Few meals bring as much joy and indulgence as a hearty Philly cheesesteak or a comforting bowl of pasta. Now, imagine combining these two beloved dishes into one irresistible recipe. Philly Cheesesteak Pasta does exactly that melding the rich flavors of juicy steak, caramelized onions, gooey cheese, and tender pasta into a creamy, satisfying dish that’s easy to make and even easier to devour.
In this guide, we’ll walk you through everything you need to know about making the perfect Philly Cheesesteak Pasta. Whether you’re a seasoned cook or a kitchen novice, this recipe is simple to follow and packed with flavor.
Table of Contents
What Is Philly Cheesesteak Pasta?
Philly Cheesesteak Pasta is a one-pan comfort food recipe that takes inspiration from the iconic Philadelphia sandwich and transforms it into a pasta dish. It retains the essential flavors of a classic cheesesteak thinly sliced beef, sautéed onions and peppers, and a creamy cheese sauce while adding a pasta base for a heartier meal.
The Origin of Philly Cheesesteak
The Philly cheesesteak dates back to the 1930s in Philadelphia, Pennsylvania, where Pat Olivieri, a hot dog vendor, decided to grill some thinly sliced beef and place it on a roll. The sandwich quickly gained popularity, and over time, the addition of melted cheese and sautéed onions became standard.
How It Inspired a Delicious Pasta Dish
While the cheesesteak is traditionally served on a hoagie roll, home cooks and chefs have experimented with different variations including pizza, stuffed peppers, and now pasta. The goal is simple: maintain the essence of the cheesesteak while adding a unique twist.
By incorporating pasta, this dish becomes a filling, creamy, and satisfying meal that retains the same delicious cheesesteak flavors with an extra layer of comfort.
Why You’ll Love This Recipe
Philly Cheesesteak Pasta is a go-to recipe for many reasons. Here’s why you should try it:
The Perfect Comfort Food for Every Occasion
Whether it’s a weeknight dinner, a potluck dish, or a cozy meal for a special occasion, this dish is sure to impress. It’s hearty, creamy, and bursting with flavor the perfect way to satisfy your cheesesteak cravings in pasta form.
A Quick and Easy One-Pan Meal
One of the best parts about this recipe is that everything comes together in a single pan. That means less cleanup and more time to enjoy your meal.
Kid-Friendly and Family-Approved
Even picky eaters will love the cheesy goodness of this dish. It’s rich, creamy, and packed with familiar flavors, making it a great choice for families.
Key Ingredients for the Best Philly Cheesesteak Pasta
The secret to making the best Philly Cheesesteak Pasta lies in choosing the right ingredients. Here’s what you need:
Choosing the Right Cut of Beef
For the most authentic flavor, use ribeye steak the same cut used in traditional Philly cheesesteaks. It’s marbled, tender, and full of flavor. If ribeye isn’t available, sirloin or flank steak are great alternatives.
- Best Option: Ribeye (most flavorful)
- Alternative Options: Sirloin, Flank Steak
- Budget-Friendly Substitute: Ground beef (less traditional but still tasty)
Pro Tip: Freeze the steak for 30 minutes before slicing this makes it easier to cut into thin strips.
Selecting the Best Cheese for Authentic Flavor
Cheese is the heart of this dish, and using the right one makes all the difference.
- Authentic Options: Provolone (mild, creamy), White American cheese (smooth, melty)
- Alternative Options: Mozzarella (mild), Cheddar (sharp), Velveeta (extra creamy)
If you want maximum cheesiness, use a blend of Provolone and White American cheese for an ultra-smooth, gooey sauce.
The Role of Pasta: Which Type Works Best?
Not all pasta shapes work well in this dish. You’ll want a type that holds onto the sauce and ingredients.
- Best Choices: Penne, Rotini, Rigatoni (holds sauce well)
- Avoid: Spaghetti, Angel Hair (too thin for the sauce)
Additional Ingredients for Extra Flavor
To elevate your Philly Cheesesteak Pasta, consider adding:
- Onions & Bell Peppers: A must-have for authentic cheesesteak flavor.
