Easy Philly Cheesesteak Pasta Recipe – Quick & Delicious!

Philly Cheesesteak Pasta Easy – get ready to transform your weeknight dinner routine with a dish that combines two beloved comfort food classics! Imagine taking the iconic, savory essence of a traditional Philadelphia cheesesteak and infusing it into a warm, inviting bowl of pasta. That’s precisely what we’re about to achieve, promising a culinary experience that’s both familiar and exciting.

The original Philly cheesesteak holds a cherished place in American culinary history, born from the bustling streets of Philadelphia, famous for its thinly sliced, grilled beef, caramelized onions, and luscious melted cheese nestled within a crusty roll. It’s a taste sensation that many adore, but recreating it perfectly can sometimes feel like a daunting task for a quick meal. That’s where this incredible pasta adaptation truly shines, offering a delightful shortcut to those unforgettable flavors.

People absolutely adore this dish not only for its familiar, irresistible flavors – the tender, seasoned beef, the sweet, earthy notes of sautéed onions, and the wonderfully gooey, creamy cheese sauce that coats every strand of pasta – but also for its remarkable convenience. I’m thrilled to share a recipe that captures all that deliciousness in a format that’s genuinely simple to prepare. This Philly Cheesesteak Pasta Easy recipe is hearty, incredibly satisfying, and designed to bring a gourmet experience to your table without the fuss, making it perfect for those busy evenings when you still crave something truly spectacular and comforting.

Ingredients:

• For the Steak:
  • 1 pound thinly sliced sirloin steak or ribeye, preferably shaved steak. I often ask my butcher to do this for me, or you can partially freeze it for about 20-30 minutes, which makes it much easier to slice super thin at home against the grain. This is key for that authentic Philly texture!
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
• For the Vegetables:
  • 1 large yellow onion, thinly sliced (I like to go for a uniform thickness so they cook evenly and caramelize beautifully).
  • 1 large green bell pepper, thinly sliced (and sometimes I add a red bell pepper too for extra color and a touch more sweetness, which really complements the savory steak).
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
• For the Pasta:
  • 12 ounces pasta, such as penne, rotini, cavatappi, or even elbow macaroni. I find these shapes really hold onto the creamy sauce and the bits of steak and veggies beautifully.
  • 8 cups water (for boiling the pasta)
  • 1 tablespoon salt (for seasoning the pasta water – never skip this, it truly makes a difference in the final flavor of your pasta!).
• For the Creamy Cheese Sauce:
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced (don’t skip this, it adds such a wonderful aromatic base to our sauce!)
  • 1 (8-ounce) block cream cheese, softened (this is our secret weapon for an incredibly rich and easy sauce).
  • 1 cup whole milk (or half-and-half for an even richer, more decadent sauce if you’re feeling indulgent).
  • 1 cup beef broth (low sodium is best, so you can control the seasoning and prevent the dish from becoming too salty).
  • ½ cup shredded provolone cheese (this is the classic cheese for cheesesteaks, offering that tangy, melty goodness!).
  • ½ cup shredded mozzarella cheese (for that amazing stretch and extra gooey, melty texture that everyone loves).
  • ¼ cup grated Parmesan cheese (adds a lovely salty, umami depth and a sophisticated finish).
  • ½ teaspoon dried Italian seasoning (or a thoughtful blend of dried oregano and basil for that herbaceous touch).
  • Pinch of red pepper flakes (optional, but I love how a tiny bit of heat just elevates all the other flavors!).
  • Salt and freshly ground black pepper to taste
• For Garnish (Optional but Recommended!):
  • Fresh parsley, chopped (for a pop of color and fresh flavor).
  • Extra shredded provolone or Parmesan cheese (because you can never have too much cheese!).

