Quick & Easy Philly Cheesesteak Pasta: Your New Favorite!

Philly Cheesesteak Pasta Easy – imagine bringing the legendary flavors of a sizzling, authentic Philly cheesesteak sandwich right into your kitchen, transformed into a comforting, incredibly simple pasta dish. For decades, the classic cheesesteak, born in the bustling streets of South Philadelphia, has captivated food lovers worldwide with its irresistible combination of thinly sliced beef, sautéed onions, and gooey melted cheese, often provolone or classic Cheez Whiz. It’s a culinary masterpiece that conjures up images of rich history and hearty satisfaction.

We understand that while the traditional sandwich is iconic, replicating it perfectly can be a bit of a project. That’s precisely why we’ve crafted this recipe: to deliver all those beloved, savory notes – the tender steak, the sweet caramelized onions, crisp bell peppers, and that luscious, melty cheese sauce – all perfectly integrated into a single, satisfying pasta meal. People adore this dish because it offers the ultimate comfort food experience with an incredible depth of flavor and a wonderfully creamy texture, without the usual fuss. It’s perfect for those busy weeknights when you crave something extraordinary but need a quick solution.

Why You’ll Love This Philly Cheesesteak Pasta Easy Recipe

This Philly Cheesesteak Pasta Easy recipe is designed to be your new go-to. It promises a delicious, hearty dinner that’s simple to prepare, making it an absolute game-changer for your meal rotation. Get ready to enjoy the taste of a classic, simplified and elevated for the modern home cook!

this Recipe

Ingredients:

• Pasta: 1 pound (approximately 450g) of your favorite short-cut pasta. I personally love using cavatappi, penne, or rotini for this dish because their nooks and crannies do an incredible job of holding onto that luscious, creamy sauce. You could even break spaghetti in half for a unique twist, but aim for something substantial enough to stand up to the hearty ingredients.
• Steak: 1.5 pounds (about 680g) of thinly sliced sirloin, ribeye, or flank steak. For the absolute best results and that authentic Philly Cheesesteak experience, I always recommend asking your butcher to thin-slice it for you. If you’re doing it yourself at home, a little trick is to partially freeze the steak for about 30-45 minutes; it makes slicing it super thin much easier and safer.
• Onions: 2 large yellow onions, peeled and thinly sliced. These will caramelize beautifully and add a wonderful sweetness to balance the savory steak.
• Bell Peppers: 2 medium bell peppers. I love to use one green and one red for a pop of color and a fuller flavor profile, but feel free to use any color you prefer. These also need to be thinly sliced, mirroring the onions.
• Mushrooms (Optional, but Highly Recommended): 8 ounces (225g) cremini or white button mushrooms, thoroughly cleaned and sliced. They add an earthy depth and extra texture that complements the steak perfectly.
• Garlic: 4-5 cloves of fresh garlic, minced. Fresh garlic makes such a difference in the overall aroma and taste of the dish!
• Beef Broth: 3 cups (720ml) low-sodium beef broth. This forms the flavorful base of our cheese sauce and helps deglaze the pan.
• Milk: 1.5 cups (360ml) whole milk or, for an even richer and more indulgent sauce, half-and-half.
• Cheeses for Sauce:
  • 8 ounces (225g) provolone cheese, freshly grated or thinly sliced. Provolone is quintessential for a Philly Cheesesteak and melts wonderfully.
  • 4 ounces (115g) cream cheese, softened at room temperature. This is key for an incredibly smooth and creamy sauce.
  • 1/2 cup (120ml) grated Parmesan cheese. Adds a salty, umami kick and helps with the texture.
  • (Optional, for classic authenticity and extra smoothness): 1/2 cup (120ml) Cheez Whiz or Velveeta. If you want that iconic, super-velvety cheesesteak sauce, this is your secret ingredient!
• Unsalted Butter: 4 tablespoons (60g). Essential for creating our roux.
• All-Purpose Flour: 4 tablespoons (60g). Our thickening agent for the sauce.
• Olive Oil: 2 tablespoons, divided. For sautéing our vegetables and searing the steak.
• Salt & Freshly Ground Black Pepper: To taste, generously applied throughout the cooking process.
• Worcestershire Sauce: 1 tablespoon. Adds a fantastic layer of savory depth to the sauce.
• Red Pepper Flakes (Optional): 1/2 teaspoon. For those who enjoy a little subtle warmth and kick in their dish.
• Fresh Parsley (Optional Garnish): A small bunch, chopped, for a fresh, vibrant finish.

