Philly Cheesesteak Pasta

Philly cheesesteak pasta takes me back to a chilly evening when I was craving something cheesy and hearty but didn’t want to make sandwiches and I remember looking at a box of rigatoni in the pantry and thinking why not turn those classic flavors into a pasta dish and as I seared the steak slices and sautéed the peppers and onions, the aroma started to smell exactly like my favorite cheesesteak shop and by the time I layered in the melty cheese, I knew I had created something extra comforting. That first bite was so cheesy, savory, and satisfying that I immediately added it to my list of favorite cold-weather dinners.

I love making Philly cheesesteak pasta because it feels like the best parts of a beloved sandwich and a cozy pasta dish rolled into one and the tender steak, sweet peppers, and gooey cheese all swirl together with the pasta to make every forkful extra exciting and hearty. It’s the kind of meal that always disappears fast at the table and makes everyone ask for seconds.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Steak (like ribeye or sirloin) – The juicy, tender star of the dish.
• Rigatoni or penne pasta – Sturdy pasta that holds the sauce and toppings perfectly.
• Bell peppers – Adds sweetness and beautiful color.
• Onion – Brings that classic cheesesteak flavor base.
• Provolone or mozzarella cheese – Melts beautifully and makes it extra cheesy.
• Beef broth – Helps create a savory, flavorful sauce.
• Worcestershire sauce – Adds deep, savory umami.
• Olive oil – For cooking the steak and veggies.
• Garlic – Adds a rich, aromatic layer.
• Salt and pepper – Essential for seasoning each part of the dish.
• Fresh parsley – For a fresh, colorful finishing touch.

Tools You’ll Need

• Large skillet – I use this to cook the steak and veggies evenly.
• Pot – For boiling the pasta until al dente.
• Tongs – Perfect for turning steak slices and tossing everything together.
• Sharp knife – To slice steak, peppers, and onions thinly.
• Cutting board – A sturdy surface for prepping all ingredients.
• Baking dish (optional) – If you want to finish melting the cheese in the oven.

Instructions

Step 1

I start by cooking the pasta in a large pot of salted boiling water until al dente, then drain and set aside.

Step 2

While the pasta cooks, I heat olive oil in a large skillet over medium-high heat.

Step 3

I season the thinly sliced steak with salt and pepper, then sear it in the skillet until browned but still tender. I remove it and set aside.

Step 4

In the same skillet, I add more olive oil if needed, then sauté the sliced onion and bell peppers until they’re soft and caramelized.

Step 5

I add minced garlic and cook for about 1 minute until fragrant.

Step 6

I pour in beef broth and Worcestershire sauce, stirring to scrape up any browned bits and let it simmer for a couple of minutes.

Step 7

I return the cooked steak to the skillet, tossing to combine with the veggies and sauce.

Step 8

I add the cooked pasta to the skillet and toss everything together until coated and heated through.

Step 9

I top with slices or shreds of provolone or mozzarella cheese and cover the skillet until the cheese is melted and gooey. Alternatively, I transfer to a baking dish and broil for a few minutes.

Step 10

I finish with chopped fresh parsley and serve hot.

Tips

If you like extra cheesiness, I sometimes mix in a bit of shredded cheddar or extra provolone. You can also swap ribeye for flank steak or even thinly sliced chicken if you prefer. For a spicy kick, add a few red pepper flakes when sautéing the veggies. And always slice your steak thinly against the grain for the most tender bites!

Ways to Serve

I love serving Philly cheesesteak pasta on its own as a hearty main dish, but it also pairs great with a crisp green salad or garlic bread for an extra comforting meal. If you want a fun twist, try serving it in a bread bowl to really channel the cheesesteak sandwich vibes!

Frequently Asked Questions

Can I make Philly cheesesteak pasta ahead of time?

Yes! You can prepare it ahead and reheat it gently in the oven or on the stovetop. Just add a splash of broth if it looks dry.

Can I freeze Philly cheesesteak pasta?

It’s best enjoyed fresh, but you can freeze it in an airtight container for up to 2 months. Thaw and reheat with extra broth.

What’s the best steak to use?

I love using ribeye for its tenderness and flavor, but sirloin or flank steak also work well.

See You in the Kitchen

I hope you give this Philly cheesesteak pasta a try! It’s a cozy, cheesy, and super fun twist on a classic favorite, and I’d love to hear how it turns out for you. Please share a photo or leave a comment it always makes my day to see your creations! And if you enjoy this recipe, don’t forget to save it for your next comfort food craving.

Happy Cooking!