Preparing the Steak and Sautéing the Vegetables

1. Prepare Your Steak: If you bought a whole cut like sirloin or ribeye, partially freeze it for about 20-30 minutes. This makes it significantly easier to slice paper-thin against the grain. Aim for slices that are almost translucent – this is what gives you that tender, melt-in-your-mouth steak in your Philly Cheesesteak Pasta Easy recipe. Once sliced, pat the steak dry with paper towels. This crucial step helps achieve a beautiful sear, preventing the meat from steaming in the pan. Season the sliced steak liberally with 1 teaspoon of salt and ½ teaspoon of black pepper. Don’t be shy with the seasoning here; we want every bite of steak to burst with flavor.
2. Sear the Steak: Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat until it shimmers. Once hot, add about half of your seasoned steak in a single layer. Avoid overcrowding the pan; this is essential for achieving a good sear instead of just steaming the meat. Cook for about 1-2 minutes per side, just until it’s nicely browned and cooked through. Shaved steak cooks very quickly, so keep a close eye on it. Remove the cooked steak to a plate and set aside. Repeat with the remaining steak, adding a little more oil if needed. Once all the steak is cooked, you’ll have these delicious, savory pieces ready to be folded into our incredible Philly Cheesesteak Pasta Easy dish.
3. Sauté the Onions and Peppers: In the same skillet (don’t clean it, those browned bits are flavor!), reduce the heat to medium. Add 1 tablespoon of olive oil, then add your thinly sliced yellow onion and green bell pepper. Season them with ½ teaspoon of salt and ¼ teaspoon of black pepper. Sauté, stirring occasionally, for about 8-10 minutes, or until the vegetables have softened considerably and the onions have turned beautifully translucent and started to caramelize around the edges. You want them tender with a slight bite, not mushy. This brings that classic Philly cheesesteak flavor profile to our pasta. Remove the cooked vegetables from the skillet and add them to the plate with the cooked steak. Set aside.

Cooking the Pasta to Perfection

4. Boil the Pasta Water: While your steak and veggies are cooking, bring a large pot of water (about 8 cups) to a rolling boil over high heat. Once boiling furiously, add 1 tablespoon of salt to the water. This step is non-negotiable! Salting the pasta water seasons the pasta from the inside out, making a world of difference in the final taste of your Philly Cheesesteak Pasta Easy.
5. Cook the Pasta: Add your chosen pasta (penne, rotini, etc.) to the boiling salted water. Stir immediately to prevent the pasta from sticking together. Cook according to the package directions, but aim for al dente. This means the pasta should be tender but still have a slight firmness to the bite. It will continue to cook slightly when combined with the hot sauce, so undercooking it just a tiny bit is better than overcooking it.
6. Reserve Pasta Water: Before draining your pasta, carefully scoop out about 1 cup of the starchy pasta cooking water into a heatproof mug or bowl. This liquid gold is incredibly useful for adjusting the consistency of your sauce later, helping it become silky smooth and perfectly emulsified. It’s a chef’s secret for many pasta dishes, and it works wonders for our Philly Cheesesteak Pasta Easy sauce. Once you’ve reserved the water, drain the rest of the pasta thoroughly in a colander. Do not rinse the pasta, as the starch on its surface helps the sauce adhere beautifully.

Crafting the Creamy, Dreamy Cheese Sauce

7. Start the Sauce Base: In the same large skillet you used for the steak and veggies (or a clean one if you prefer, but those fond bits are flavor!), melt 2 tablespoons of unsalted butter over medium heat. Once the butter is melted and slightly foamy, add the 2 cloves of minced garlic. Sauté for about 30-60 seconds, just until the garlic becomes fragrant. Be careful not to burn the garlic, as burnt garlic can taste bitter. We want that sweet, aromatic foundation.
8. Build the Creamy Foundation: Add the softened 8-ounce block of cream cheese to the skillet. Use a whisk or a sturdy spatula to break it down and stir it into the melted butter and garlic. Continue stirring and whisking until the cream cheese is mostly melted and smooth. This might take a few minutes, but patience here will reward you with a lump-free sauce.
9. Introduce Liquids and Seasonings: Gradually pour in the 1 cup of whole milk (or half-and-half) and 1 cup of beef broth, whisking continuously. Keep whisking as the sauce heats up, allowing the cream cheese to fully melt and combine with the liquids. The sauce should start to thicken slightly as it warms. Stir in the ½ teaspoon of dried Italian seasoning and the pinch of red pepper flakes (if using). Season lightly with salt and freshly ground black pepper to taste, remembering that the cheeses will add their own saltiness.
10. Melt in the Cheeses: Once the sauce is smooth and simmering gently, reduce the heat to low. Add the ½ cup shredded provolone cheese, ½ cup shredded mozzarella cheese, and ¼ cup grated Parmesan cheese. Stir constantly until all the cheeses are completely melted and incorporated, creating a rich, velvety, and irresistible cheese sauce. This is where our Philly Cheesesteak Pasta Easy truly gets its “cheesesteak” character! If the sauce seems too thick at this point, you can add a splash or two of that reserved pasta water, a tablespoon at a time, whisking until you reach your desired consistency.

11. Taste and Adjust:

    Always taste your sauce! This is your opportunity to adjust the seasonings. Does it need a little more salt? A dash more pepper? Perhaps a tiny pinch more red pepper flakes for a bit more warmth? Make it perfect for your palate.

