Philly Cheesesteak Pasta
If you love the flavors of a classic Philly cheesesteak but want something a little different, this Philly Cheesesteak Pasta is the perfect recipe for you! It has all the savory goodness of a cheesesteak—tender beef, caramelized onions, peppers, and gooey cheese—mixed with pasta for a creamy, comforting dish.
Equipment
- Large pot
- Large skillet or deep pan
- Cutting Board and Knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Colander
Ingredients
For the Pasta:
- 12 oz penne or rotini pasta
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 pound beef sirloin, ribeye, or ground beef, thinly sliced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Sauce and Vegetables:
- 1 small onion thinly sliced
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 3 cloves garlic minced
- 1½ cups beef broth
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
For the Cheese:
- 1½ cups shredded provolone cheese or mozzarella
- ½ cup shredded cheddar cheese
- ½ cup cream cheese softened
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the pasta and cook 1-2 minutes less than the package instructions (since it will cook more in the sauce).
- Drain the pasta and set it aside.
Step 2: Cook the Beef
- Heat 1 tablespoon of butter and olive oil in a large skillet over medium-high heat.
- Add the thinly sliced beef, season with salt, pepper, garlic powder, and onion powder, and cook until browned (about 3-4 minutes).
- Remove the beef from the skillet and set it aside.
Step 3: Cook the Vegetables
- In the same skillet, melt the remaining butter.
- Add the sliced onions and bell peppers. Sauté for 3-5 minutes until softened.
- Stir in the minced garlic and cook for another minute.
Step 4: Make the Sauce
- Pour in the beef broth, Worcestershire sauce, and Italian seasoning. Stir well and let it simmer for 2-3 minutes.
- Lower the heat and add the heavy cream and cream cheese. Stir until smooth and creamy.
Step 5: Combine Everything
- Return the cooked beef to the skillet and mix everything together.
- Add the drained pasta and stir to coat it in the sauce.
- Sprinkle in the provolone and cheddar cheese, stirring until melted and creamy.
Step 6: Serve and Enjoy
- Remove from heat and let it sit for 2-3 minutes to thicken.
- Serve hot and garnish with extra cheese or fresh parsley, if desired.
Notes
Nutritional Value (Per Serving)
- Calories: ~550–650 kcal
- Protein: ~35g
- Carbohydrates: ~50g
- Fat: ~30g
- Saturated Fat: ~15g
- Cholesterol: ~90mg
- Fiber: ~3g
- Sodium: ~800mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.