Ultimate Philly Cheesesteak Pasta

Ultimate Philly Cheesesteak Pasta – A Comforting Twist on a Classic

If you love a classic Philly cheesesteak, then you’re going to fall for this Ultimate Philly Cheesesteak Pasta! It takes everything you crave about the iconic sandwich—tender beef, caramelized onions, melty provolone, and bell peppers—and transforms it into a creamy, cheesy pasta dish that’s unbelievably good. Even better, it’s easy to make and comes together in under 40 minutes, so you can enjoy a satisfying meal without spending hours in the kitchen.

But what makes this recipe truly irresistible? First, we use juicy, thinly sliced ribeye or sirloin, which cooks quickly and adds rich, meaty flavor. Then, we sauté sweet caramelized onions and colorful bell peppers to enhance their natural sweetness. After that, everything gets tossed in a creamy, velvety provolone cheese sauce that coats every bite of pasta beautifully.

Even though this dish is already packed with flavor, it’s also incredibly versatile. While penne pasta works great for holding onto the creamy sauce, you can easily swap in rigatoni, cavatappi, or even egg noodles for a fun twist. Additionally, you can adjust the cheesiness, spice level, or even throw in some mushrooms if you’re looking for extra depth.

So, whether you need a family-friendly meal, an easy weeknight dinner, or a creative spin on a Philly cheesesteak, this pasta is the answer. Not only is it packed with bold flavors, but it also melts in your mouth, making it an instant favorite in your recipe collection.

Ready to dig in? Keep reading for the full recipe, plus a few expert tips to make it even better!

Recipe Yield: 6 servings

INGREDIENTS
12 oz penne pasta (or rigatoni for a heartier texture)
1 lb beef sirloin or ribeye (thinly sliced)
1 medium onion (thinly sliced)
2 tbsp olive oil
2 tbsp butter
1 cup heavy cream
3 garlic cloves (minced)
1 ½ cups beef broth (low-sodium)
2 bell peppers (green and red, thinly sliced)
1 ½ tbsp Worcestershire sauce
½ tsp garlic powder
½ tsp onion powder
¾ tsp salt (adjust to taste)
½ tsp black pepper
1 tbsp all-purpose flour
2 cups provolone cheese (shredded)
½ cup mozzarella cheese (shredded)

INSTRUCTIONS

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Drain and set aside.

2. Sear the beef: In a large skillet over medium-high heat, add 1 tbsp olive oil. Once hot, add the sliced beef in batches to avoid overcrowding. Sear for 2–3 min per batch until browned but still tender. Remove from the skillet and set aside.

3. Sauté the vegetables: Reduce heat to medium. Add the remaining olive oil and butter to the skillet. Stir in the onions and bell peppers, cooking for 6–7 min until softened and slightly caramelized. Add the garlic and sauté for 30 seconds until fragrant.

4. Season and enhance flavor: Stir in Worcestershire sauce, salt, black pepper, garlic powder, and onion powder. Cook for another minute, letting the flavors deepen.

5. Build the sauce: Sprinkle the flour over the vegetables and stir for 1 min to remove the raw taste. Slowly pour in the beef broth, stirring continuously to prevent lumps. Add the heavy cream and bring to a gentle simmer. Let cook for 3–4 minutes until slightly thickened.

6. Melt the cheese: Reduce heat to low. Stir in provolone and mozzarella cheese until melted and smooth. If the sauce thickens too much, add a splash of beef broth.

7. Combine everything: Return the cooked beef to the skillet and mix well. Add the drained pasta, tossing to fully coat in the sauce. Let cook for 1–2 minutes so the flavors meld together.

8. Serve and enjoy: Garnish with additional cheese if desired and serve immediately while hot.

Helpful Tips to Perfect This Recipe

• Choose the Right Cut of Beef for Maximum Flavor
  For the most tender and flavorful results, it’s best to use ribeye or sirloin, as these cuts provide the rich, juicy texture that truly makes this dish shine. If you’re using pre-sliced beef, be sure to cut against the grain for extra tenderness, ensuring each bite remains soft and delicious.
• Melt the Cheese Smoothly for a Creamy Sauce
  To achieve a perfectly creamy sauce without any clumping, always stir in provolone and mozzarella cheese gradually over low heat. That way, the cheese melts smoothly, creating a rich and velvety texture. If at any point the sauce thickens too much, simply add a splash of beef broth to keep it silky and smooth.
• Caramelize the Onions and Peppers for Extra Depth
  Instead of just softening the veggies, take an extra step and cook them for an additional 1–2 minutes until golden brown. This not only brings out their natural sweetness, but it also intensifies the flavor, creating the perfect balance of savory and slightly sweet notes. By doing this, you enhance the classic Philly cheesesteak taste, which pairs beautifully with the rich, cheesy pasta.