Philly Cheesesteak Pasta
A hearty, creamy, cheesy dinner that takes the sandwich you know and turns it into something saucy and comforting.
Overview
Servings: ~ 6‑8 people
Prep time: ~ 20‑30 minutes (chopping, prepping, etc.)
Cook / bake time: ~ 20‑30 minutes
Total time: ~ 45‑60 minutes including everything
This is a one‑pot or skillet dish (or skillet + bake, depending on version), with tender beef or steak strips (or ground beef / shaved steak), sautéed onions & peppers, a creamy cheese sauce (often with provolone, cheddar, or a mix), pasta that holds up well, and optional toppings or broiling to finish.
Ingredients
Here are the ingredients you’ll need. After the core list, I’ll include optional extras & substitutions.
Core Ingredients
Pasta — 10‑12 ounces (≈ 280‑340g). Good short shapes: penne, rotini, shells, cavatappi. Some versions use pappardelle or tagliatelle if you like more ribbon‑type pasta.
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Beef / Steak / Protein
– Option A: Shaved steak or thinly sliced ribeye or sirloin (for more sandwich‑authentic texture)
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– Option B: Lean ground beef (cheaper, quicker) if you prefer.
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Vegetables
– Onion (yellow or white), sliced or diced
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– Bell peppers (green, or mix green/red/yellow) sliced/diced
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– Optional mushrooms, garlic, maybe jalapeño if you like a little heat.
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Cheese & Sauce Ingredients
– Provolone cheese (sliced or shredded) — this gives that Philly cheesesteak character.
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– Other melting cheese(s): cheddar, mozzarella, cream cheese, etc. Depending on recipe.
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– Cream (heavy/heavy‑whipping) or milk or mixture (for creaminess)
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– Beef broth or stock (if making sauce)
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– Worcestershire sauce (for flavor depth)
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Seasonings
– Salt & black pepper
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– Garlic (minced)
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– Optional: garlic powder, onion powder, or spices like paprika, Italian seasoning, etc.
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Optional Add‑Ons & Variations
Mushrooms (sliced) to add earthiness and more texture.
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Extra peppers (red, yellow) or hot peppers for color and mild heat.
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Broiling / baking with cheese on top to get golden, bubbly cheesy crust.
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Using shaved steak vs. ground beef depending on what’s available / what texture you want.
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Tools / Equipment
Large pot for boiling pasta
Large skillet or sauté pan (heavy bottom preferred)
Cheese grater if using block cheese
Knife & cutting board
Whisk for sauce
Baking dish / oven for broiling (if doing cheesy top)
Measuring cups/spoons
Step‑by‑Step Process
Here is a full walkthrough of making Philly Cheesesteak Pasta. I’ll include approximate timings, tips, and what to watch out for to make it the best it can be.
Step 1: Prep
Bring a large pot of salted water to boil. The salt gives the pasta flavor.
Meanwhile, slice your steak (if using) thinly against the grain. If using ground beef, have it ready. Slice onion, dice or slice bell peppers, mince garlic. Grate/shred cheese. Measure out liquids (cream, broth).
Step 2: Cook the Pasta
Add pasta to boiling water, cook just until al dente (usually 1‑2 minutes less than full package instructions). You want pasta that will hold up in the sauce without getting mushy. Drain pasta, reserving some pasta water (about ½‑1 cup) in case you need to loosen the sauce later.
Step 3: Cook the Meat & Veggies
In a large skillet, heat some oil (olive or other neutral) over medium‑high heat. If using steak strips: increase heat so you can get good sear quickly. If using ground beef, cook until nicely browned, breaking into small pieces. Remove excess fat if necessary.
Push meat to side / remove temporarily, or after browning ground beef, add onions and bell peppers; sauté until softened and beginning to caramelize (about 5‑7 minutes). Add mushrooms if using. Add garlic near the end (last 1 minute) so it becomes fragrant but doesn’t burn.
If using shaved steak instead of ground, cook in thin strips quickly so it doesn’t overcook, toss in veggies once they are almost done. Season with salt, pepper, maybe steak seasoning or whatever you use. Add Worcestershire sauce for umami.
Step 4: Make the Cheese / Cream Sauce
Lower heat a bit. If you're making an extra sauce rather than just tossing cheese in, do this: add beef broth (and/or cream) to pan, stir to deglaze (scrape up browned bits), then let sauce come to a gentle simmer.
Add heavy cream (or milk + cream mixture) and stir. If thicker sauce is desired, you can make a slurry of cornstarch (or flour, butter roux) in a bit of liquid and whisk it in to thicken.
Add provolone (and other cheeses) gradually, stirring until melted and smooth. Taste and adjust seasoning (salt, pepper). If sauce is too thick, add pasta water; if too thin, let simmer a bit longer.