- Garlic: Adds depth to the sauce.
- Beef Broth: Enhances the meaty flavor.
- Heavy Cream or Milk: Makes the sauce rich and creamy.
- Seasonings: Salt, black pepper, and Worcestershire sauce for extra umami.
Step-by-Step Guide to Making Philly Cheesesteak Pasta
1. Preparing the Beef for Maximum Flavor
- Slice the steak thinly against the grain to ensure tenderness.
- Season with salt, pepper, and Worcestershire sauce to enhance flavor.
- Sear in a hot pan with butter or oil until browned but not overcooked.
2. Sautéing Onions and Peppers for an Authentic Touch
- Cook sliced onions and bell peppers in the same pan until soft and caramelized.
- Remove and set aside for layering into the dish.
3. Cooking the Pasta to the Perfect Texture
- Cook pasta in salted boiling water until al dente.
- Drain and set aside, reserving 1 cup of pasta water for the sauce.
4. Making the Cheese Sauce for a Creamy Finish
- In the same pan, melt butter and sauté garlic.
- Add heavy cream and beef broth, stirring until combined.
- Slowly melt in Provolone and White American cheese until smooth.
5. Combining Everything for a Delicious Dish
Now that all the components are prepared, it’s time to bring them together for the perfect Philly Cheesesteak Pasta.
- Return the cooked beef, onions, and peppers to the pan with the cheese sauce.
- Add the drained pasta, stirring well to coat everything in the creamy, cheesy sauce.
- If the sauce is too thick, add a splash of reserved pasta water until the desired consistency is reached.
- Taste and adjust seasonings as needed (salt, pepper, or a dash of Worcestershire sauce).
Let everything simmer for 2-3 minutes, allowing the flavors to meld together. Serve immediately for the best taste and texture.
Customization and Variations
One of the best things about Philly Cheesesteak Pasta is its versatility. Here are some ways to customize it to your taste:
Using Chicken Instead of Beef
Want a lighter alternative to steak? Swap it for chicken!
- Use thinly sliced chicken breast or thigh.
- Cook it the same way as the steak, ensuring it remains tender and juicy.
- Pair with provolone or white cheddar for the best flavor.
Low-Carb and Keto-Friendly Alternatives
For those following a low-carb or keto diet, traditional pasta won’t work, but there are great substitutes:
- Zucchini Noodles (Zoodles): Light, fresh, and absorbs sauce well.
- Spaghetti Squash: Naturally sweet with a similar texture to pasta.
- Shirataki Noodles: Low-carb and keto-friendly.
Swap heavy cream for cream cheese to make a thicker, keto-approved sauce.
Making It Spicy: Adding Heat to the Recipe
If you love a little kick, spice things up by adding:
- Red pepper flakes or hot sauce (for moderate heat).
- Jalapeños (sautéed with onions and peppers).
- Cayenne pepper (mixed into the seasoning blend).
A few drops of sriracha or Tabasco can also elevate the flavor profile.
Common Mistakes to Avoid
To ensure your Philly Cheesesteak Pasta turns out perfect every time, avoid these common pitfalls:
Overcooking the Beef and How to Prevent It
Problem: Overcooked steak becomes chewy and dry.
Solution:
- Use high heat and cook steak for only 1-2 minutes per side.
- Let the steak rest for 5 minutes before slicing.
Choosing the Wrong Cheese: What Works and What Doesn’t
Problem: Some cheeses don’t melt well, leading to a grainy sauce.
Solution:
- Use: Provolone, White American, Mozzarella, or Velveeta for smooth melting.
- Avoid: Pre-shredded cheese (contains anti-caking agents that prevent smooth melting).
Balancing the Sauce for a Creamy Yet Non-Greasy Texture
Problem: The cheese sauce becomes too thick or greasy.
Solution:
- If too thick: Add reserved pasta water or a splash of milk to loosen the sauce.