Let’s Get Started with Our Philly Cheesesteak Pasta Easy!

1. Set Up Your Workspace and Gather Ingredients: Before we dive into the cooking process, let’s make sure our kitchen is organized and all our ingredients are prepped and ready to go. This “mise en place” step is crucial for a smooth and enjoyable cooking experience, especially for a dish with multiple components like this. Lay out all your measured ingredients. Take a moment to thinly slice your onions and bell peppers, aiming for uniform pieces so they cook evenly. If you’re using mushrooms, slice those up now too. Mince your garlic; fresh is truly best here! If your steak isn’t already thinly sliced by your butcher, now is the time to carefully do it yourself (remember that partial freezing trick if needed). Grate or thinly slice your provolone cheese, and ensure your cream cheese is softened to room temperature. Having everything ready will allow you to move from one step to the next seamlessly. A well-prepped kitchen is a happy kitchen and leads to a deliciously stress-free cooking experience!
2. Cook the Pasta to Perfection: Grab your largest pot and fill it with plenty of water. Add a generous handful of salt – seriously, make it taste like the ocean! This is your only chance to season the pasta itself from the inside out. Bring the water to a rapid, rolling boil over high heat. Once it’s bubbling enthusiastically, add your chosen pasta. Stir it immediately to prevent sticking and cook according to the package directions until it’s perfectly al dente. This means it should be firm to the bite, with a slight chewiness, but definitely not mushy. We want our pasta to have some structure to stand up to our rich sauce. This typically takes anywhere from 8 to 12 minutes, depending on the shape. A common mistake is overcooking the pasta, so keep a close eye on it! Just before you drain the pasta, carefully scoop out about 1 to 1.5 cups of that starchy pasta water and set it aside. This reserved water is liquid gold; we’ll use it later to adjust the consistency of our sauce and help it cling beautifully to the pasta. Once the pasta is al dente, drain it thoroughly in a colander and set it aside. You can give it a quick drizzle of olive oil and a gentle toss to prevent it from sticking together while it waits, but it’s not strictly necessary if you plan to combine it with the sauce relatively quickly.

