If you’re a fan of all things cheesy, meaty, and comforting, then this Philly Cheesesteak Pasta Recipe is about to become your new go-to dinner. I absolutely love how this dish combines the classic flavors of a Philly cheesesteak sandwich with silky, tender pasta—you get that satisfying steak, soft peppers and onions, and a dreamy creamy cheese sauce all in one bowl. Trust me, once you try this, you’ll be making it again and again!
Why You’ll Love This Recipe
- Super flavorful: The combination of tender steak, sautéed veggies, and melty cheese creates a mouthwatering taste explosion.
- Comfort food, elevated: It’s like your favorite sandwich turned into a cozy pasta dish that’s perfect for any night.
- Quick and easy: You can have this on the table in under 30 minutes—ideal for weeknights.
- Versatile: Use your favorite pasta and tweak the veggies to suit your mood.
Ingredients You’ll Need
This Philly Cheesesteak Pasta Recipe uses simple ingredients that come together beautifully. I love using pappardelle, but you can easily swap in tagliatelle, spaghetti, or fettuccine depending on what you have on hand.
- Dried pappardelle pasta: Wide ribbons soak up that creamy sauce perfectly; no need to overthink pasta shapes here.
- Neutral oil: Something like avocado or rapeseed oil works well for high-heat cooking without overpowering flavor.
- Steak (fillet or ribeye): Tender and juicy slices are key—ribeye adds more flavor thanks to the marbling.
- Salt and black pepper: Essential for seasoning the steak and the final dish to enhance flavors.
- Salted butter: Adds richness when cooking the veggies, giving them a delicious softness.
- Onion: Thick slices get nicely caramelized for sweetness and depth.
- Green bell pepper: Provides a little crispness and a touch of bitterness balancing the cream sauce.
- Garlic: Minced for that punchy aromatic boost you don’t want to miss.
- Double (heavy) cream: Creates the luscious base of the sauce—very comforting!
- Worcestershire sauce: Adds umami and a subtle tang that elevates the whole dish.
- Ready-grated mozzarella cheese: Melts beautifully for that gooey, cheesy finish.
Variations
I love a good classic, but I also have fun customizing this Philly Cheesesteak Pasta Recipe depending on the season or what my family prefers. Feel free to swap ingredients or add your own twist!
- Protein swap: I’ve made this with thinly sliced chicken or even mushrooms for a vegetarian take—both work surprisingly well and keep that satisfying texture.
- Cheese options: Try provolone or even a sharp cheddar for a different flavor; mozzarella keeps it smooth and melty but don’t hesitate to experiment.
- Veggie add-ins: Sometimes I toss in sliced mushrooms or red peppers for extra color and depth—or even jalapeños for a spicy kick.
- Gluten-free pasta: I’ve successfully used gluten-free pappardelle—just adjust cooking time according to the package.
How to Make Philly Cheesesteak Pasta Recipe
Step 1: Cook The Pasta Perfectly
Start by boiling a large pot of salted water—salting the water well is key for flavorful pasta. Cook your pappardelle according to the package instructions, usually about 10-12 minutes until al dente. When you drain it, don’t toss all the water—reserve a cup to help loosen your sauce later. I discovered this trick when the sauce felt a bit thick and floppy pasta never bodes well!
Step 2: Sear the Steak
Heat your neutral oil in a large frying pan over high heat until it’s really hot. This gives you that awesome caramelized crust on the steak without overcooking it. Add your steak strips, season with salt and pepper, and fry for about 3-4 minutes until browned. Once done, remove the steak from the pan and keep it warm in a bowl—don’t overcook at this stage or it’ll get tough!
Step 3: Cook the Veggies and Build the Sauce
Lower the heat to medium-high and melt your butter in the same pan. Add the sliced onions and green bell peppers, cooking them for about 3 minutes until they start to soften and smell sweet. Toss in the minced garlic and stir for just 30 seconds—too long and garlic can turn bitter. Now pour in the double cream and Worcestershire sauce. Let this gently simmer until it thickens slightly, creating that silky sauce base.
Step 4: Combine Steak, Pasta, and Sauce
Return the steak and all those delicious resting juices back into the pan with your sauce. Turn the heat to low to keep everything warm and tender. Now add your drained pasta straight into the pan and toss everything together so that each strand gets coated with sauce and bits of steak and veggies. If the sauce feels too thick, splash in some of that reserved pasta water—you’ll find it helps loosen the sauce without watering down flavor. Taste and adjust salt and pepper as needed.
Step 5: Melt the Cheese and Serve
Sprinkle the grated mozzarella over your pasta and stir gently until it melts into the sauce, creating that irresistibly gooey texture. Finish with a fresh grind of black pepper on top—this little touch enhances details in every bite. Serve immediately and watch your family dig in!
Pro Tips for Making Philly Cheesesteak Pasta Recipe
- Keep the steak tender: Slice your steak thinly against the grain—and don’t overcook it during searing to avoid toughness.
- Reserve pasta water: This starchy water is a lifesaver for loosening sauce while maintaining flavor and creaminess.
- Don’t overcook garlic: Adding it just before the cream prevents bitterness and keeps that fresh, aromatic punch.
- Use fresh grated mozzarella if possible: Pre-shredded often contains anti-caking agents which can affect melting; fresh cheese creates a smoother melt.
How to Serve Philly Cheesesteak Pasta Recipe
Garnishes
I like to top this dish simply with a fresh grind of black pepper and a sprinkle of chopped fresh parsley for color and brightness. Sometimes I toss on a few red pepper flakes when I want a little heat—totally optional but adds a nice contrast to the creamy sauce.
