Creamy Philly Cheesesteak Pasta

Description

Creamy Philly Cheesesteak Pasta combines all the flavors of a classic Philly cheesesteak sandwich with the comfort of a rich, creamy pasta dish. Tender strips of beef, sautéed bell peppers, onions, and a velvety cheese sauce are tossed with perfectly cooked pasta to create a hearty meal that’s packed with flavor. This recipe delivers the savory goodness of a cheesesteak without the bread, making it a satisfying weeknight dinner that the whole family will love. The creamy sauce coats every bite, while the beef and vegetables add texture and depth. Easy enough for busy evenings yet delicious enough for special occasions, this pasta is comfort food at its finest.

Ingredients

For the Pasta

12 ounces penne pasta (or rotini)
Water for boiling
1 teaspoon salt

For the Beef and Vegetables

1 pound sirloin steak, thinly sliced
1 tablespoon olive oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1 medium onion, sliced
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
½ teaspoon salt
½ teaspoon black pepper

For the Creamy Cheese Sauce

2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 cup shredded provolone cheese
1 cup shredded mozzarella cheese
½ teaspoon garlic powder
¼ teaspoon black pepper

Optional Garnish

Fresh parsley, chopped
Extra shredded cheese

Step-by-Step Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.

Step 2: Cook the Beef

Heat olive oil in a large skillet over medium-high heat. Add the sliced steak and cook for 3–4 minutes until browned. Remove from the skillet and set aside.

Step 3: Sauté the Vegetables

In the same skillet, add the bell peppers and onions. Cook for 5–6 minutes until softened. Add the garlic and cook for another minute. Stir in Worcestershire sauce, salt, and pepper.

Step 4: Make the Cheese Sauce

In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Simmer for 3–4 minutes until slightly thickened.

Step 5: Add the Cheese

Reduce heat to low and stir in the provolone, mozzarella, garlic powder, and black pepper. Stir until the cheese is fully melted and the sauce is smooth.

Step 6: Combine Everything

Return the cooked beef to the skillet with the vegetables. Add the cooked pasta and pour the cheese sauce over everything. Stir gently until evenly coated.

Step 7: Serve

Serve immediately while hot and creamy. Garnish with parsley and extra cheese if desired.

Tips & Notes

Freeze the steak for 20 minutes before slicing for thinner cuts.
Provolone provides authentic Philly cheesesteak flavor.
Do not overcook the beef to keep it tender.
Add mushrooms for a traditional cheesesteak variation.
Use freshly shredded cheese for the smoothest sauce.
Leftovers can be stored in the refrigerator for up to 3 days.

Servings

Serves: 6

Nutritional Information (Per Serving, Approximate)

Calories: 620
Protein: 34g
Carbohydrates: 45g
Fat: 33g
Saturated Fat: 16g
Fiber: 3g
Sugar: 6g
Sodium: 640mg

Health Benefits

High in Protein

The steak and cheese provide plenty of protein, helping support muscle maintenance and keeping you satisfied longer.

Contains Essential Nutrients

Bell peppers provide vitamin C and antioxidants, while dairy ingredients contribute calcium.

Balanced Comfort Meal

Combines protein, carbohydrates, and fats in one hearty dish.

Family-Friendly

The creamy, cheesy flavor makes it appealing to both kids and adults.

Great for Meal Prep

Leftovers reheat well, making this a convenient option for lunches and busy evenings.

Frequently Asked Questions

Can I use ground beef instead of steak?

Yes. Ground beef is a budget-friendly substitute and works very well.

What pasta shape works best?

Penne, rotini, rigatoni, or shells all hold the creamy sauce nicely.

Can I make it ahead of time?

Yes. Prepare the dish and refrigerate for up to 24 hours before reheating.

Can I freeze it?

Yes, although the sauce may slightly change texture after thawing. Store for up to 2 months.

Can I make it spicy?

Absolutely. Add crushed red pepper flakes, diced jalapeños, or a dash of hot sauce.