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A close-up features a delicious plate of Philly Cheesesteak Pasta, showcasing the creamy sauce, tender steak, and melted cheese.

Ultimate Philly Cheesesteak Pasta

This Philly Cheesesteak Pasta recipe brings the iconic sandwich to your dinner table in a comforting and delicious pasta dish. Tender steak, sautéed peppers and onions, and a creamy cheese sauce combine for a flavor explosion that's perfect for a weeknight meal.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound thinly sliced steak ribeye or sirloin
  • 1 large onion, sliced
  • 1 green bell pepper, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • Salt to taste
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 3 cups milk whole milk
  • 8 ounces cream cheese, softened
  • 8 ounces provolone cheese, shredded
  • 4 ounces white American cheese, shredded
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 pound pasta penne, rotini, or shells
  • Water for boiling
  • Salt for pasta water
  • Chopped fresh parsley for garnish optional
  • Red pepper flakes for garnish optional
  • Shredded provolone cheese for garnish optional

Equipment

  • Large pot
  • Colander
  • Large skillet or Dutch oven
  • Whisk
  • Measuring cups and spoons
  • Cutting board
  • Knife
  • Mixing bowls
  • Spatula

Method
 

  1. Cook the pasta according to package directions. Reserve about 1 cup of pasta water before draining.
  2. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
  3. Add sliced steak and cook until browned and cooked through, about 3-5 minutes. Season with garlic powder, onion powder, salt, and pepper. Remove steak from skillet and set aside.
  4. Add sliced onions and bell peppers to the skillet and cook until softened and slightly caramelized, about 5-7 minutes.
  5. In the same skillet, melt butter over medium heat.
  6. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  7. Gradually whisk in milk, making sure to break up any clumps. Bring to a simmer, stirring constantly.
  8. Reduce heat to low and stir in cream cheese until melted and smooth.
  9. Add provolone cheese and white American cheese, stirring until melted and the sauce is smooth and creamy. Season with salt, pepper, and garlic powder.
  10. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  11. Add cooked steak, onions, and bell peppers to the cheese sauce. Stir to combine.
  12. Add cooked pasta to the cheese sauce and toss to coat.
  13. Serve immediately, garnished with chopped fresh parsley and red pepper flakes, if desired.

Notes

For a spicy kick, add red pepper flakes to the cheese sauce or use pepper jack cheese. Sauté sliced mushrooms along with the onions and peppers for a heartier flavor. Add chopped tomatoes and shredded lettuce for a "supreme" version. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or skillet, adding a splash of milk or water to loosen the sauce. Freezing is not recommended.