If you love the bold, savory flavors of a classic Philly cheesesteak, then this Philly Cheesesteak Pasta will quickly become your go-to comfort dish. It combines everything that makes the sandwich iconic—thin-sliced steak, sautéed peppers and onions, melty cheese—into a rich, creamy pasta that’s hearty, satisfying, and perfect for weeknight dinners or indulgent weekends.
At the heart of this dish is tender, seared steak. Whether you use shaved ribeye or thinly sliced beef, the meat brings a depth of flavor that pairs beautifully with the sautéed vegetables. The onion and bell pepper deliver a familiar cheesesteak bite, while optional mushrooms add an earthy richness that rounds out the dish.
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The creamy sauce is a simple yet luxurious blend of beef broth, heavy cream, and two kinds of cheese—provolone or mozzarella for meltability and cheddar for an extra boost of creaminess. A splash of Worcestershire sauce ties it all together with a subtle umami punch, creating a sauce that clings to every bite of pasta.
Tossed with cooked noodles and finished with a sprinkle of fresh parsley, this Philly Cheesesteak Pasta is a full meal in one pan. It’s everything you love about the sandwich in fork-friendly form—and if you’re feeling extra authentic, a dollop of melted Cheez Whiz over the top will take it right over the edge.
Servings and timing:
- Servings: 4
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
Ingredients:
- 8 oz pasta (penne, macaroni, or rigatoni)
- 1 lb thinly sliced steak (ribeye or shaved beef)
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 red or green bell pepper, diced
- 1 cup mushrooms, chopped (optional)
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 1 cup shredded provolone or mozzarella
- 1/2 cup shredded cheddar (optional for extra creaminess)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- Fresh parsley for garnish
Instructions:
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