Delicious Philly Cheese Steak Pasta Recipe, Easy American Dinner in 45 Minutes
Prep: 15 min | Cook: 30 min | Total: 45 min | Serves: 4 | Difficulty: Medium
Why you will love this: It gets dinner on the table fast with minimal cleanup, and it’s the ultimate crowd-pleaser that tastes even better as leftovers.
You asked for a recipe that hits the spot without a ton of fuss, and I’ve got you. This delicious Philly cheese steak pasta recipe is exactly that. It’s my go-to when I want something hearty and cheesy but don’t want to spend the whole night in the kitchen. It’s like the best parts of a sandwich and a casserole had a baby.
Honestly, I think the magic is in the simplicity. You get that classic flavor combo of steak, peppers, and melty cheese, but it’s all tossed with pasta so every single bite is perfect. It’s the kind of meal that makes everyone at the table quiet for a minute, which is the highest compliment. It’s a different kind of comfort food than my Moroccan chicken tagine, but it’s just as reliable for a weeknight win.
Key Facts About Delicious Philly Cheese Steak Pasta
- This recipe uses just one skillet and one pot for the pasta, keeping cleanup easy.
- You only need about 45 minutes total from start to finish.
- It serves 4 hungry people comfortably, or gives you great leftovers for 2.
- The key is using a good melting cheese like provolone or white American.
- You can easily swap the steak for ground beef or chicken if that’s what you have.
What You Need for Delicious Philly Cheese Steak Pasta
- 8 ounces penne or cavatappi pasta
- 1 tablespoon olive oil
- 1 pound ribeye or sirloin steak, thinly sliced (ask your butcher to do this, or freeze for 20 minutes first)
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 1 medium yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1/2 cup heavy cream or whole milk
- 8 ounces provolone cheese, shredded (about 2 cups). I get the best results with a block of Boar’s Head provolone that I shred myself.
- Optional garnish: chopped fresh parsley
How to Make Delicious Philly Cheese Steak Pasta
First, get your pasta cooking in a large pot of salted water according to package directions for al dente. Drain it and set it aside. While that’s going, you can start the main event in a large, deep skillet or Dutch oven.
Heat the olive oil over medium-high heat. Add the thinly sliced steak, season with half the salt and the black pepper, and cook just until it’s no longer pink, about 3-4 minutes. Don’t overcook it here. Use a slotted spoon to transfer the steak to a plate, leaving the drippings in the pan.
Step 3: Cook the Veggies
Add the sliced onion and bell peppers to the same hot skillet. Cook them, stirring occasionally, until they are soft and starting to get some browned edges, about 8-10 minutes. Stir in the minced garlic for the last 30 seconds until fragrant.
Step 4: Make the Sauce
Sprinkle the flour over the cooked veggies and stir constantly for about 1 minute to cook off the raw flour taste. This is your thickener. Slowly pour in the beef broth while stirring to avoid lumps. Let it simmer for 2-3 minutes until it thickens slightly. Then stir in the heavy cream and the remaining salt.
Step 5: Bring It All Together
Reduce the heat to low. Add the cooked pasta, the cooked steak (and any juices from the plate), and about three-quarters of the shredded provolone cheese to the skillet. Stir gently until everything is coated in the creamy sauce and the cheese is melted. It’s so satisfying to see it all come together.
Step 6: Melt and Serve
Sprinkle the remaining cheese over the top of the pasta in the skillet. If your skillet is oven-safe, you can pop it under the broiler for 2-3 minutes to get a bubbly, golden top. If not, just cover the skillet with a lid for a minute to melt the cheese. Garnish with parsley if you like, and serve immediately. It’s rich, so a simple green salad on the side is perfect.
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Tips for Perfect Philly Cheese Steak Pasta
Slice the Meat Thin
This is the most important tip for texture. Partially freezing the steak for 20 minutes makes it much easier to slice paper-thin, which is key for tender bites that cook quickly. A sharp knife is your best friend here.
Don’t Skip the Flour
That minute of cooking the flour with the veggies is crucial. It prevents your sauce from tasting pasty and ensures it thickens up nicely into a creamy, cohesive sauce that clings to the pasta, not a runny soup. It’s the same principle that makes a good gravy, just way less fussy.
Customize Your Cheeses
While provolone is classic, feel free to play. A slice of Cheez Whiz stirred in at the end is the ultimate Philly homage. For a brighter twist, the creamy tang in my blueberry lemon ricotta pancakes reminds me that sometimes a little ricotta mixed into the sauce here adds a lovely richness too.
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Frequently Asked Questions
Can I make this ahead of time?
Yes, absolutely. Assemble the pasta completely but don’t add the final cheese topping. Cover and refrigerate for up to a day. When ready to bake, let it sit at room temp for 30 minutes, add the cheese, and bake at 375°F for 20-25 minutes until hot and bubbly.
What’s the best cut of steak to use?
Ribeye is ideal for its flavor and marbling, but sirloin or flank steak work great too. Just make sure to slice it very thinly against the grain for maximum tenderness.
Can I use a different pasta shape?
Of course. Any short pasta with nooks to hold the sauce works. Cavatappi, rigatoni, or even medium shells are excellent choices. I’d avoid long strands like spaghetti for this one.
I hope this becomes a new favorite in your rotation. Let me know if you try it with any fun twists.
Delicious Philly Cheese Steak Pasta
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente (usually 8-10 minutes). Drain and set aside.
- While the pasta cooks, pat the sliced steak dry and season with 1/2 tsp salt and 1/4 tsp pepper. Heat olive oil in a large skillet over high heat. Add the steak in a single layer and sear for 1-2 minutes per side until browned but not cooked through. Remove to a plate.
- In the same skillet over medium heat, add the sliced onion and bell pepper. Cook for 6-8 minutes, stirring occasionally, until softened and lightly caramelized. Add the garlic and Worcestershire sauce, cook for 1 more minute until fragrant.
- Push vegetables to the side of the skillet. Add butter to the cleared space and melt. Whisk in flour and cook for 1 minute. Gradually whisk in the warm milk and beef broth until smooth. Bring to a simmer, stirring constantly, until slightly thickened, about 3-4 minutes.
- Remove skillet from heat. Stir in 1 cup of the shredded provolone and all the Parmesan until melted. Season with remaining salt and pepper. Add the drained pasta and seared steak (with any juices) to the skillet, gently tossing to coat everything in the sauce.
- Preheat oven to 375°F (190°C). Transfer the pasta mixture to a greased 9x13 inch baking dish. Top evenly with the remaining 1 cup of shredded provolone. Bake for 15-20 minutes, until the cheese is melted, bubbly, and golden in spots.
- Remove from oven and let rest for 5 minutes. Sprinkle with chopped fresh parsley. Serve hot directly from the baking dish.
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If you made this Delicious Philly Cheese Steak Pasta, please leave a comment below and let me know how it turned out.
