introduction
This Philly Cheesesteak Pasta mixes the flavors of a Philly cheesesteak with creamy pasta. It cooks fast and fills the kitchen with a good smell. If you like pasta with bold flavors, you may also enjoy this Bruschetta Chicken Pasta for another easy weeknight option.
why make this recipe
This recipe is simple and fast. It turns classic cheesesteak fillings into a one-pan pasta dish. You get steak, peppers, onions, mushrooms, and a smooth cheese sauce in one bowl. It feeds a family and works well for leftovers.
how to make Philly Cheesesteak Pasta
Follow the steps below in order. Work with hot pan for the best sear on the steak. Use thin slices so the steak cooks quickly. Keep pasta water to thin the sauce if it gets too thick.
Ingredients :
- 1 1/2 lbs sirloin steak (or ribeye), thinly sliced
- 1 tbsp olive oil
- 1 tsp garlic powder
- Salt & black pepper, to taste
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 8 oz mushrooms, sliced
- 12 oz pasta (penne, rotini, or bowtie work great)
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 3/4 cup beef broth
- 1 cup heavy cream
- 6 oz provolone cheese, shredded
- 6 oz Velveeta cheese, cubed
- 1/2 cup grated Parmesan (optional)
- Fresh parsley (optional garnish)
- Extra provolone (optional garnish)
Directions :
Step 1: Cook the Pasta – Bring a pot of salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
Step 2: Sear the Steak – Heat olive oil in a large skillet over high heat. Add sliced steak, season with garlic powder, salt, and pepper. Sear 1–2 minutes per side until just cooked. Remove steak and set aside.
Step 3: Cook the Cheesesteak Veggies – In the same skillet, melt butter over medium heat. Add onions, bell peppers, and mushrooms. Sauté 5–7 minutes until soft and lightly caramelized. Add garlic and cook for 30 seconds.
Step 4: Make the Cheesesteak Cheese Sauce – Pour in beef broth and heavy cream, stirring to combine. Add Velveeta cubes and stir until melted and smooth. Stir in provolone and Parmesan until cheesy and creamy.
Step 5: Combine Everything – Add cooked pasta to the sauce and toss to coat. Fold in steak and veggies. Use reserved pasta water to loosen sauce if needed.
Step 6: Serve – Serve hot with extra provolone melted on top.
how to serve Philly Cheesesteak Pasta
Serve hot in a large bowl. Garnish with chopped parsley and extra provolone if you like. Pair with a green salad or simple garlic bread. This dish works well family style from the skillet.
how to store Philly Cheesesteak Pasta
Cool to room temperature within two hours. Place in an airtight container. Refrigerate for up to 3 days. Reheat gently in a pan with a splash of milk or cream to restore the sauce. You can freeze for up to 2 months, but texture may change when thawed.
tips to make Philly Cheesesteak Pasta
- Slice the steak very thin for quick cooking and tender bites.
- Use high heat to sear the steak quickly and keep it juicy.
- Reserve pasta water to thin the sauce without losing flavor.
- For a smoother sauce, grate provolone finely so it melts faster.
- For a different cheesy touch, try a similar creamy method from the Cheesy Ranch Chicken and Broccoli Pasta Skillet recipe for ideas on cheese and texture.
variation (if any)
- Chicken cheesesteak: swap steak for thin sliced chicken breast.
- Spicy: add sliced jalapeño or a pinch of red pepper flakes.
- Veggie: skip the meat and double the mushrooms and peppers for a vegetarian version.
- Lighter: use half-and-half instead of heavy cream and reduce Velveeta.
FAQs
Q: Can I use frozen steak slices?
A: Yes, but thaw and pat dry first. Too much moisture stops a good sear.
Q: What pasta shape works best?
A: Penne, rotini, or bowtie work well to hold the sauce.
Q: Can I make this ahead?
A: Yes. Store in the fridge and reheat gently with a splash of cream or milk.
Q: Is Velveeta necessary?
A: No. Velveeta adds smoothness, but you can use extra provolone and a bit more cream if you prefer.
Q: How do I keep the steak tender?
A: Slice thin, cook briefly on high heat, and avoid overcooking.
Conclusion
For a tested version and extra tips, see the full skillet recipe at Philly Cheesesteak Pasta Skillet on The Kitchn.
Philly Cheesesteak Pasta
Ingredients
Method
- Bring a pot of salted water to a boil and cook pasta until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
- Heat olive oil in a large skillet over high heat. Add sliced steak, season with garlic powder, salt, and pepper. Sear 1–2 minutes per side until just cooked. Remove steak and set aside.
- In the same skillet, melt butter over medium heat. Add onions, bell peppers, and mushrooms. Sauté 5–7 minutes until soft and lightly caramelized. Add garlic and cook for 30 seconds.
- Pour in beef broth and heavy cream, stirring to combine. Add Velveeta cubes and stir until melted and smooth. Stir in provolone and Parmesan until cheesy and creamy.
- Add cooked pasta to the sauce and toss to coat. Fold in steak and veggies. Use reserved pasta water to loosen sauce if needed.
- Serve hot with extra provolone melted on top. Garnish with chopped parsley if desired.