philly cheese steak pasta

You know that moment when two of your favorite comfort foods collide in the most beautiful way? That’s exactly what happened when I first experimented with philly cheese steak pasta. Picture tender ribbons of penne embracing savory ribeye steak, caramelized onions, and that iconic melty provolone cheese sauce – it’s like your favorite Philadelphia sandwich decided to get cozy with a bowl of pasta.

I’ll be honest, this recipe came about during one of those “what’s in my fridge?” moments. I had leftover steak from dinner the night before, some bell peppers that needed using up, and a serious craving for something cheesy and satisfying. Sometimes the best kitchen experiments happen when you’re just following your taste buds rather than a strict plan.

What I love most about this dish is how it delivers all those classic Philly flavors in one satisfying pan, and cleanup is surprisingly manageable. Plus, it’s endlessly customizable – want more vegetables? Throw them in. Prefer a different cheese blend? Go for it! I’m excited to share this cozy, crowd-pleasing recipe that’s become a regular in my dinner rotation.

Why This Philly Cheese Steak Pasta Recipe is a Game-Changer

This isn’t just another pasta dish – it’s comfort food that actually makes sense for busy weeknights. The genius lies in how all those iconic Philly cheese steak flavors translate perfectly to pasta form, creating something that feels both familiar and exciting.

The ribeye steak brings that authentic beefy richness you expect from a proper cheese steak, while the combination of sautéed onions and bell peppers adds sweetness and texture. But here’s where it gets really good – that creamy provolone and Parmesan cheese sauce clings to every piece of penne, delivering cheesy goodness in every single bite.

What really sold me on this recipe is the timing. Everything comes together in about 40 minutes total, with most of that being hands-off pasta cooking time. You’re essentially building layers of flavor in one pan while your pasta cooks separately, then bringing it all together for a finale that’ll have everyone asking for seconds.

What You’ll Need for Your Perfect Pasta Creation

The beauty of this philly cheese steak pasta lies in its straightforward ingredient list that delivers maximum flavor impact. You’ll need ribeye steak for that authentic taste, classic vegetables like yellow onion and green bell pepper, and a dreamy cheese sauce made with provolone and Parmesan. The complete ingredient list with exact measurements is waiting for you in the recipe card below.

How to Make Philly Cheese Steak Pasta

Start by cooking your penne pasta according to package directions while you prepare the steak and vegetables. Sauté the ribeye with onions and bell peppers until everything is beautifully caramelized, then create a rich cheese sauce using butter, flour, milk, and both cheeses. Finally, toss everything together for a one-pan masterpiece that brings all those beloved philly cheese steak pasta flavors into perfect harmony.

Philly Cheese Steak Pasta

A hearty fusion dish combining the classic flavors of a Philly cheesesteak with tender pasta, featuring seasoned beef, sautéed peppers and onions, all tossed in a creamy provolone cheese sauce.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American, Italian Fusion

Calories: 485

Ingredients Equipment Method Notes

Ingredients

  

For the Pasta

• 12 oz penne pasta
• 1 tbsp salt for pasta water

For the Steak and Vegetables

• 1 lb ribeye steak thinly sliced against the grain
• 1 large yellow onion sliced
• 1 large green bell pepper sliced
• 3 cloves garlic minced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

For the Cheese Sauce

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup whole milk
• 1/2 cup heavy cream
• 6 oz provolone cheese shredded
• 1/4 cup Parmesan cheese grated

Equipment

• Large Skillet
• Large Pot
• Colander
• Wooden Spoon

Method

 

Cook the Pasta

1. Bring a large pot of salted water to boil. Add penne pasta and cook according to package directions until al dente, about 10-12 minutes. Reserve 1 cup of pasta water before draining.

Prepare the Steak and Vegetables

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season sliced ribeye with salt and pepper, then cook for 2-3 minutes until browned. Remove steak and set aside.
2. In the same skillet, add remaining olive oil. Sauté sliced onions and bell peppers for 5-6 minutes until softened. Add minced garlic and cook for 1 minute more.

Make the Cheese Sauce

1. Push vegetables to one side of the skillet. Add butter to the empty space and let melt. Sprinkle flour over butter and whisk constantly for 1 minute to create a roux.
2. Gradually add milk and heavy cream while whisking continuously to prevent lumps. Cook for 3-4 minutes until sauce thickens.
3. Remove from heat and add shredded provolone and Parmesan cheese, stirring until melted and smooth. If sauce is too thick, add reserved pasta water gradually until desired consistency is reached.

Combine and Serve

1. Return cooked steak to the skillet and add drained pasta. Toss everything together until well coated with cheese sauce. Adjust seasoning with salt and pepper if needed.
2. Serve immediately while hot, garnished with additional Parmesan cheese if desired.