Building the Flavor Base: Steak and Vegetables

3. Sauté the Onions, Peppers, and Mushrooms: In a large, heavy-bottomed skillet or a spacious Dutch oven (ensure it’s large enough to eventually hold all the pasta and sauce), heat 1 tablespoon of olive oil over medium-high heat. Once the oil is shimmering and hot, add your thinly sliced onions and bell peppers. If you’re incorporating mushrooms, add those in now as well. Sauté, stirring frequently, for about 8 to 10 minutes, or until the vegetables have softened considerably and the onions have become translucent, taking on a beautiful golden-brown caramelization. You’ll notice them first release their moisture, then as that liquid evaporates, they’ll start to brown and become incredibly fragrant. This caramelization process is vital as it develops deep, sweet, and savory notes that will be a fundamental layer of flavor in our Philly Cheesesteak Pasta Easy. Once they’re perfectly tender and aromatic, transfer these cooked vegetables to a separate large bowl or plate and set them aside for the moment.
4. Prepare and Sear the Steak: While your vegetables are cooking or immediately after you’ve set them aside, turn your attention to the steak. Season your thinly sliced steak generously with salt and freshly ground black pepper. You can also add a pinch of garlic powder or onion powder here if you like. Return your large skillet to high heat. Add the remaining 1 tablespoon of olive oil. We want the pan to be very hot to get a good sear on the steak. This is a crucial step: do not overcrowd the pan when cooking the steak! Cooking too much steak at once will drop the pan’s temperature, causing the steak to steam rather than sear, which means tough, grey meat instead of tender, browned deliciousness. Once the oil is shimmering and just starting to smoke, add about half of your seasoned steak to the hot pan in a single layer. Let it cook undisturbed for just 1-2 minutes until it develops a nice brown crust. Then, use tongs to quickly toss and cook for another 1-2 minutes until it’s just cooked through and no longer pink. Remember, these thin slices cook incredibly fast! The goal is tender, juicy steak, not tough, overcooked pieces. Transfer the perfectly seared steak to the bowl with the sautéed vegetables. Repeat this process with the remaining steak, adding a tiny bit more oil to the pan if needed for the second batch.
5. Infuse with Garlic Aromatics: Once all the steak is cooked, return the entire batch of cooked steak and vegetables to the skillet momentarily. Lower the heat to medium-low. Add your minced garlic and red pepper flakes (if you’re using them for that gentle kick) to the pan. Stir constantly for about 30 seconds, just until the garlic becomes wonderfully fragrant. Be extremely careful not to burn the garlic at this stage, as burnt garlic can taste bitter! As soon as you smell that lovely garlic aroma, immediately transfer the entire mixture of steak, vegetables, and aromatic garlic back to the bowl. Set it aside for now, keeping all those amazing flavors together, ensuring the garlic doesn’t overcook while we prepare our magnificent cheese sauce.

Crafting the Irresistibly Creamy Cheese Sauce for our Philly Cheesesteak Pasta Easy

6. Make the Roux (The Foundation of Our Sauce): With the skillet now empty of the steak and veggies, but still filled with their delicious browned bits and oils, reduce the heat to medium-low. Add the 4 tablespoons of unsalted butter to the pan and allow it to melt completely. Once the butter is fully melted and slightly foamy, sprinkle in the 4 tablespoons of all-purpose flour. Using a whisk, stir continuously for about 1 to 2 minutes, creating a smooth, pale paste known as a roux. This paste is the magic thickening agent for our sauce, giving it that luxurious, velvety texture. We’re aiming for a light, “blonde” roux here, just enough to cook out the raw flour taste without letting it brown too much, which would give the sauce a nutty flavor profile we don’t necessarily want for this dish.
7. Whisk in the Liquids Gradually: Now, for the liquid component! Gradually, and I mean gradually, begin pouring in the 3 cups of low-sodium beef broth while whisking vigorously and constantly. Start with a small amount, whisk until it’s completely smooth and incorporated, then add a bit more, continuing to whisk to prevent any lumps from forming. This slow addition and constant whisking are key to a silky-smooth sauce. Once all the broth is incorporated and the sauce begins to thicken slightly, slowly whisk in the 1.5 cups of whole milk or half-and-half. Continue whisking constantly over medium heat, bringing the mixture to a gentle simmer. As it heats up, you’ll notice it thickening noticeably. Keep stirring, paying attention to the bottom of the pan, to ensure it doesn’t scorch.
8. Introduce the Cheeses for Ultimate Creaminess: Once your sauce has reached a beautiful, gentle simmer and has thickened to a consistency that coats the back of a spoon, reduce the heat to low. Now, for what I consider the best part – adding the cheese! First, add your softened cream cheese and whisk vigorously until it’s completely melted and smoothly incorporated into the sauce, leaving no lumps. Then, gradually begin adding your grated provolone cheese and grated Parmesan cheese, a handful at a time. Whisk continuously after each addition until the cheese is fully melted and integrated before adding the next batch. Patience is your friend here to achieve a perfectly smooth, unlumpy cheese sauce! If you’ve decided to use Cheez Whiz or Velveeta for that extra authentic cheesesteak flavor and an even more velvety texture, stir that in now until it’s perfectly smooth and melted. The sauce should transform into a rich, gloriously cheesy, and utterly irresistible concoction.
9. Season the Sauce to Perfection: Stir in the 1 tablespoon of Worcestershire sauce, which adds a fantastic layer of savory depth and umami to our sauce. Now, it’s time to taste and season! Carefully taste the sauce and adjust generously with salt and freshly ground black pepper to your liking. Remember that your pasta water was salted, and the cheeses also contribute salt, so always taste before adding too much. If you’re a fan of a little extra warmth and kick, this is the perfect moment to stir in another pinch of red pepper flakes. The sauce should be robustly flavorful and wonderfully balanced.