- If too greasy: Use a mix of cheeses instead of only Velveeta.
Philly Cheesesteak Pasta FAQs
Can I Make This Dish Ahead of Time?
Yes! Philly Cheesesteak Pasta can be made in advance. However, pasta tends to absorb sauce over time. To keep it creamy:
- Store the pasta and sauce separately if possible.
- Add a little milk or broth when reheating to restore creaminess.
What’s the Best Way to Store and Reheat It?
For best results:
- Refrigerate in an airtight container for up to 3 days.
- Reheat on the stove over low heat, adding a splash of milk to loosen the sauce.
- Avoid microwaving for too long it can make the cheese sauce separate.
Can I Use Ground Beef Instead of Steak?
Absolutely! Ground beef is a budget-friendly alternative to ribeye or sirloin.
- Cook the ground beef until browned and fully cooked.
- Drain excess fat before adding onions, peppers, and sauce.
The texture will be different, but the flavors will remain rich and delicious.
Is There a Dairy-Free Version of This Recipe?
Yes! To make it dairy-free:
- Use dairy-free cheese alternatives like Violife or Daiya.
- Replace heavy cream with coconut milk or cashew cream.
- Ensure the pasta is egg-free if needed.
What Side Dishes Pair Well with Philly Cheesesteak Pasta?
Balance out this hearty meal with lighter sides:
- Garlic Bread – Perfect for soaking up the creamy sauce.
- Caesar Salad – Adds freshness and crunch.
- Roasted Vegetables – A great way to add extra nutrients.
Conclusion: Bringing the Best of Both Worlds Together
Philly Cheesesteak Pasta is the ultimate comfort food combining the bold, savory flavors of a classic Philly cheesesteak with the creamy, indulgent texture of pasta. Whether you make it for a family dinner, a special occasion, or just to satisfy a craving, this dish is guaranteed to impress.
By following the step-by-step guide and avoiding common mistakes, you’ll achieve a perfectly creamy, cheesy, and flavorful pasta dish every time. Try out the variations, adjust the spice levels, and make it your own!
Enjoy your homemade Philly Cheesesteak Pasta, and don’t forget to share your cooking experience with friends and family.
Philly Cheesesteak Pasta
Equipment
- Large Skillet or Pan
- Knife
- Cutting Board
- Mixing Bowls
- Whisk
- Measuring Cups and Spoons
Ingredients
Meat and Vegetables
- 1 1/2 lbs ribeye steak thinly sliced
- 1 onion thinly sliced
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 2 cloves garlic minced
- 1 tbsp Worcestershire sauce
Pasta and Cheese Sauce
- 12 oz penne pasta or rotini
- 1 cup beef broth
- 1 cup heavy cream for richness
- 1 1/2 cups provolone cheese shredded
- 1/2 cup white American cheese or mozzarella
- 1 tbsp butter
- 1/2 tsp black pepper to taste
- 1 tsp salt to taste
Instructions
- Freeze the ribeye steak for 30 minutes to make slicing easier. Cut into thin strips.
- Heat a large skillet over medium-high heat. Add butter, then sear the steak until browned. Remove and set aside.
- In the same skillet, add the onions and bell peppers. Sauté until soft and caramelized, about 5 minutes.
- Stir in minced garlic and Worcestershire sauce. Cook for another minute until fragrant.
- Cook the pasta in salted boiling water until al dente. Drain and set aside, reserving 1 cup of pasta water.
- In the skillet, add beef broth and heavy cream. Stir until combined.
- Slowly melt in provolone and white American cheese, stirring continuously until smooth.
- Return the cooked steak, onions, and bell peppers to the skillet. Stir until everything is evenly coated.
- Add the cooked pasta and toss well. If the sauce is too thick, add reserved pasta water until desired consistency is reached.
- Taste and adjust seasoning with salt, black pepper, or more Worcestershire sauce if needed.
- Let everything simmer for 2-3 minutes to blend flavors. Serve hot and enjoy!