Philly cheesesteak + pasta? Yep, it’s as good as it sounds. Tender beef, melty cheese, sautéed peppers and onions, and pasta all coated in a creamy, cheesy sauce.
It’s hearty, cozy, and comes together fast. Basically, it’s comfort food on a plate. Let’s get into it.
Why I Love This Recipe
This is the kind of dinner that always disappears fast. I made it the first time on a weeknight with random fridge ingredients and now it’s a go-to. It tastes like a Philly cheesesteak sandwich met the best cheesy pasta—super filling and so satisfying.
- You get all the Philly cheesesteak flavor with way less mess
- It uses simple ingredients but feels like a treat
- It’s perfect for meal prep or leftovers
- The sauce is creamy but not heavy
Servings: 6
Cook Time: 35 minutes
Prep Time: 10 minutes
Total Time: 45 minutes
What You’ll Need
- 12 oz penne pasta
- 1 tbsp olive oil
- 1 lb shaved beef (or thinly sliced ribeye)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp butter
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1/2 onion, sliced
- 2 garlic cloves, minced
- 1 tbsp Worcestershire sauce
- 1/2 tsp paprika
- 1 tsp Dijon mustard
- 1 cup beef broth
- 1 cup heavy cream
- 1 1/2 cups shredded provolone cheese (or sliced and chopped)
- Optional: fresh parsley for topping
Tools You’ll Need
- Large skillet
- Large pot
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Strainer
Pro Tips
- Shaved beef cooks fast—don’t overdo it or it’ll get tough
- Slice peppers and onion thin so they soften quickly
- Stir cheese in off heat to keep the sauce smooth
- Use penne or rigatoni—they hold sauce perfectly
- You can double this for meal prep, and it reheats really well
Substitutions and Variations
- Use ground beef instead of shaved beef if that’s what you have
- Swap provolone for mozzarella, Monterey Jack, or white American
- Add mushrooms for extra flavor
- Try gluten-free pasta to make it gluten-friendly
Make Ahead Tips
- Slice all your veggies and beef ahead of time
- Cook the pasta early and toss with oil to prevent sticking
- Store everything separately, then reheat and combine when ready
Recipe Instructions
Step 1: Cook the pasta
Boil 12 oz of penne pasta in salted water until al dente. Drain and set aside]
Step 2: Sear the beef
In a large skillet over medium-high heat, add 1 tbsp olive oil. Add 1 lb shaved beef, season with 1/2 tsp salt and 1/2 tsp pepper. Sear for 2-3 minutes until browned, then remove from skillet and set aside.
Step 3: Sauté the veggies
In the same skillet, melt 1 tbsp butter. Add 1 green bell pepper (sliced), 1 red bell pepper (sliced), and 1/2 onion (sliced). Cook for 5–6 minutes until soft. Add 2 minced garlic cloves and cook 1 more minute
Step 4: Make the sauce
Add 1 tbsp Worcestershire sauce, 1/2 tsp paprika, 1 tsp Dijon mustard, 1 cup beef broth, and 1 cup heavy cream to the skillet. Stir to combine and bring to a gentle simmer for 3–4 minutes
Step 5: Stir in cheese
Turn off the heat. Add 1 1/2 cups shredded provolone cheese. Stir until melted and smooth.
Step 6: Combine pasta and beef
Add cooked pasta and the seared beef back into the skillet. Toss everything together until fully coated in sauce.
Step 7: Serve
Serve hot in bowls. Top with chopped parsley if you like.
Macros (per serving, makes 6)
- Calories: 560
- Protein: 29g
- Fat: 32g
- Carbs: 42g
Why This Recipe Works (Quick Science)
- Cooking the beef first locks in flavor fast
- Sautéing the peppers and onions in butter brings out natural sweetness
- Worcestershire + mustard = flavor bomb
- Melting cheese off heat prevents it from clumping
- Pasta holds everything together and soaks up the sauce
Common Mistakes
- Overcooking the beef (makes it chewy)
- Not draining pasta well—it can water down the sauce
- Adding cheese while the sauce is boiling—it gets grainy
- Cutting veggies too thick—they won’t soften in time
What to Serve With
- Garlic bread or crusty rolls
- A simple side salad
- Roasted broccoli or green beans
- Dill pickles for a Philly twist
FAQ
Can I use a different pasta shape?
Yes! Rotini, rigatoni, or fusilli work great.
What if I don’t have provolone?
Mozzarella or Monterey Jack are great swaps.
Can I make this ahead of time?
Yes. Store the sauce, beef, and pasta separately. Reheat gently and combine.
Is this spicy?
Nope! Totally mild. Add red pepper flakes if you want heat.
Leftovers & Storage
Store in an airtight container in the fridge for up to 4 days. Reheat on the stove with a splash of broth or cream to loosen it up. Avoid microwaving too long or the beef can get tough.
Final Thoughts
Philly cheesesteak pasta is one of those dishes you’ll want to make again and again. It’s bold, creamy, filling, and hits the spot every time. I’d love to hear how yours turned out—drop a comment if you try it or have any questions!