If you love the flavors of a classic Philly cheesesteak sandwich but want something a little different, this Philly Cheese Steak Pasta is going to blow your mind! Combining tender, juicy steak, sautéed peppers, onions, and mushrooms with a creamy, cheesy sauce, this dish brings together the best of two worlds—comforting pasta and the iconic Philly cheesesteak.

I first made this recipe on a weeknight when I couldn’t decide between pasta or a sandwich. After a little experimentation, I realized combining the two was pure magic! It’s hearty, cheesy, and incredibly satisfying—perfect for a quick family dinner or when you need some serious comfort food. Plus, it comes together in just about 30 minutes, so there’s no excuse not to give it a try.

Why You’ll Love This Recipe

Quick & Easy: Ready in under 35 minutes, this dish is perfect for busy weeknights when you want a homemade meal without a lot of fuss.
Family-Friendly: Even picky eaters will love the cheesy, savory goodness of this pasta.
Full of Flavor: Between the tender steak, sautéed veggies, and creamy cheese sauce, every bite is packed with bold, rich flavors.
One-Pan Simplicity: Aside from cooking the pasta, everything comes together in one skillet, saving you time on cleanup.

What Makes This Recipe Special?

The secret to this recipe lies in the balance of flavors and textures. The thinly sliced steak is cooked just right, ensuring it stays tender and juicy. The sautéed onions and peppers add a bit of sweetness and crunch, while the mushrooms (if you choose to include them) bring an earthy depth of flavor. And let’s not forget the cheese sauce—a creamy, melty combination of provolone and mozzarella that ties everything together perfectly.

Unlike traditional Philly cheesesteaks that rely on hoagie rolls, this dish swaps the bread for pasta, making it even more comforting and versatile. Serve it up for dinner, pack it for lunch the next day, or even freeze leftovers for an easy meal down the line.

Serving Suggestions & Pairings

This pasta is rich and filling on its own, but if you’re looking to round out the meal, here are a few easy ideas:

Serve with a side of garlic bread or crusty baguette to soak up any extra cheese sauce.
A crisp green salad with a light vinaigrette provides the perfect fresh contrast.
For a cozy dinner, pair it with a glass of red wine—something like Cabernet Sauvignon or Merlot works beautifully with the beef and cheese flavors.

Philly Cheese Steak Pasta recipe

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Servings 4

Ingredients

For the Beef and Veggies:
1 lb 450g beef sirloin steak, thinly sliced against the grain
2 tablespoons olive oil divided
1 medium yellow onion thinly sliced
1 green bell pepper thinly sliced
1 red bell pepper thinly sliced (optional, for color)
1 cup mushrooms sliced (optional)
2-3 garlic cloves minced
Salt and black pepper to taste
For the Pasta and Cheese Sauce:
12 oz 340g penne pasta (or your preferred shape)
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk or heavy cream for extra creaminess
1 cup shredded provolone cheese
1 cup shredded mozzarella cheese
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon Worcestershire sauce optional, for umami flavor
Fresh parsley for garnish optional

Instructions

Cook the Pasta:
Bring a large pot of salted water to a boil.
Add the pasta and cook according to package instructions until al dente. Drain and set aside.
Prepare the Steak:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the thinly sliced steak with a pinch of salt and black pepper.
Add the steak to the skillet and sear for 1-2 minutes per side until browned but not overcooked. Remove the steak from the skillet and set aside.
Sauté the Veggies:
In the same skillet, add the remaining tablespoon of olive oil.
Add the sliced onions, green bell peppers, and red bell peppers. Sauté for about 5-6 minutes until softened.
Stir in the mushrooms (if using) and cook for another 2 minutes.
Add the minced garlic and cook for 30 seconds until fragrant.
Make the Cheese Sauce:
In a separate large saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the milk, stirring constantly to avoid lumps.
Allow the mixture to simmer for 2-3 minutes until thickened.
Stir in the garlic powder, onion powder, Worcestershire sauce, provolone cheese, and mozzarella cheese. Continue stirring until the cheese is melted and the sauce is smooth.
Combine Everything:
Add the cooked pasta to the cheese sauce and stir to coat evenly.
Fold in the cooked steak and sautéed veggies, mixing gently to combine.
Serve:
Garnish with fresh parsley (optional) and serve warm.
Enjoy this hearty and creamy Philly Cheese Steak Pasta!

Tips:

Steak: Freeze the steak for 10-15 minutes before slicing for cleaner, thinner cuts.
Cheese Variations: Swap provolone with white American cheese for extra creaminess.
Add Heat: Add a pinch of red pepper flakes for a spicy kick.

This Philly Cheese Steak Pasta is one of those recipes you’ll come back to time and time again. It’s the perfect way to enjoy the nostalgia of a Philly cheesesteak in a whole new format. Whether you’re feeding a hungry family or treating yourself after a long day, this creamy, cheesy pasta is guaranteed to hit the spot.

If you loved this recipe, be sure to check out my other easy pasta recipes and comfort food favorites! Don’t forget to save this recipe for later and share it with friends and family who’d love it, too.