Philly Cheesesteak Pasta
All the bold, cheesy flavors of a classic Philly—tossed into creamy pasta
Description
This Philly Cheesesteak Pasta takes everything you love about the iconic sandwich—tender steak, sautéed peppers and onions, and rich melty cheese—and turns it into a comforting, crave-worthy pasta dinner. It’s creamy, savory, and perfect for busy weeknights when you want something filling that feels extra special.
Ingredients
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12 oz penne or rigatoni pasta
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1 tablespoon olive oil
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1 pound sirloin steak, thinly sliced
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1 medium onion, sliced
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1 green bell pepper, sliced
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1 red bell pepper, sliced
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3 cloves garlic, minced
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2 tablespoons butter
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1 cup heavy cream
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1 cup beef broth
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1½ cups shredded provolone or mozzarella cheese
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Salt and black pepper, to taste
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Optional: red pepper flakes or fresh parsley
Directions
1️⃣ Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
2️⃣ Sear the Steak
Heat olive oil in a large skillet over medium-high heat. Add sliced steak, season with salt and pepper, and cook 2–3 minutes until just browned. Remove steak from skillet and set aside.
3️⃣ Cook the Veggies
In the same skillet, add onion and bell peppers. Cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
4️⃣ Make the Creamy Sauce
Add butter, heavy cream, and beef broth to the skillet. Simmer gently for 4–5 minutes until slightly thickened.
5️⃣ Combine Everything
Return steak to the skillet, then add cooked pasta. Stir to coat evenly. Sprinkle in cheese and stir until melted and creamy.
6️⃣ Serve
Taste and adjust seasoning. Garnish with parsley or red pepper flakes if desired. Serve hot.
Serving Ideas
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Pair with garlic bread
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Serve with a crisp side salad
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Add roasted broccoli or green beans