Step 5: Combine Pasta + Sauce + Meat/Veggies
Add the drained pasta into the skillet with the meat, veggies, cheese sauce. Toss gently to coat everything well. Make sure the pasta is well mixed, every piece getting sauce and bits of meat/pepper/onion.
If sauce seems dry, splash in reserved pasta water or a bit more broth. You want creamy, but not soupy (unless that’s your preference).
Step 6: Optional Finish (Bake / Broil / Cheese Top)
If you like a melted cheese crust or browned top: transfer everything into an oven‑safe baking dish. Top with extra slices or shreds of cheese (provolone, mozzarella, or mix). Broil or bake (about 400°F / 200°C) for 3‑5 minutes or until cheese is bubbling & golden. Watch carefully so it doesn’t burn.
Step 7: Serve
Let it rest a few minutes so sauce thickens slightly. Garnish with fresh herbs (parsley, chives) if desired. Serve hot.
Good sides: a simple green salad to cut richness; garlic bread or crusty bread to soak up sauce; maybe roasted vegetables.
Tips & Tricks for Best Flavor & Texture
Use good quality steak if possible (ribeye, sirloin) if you want more authentic cheesesteak taste. Freeze it slightly to make slicing thin easier.
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Don’t overcook your pasta — al dente is your friend.
Caramelize onions & peppers well — that adds sweetness & depth. Don’t rush.
Cheese choice matters — provolone gives that classic cheesesteak flavor; mixing in other cheeses (sharp cheddar, mozzarella) gives you melt + flavor.
Balance richness — cream + cheese + beef is heavy. Use good seasoning (pepper, maybe a bit of mustard or Worcestershire), maybe touch of acidity (lemon juice, or even a splash of vinegar or tomato) to cut richness.
Temperature control — Melt cheese over low‑medium heat so it doesn’t separate; don’t boil cream harshly.
Make ahead — You can prep meat, veggies ahead. When ready, heat sauce, cook pasta fresh, combine and finish. Cheesy top can be done last minute.
Leftovers reheat well; add a little more cream or milk when reheating so it doesn’t dry out.
Variations
Here are ideas to change it up or adapt to what you have / like.
Sauce thinner / thicker: Use more broth for thinner; more cheese / cream / cornstarch for thicker.
Vegetarian version: Swap steak/beef for mushrooms + plant‑based beef substitute. Add extra veggies (zucchini, carrots).
Spicy version: Add jalapeños, hot sauce, red pepper flakes.
Different cheeses: Use fontina, gouda, smoked cheddar, pepper jack, or a cheese blend you love.
Pasta shapes: Use penne, rigatoni, shells — something sturdy that holds sauce. Even wide noodles.
Full Example Recipe You Can Follow Exactly
Here’s a complete recipe with measures so you can make this at home.
Philly Cheesesteak Pasta
Servings: ~6
Ingredients:
12 oz pasta (penne, cavatappi, or rigatoni)
1 lb steak (ribeye or sirloin), thinly sliced (or shaved steak)
Salt & freshly ground black pepper to taste
2 tbsp vegetable / olive oil
1 large onion, sliced
2 bell peppers (mix green + red or just green), sliced
2 cloves garlic, minced
1 cup beef broth
1 cup heavy cream (or ½ heavy + ½ milk)
2‑3 tbsp Worcestershire sauce
1½‑2 cups provolone cheese, shredded or sliced
Optional: ½ cup mushrooms, sliced
Garnish: fresh parsley or chives
Instructions:
Bring large pot of water to boil, add salt, cook pasta until al dente. Reserve ½‑1 cup pasta cooking water, then drain.
Heat oil in large skillet over medium‑high heat. Season steak with salt & pepper, then sear steak strips until browned but not overcooked; remove from skillet.
In same skillet, lower heat to medium. Add onions, bell peppers (and mushrooms if using). Sauté until softened and starting to caramelize (≈ 5‑7 mins). Add garlic near end; cook 1 minute.
Return steak to skillet. Add Worcestershire sauce; stir. Pour in beef broth and heavy cream. Bring to gentle simmer.
Gradually stir in cheese until melted and sauce is smooth. If sauce is too thick, add some of the reserved pasta water; if too thin, let simmer a few more minutes.
Add cooked pasta; toss it all together so pasta is fully coated.
Optional: transfer to baking dish, top with extra cheese, and broil for 2‑3 minutes until cheese is golden & bubbly.
Let rest a few minutes. Garnish with parsley. Serve hot.
Storage & Reheating
Fridge: Store leftovers in airtight container, lasts ~3‑4 days.
Reheat: On stovetop over low heat, adding a splash of milk or cream or broth to loosen sauce. Microwave works too.
Freezer: Possible, but cheese sauce may change texture. Best to freeze components separately (meat/veggies) and combine fresh pasta + cheese when reheating.
If you like, I can send a “short comment‑style” version (just ingredients + steps) or a version adapted to use ingredients you have locally. Do you want that?
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