Bringing It All Together: The Ultimate Assembly of Your Philly Cheesesteak Pasta Easy

10. Combine All Components: With our incredible cheese sauce ready, it’s time to bring everything together. Return the cooked pasta to the large skillet with the creamy cheese sauce. Add the reserved cooked steak and all the sautéed vegetables (onions, peppers, mushrooms, and that aromatic garlic mixture) back into the skillet with the pasta and sauce.
11. Gently Toss to Combine: Using a large spoon or, even better, a pair of tongs, gently but thoroughly toss all the ingredients together. Take your time with this step, ensuring that every piece of pasta, every slice of steak, and every tender vegetable is lovingly coated in that rich, luscious, creamy, cheesy sauce. You want an even distribution of all the delicious components so that every bite is an explosion of flavor.
12. Adjust Consistency (The Pasta Water Secret!): If, after tossing, the sauce seems a little too thick, or perhaps too clingy for your preference, here’s where that reserved starchy pasta water comes into play! Gradually add a splash or two of that amazing liquid gold. The starch in the water not only thins the sauce but also helps it emulsify and cling beautifully to the pasta, creating a wonderfully silky and harmonious texture. Add it a little at a time, stirring after each addition, until you reach your desired consistency. You might not need all of it, or you might find you need a touch more – trust your instincts!
13. Final Taste Test and Serve: Give the entire dish one last, crucial taste test. This is your final opportunity to adjust any seasonings. Perhaps a little more salt, a grind of fresh black pepper, or even a dash of your favorite hot sauce if you like a bit of extra fire. Once you are absolutely thrilled with the flavor profile and consistency, your incredible, homemade Philly Cheesesteak Pasta Easy is officially ready to be served!
14. Garnish and Enjoy: Transfer generous portions into warm bowls immediately. For an extra touch of freshness, color, and a herbaceous aroma, sprinkle with a generous amount of freshly chopped parsley, if desired. This dish is hearty, wonderfully flavorful, and incredibly satisfying – it truly takes all the beloved, classic flavors of a Philly Cheesesteak and transforms them into a comforting, exciting, and easy pasta format that’s perfect for any weeknight meal or a casual gathering. Prepare to enjoy every single creamy, meaty, cheesy bite!

<h2>Conclusion:</h2>

<p>Well, my friends, we’ve reached the delicious culmination of our culinary journey with this incredible recipe. If you’ve been following along, you’ll know that this isn’t just another weeknight meal; it’s a celebration of comfort food elevated, a symphony of savory flavors that dance on your palate. I truly believe this recipe is an absolute must-try for anyone who appreciates the rich, indulgent taste of a classic Philly cheesesteak but is looking for a fresh, convenient twist. <strong>It seamlessly blends the iconic elements – tender, seasoned steak, sweet caramelized onions, and gooey, melted cheese – into a hearty, satisfying pasta dish that manages to feel both familiar and excitingly new.</strong> The beauty of it lies in its ability to deliver an authentic taste experience without the fuss, making it a perfect contender for your regular rotation. Imagine sinking your fork into a creamy, meaty swirl, each bite packed with that unmistakable Philly charm. It’s comforting, it’s rich, and most importantly, it’s designed to bring a smile to your face.</p>

