Ever had one of those nights when you’re craving a Philly cheesesteak, but you also kind of want pasta? Same. That’s why this Philly Cheesesteak Pasta exists—it’s got all the best parts of a cheesesteak (tender steak, caramelized onions, melty provolone) but wrapped in a creamy, cozy pasta dish.
The best part? It’s ready in about 30 minutes and cooks in just one pan—because who loves doing dishes? Whether you’re feeding a hungry family, meal-prepping for the week, or just looking for a cheesy, comforting meal, this dish has you covered. And if you want to switch things up? Try using ground beef instead of steak or swap out the cheese for something sharper.
So, if you’re in the mood for something rich, cheesy, and totally satisfying, this pasta is calling your name. Let’s get cooking! 😋
Pro Tipps
How to Cut Steak Extra Thin.
To get super-thin slices of steak, freeze the meat for about 30 minutes before cutting. This firms it up, making it easier to slice against the grain. Use a sharp knife for precision—thin slices cook quickly and absorb all the flavors of the sauce, giving you that classic cheesesteak texture.
Make It Extra Creamy.
If you want your sauce to be extra rich, try adding a dollop of cream cheese or a bit of mascarpone to the cream sauce. It’ll make the dish velvety smooth, adding an indulgent twist to the classic cheesesteak flavors.
Add a Flavor Boost.
For a pop of flavor, toss in some Italian seasoning or a pinch of smoked paprika into the sauce. These spices will add depth to the richness of the cheese and beef, giving your dish an extra layer of savory goodness without overpowering the main ingredients.
Origins
The Philly cheesesteak is a true Philly classic, created in the early 1900s. It’s made with thinly sliced steak, sautéed onions, and melted cheese, all tucked into a hoagie roll. Known for its bold and hearty flavors, this sandwich became an American favorite for its simple yet satisfying ingredients.
Philly Cheesesteak Pasta takes those familiar flavors and gives them a fun twist. By swapping the hoagie roll for pasta, you get all the cheesesteak goodness in a creamy, comforting pasta dish that pasta lovers will adore!
Why you will love Philly Cheesesteak Pasta?
Philly Cheesesteak Pasta combines irresistible flavors and textures to deliver an unforgettable culinary experience.
- Perfect Balance of Savory and Creamy – The seasoned steak, savory beef broth, and sautéed vegetables come together to create a rich, flavorful base. The melted provolone cheese adds a creamy finish, bringing everything into perfect harmony.
- Fresh and Vibrant Ingredients – The bell peppers, mushrooms, and onions provide a fresh, earthy flavor with just a hint of sweetness, balancing the hearty steak and pasta beautifully.
- Textural Contrast – The combination of tender steak, crisp veggies, and al dente pasta gives this dish a variety of satisfying textures that make every bite exciting.
With its perfect harmony of flavors, this dish is destined to be a favorite for anyone who tries it.
Serving suggestions for Philly Cheesesteak Pasta
Serve with a crisp green salad – A simple green salad with a light vinaigrette adds a refreshing contrast to the rich, creamy pasta. Include mixed greens, cucumbers, and cherry tomatoes for color and crunch.
Pair with garlic bread or dinner rolls – Warm, crusty bread is perfect for mopping up the creamy sauce and adds an extra layer of comfort to the meal.
Top with crushed red pepper or fresh herbs – Garnishing with crushed red pepper flakes or freshly chopped parsley can elevate the dish by adding spice and brightness.
Perfect Pairings
Roasted Vegetables – A side of roasted broccoli, carrots, or Brussels sprouts adds a healthy and flavorful complement to the rich pasta dish. Roasting caramelizes the vegetables, enhancing their natural sweetness and depth of flavor.
Creamy Coleslaw – The crisp, tangy flavor of coleslaw balances the heaviness of the pasta while offering a cool, refreshing contrast.
French Fries or Potato Wedges – Staying true to the Philly cheesesteak theme, crispy fries or wedges make a classic and indulgent pairing with this pasta dish.
Variants
Chicken Philly Cheesesteak Pasta – Swap out the steak for thinly sliced chicken breast to create a lighter but equally flavorful version. The chicken can be seasoned the same way as the steak for a seamless transition.
Vegan Philly Cheesesteak Pasta – Replace the steak with marinated seitan or plant-based beef, use vegetable broth instead of beef broth, and opt for dairy-free cheese alternatives to create a satisfying vegan version of this dish.
