Delicious Philly Cheese Steak Pasta for Family Dinners

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When comfort food meets a Philly favorite, you get something truly irresistible—Philly Cheese Steak Pasta. This creamy, cheesy, and beefy pasta dish is the ultimate one-pot dinner that delivers bold flavor in every bite. Think tender strips of beef, caramelized onions, sautéed peppers, melty provolone and mozzarella, all tossed with perfectly cooked penne pasta in a luscious sauce that clings to every curve. It’s a symphony of textures and flavors that brings all the satisfaction of a Philly cheesesteak—without the bun.

Perfect for weeknights or cozy weekend meals, this dish is hearty enough to please big appetites, yet easy enough for any home cook to master. Whether you’re feeding a family or meal prepping for the week ahead, this dish has you covered. With just the right amount of cheesy pull, savory meat, and pasta goodness, it’s a recipe that deserves a regular spot on your dinner rotation.

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Ingredients for this Philly Cheese Steak Pasta

• 1 lb ribeye steak or sirloin, thinly sliced
• 12 oz penne pasta
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 small yellow onion, thinly sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 3 cloves garlic, minced
• 2 tablespoons Worcestershire sauce
• 1 tablespoon steak seasoning or salt & pepper to taste
• 1 cup beef broth
• 1 cup heavy cream
• 1 ½ cups shredded provolone cheese
• 1 cup shredded mozzarella cheese
• Chopped parsley (for garnish)

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Step-by-Step Instructions for Making Philly Cheese Steak Pasta

Step 1: Cook the Pasta

Begin by boiling a large pot of salted water. Add the penne pasta and cook according to the package directions until al dente. Drain the pasta and set it aside. You can drizzle a little olive oil over it to prevent sticking while you prepare the rest of the dish.

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Step 2: Sear the Steak

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced steak, season with steak seasoning or salt and pepper, and sear for 2-3 minutes on each side until browned but still juicy. Remove the steak from the skillet and set aside.

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Step 3: Sauté the Vegetables

In the same skillet, melt 1 tablespoon of butter with the remaining olive oil. Add the sliced onions and bell peppers, sautéing until soft and lightly caramelized, about 6-8 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

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Step 4: Make the Sauce

Pour in the Worcestershire sauce and beef broth, stirring to deglaze the pan and lift all those delicious browned bits. Let it simmer for 2 minutes, then add the heavy cream. Stir well and allow the sauce to thicken slightly over medium heat, about 5 minutes.

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Step 5: Combine Everything

Add the cooked pasta and steak back into the skillet, tossing everything together so it’s well-coated in the creamy sauce. Sprinkle in the provolone and mozzarella cheese, stirring until the cheese is melted and everything is creamy and gooey.

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Step 6: Finish and Serve

Garnish with freshly chopped parsley and serve hot. For extra cheesiness, you can place the skillet under the broiler for a minute or two to get that golden, bubbly top.

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Storage Instructions

Philly Cheese Steak Pasta stores beautifully, making it a fantastic option for meal prep or leftovers.

• Refrigerator: Store any cooled leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: For longer storage, place the pasta in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat on the stovetop over medium heat or in the microwave in 1-minute intervals, adding a splash of cream or milk to loosen up the sauce as needed.

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Estimated Nutrition (Per Serving)

Note: Values are approximate and based on 6 servings.

• Calories: 560
• Protein: 32g
• Fat: 32g
• Saturated Fat: 15g
• Carbohydrates: 38g
• Sugar: 4g
• Fiber: 2g
• Sodium: 620mg

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Frequently Asked Questions

1. Can I use a different cut of beef?

Yes! Ribeye is the classic choice, but flank steak or sirloin work just as well. Just slice it thin against the grain.

2. What type of pasta works best?

Penne is great because it holds the sauce inside the tubes, but rigatoni, ziti, or even rotini can be delicious alternatives.

3. Is it possible to make this dish gluten-free?

Absolutely! Just swap the regular pasta with your favorite gluten-free pasta brand, and ensure the beef broth is gluten-free too.

4. Can I make it spicy?

Definitely. Add red pepper flakes while sautéing the vegetables or a dash of hot sauce to the cream sauce for a spicy kick.

5. What if I don’t have provolone cheese?

Mozzarella, white American cheese, or even a mild cheddar can substitute well. Provolone just adds that authentic Philly flair.

6. How do I make it more veggie-friendly?

You can bulk up the veggies by adding mushrooms, zucchini, or spinach, or even replace the beef with a plant-based meat alternative.

7. Can I prep this ahead of time?

Yes, prep the pasta, beef, and vegetables separately, then combine and bake with cheese just before serving.

8. How do I avoid overcooking the steak?

Cook it just until browned—no more than a few minutes per side—then remove it quickly. It will finish cooking gently when mixed with the hot pasta and sauce.

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