Save to Pinterest A hearty pasta dish inspired by the classic Philly cheesesteak featuring tender beef, sautéed peppers and onions and a creamy cheese sauce tossed with pasta.
I tried this recipe for a weeknight dinner and my family loved the fusion of Philly flavors and pasta comfort food. The leftovers were just as delicious the next day.
Ingredients
- Pasta: 12 oz (340 g) penne or rigatoni
- Beef: 1 lb (450 g) thinly sliced ribeye or sirloin steak
- Vegetables: 1 medium yellow onion thinly sliced 1 green bell pepper thinly sliced 1 red bell pepper thinly sliced 2 cloves garlic minced
- Cheese Sauce: 2 tbsp unsalted butter 2 tbsp all-purpose flour 1 1/2 cups (360 ml) whole milk 1 cup (115 g) shredded provolone cheese 1/2 cup (60 g) shredded mozzarella cheese 1/4 cup (30 g) grated Parmesan cheese 1/2 tsp salt 1/4 tsp black pepper
- Other: 2 tbsp olive oil 1 tbsp Worcestershire sauce Fresh parsley chopped (for garnish optional)
Instructions
- Cook Pasta:
- Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
- Cook Steak:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced steak season with salt and pepper and cook for 2 3 minutes until just browned. Remove steak from skillet and set aside.
- Sauté Vegetables:
- Add the remaining 1 tablespoon olive oil to the same skillet. Add onions and bell peppers sauté for 5 7 minutes until softened. Add garlic and cook for 1 minute.
- Combine Beef & Veggies:
- Return the steak to the skillet with the vegetables. Stir in Worcestershire sauce then remove from heat.
- Make Cheese Sauce:
- In a separate saucepan melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk stirring constantly until the mixture thickens (about 3 4 minutes).
- Add Cheese:
- Reduce heat to low. Stir in provolone mozzarella and Parmesan cheese until melted and smooth. Season with salt and pepper.
- Combine & Toss:
- Add cooked pasta and beef vegetable mixture to the cheese sauce. Toss to combine and heat through.
- Serve:
- Serve immediately garnished with chopped parsley if desired.
Save to Pinterest We enjoy making this recipe together and it always reminds us of sharing Philly cheesesteaks in the city with relatives.
Required Tools
Large pot large skillet saucepan whisk knife and cutting board
Allergen Information
Contains: Wheat (gluten) Milk Cheese (dairy). May contain: Soy (Worcestershire sauce). Always check ingredient labels for allergens if unsure.
Nutritional Information
Calories: 715 Total Fat: 32 g Carbohydrates: 62 g Protein: 42 g (per serving)
Save to Pinterest This Philly cheese steak pasta is the ultimate comfort food to share. Enjoy every bite with your favorite company.
Recipe Questions & Answers
- → What type of pasta works best for this dish?
Penne or rigatoni are ideal as they hold the cheese sauce well and complement the hearty steak and vegetables.
- → Can I use other cuts of beef?
Yes, sirloin or flank steak can be substituted for ribeye while maintaining tender bites.
- → How is the cheese sauce made creamy?
The sauce combines butter, flour, and whole milk to create a smooth base before melting provolone, mozzarella, and Parmesan for rich creaminess.
- → What cooking method is used for the vegetables?
Onions, bell peppers, and garlic are sautéed until softened, which enhances their sweetness and flavor integration.
- → How can I add a spicy element to the dish?
Incorporate a pinch of red pepper flakes while sautéing the vegetables to introduce a gentle heat.
- → Is this dish suitable for making ahead?
It can be prepared in advance; reheat gently to avoid overcooking the beef and to keep the cheese sauce smooth.