Assembling and Finishing the Ultimate Philly Cheesesteak Pasta Easy

12. Combine Everything: Once your creamy cheese sauce is perfectly seasoned and ready, add the cooked and drained pasta directly into the skillet with the sauce. Toss gently with tongs or a large spoon until every piece of pasta is beautifully coated in that luscious, cheesy goodness.
13. Fold in Steak and Veggies: Now, carefully add the reserved cooked steak and sautéed onions and bell peppers back into the skillet with the pasta and sauce. Gently fold everything together until the steak and vegetables are evenly distributed throughout the pasta. We want to ensure every spoonful of our Philly Cheesesteak Pasta Easy delivers a delightful mix of flavors and textures.
14. Final Touches and Consistency Check: Continue to stir and warm everything through for another 1-2 minutes over low heat. If the pasta absorbs too much sauce and the dish becomes too thick, don’t hesitate to add another splash of the reserved pasta water (or a bit of extra broth or milk) until you achieve your preferred creamy consistency. The starch from the pasta water will help the sauce cling to the pasta wonderfully.
15. Serve Hot: Divide the hot Philly Cheesesteak Pasta Easy among serving bowls. For an extra touch of freshness and color, garnish each serving with a sprinkle of fresh chopped parsley and perhaps a little extra shredded provolone or Parmesan cheese right before serving. The warmth of the pasta will gently melt the fresh cheese, adding yet another layer of deliciousness. This dish is best enjoyed immediately, while the cheese is still wonderfully gooey and the pasta is perfectly tender. Prepare for rave reviews from everyone who tries this amazingly simple yet utterly flavorful meal!

Conclusion:

So, there you have it – my absolute favorite way to bring the iconic flavors of a classic Philly cheesesteak right into your kitchen, but with a delightful, comforting twist. This isn’t just another dinner recipe; it’s a culinary experience that truly delivers on all fronts. We’re talking about incredibly tender steak, perfectly caramelized onions and peppers, all smothered in a rich, velvety cheese sauce, and tossed with al dente pasta. It’s the kind of dish that warms you from the inside out, evokes nostalgic feelings of indulgence, and yet, incredibly, it comes together with surprising ease. I truly believe this recipe stands out because it marries convenience with gourmet taste, ensuring that even on your busiest weeknights, you can whip up something spectacular that tastes like it took hours of dedicated effort. It’s hearty, it’s satisfying, and it’s packed with so much flavor that every single bite is a celebration. You get the savory depth of the beef, the sweetness of the vegetables, and the irresistible creaminess of the cheese, all harmonizing beautifully. This dish redefines comfort food, transforming a simple meal into an unforgettable feast for the senses. It’s the perfect solution for those evenings when you crave something truly special without the fuss, offering a gourmet experience that feels wonderfully accessible.

Delicious Variations and Serving Suggestions

But the journey with this delicious pasta doesn’t have to end there! One of the things I love most about cooking is the freedom to customize, and this recipe is wonderfully adaptable. For a complete meal, I often serve it alongside a crisp, fresh green salad with a simple vinaigrette to cut through the richness and add a refreshing contrast. A side of warm garlic bread or a crusty artisan loaf is also an absolute winner, perfect for soaking up any leftover, luscious cheese sauce – trust me on this, you won’t want to leave a single drop behind! These simple additions elevate the entire dining experience, making it feel even more like a special occasion.

Now, let’s talk about making this recipe truly your own. If you’re looking to sneak in more vegetables, feel free to add sliced mushrooms, bell peppers of different colors, or even some fresh baby spinach at the very end, allowing it to wilt beautifully into the hot pasta. For those who enjoy a bit of heat, a pinch of red pepper flakes stirred into the cheese sauce will add a lovely, subtle kick that complements the savory flavors without overwhelming them. If you prefer a different kind of cheese, provolone or a sharp cheddar could work wonderfully, altering the flavor profile slightly but still maintaining that essential gooey, cheesy goodness we all love. For a slightly lighter version, you could experiment with ground chicken or turkey instead of steak, though I personally adore the traditional beef for its robust, classic flavor. And for my vegetarian friends, don’t feel left out! You could easily adapt this by using thick-sliced portobello mushrooms or a plant-based “beef” crumble, ensuring you still get that savory umami hit. The key is to embrace the spirit of the Philly cheesesteak – hearty, cheesy, and utterly delicious – and make it your own with whatever ingredients inspire you. Don’t be afraid to get creative with your toppings either; a sprinkle of fresh parsley or chives can add a touch of freshness and a vibrant pop of color, making your dish as appealing to the eye as it is to the palate.

