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A close-up shot showcases the creamy, delicious Philly Cheese Steak Pasta, highlighting its tender steak, melted cheese, and perfectly cooked pasta.

Best Philly Cheesesteak Pasta

This recipe transforms the classic Philly Cheesesteak into a comforting pasta dish. Thinly sliced steak, caramelized onions, and a creamy cheese sauce made with provolone, American, and Gruyere cheeses are tossed with penne or rigatoni for a satisfying and flavorful meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ribeye steak, thinly sliced
  • 1 tablespoon olive oil
  • 1 large onion, thinly sliced
  • 1 green bell pepper, thinly sliced optional
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes optional
  • 1/2 cup beef broth
  • 1/4 cup heavy cream
  • 8 ounces penne or rigatoni pasta
  • 4 ounces provolone cheese, shredded
  • 2 ounces American cheese, shredded
  • 2 ounces Gruyere cheese, shredded
  • Salt to taste
  • Pepper to taste
  • Fresh parsley, chopped for garnish

Equipment

  • large skillet
  • large pot
  • colander
  • knife
  • cutting board
  • Measuring spoons
  • Measuring cups
  • wooden spoon or spatula

Method
 

  1. Cook the pasta according to package directions. Reserve about 1 cup of pasta water before draining.
  2. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the steak and cook until browned and cooked through, about 3-5 minutes. Remove the steak from the skillet and set aside.
  3. Add the onion and bell pepper (if using) to the skillet and cook until softened and caramelized, about 8-10 minutes. Add the garlic, oregano, and red pepper flakes (if using) and cook for another minute.
  4. Pour in the beef broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Add the heavy cream and stir to combine.
  5. Reduce the heat to low and add the shredded provolone, American, and Gruyere cheeses. Stir until the cheese is melted and smooth. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  6. Add the cooked pasta and steak to the skillet and toss to coat. Season with salt and pepper to taste.
  7. Serve immediately, garnished with fresh parsley.

Notes

For a richer flavor, use ribeye steak. Sirloin can be substituted for a more budget-friendly option. Caramelize the onions slowly for the best flavor. Deglaze the pan with beef broth to capture all the flavorful browned bits. Adjust the amount of red pepper flakes to your spice preference. The pasta can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.