<h4>Your Culinary Playground: Serving & Variations</h4>

<p>One of the things I absolutely adore about this <strong>Philly Cheesesteak Pasta Easy</strong> recipe is its incredible versatility. While it’s utterly fantastic on its own, here are some ideas to make it uniquely yours or to perfectly complement your meal. For serving, consider pairing it with a simple, crisp green salad tossed in a light vinaigrette to cut through the richness and add a refreshing contrast. A side of warm, crusty garlic bread is also an undeniable winner, perfect for soaking up any extra sauce. <strong>Don’t hesitate to think beyond the basic; imagine a platter of roasted asparagus or steamed broccoli to add some vibrant greens and extra nutrients to your plate.</strong></p>

<p>Now, let’s talk variations – this is where you get to unleash your inner chef! If you’re a fan of a little heat, a pinch of red pepper flakes stirred in at the end, or a dash of your favorite hot sauce, can provide a wonderful kick. For cheese lovers, while provolone is classic, don’t shy away from experimenting with different blends. A mix of sharp cheddar and Monterey Jack can add a different kind of creaminess and flavor depth, or even a smoked gouda for an extra layer of complexity. <strong>Vegetable enthusiasts can bulk up the dish even further; sliced bell peppers (red, yellow, or green) would be a fantastic addition, sautéed alongside the onions until tender-crisp.</strong> Sautéed mushrooms are another excellent choice, adding an earthy depth that complements the steak beautifully. You could even swap out the steak for ground chicken or turkey for a lighter alternative, or for plant-based eaters, portobello mushrooms or a meat substitute could create a surprisingly delicious vegetarian version. Consider trying different pasta shapes too; penne, rigatoni, or even a wider egg noodle could work wonderfully, each offering a slightly different texture and mouthfeel. <strong>This recipe is a canvas, and you are the artist – feel free to paint with all your favorite flavors and ingredients!</strong></p>

<h4>Your Turn to Create & Share!</h4>

<p>So, what are you waiting for? I’ve shared all my tips and tricks, and now it’s your turn to bring this fantastic dish to life in your own kitchen. I promise you, the aroma alone will be enough to get everyone excited. This isn’t just about following a recipe; it’s about creating a memorable meal, about the joy of sharing good food with loved ones, and perhaps, discovering a new family favorite. <strong>I’m genuinely excited for you to experience the satisfaction that comes with making this wonderful dish.</strong> And once you’ve whipped up your masterpiece, I would absolutely love to hear about it! Did you add a secret ingredient? Did you get rave reviews from your dinner guests? Did you invent a brilliant new variation? <strong>Please, don’t be shy – share your culinary adventures and experiences in the comments below!</strong> Your insights and creativity inspire not only me but also our entire community of fellow food lovers. Happy cooking, and I can’t wait to read about your delicious journey!</p>

Quick & Easy Philly Cheesesteak Pasta

This Philly cheesesteak pasta happened when I was staring at my leftover flank steak from Sunday dinner and a box of pasta in my pantry, trying to figure out how to turn them into something that would get my family excited about eating at home instead of begging for takeout again. I’d been making traditional cheesesteaks for years, but honestly, they were always more work than they were worth – messy to eat, hard to get the right ingredient ratios, and someone always complained about their sandwich falling apart before they could finish it. The lightbulb moment came when I realized I could take all those incredible Philly flavors and turn them into a creamy pasta dish that would be easier to make, more satisfying to eat, and impossible to mess up while eating. Now this has become our family’s favorite way to get that classic cheesesteak taste without any of the sandwich drama.