Your New Favorite Weeknight Meal Awaits!

So, are you ready to embark on this incredible culinary adventure? I promise you, once you try this recipe, it’s going to become a cherished regular in your rotation. It truly embodies what makes a home-cooked meal so special: love, flavor, and a touch of effortless magic that brings everyone to the table. This recipe for Philly Cheesesteak Pasta Easy is designed for maximum impact with minimum fuss, proving that you don’t need to spend hours in the kitchen to create something truly extraordinary and deeply satisfying. I am genuinely excited for you to experience the rich, savory, and utterly satisfying flavors for yourself, and discover just how simple it is to achieve such a gourmet-level meal. Please, when you make it, don’t keep the deliciousness to yourself! Snap a photo, share your culinary masterpiece with us, tell us about your experience in the comments below, and let me know if you tried any fun variations or serving suggestions. Your feedback and stories inspire me, and I absolutely love hearing how my recipes brighten your day and become new family favorites. Go on, gather your ingredients, fire up your stove, and prepare to be amazed. You deserve this delightful, comforting meal, and I can’t wait to hear all about it!

Easy Philly Cheesesteak Pasta Recipe – Quick & Delicious!

This Philly cheesesteak pasta happened when I was staring at my leftover flank steak from Sunday dinner and a box of pasta in my pantry, trying to figure out how to turn them into something that would get my family excited about eating at home instead of begging for takeout again. I’d been making traditional cheesesteaks for years, but honestly, they were always more work than they were worth – messy to eat, hard to get the right ingredient ratios, and someone always complained about their sandwich falling apart before they could finish it. The lightbulb moment came when I realized I could take all those incredible Philly flavors and turn them into a creamy pasta dish that would be easier to make, more satisfying to eat, and impossible to mess up while eating. Now this has become our family’s favorite way to get that classic cheesesteak taste without any of the sandwich drama.

Prep Time
25 Minutes

Cook Time
40 Minutes

Total Time
5 Minutes

Servings
4-6 servings

Ingredients

• 1 pound thinly sliced sirloin steak or ribeye
• 2 tablespoons olive oil
• 1 ½ teaspoons salt, divided
• ¾ teaspoon black pepper, divided
• 1 large yellow onion, thinly sliced
• 1 large green bell pepper, thinly sliced
• 12 ounces pasta (e.g., penne, rotini, cavatappi)
• 8 cups water (for boiling pasta)
• 1 tablespoon salt (for pasta water)
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 (8-ounce) block cream cheese, softened
• 1 cup whole milk
• 1 cup beef broth
• ½ cup shredded provolone cheese
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• ½ teaspoon dried Italian seasoning
• Pinch of red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (optional)
• Extra shredded provolone or Parmesan cheese (optional)

Instructions

1. Step 1
   Prepare Steak: Thinly slice 1 lb sirloin steak, pat dry, and season with 1 tsp salt and ½ tsp black pepper.
2. Step 2
   Sear Steak: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear steak in batches for 1-2 minutes per side until browned. Remove and set aside.
3. Step 3
   Sauté Vegetables: In the same skillet, add 1 tbsp olive oil. Sauté 1 thinly sliced yellow onion and 1 thinly sliced green bell pepper with ½ tsp salt and ¼ tsp black pepper for 8-10 minutes until softened. Remove and add to the steak.
4. Step 4
   Cook Pasta: Bring 8 cups of salted water to a boil. Add 12 oz pasta and cook until al dente. Reserve 1 cup of pasta water, then drain pasta.
5. Step 5
   Start Cheese Sauce: In the skillet, melt 2 tbsp unsalted butter over medium heat. Add 2 minced garlic cloves and sauté for 30-60 seconds.
6. Step 6
   Build Creamy Sauce: Whisk in 8 oz softened cream cheese until smooth. Gradually whisk in 1 cup whole milk and 1 cup beef broth. Stir in ½ tsp Italian seasoning and a pinch of red pepper flakes (optional). Season with salt and pepper.
7. Step 7
   Melt Cheeses: Reduce heat to low. Stir in ½ cup shredded provolone, ½ cup shredded mozzarella, and ¼ cup grated Parmesan cheese until melted and smooth. Adjust consistency with reserved pasta water if needed.
8. Step 8
   Combine & Serve: Add cooked pasta, seared steak, and sautéed vegetables to the sauce. Toss gently to combine and warm through. Serve hot, garnished with fresh chopped parsley and extra cheese if desired.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.