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Creamy Philly Cheesesteak Pasta with beef and cheese sauce.

Philly Cheesesteak Pasta

A delicious one-pan pasta dish that combines classic Philly cheesesteak flavors with creamy pasta, perfect for a quick family dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 580
Ingredients Method Notes

Ingredients
  

Meat and Primary Ingredients
  • 1.5 lbs sirloin steak (or ribeye), thinly sliced Slice very thin for quick cooking and tender bites.
  • 1 tbsp olive oil For searing the steak.
  • 1 tsp garlic powder For seasoning the steak.
  • Salt & black pepper to taste For seasoning the steak.
  • 1 green bell pepper, thinly sliced Adds sweetness and texture.
  • 1 red bell pepper, thinly sliced Adds sweetness and texture.
  • 1 medium onion, thinly sliced Adds flavor to the veggies.
  • 8 oz mushrooms, sliced Adds umami flavor.
  • 12 oz pasta (penne, rotini, or bowtie) Choose a shape that holds the sauce well.
Sauce Ingredients
  • 2 tbsp unsalted butter For cooking the vegetables.
  • 3 cloves garlic, minced For flavoring the sauce.
  • 3/4 cup beef broth Provides depth to the sauce.
  • 1 cup heavy cream For creaminess.
  • 6 oz provolone cheese, shredded Adding cheesiness.
  • 6 oz Velveeta cheese, cubed Adds smoothness but can be substituted.
  • 1/2 cup grated Parmesan (optional) For extra flavor.
  • Fresh parsley (optional garnish) For freshness.
  • Extra provolone (optional garnish) For extra cheesiness.

Method
 

Preparation
  1. 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.
  2. 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.
Cooking the Veggies
  1. 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.
Making the Sauce
  1. 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.
Finishing Touch
  1. Add cooked pasta to the sauce and toss to coat. Fold in steak and veggies. Use reserved pasta water to loosen sauce if needed.
Serving
  1. Serve hot with extra provolone melted on top. Garnish with chopped parsley if desired.

Notes

To store, cool to room temperature within two hours. Place in an airtight container and refrigerate for up to 3 days. Reheat gently in a pan with a splash of milk or cream to restore the sauce. Can freeze for up to 2 months, but texture may change when thawed.