Save A hearty pasta dish inspired by the classic Philly cheesesteak, featuring tender beef, sautéed peppers and onions, and a creamy cheese sauce tossed with pasta.
I've always loved Philly cheesesteaks so creating this pasta version was a delicious experiment my whole family enjoyed.
Ingredients
- Pasta: 12 oz (340 g) penne or rigatoni
- Beef: 1 lb (450 g) thinly sliced ribeye or sirloin steak
- Vegetables: 1 medium yellow onion thinly sliced, 1 green bell pepper thinly sliced, 1 red bell pepper thinly sliced, 2 cloves garlic minced
- Cheese Sauce: 2 tbsp unsalted butter, 2 tbsp all-purpose flour, 1 1/2 cups (360 ml) whole milk, 1 cup (115 g) shredded provolone cheese, 1/2 cup (60 g) shredded mozzarella cheese, 1/4 cup (30 g) grated Parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper
- Other: 2 tbsp olive oil, 1 tbsp Worcestershire sauce, Fresh parsley chopped (for garnish optional)
Instructions
- Step 1:
- Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
- Step 2:
- While the pasta cooks heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced steak season with salt and pepper and cook for 2 3 minutes until just browned. Remove steak from skillet and set aside.
- Step 3:
- Add the remaining 1 tablespoon olive oil to the same skillet. Add onions and bell peppers sauté for 5 7 minutes until softened. Add garlic and cook for 1 minute.
- Step 4:
- Return the steak to the skillet with the vegetables. Stir in Worcestershire sauce then remove from heat.
- Step 5:
- In a separate saucepan melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk stirring constantly until the mixture thickens (about 3 4 minutes).
- Step 6:
- Reduce heat to low. Stir in provolone mozzarella and Parmesan cheese until melted and smooth. Season with salt and pepper.
- Step 7:
- Add cooked pasta and beef-vegetable mixture to the cheese sauce. Toss to combine and heat through.
- Step 8:
- Serve immediately garnished with chopped parsley if desired.
Save This recipe often brings my family together for a cozy dinner where everyone can enjoy their favorite flavors in a single dish.
Required Tools
Large pot, Large skillet, Saucepan, Whisk, Knife and cutting board
Allergen Information
Contains Wheat (gluten) Milk Cheese (dairy). May contain Soy (Worcestershire sauce). Always check ingredient labels for allergens if unsure.
Nutritional Information
Calories 715 Total Fat 32 g Carbohydrates 62 g Protein 42 g per serving
Save This Philly Cheese Steak Pasta is a quick yet indulgent meal perfect for any weeknight.
Recipe FAQ
- → What cut of beef works best?
Thinly sliced ribeye or sirloin are ideal for their tenderness and flavor.
- → Can I substitute the pasta type?
Penne or rigatoni both hold the sauce well and are excellent choices.
- → How is the cheese sauce prepared?
The sauce starts with a butter and flour roux, gradually blended with milk, then melted with a mix of provolone, mozzarella, and Parmesan cheeses.
- → Is it possible to add vegetables?
Yes, sautéed onions, green and red bell peppers add flavor and texture; mushrooms can be added too.
- → How long does the dish take to make?
Preparation and cooking combined take approximately 40 minutes.