Philly Cheesesteak Pasta Philly Cheesesteak Pasta

 All the Classic Flavors of a Philly Sandwich, Reimagined as a Comforting Pasta Dish
Introduction: From the Streets of Philly to Your Dinner Table

When you think of Philadelphia, two things probably come to mind: the Liberty Bell and the legendary Philly cheesesteak. Born in the 1930s on the bustling streets of South Philly, this iconic sandwich traditionally features thinly sliced beef, sautéed onions, melty cheese, and a crusty hoagie roll. Over the years, it’s become a symbol of American comfort food, loved nationwide.

But what happens when you take those same flavors and combine them with pasta? You get Philly Cheesesteak Pasta — a dish that’s just as cheesy, savory, and indulgent as the original sandwich, but served in a skillet or baked casserole form. It’s comfort food squared: tender pasta, juicy beef, peppers, onions, and gooey cheese all mingled in a creamy sauce that clings to every bite.

This recipe is perfect for weeknight dinners, potlucks, or anytime you crave a dish that makes your whole house smell like heaven. Once you serve it, don’t be surprised if your family asks for it every week — it’s just that good.
Ingredients
For the Pasta Base

    12 ounces pasta (penne, rigatoni, or rotini work best)

    1 tablespoon olive oil

    Salt for boiling water

For the Cheesesteak Mixture

    1 pound ribeye or sirloin steak, thinly sliced (or ground beef for a budget option)

    2 tablespoons olive oil or butter

    1 large onion, thinly sliced

    1 green bell pepper, thinly sliced

    1 red bell pepper, thinly sliced

    8 ounces mushrooms, sliced (optional but traditional in some versions)

    3 cloves garlic, minced

    1 teaspoon salt

    ½ teaspoon black pepper

    ½ teaspoon smoked paprika (optional, for depth)

    1 teaspoon Worcestershire sauce

For the Cheese Sauce

    2 tablespoons butter

    2 tablespoons all-purpose flour

    2 cups whole milk (warm)

    1 cup beef broth

    1 cup provolone cheese, shredded

    1 cup mozzarella cheese, shredded

    ½ cup cream cheese

    ½ teaspoon Dijon mustard (optional, for flavor balance)

    Extra cheese for topping (if baking casserole-style)

Step-by-Step Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 1–2 minutes less than package instructions (since pasta will cook further in the sauce). Drain, toss lightly with olive oil, and set aside.
Step 2: Prepare the Beef and Vegetables

    Heat olive oil or butter in a large skillet over medium-high heat.

    Add sliced steak (or ground beef) and cook until browned but still tender, about 3–4 minutes. Remove and set aside.

    In the same skillet, add onions and bell peppers. Cook until softened and slightly caramelized, about 6–8 minutes.

    Stir in mushrooms (if using) and garlic, cooking until fragrant.

    Season with salt, pepper, smoked paprika, and Worcestershire sauce. Stir well.

    Return the beef to the skillet and toss with vegetables. Remove from heat while you make the sauce.

Step 3: Make the Cheese Sauce

    In a medium saucepan, melt butter over medium heat.

    Whisk in flour to form a roux, cooking 1–2 minutes until golden and nutty.

    Slowly whisk in warm milk and beef broth until smooth. Cook until thickened, about 5 minutes.

    Lower heat and stir in provolone, mozzarella, cream cheese, and Dijon mustard. Mix until melted and creamy.

Step 4: Combine Everything

Add cooked pasta and beef/veggie mixture into the cheese sauce. Stir well until pasta is fully coated and everything is evenly distributed.
Step 5 (Optional): Bake for Extra Goodness

For a bubbly, golden casserole:

    Transfer mixture to a greased 9×13-inch baking dish.

    Top with extra mozzarella and provolone.

    Bake at 375°F (190°C) for 20 minutes, until cheese is melted and slightly browned.

Tips for Success

    Slice beef thinly: Freezing steak for 20 minutes before slicing makes it easier to cut paper-thin, just like authentic cheesesteaks.

    Don’t overcook pasta: Al dente pasta holds up better when mixed with sauce.

    Cheese choice matters: Provolone is classic, but American cheese or Cheez Whiz (like in Philly) can be swapped for authenticity.

    Balance the sauce: If it feels too thick, add a splash of milk. If too thin, let simmer longer.

Variations

    Ground Beef Philly Pasta: A quicker, budget-friendly version using ground beef.

    Chicken Philly Pasta: Substitute chicken breast for beef for a lighter take.

    Spicy Philly Pasta: Add jalapeños or extra red pepper flakes.

    Low-Carb Philly Pasta: Swap pasta for zucchini noodles or spaghetti squash.

    One-Pot Skillet Version: Cook pasta directly in the beef broth/milk mixture to save on dishes.

Why This Dish Is Addictive

    Cheese, cheese, and more cheese: The gooey, melty sauce clings to pasta just like cheese melts into a hoagie roll.

    Comforting carbs + protein: A complete, hearty meal that satisfies every craving.

    Balanced flavors: Sweet onions, savory beef, creamy cheese, and the slight tang of peppers make each bite exciting.

    Nostalgia with a twist: It tastes familiar but fresh, bridging the love for Philly cheesesteaks with the comfort of pasta.

Serving Suggestions

    With garlic bread: Because what’s better than carbs on carbs?

    With a green salad: Freshness cuts through the richness.

    With roasted vegetables: Broccoli or Brussels sprouts pair beautifully.

    As leftovers: Reheat in a skillet with a splash of milk to revive the creamy sauce.

A Family Story

The first time I made Philly Cheesesteak Pasta, I wasn’t sure how my family would react. Pasta? With cheesesteak flavors? But as the smell of onions, peppers, and beef wafted through the kitchen, curiosity turned into excitement.

By the time I set the skillet on the table, the bubbling cheese had everyone reaching for spoons before I could even grab the plates. Silence followed — the kind where everyone is too busy eating to talk — until my husband finally declared:

    “This is dangerous. You’re going to have to make this every week.”

And just like that, it joined our family’s rotation of beloved meals.
Nutritional Snapshot (per serving, approx.)

    Calories: 620

    Protein: 32g

    Carbohydrates: 55g

    Fat: 28g

    Fiber: 4g

    Calcium: 30% DV

Hearty, indulgent, and best enjoyed in moderation with a fresh salad.
Leftover Magic

If you happen to have leftovers (unlikely!), here’s how to repurpose them:

    Philly Pasta Bake: Reheat in the oven with an extra sprinkle of cheese.

    Philly Stuffed Peppers: Spoon into halved bell peppers, top with cheese, and bake.

    Soup Transformation: Add beef broth to turn leftovers into a creamy cheesesteak-inspired soup.

Conclusion: Comfort Food Reinvented

Philly Cheesesteak Pasta is more than just a recipe — it’s a meeting of two comfort food legends. It delivers everything you love about a cheesesteak — juicy beef, sautéed onions and peppers, and that ooey-gooey cheese — in a dish that’s easy to share, reheat, and devour.

It’s hearty, flavorful, and dangerously addictive. Serve it once, and you’ll find yourself making it over and over again — because when pasta meets cheesesteak, resistance is futile.