Side Dishes
A crisp green salad with a tangy vinaigrette pairs beautifully here, cutting through the richness. If you want something heartier, roasted Brussels sprouts or garlic bread are also fantastic companions to this hearty Philly Cheesesteak Pasta Recipe.
Creative Ways to Present
For special occasions, I’ve served this pasta in individual oven-safe bowls topped with extra cheese and then broiled until bubbly for an indulgent finish. It always wows guests and feels a bit luxe compared to a basic pasta bowl.
Make Ahead and Storage
Storing Leftovers
Leftovers keep well in an airtight container in the fridge for up to 3 days. I like to portion them out so reheating is quick and easy for lunches or next-day dinners.
Freezing
I’ve frozen this Philly Cheesesteak Pasta Recipe a couple of times—just be sure to cool completely before packing into freezer-safe containers. Some texture changes in the veggies can happen, but the steak and sauce hold up nicely.
Reheating
The best way I’ve found to reheat is gently on the stove over low heat with a splash of water or cream to revive the sauce. Microwave works in a pinch; just add a little liquid and stir halfway through to keep things creamy and prevent drying out.
FAQs
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Can I use other pasta types for Philly Cheesesteak Pasta Recipe?
Absolutely! While I prefer pappardelle because it holds the sauce wonderfully, you can use tagliatelle, fettuccine, or even spaghetti. Just cook according to the package instructions and adjust the sauce thickness if needed.
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What’s the best cut of steak to use?
I recommend fillet or ribeye for the best flavor and tenderness. Ribeye has more marbling, which adds juicy richness, while fillet is leaner and still tender when sliced thinly.
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Can I make this recipe dairy-free?
Yes! Swap the double cream for coconut cream or a dairy-free cream alternative, and use a vegan cheese that melts well. The flavors will be a bit different, but it’s still delicious.
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How can I make this recipe spicier?
Try adding chopped jalapeños or a pinch of red pepper flakes while cooking the onions and peppers. You can also add hot sauce to taste when stirring in the cream sauce.
Final Thoughts
This Philly Cheesesteak Pasta Recipe has become one of my absolute favorites to whip up when I want something hearty but tasty without the fuss. Every time I make it, I’m reminded how a handful of simple ingredients can create magic in the kitchen. You don’t need to be a professional chef to make a dish this good—and neither do you! I can’t wait for you to try it and hear how your whole family goes crazy for it, just like mine does.
Print
Philly Cheesesteak Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
Philly Cheesesteak Pasta combines tender strips of steak, sautéed onions and green bell peppers, and a creamy, cheesy sauce tossed with pappardelle pasta. This hearty dish brings the flavors of a classic Philly cheesesteak into a comforting pasta meal perfect for a quick weeknight dinner.
Ingredients
Pasta
- 300 g (10.5 oz) dried pappardelle pasta (or tagliatelle/spaghetti/fettuccine as preferred)
Steak and Vegetables
- 2 tbsp neutral oil (such as avocado or rapeseed)
- 400 g (14 oz) fillet or ribeye steak, sliced into strips about 1cm thick
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp salted butter
- 1 onion, peeled and thickly sliced
- 1 green bell pepper, thickly sliced
- 2 cloves garlic, peeled and minced
Sauce and Topping
- 240 ml (1 cup) double (heavy) cream
- 1 tbsp Worcestershire sauce
- 100 g (1 packed cup) ready-grated mozzarella cheese
- Black pepper, to taste
Instructions
- Cook the pasta: Bring a large pan of salted water to a boil and cook the pasta according to the package instructions, usually 10-12 minutes, until al dente. Drain the pasta, reserving 1 cup of the cooking water for later.
- Fry the steak: Heat the oil in a large frying pan or skillet over high heat until hot. Add the steak strips along with salt and black pepper, frying for 3-4 minutes until browned. Remove the steak from the pan and set aside in a bowl.
- Sauté vegetables: Reduce the heat to medium-high and add the butter to the same pan. Once melted, add the sliced onion and green bell pepper and cook for 3 minutes until they start to soften.
- Add garlic and cream: Stir in the minced garlic and cook for 30 seconds, then pour in the double cream and Worcestershire sauce. Allow the sauce to come to a gentle simmer.
- Combine steak and sauce: Return the cooked steak and any juices to the pan with the sauce, lowering the heat to low to keep warm.
- Toss pasta with sauce: Add the drained pasta to the pan with steak, vegetables, and sauce. Toss everything together to combine well, adding some reserved pasta water if the sauce needs loosening. Taste and adjust seasoning with salt and pepper as needed.
- Add cheese and serve: Sprinkle the grated mozzarella over the pasta and stir until the cheese melts into the sauce. Serve immediately, topped with a fresh grind of black pepper.
Notes
- Philly Cheesesteak Pasta offers a delicious twist on the traditional sandwich by combining steak, sautéed vegetables, and a creamy cheese sauce with pasta.
- Using ribeye steak adds excellent flavor and tenderness, but fillet steak also works well.
- You can substitute the pasta with tagliatelle, spaghetti, or fettuccine based on your preference.
- For a lighter version, try using half-and-half instead of double cream, though the sauce will be less rich.
- Be sure to reserve some pasta cooking water to adjust the sauce consistency as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 802 kcal
- Sugar: 6 g
- Sodium: 605 mg
- Fat: 43 g
- Saturated Fat: 21 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.1 g
- Carbohydrates: 63 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 156 mg