Spicy Philly Cheesesteak Pasta – Add sliced jalapeños or a dash of hot sauce to the vegetable mix for a spicy kick. This variant is perfect for those who love bold, spicy flavors.
Ingredients Breakdown
Skirt Steak or Rib Eye
The star of the dish, thinly sliced steak adds a tender, juicy texture and deep, beefy flavor. Rib eye is ideal for its marbling, while skirt steak offers a leaner option.
Oregano
This herb enhances the dish with its earthy, slightly peppery aroma, complementing the beef and vegetables beautifully.
White Mushrooms
These mushrooms add an earthy, umami flavor and soft texture that pairs well with the steak and pasta.
Onion
Sautéed onions provide sweetness and depth to the dish, serving as a classic base for the Philly cheesesteak flavor profile.
Garlic
Aromatic and flavorful, garlic elevates the dish with its distinctive savory note.
Green and Red Bell Pepper
These peppers bring a mix of sweetness and crunch, along with vibrant color that makes the dish visually appealing.
Beef Broth
Used to deglaze the pan and create a flavorful base for the sauce, beef broth adds depth and richness.
Provolone Cheese
The creamy, slightly tangy flavor of provolone ties all the components together, creating a luscious, cheesy sauce.
Rotini Pasta
The spiral shape of rotini is perfect for capturing the sauce, ensuring every bite is flavorful and satisfying.
Oil
Used for sautéing the steak and vegetables, oil helps to develop rich, browned flavors while preventing sticking. A neutral oil like vegetable oil or a more flavorful option like olive oil works well.
Philly Cheesesteak Pasta step by step
1. Cook the Pasta: Bring a large pot of salted water to a boil, then cook the rotini until al dente (follow the package instructions). Once done, drain the pasta, but save about ½ cup of pasta water for later—it’s useful for adjusting the sauce if needed.
2. Prepare the Steak: Heat oil in a large skillet over medium-high heat. Season the thinly sliced steak with oregano, salt, and pepper. Sear the steak in batches to avoid overcrowding the pan, cooking for about 1–2 minutes per side. Set the steak aside.
3. Sauté the Vegetables: In the same skillet, add a little more oil if needed. Sauté the onions and garlic until fragrant, about 2 minutes. Then, toss in the mushrooms, green bell pepper, and red bell pepper, cooking for 5 minutes until softened but still crisp.
4. Deglaze the Pan and Make the Sauce: Pour in the beef broth to deglaze the pan, scraping up the flavorful browned bits. Bring the broth to a simmer, then stir in the shredded provolone cheese until it melts smoothly.
5. Combine and Serve: Add the cooked steak back to the skillet, followed by the pasta. Toss everything together so the pasta is well-coated in the sauce. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up. Serve right away, garnished with fresh parsley if you like.
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Philly Cheesesteak Pasta
Ingredients
- 2 tablespoons oil
- 1 lb skirt steak or rib eye thinly sliced
- 1 teaspoon oregano
- 1 cup white mushrooms sliced
- 1 medium onion diced
- 2 garlic cloves minced
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 2 cups beef broth
- 2 cups shredded provolone cheese
- 12 oz rotini pasta
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil, then cook the rotini until al dente (follow the package instructions). Once done, drain the pasta, but save about ½ cup of pasta water for later—it’s useful for adjusting the sauce if needed.
- Prepare the Steak: Heat oil in a large skillet over medium-high heat. Season the thinly sliced steak with oregano, salt, and pepper. Sear the steak in batches to avoid overcrowding the pan, cooking for about 1–2 minutes per side. Set the steak aside.
- Sauté the Vegetables: In the same skillet, add a little more oil if needed. Sauté the onions and garlic until fragrant, about 2 minutes. Then, toss in the mushrooms, green bell pepper, and red bell pepper, cooking for 5 minutes until softened but still crisp.
- Deglaze the Pan and Make the Sauce: Pour in the beef broth to deglaze the pan, scraping up the flavorful browned bits. Bring the broth to a simmer, then stir in the shredded provolone cheese until it melts smoothly.
- Combine and Serve: Add the cooked steak back to the skillet, followed by the pasta. Toss everything together so the pasta is well-coated in the sauce. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up. Serve right away, garnished with fresh parsley if you like.
