Philly Cheese Steak Pasta Recipe

Craving the comforting flavors of a Philly Cheesesteak but want something a bit different? Imagine tender pasta swirled in a creamy, cheesy sauce, generously loaded with savory steak and caramelized onions – all ready in under 30 minutes! This Philly Cheese Steak Pasta Recipe is not only incredibly delicious but also healthier than takeout and surprisingly easy to make. From my kitchen to yours, get ready to experience a flavor explosion that will have everyone asking for seconds!

Why You Will Love This Recipe

This Philly Cheese Steak Pasta Recipe completely changed our family’s weeknight dinner routine. It’s comforting, quick, and requires ingredients I usually have on hand. One night, when the fridge was looking bare and everyone was craving something satisfying, this recipe was born. A little Philly cheesesteak inspiration mixed with a love for pasta, and voila! It’s become a regular request, satisfying even the pickiest eaters.

Ingredients

For the Steak:

• 1 pound thinly sliced steak (such as sirloin or ribeye)
• 1 tablespoon olive oil
• 1 medium onion, thinly sliced
• 1 green bell pepper, thinly sliced (optional)
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Pasta:

• 1 pound pasta (penne, rotini, or your favorite shape)
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups milk
• 8 ounces cream cheese, softened
• 2 cups shredded provolone cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Step-by-Step Instructions for Making the Recipe

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside.
2. Sauté the Steak and Vegetables: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak and cook until browned, about 3-5 minutes. Add the onions and bell pepper (if using) and cook until softened, about 5-7 minutes more. Season with garlic powder, salt, and pepper. Remove from skillet and set aside.
3. Make the Cheese Sauce: In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, until smooth. Gradually whisk in milk, ensuring no lumps form. Bring to a simmer, stirring constantly.
4. Add Cheese: Reduce heat to low. Stir in cream cheese until melted and smooth. Add provolone cheese and Parmesan cheese, stirring until melted and creamy. Season with salt and pepper to taste.
5. Combine Everything: Add the cooked pasta and the steak and vegetable mixture to the cheese sauce. Gently toss to combine.
6. Serve: Serve immediately, garnished with extra Parmesan cheese or fresh parsley, if desired.

Philly Cheese Steak Pasta

Tender pasta swirled in a creamy, cheesy sauce, generously loaded with savory steak and caramelized onions – all ready in under 30 minutes!

Print Recipe Pin Recipe

Cook Time 30 minutes mins

Course: Main Course

Cuisine: American

Ingredients Equipment Method

Ingredients

  

For the Steak:

• 1 pound thinly sliced steak (such as sirloin or ribeye)
• 1 tablespoon olive oil
• 1 medium onion thinly sliced
• 1 green bell pepper thinly sliced (optional)
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Pasta:

• 1 pound pasta (penne, rotini, or your favorite shape)
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups milk
• 8 ounces cream cheese softened
• 2 cups shredded provolone cheese
• 1/2 cup grated Parmesan cheese
• salt to taste
• pepper to taste

Equipment

• Large Pot
• Large Skillet

Method

 

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside.
   1 pound pasta
2. Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak and cook until browned, about 3-5 minutes. Add the onions and bell pepper (if using) and cook until softened, about 5-7 minutes more. Season with garlic powder, salt, and pepper. Remove from skillet and set aside.
   1 tablespoon olive oil, 1 pound thinly sliced steak, 1 medium onion, 1 green bell pepper, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper
3. In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, until smooth. Gradually whisk in milk, ensuring no lumps form. Bring to a simmer, stirring constantly.
   4 tablespoons butter, 4 tablespoons all-purpose flour, 3 cups milk
4. Reduce heat to low. Stir in cream cheese until melted and smooth. Add provolone cheese and Parmesan cheese, stirring until melted and creamy. Season with salt and pepper to taste.
   8 ounces cream cheese, 2 cups shredded provolone cheese, 1/2 cup grated Parmesan cheese, salt, pepper
5. Add the cooked pasta and the steak and vegetable mixture to the cheese sauce. Gently toss to combine.
   1 pound pasta, 1 pound thinly sliced steak, 1 medium onion, 1 green bell pepper
6. Serve immediately, garnished with extra Parmesan cheese or fresh parsley, if desired.
   1/2 cup grated Parmesan cheese

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