If you’re in the mood for some serious comfort food that brings together all the savory flavors of a classic Philly Cheesesteak with a hearty pasta dish, this Philly Cheesesteak Pasta will do the trick! It’s loaded with tender steak, sautéed onions and peppers, and tossed in a creamy, cheesy sauce that clings to every bite of pasta. And if you’re the kind of person who believes there is no such thing as too much cheese (welcome aboard! 😜), my Triple Cheese Philly Cheesesteak Pasta variation has your name written all over it!

Table of Contents

Ingredients & Substitutions

Steak: Traditional Philly Cheesesteaks use thinly sliced ribeye, but you can use any tender cut of beef (like sirloin or flank steak). Make sure to slice it thinly against the grain for maximum tenderness. Want to switch it up? Ground beef can work in a pinch, but the classic sliced steak gives you the authentic Philly feel.

Peppers & Onions: Green bell peppers and onions are the classic combo. However, you can switch up the peppers (yellow, red, or orange) for a pop of color and slight sweetness. Don’t like onions? Omit them altogether, or substitute with shallots for a milder flavor.(check out these amazing health benefits of onions)

Pasta: I like using short-cut pastas such as penne, rigatoni, or even rotini. These shapes hold onto the sauce well, ensuring a perfect bite every time. Feel free to go with whatever pasta you have on hand—just adjust the cooking time accordingly.

Cheese: Provolone cheese is a must for that authentic Philly Cheesesteak flavor. It melts beautifully, providing a gooey, luscious sauce. If provolone isn’t handy, mozzarella or Monterey Jack are good stand-ins. For an added punch of flavor, mix in some Cheez Whiz or cheddar!

Sauce Base: A simple roux (equal parts butter and flour) plus milk or heavy cream forms the base of the sauce. If you want to lighten things up, half-and-half will still give you a creamy consistency. Looking for extra decadence? Swap in heavy cream for a richer, silkier sauce.

Seasonings: Keep it simple with salt, pepper, and maybe a dash of garlic powder. If you love a kick, add a pinch of red pepper flakes or a few dashes of hot sauce.

Ingredients for Philly Cheesesteak Pasta laid out on a white marble countertop. — A top-down view of the essential ingredients for making Philly Cheesesteak Pasta at home.

How to Make Philly Cheesesteak Pasta

Cook the Pasta: Start by cooking the pasta in a large pot of salted boiling water until al dente. Reserve a bit of pasta water in case you need to thin out the sauce later, then drain and set the pasta aside.
Sauté the Steak: In a skillet over medium-high heat, add a drizzle of oil. Season your thinly sliced steak with salt and pepper, and cook until it’s browned and just cooked through. Transfer to a plate and set aside.
Cook the Onions & Peppers: In the same skillet, add a bit more oil if needed. Sauté the onions and peppers until they are softened and slightly caramelized, about 5-7 minutes. Season with salt, pepper, and optional garlic powder.
Make the Sauce: Reduce the heat to medium. Melt butter in the skillet, whisk in flour to form a roux, and cook for about a minute. Slowly pour in the milk (or cream) while whisking to avoid lumps. Continue stirring until the sauce starts to thicken.
Add the Cheese: Stir in shredded provolone cheese until melted and smooth. If the sauce gets too thick, splash in a little reserved pasta water or more milk. Taste-test and adjust seasonings as needed.
Combine: Return the steak to the skillet, along with the cooked pasta. Stir everything together until well-coated in that dreamy cheese sauce.
Serve & Garnish: Dish it up hot! You can sprinkle additional shredded cheese, freshly chopped parsley, or even a little red pepper flakes on top if you like. Then dig in and watch it disappear. check out our Secret Ingredient in Philly Cheesesteak post!

Toppings & Variations

Triple Cheese Version: For the cheese enthusiasts, add shredded cheddar and a little mozzarella along with the provolone. Talk about the ultimate cheesy bite!
Cheese Sauce Shortcut: Want an extra punch of Philly flavor? Stir a dollop of Cheez Whiz into the sauce (the classic cheesesteak staple) before adding the steak and pasta.
Veggie Boost: Craving more veggies? Toss in mushrooms or add some roasted bell peppers for a twist on the traditional recipe.

How to Store Philly Cheesesteak Pasta

To store leftovers (if you have any!), let the pasta cool and transfer it to an airtight container. Keep it in the refrigerator for up to 2-3 days. When you’re ready to enjoy it again, reheat gently on the stovetop or in the microwave. You might need to add a splash of milk or broth to loosen up the sauce.

Can You Freeze Philly Cheesesteak Pasta?

Yes, you can! For best results, slightly undercook the pasta so it doesn’t get mushy upon reheating. Let it cool completely, then place it in a freezer-safe container or heavy-duty freezer bag. It will stay fresh in the freezer for up to 1-2 months. To reheat, thaw in the refrigerator overnight and warm on the stovetop or in the oven. You may need to add a bit more cheese or cream to revive that luxurious sauce!

There you have it! A hearty, comforting bowl of Philly Cheesesteak Pasta that brings together all the best parts of the classic sandwich—tender steak, flavorful onions and peppers, and a rich, cheesy sauce—all married perfectly with your favorite pasta. It’s a weeknight dinner hero, a crowd-pleaser at potlucks, and guaranteed to be a repeat request for anyone lucky enough to snag a forkful! Enjoy!