Prep Time
25 Minutes

Cook Time
40 Minutes

Total Time
5 Minutes

Servings
6 servings

Ingredients

• 1 lb (450g) short-cut pasta (cavatappi, penne, or rotini)
• 1.5 lbs (680g) thinly sliced sirloin, ribeye, or flank steak
• 2 large yellow onions, thinly sliced
• 2 medium bell peppers (one green, one red), thinly sliced
• 8 oz (225g) cremini or white button mushrooms, sliced (Optional)
• 4-5 cloves fresh garlic, minced
• 3 cups (720ml) low-sodium beef broth
• 1.5 cups (360ml) whole milk or half-and-half
• 8 oz (225g) provolone cheese, freshly grated or thinly sliced
• 4 oz (115g) cream cheese, softened
• 1/2 cup (120ml) grated Parmesan cheese
• 1/2 cup (120ml) Cheez Whiz or Velveeta (Optional, for authenticity)
• 4 tbsp (60g) unsalted butter
• 4 tbsp (60g) all-purpose flour
• 2 tbsp olive oil, divided
• Salt & freshly ground black pepper, to taste
• 1 tbsp Worcestershire sauce
• 1/2 tsp red pepper flakes (Optional)
• Fresh parsley, chopped (Optional Garnish)

Instructions

1. Step 1
   Prep Ingredients: Thinly slice onions, bell peppers, and mushrooms (if using). Thinly slice steak (partially freezing helps). Mince garlic. Grate provolone and Parmesan cheese; soften cream cheese.
2. Step 2
   Cook Pasta: In a large pot, bring generously salted water to a rapid boil. Add pasta and cook according to package directions until al dente (typically 8-12 minutes). Reserve 1 to 1.5 cups of starchy pasta water; drain pasta and set aside.
3. Step 3
   Sauté Veggies: In a large skillet or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add sliced onions, bell peppers, and mushrooms (if using). Sauté for 8-10 minutes, stirring frequently, until softened and onions are golden-brown. Transfer to a separate bowl and set aside.
4. Step 4
   Sear Steak: Season thinly sliced steak generously with salt and pepper. Return skillet to high heat and add the remaining 1 tablespoon olive oil. Sear steak in batches (do not overcrowd the pan) for 1-2 minutes per side until browned and just cooked through. Transfer seared steak to the bowl with the sautéed vegetables.
5. Step 5
   Infuse with Garlic: Return the entire batch of cooked steak and vegetables to the skillet momentarily. Lower heat to medium-low. Add minced garlic and red pepper flakes (if using). Stir constantly for about 30 seconds until fragrant. Immediately transfer the mixture back to the bowl.
6. Step 6
   Make the Roux: With the skillet empty, reduce heat to medium-low. Add 4 tablespoons unsalted butter and melt completely. Sprinkle in 4 tablespoons all-purpose flour and whisk continuously for 1-2 minutes to create a smooth, pale roux.
7. Step 7
   Whisk in Liquids: Gradually whisk in 3 cups low-sodium beef broth until completely smooth. Slowly whisk in 1.5 cups whole milk or half-and-half. Continue whisking constantly over medium heat, bringing the mixture to a gentle simmer until it thickens noticeably.
8. Step 8
   Introduce the Cheeses: Reduce heat to low. Whisk in softened cream cheese until completely melted and smooth. Gradually add grated provolone cheese and grated Parmesan cheese, whisking continuously after each addition until fully melted and integrated. If using, stir in 1/2 cup Cheez Whiz or Velveeta until smooth.
9. Step 9
   Season the Sauce: Stir in 1 tablespoon Worcestershire sauce. Taste the sauce and adjust generously with salt and freshly ground black pepper to your liking. Add more red pepper flakes if desired.
10. Step 10
    Combine All Components & Serve: Return cooked pasta to the large skillet with the creamy cheese sauce. Add the reserved cooked steak and all the sautéed vegetables (onions, peppers, mushrooms, and garlic mixture) back into the skillet. Gently toss all ingredients together using a large spoon or tongs until every piece is coated in sauce. If the sauce is too thick, gradually add a splash or two of the reserved starchy pasta water, stirring until your desired consistency is reached. Perform a final taste test and adjust seasonings. Serve immediately, garnished with freshly chopped parsley if desired.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.