly Cheesesteak Pasta is the best of both worlds. Tender strips of ribeye steak, sautéed onions and peppers, and a silky cheese sauce come together with perfectly cooked pasta for a cozy, crowd-pleasing dinner.
This one-pot pasta recipe is creamy, savory, and indulgent—perfect for busy weeknights when you want something hearty without spending hours in the kitchen. Packed with flavor, texture, and melty provolone cheese, it delivers everything you love about the iconic sandwich in a fork-friendly form.
Why You’ll Love This Recipe
- One-pot wonder: Everything cooks in a single skillet, making cleanup a breeze.
- Classic flavors: All the cheesy, savory goodness of a Philly cheesesteak in pasta form.
- Family-friendly: Mild enough for kids, but flavorful enough for adults to enjoy.
- Weeknight ready: Done in about 30 minutes for a quick comfort food fix.
- Crowd-pleaser: Perfect for potlucks, family dinners, or casual gatherings.
- Customizable: Easily switch up proteins, cheeses, or add vegetables to make it your own.
Ingredient Breakdown
- Ribeye steak: The star of the dish. Tender, juicy, and full of rich beef flavor that makes this pasta feel indulgent.
- Salt and pepper: Simple seasoning that enhances the natural flavor of the steak and balances the creamy sauce.
- Olive oil: Helps sear the steak and sauté the vegetables, adding depth to the dish.
- Onion: A classic cheesesteak ingredient that adds sweetness and savoriness once caramelized.
- Green bell pepper: Brings a mild, earthy flavor and a pop of color.
- Garlic: Infuses the sauce with aromatic depth that pairs beautifully with the beef.
- Beef broth: Forms the base for cooking the pasta, adding richness and flavor throughout.
- Heavy cream: Creates the creamy sauce that coats every bite of pasta.
- Pasta: Penne or fusilli works well, but any short pasta will soak up the sauce and hold onto the cheesy goodness.
- Provolone cheese: Melts into the sauce for a smooth, gooey, and authentic Philly cheesesteak flavor.
Pro Tips for Success
- Slice steak thinly: Pop the ribeye in the freezer for 20 minutes before slicing to make thin, even cuts easier.
- Don’t overcook the steak: Brown it quickly and remove it from the skillet so it stays tender when added back later.
- Simmer pasta gently: Cook pasta directly in the broth to infuse flavor and save on dishes.
- Shred your own cheese: Pre-shredded cheese has anti-caking agents that can prevent smooth melting—freshly grated provolone works best.
- Adjust creaminess: For a lighter sauce, reduce cream slightly and add extra broth. For a richer dish, stir in more cheese or cream at the end.
Ingredient Swaps or Variations
- Different proteins: Substitute ribeye with ground beef, chicken, or even mushrooms for a vegetarian twist.
- Cheese alternatives: Mozzarella, white American cheese, or cheddar can be swapped in for provolone.
- Add spice: Mix in crushed red pepper flakes or jalapeños for a spicy kick.
- Veggie boost: Add mushrooms, spinach, or zucchini for extra nutrition.
- Gluten-free: Use gluten-free pasta and check labels on broth and cheese.
Serving Suggestions
- Pair with a fresh green salad or Caesar salad to balance the richness.
- Serve with garlic bread, dinner rolls, or breadsticks to soak up the cheesy sauce.
- Add roasted vegetables on the side, such as asparagus or broccoli.
- Top with fresh parsley or basil for a bright, herbaceous finish.
- Offer extra provolone or Parmesan on the side for cheese lovers.
Make Ahead + Storage Tips
- Make ahead: Slice the steak and prep the vegetables a day in advance for quicker cooking. Store them in airtight containers in the fridge.
- Refrigerate leftovers: Store in an airtight container for up to 3 days. The pasta may soak up some sauce, so add a splash of broth or cream when reheating.
- Reheating tips: Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally. Avoid overheating the steak to keep it tender.
- Freezing: While you can freeze this dish, cream-based sauces can separate when thawed. If freezing, undercook the pasta slightly and reheat gently with extra cream.
Cultural or Historical Notes
The Philly cheesesteak sandwich originated in Philadelphia in the 1930s and quickly became an iconic American comfort food. Traditionally made with thinly sliced ribeye, onions, peppers, and cheese (often provolone or Cheez Whiz) on a hoagie roll, the dish has since inspired countless spinoffs. Philly Cheesesteak Pasta takes all the beloved elements of the sandwich and reimagines them into a warm, hearty pasta dish that’s perfect for weeknight dinners.
Frequently Asked Questions (FAQ)
Can I use a different cut of steak?
Yes. Ribeye is the most traditional choice, but sirloin or flank steak works as a more budget-friendly option.
Can I use pre-cooked pasta?
You can, but cooking the pasta in the broth adds flavor and reduces dishes. If using pre-cooked pasta, reduce broth to 1 cup and stir in cooked pasta with the cream and cheese.
Can I make this recipe ahead of time?
Yes. Cook everything except the pasta, then store the steak and veggies separately. Cook fresh pasta, reheat the sauce, and combine before serving.
What cheese works best if I don’t have provolone?
Mozzarella or white American cheese melts beautifully and complements the beef and vegetables.
Can I make this dish healthier?
Yes. Use half-and-half instead of heavy cream, leaner steak cuts like sirloin, and whole wheat or high-protein pasta. Add extra vegetables for balance.
Philly Cheesesteak Pasta
Ingredients
Equipment
Method
- Sprinkle the steak slices with salt and pepper.
- Heat olive oil in a large skillet over medium-high. Add the steak and cook until browned. Remove and set aside.
- In the same skillet, add onion and bell pepper. Sauté until soft, about 5 minutes.
- Toss in the garlic and cook for one more minute, stirring.
- Pour in beef broth and bring to a boil. Add pasta and cook as per package instructions.
- Lower the heat, add heavy cream and provolone, and stir until the cheese melts into a creamy sauce.
- Return the steak to the skillet, stir well, and heat through.