Notes

For best results, use ribeye steak and slice it very thin when partially frozen. You can substitute with sirloin if preferred. Leftover pasta can be stored in the refrigerator for 3 days and reheated with a splash of milk to restore creaminess.

Pro Tips for Getting Philly Cheese Steak Pasta Just Right

Getting this dish perfect is all about timing and technique, and I’ve learned a few tricks through plenty of testing in my own kitchen.

My Secret Trick: Don’t Skip the Steak Rest
Let your ribeye come to room temperature for about 15 minutes before cooking. This ensures even cooking and prevents that tough, chewy texture nobody wants in their pasta.

Perfecting Your Cheese Sauce

The cheese sauce can make or break this dish, so here’s what I’ve learned through trial and error:

• Keep your heat at medium-low when making the roux – rushing this step leads to lumpy sauce
• Add your milk gradually while whisking constantly to prevent clumping
• Remove the pan from heat before adding cheese to prevent it from becoming stringy
• If your sauce seems too thick, thin it with a splash of pasta cooking water

Steak and Vegetable Tips

I always slice my ribeye against the grain into thin strips – this makes each bite tender and prevents you from wrestling with chewy pieces. For the vegetables, don’t rush the caramelization process. Those golden onions and slightly charred bell peppers are what give this philly cheese steak pasta its authentic flavor depth.

The key is getting a nice sear on your steak pieces before adding the vegetables. I like to cook the steak in batches if needed to avoid overcrowding the pan, which would steam rather than sear the meat.

Fun Variations for Philly Cheese Steak Pasta

This recipe is incredibly flexible, and I love experimenting with different twists on the classic combination.

Mushroom Lovers’ Version: Add sliced mushrooms along with the bell peppers for an earthy depth that pairs beautifully with the steak. I particularly love using baby bellas or creminis for their meaty texture.

Spicy Kick: Toss in some sliced jalapeños or a pinch of red pepper flakes when cooking the vegetables. The heat plays surprisingly well against the creamy cheese sauce.

Different Cheese Adventures: While provolone is traditional, I’ve had great success using sharp white cheddar or even a blend of mozzarella and fontina. Each brings its own personality to this philly cheese steak pasta.

Vegetable Boost: Cherry tomatoes, roasted red peppers, or even some spinach stirred in at the end can add color and nutrition without overwhelming the classic flavors.

Perfect Pairings: What to Serve With It

This pasta is hearty enough to stand alone, but I love serving it with a crisp green salad dressed with a simple vinaigrette to cut through the richness. The acidity helps balance all that creamy cheese goodness.

A side of garlic bread or crusty Italian rolls is always welcome at my table – perfect for soaking up any extra sauce. For something lighter, roasted asparagus or green beans provide a nice textural contrast and fresh flavor.

If you’re entertaining, this pairs beautifully with a medium-bodied red wine like a Merlot or Cabernet Sauvignon. The wine’s tannins complement the richness of the steak and cheese perfectly.

Storing & Reheating Your Creation

Leftover philly cheese steak pasta keeps beautifully in the refrigerator for up to 3 days in an airtight container. The flavors actually develop and meld together even more overnight, making it almost better the next day.

My Quick Tip for Reheating: Add a splash of milk or cream when reheating to restore that silky sauce texture. I prefer using the stovetop over medium-low heat, stirring frequently, rather than the microwave which can make the cheese sauce grainy.

You can also freeze this dish for up to 3 months, though the texture of the cheese sauce may change slightly upon thawing. If freezing, let it cool completely first and store in freezer-safe containers.

My Workflow: Time-Saving Hacks

As a fellow tinkerer who loves efficiency in the kitchen, I’ve developed a rhythm for this philly cheese steak pasta that keeps everything moving smoothly.

I always start by getting my pasta water boiling first – that large pot takes the longest to heat up. While it’s heating, I prep all my vegetables and slice the steak. This way, when the pasta goes in, I can immediately start cooking the steak and vegetables.

Prep Ahead Strategy: You can slice your steak and chop your vegetables up to a day ahead. Store them separately in the refrigerator, and dinner comes together in about 20 minutes.

The cheese sauce components can be measured and set aside earlier in the day too. Having your flour, milk, and grated cheeses ready to go makes the final assembly much smoother when you’re juggling hot pans.

I was honestly surprised by how well this experiment turned out – sometimes the simplest ideas create the most satisfying results. This philly cheese steak pasta has become one of those recipes I turn to when I want something comforting but not too complicated, and it never fails to hit the spot.

I hope you have as much fun playing with this philly cheese steak pasta as I did! Let me know what variations you try in the comments below – I’m always excited to hear about fellow bakers’ and cooks’ kitchen adventures.