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 on a busy weeknight when we craved comfort food with extra flavor. The aroma of sautéed peppers and onions brought everyone to the kitchen before dinner was ready.
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)
Instructions
- Cook the pasta:
- Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
- Sear the 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 and 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 and serve:
- Add cooked pasta and beef, vegetable mixture to the cheese sauce. Toss to combine and heat through. Serve immediately, garnished with chopped parsley if desired.
Save My kids love tossing the parsley on top and ask for seconds every time I make this. It's become a weeknight family favorite.
Notes
Substitute ribeye with sirloin or flank steak if you prefer. Add mushrooms for extra flavor, or red pepper flakes for a spicy kick.
Required Tools
Large pot, large skillet, saucepan, whisk, knife and cutting board are needed for this recipe.
Nutritional Information
Each serving has approximately 715 calories, 32 g fat, 62 g carbohydrates, and 42 g protein.
Save Philly Cheese Steak Pasta is best enjoyed warm, so serve right away for ultimate flavor. Leftovers keep well for lunch the next day.
Recipe Guide
- → What type of pasta works best?
Penne or rigatoni are ideal as their ridges hold the cheese sauce well, enhancing every bite.
- → Can I substitute the beef?
Yes, sirloin or flank steak can be used as alternatives to ribeye without compromising flavor.
- → How do I make the cheese sauce smooth?
Whisk flour into melted butter to form a roux, then slowly add milk while stirring until thickened before adding cheese.
- → What vegetables are included?
Sautéed yellow onions, green and red bell peppers, and garlic provide a savory, aromatic base.
- → How can I add a spicy touch?
A pinch of red pepper flakes added with the vegetables or sauce adds a pleasant heat.