Philly Cheesesteak Pasta

If you love the hearty flavors of a classic Philly cheesesteak but want something extra comforting and filling, Philly Cheesesteak Pasta is the perfect combination. This creamy skillet meal brings together tender strips of beef, caramelized onions, sautéed bell peppers, mushrooms, pasta, and plenty of melted cheese. Everything comes together in one rich, savory sauce that coats every bite of pasta.

It is an easy dinner that feels indulgent without requiring complicated techniques. The vegetables add sweetness and texture, while the beef provides the unmistakable cheesesteak flavor. Finished with melted provolone and a little Parmesan, this pasta is warm, creamy, cheesy, and incredibly satisfying.

Why You’ll Love This Recipe

Philly Cheesesteak Pasta is ideal for busy weeknights because most of the preparation can be done while the pasta cooks. It also uses familiar ingredients and can easily be adjusted depending on what you have in the refrigerator.

The secret to getting the best flavor is to avoid rushing the beef and vegetables. Allowing the onions and peppers to soften and caramelize gives the finished dish a deeper, more savory flavor.

Ingredients

• 12 ounces pasta, such as penne, rigatoni, or rotini

• 1 pound thinly sliced beef steak, such as ribeye or sirloin

• 1 tablespoon olive oil

• 2 tablespoons butter

• 1 medium yellow onion, thinly sliced

• 1 green bell pepper, thinly sliced

• 8 ounces mushrooms, sliced

• 3 cloves garlic, minced

• 1 teaspoon Worcestershire sauce

• 1 teaspoon Italian seasoning

• ½ teaspoon salt, plus more for the pasta water

• ½ teaspoon black pepper

• 2 tablespoons all-purpose flour

• 2 cups beef broth

• 1 cup heavy cream

• 1 cup shredded provolone cheese

• ½ cup shredded mozzarella cheese

• ¼ cup grated Parmesan cheese

• 1 tablespoon chopped fresh parsley, for garnish

Step-by-Step Method

1. Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until just al dente.

Before draining, reserve about 1 cup of the pasta water. This starchy water can be used later to loosen the sauce if it becomes too thick.

Drain the pasta and set it aside. Avoid overcooking it because the pasta will continue cooking slightly when it is added to the sauce.

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