Some nights you just want a meal that feels like a warm hug. You know what I mean? After a long day, all I want is something creamy, savory, and ridiculously comforting. That’s how this Philly Cheese Steak Pasta came to be in our house.

I was craving a cheesesteak—those iconic, juicy steak sandwiches with onions, peppers, and gooey provolone—but I also wanted pasta. Because, pasta. So I did what any hungry person would do. I merged the two into one glorious, bubbling skillet of creamy steak-loaded goodness.

The result? A dish that somehow manages to be cozy and exciting at the same time. It’s the kind of dinner that gets you high-fives at the table and zero leftovers. And it’s so easy to make, I almost feel guilty calling it “restaurant quality.” Almost.

Why You’ll Love This Recipe

Let’s analyze it step by step, as this pasta meets every requirement:

Packed with Flavor – Tender steak, caramelized onions, rich cheese sauce… it’s a symphony.
Weeknight Friendly – Done in about 35 minutes, even if you’re half-asleep.
Customizable – Make it spicy, swap in chicken, or go full one-pot.
Crowd-Pleaser – Whether it’s dinner with picky eaters or a casual gathering, it always wins.
Satisfyingly Creamy – Comfort food at its finest.

Ingredients for Philly Cheese Steak Pasta

This recipe keeps things simple, but every ingredient counts toward that authentic flavor.

Proteins & Dairy

1 lb of ribeye or sirloin steak, sliced thinly (partially freeze it to make slicing easier)
1 tbsp olive oil
1 tbsp butter
1 cup provolone cheese, shredded (white American or Cheez Whiz also work)
1/2 cup cream cheese
1/2 cup heavy cream
1 cup beef broth

Pasta & Veggies

12 oz spaghetti, penne, rotini, or medium shells
1 medium yellow onion, thinly sliced
1 green bell pepper, sliced into thin strips
1 red bell pepper, sliced into thin strips
2 cloves garlic, minced

Seasonings

Salt & black pepper, to taste
1 tsp Worcestershire sauce
1/2 tsp smoked paprika (optional, but adds a nice depth)

Notes & Substitutions

No steak? Ground beef works just fine. Cook it and drain the fat.
Can’t find provolone? Use mozzarella, cheddar, or Monterey Jack.
No heavy cream? Half-and-half is a good backup.
Need gluten-free? Use your favorite gluten-free pasta.

Equipment Needed

Large skillet or sauté pan
Sharp knife (trust me, it matters)
Large pot for pasta
Colander
Wooden spoon or spatula

How to Make Philly Cheese Steak Pasta

You don’t need to be a pro to pull this off—just follow these simple steps:

Prep the Steak
Freeze steak for 20–30 minutes so it’s easier to slice thin. Always cut against the grain to ensure the most tender pieces.
Cook the Pasta
Boil in salted water until al dente. Drain, reserving ½ cup of pasta water in case the sauce needs thinning later.
Sear the Steak
Heat olive oil in a large skillet. Cook steak slices in batches for 1–2 minutes per side. Don’t overcrowd or they’ll steam. Remove and set aside.

Sauté the Veggies
In the same skillet, melt the butter. Add onions and peppers. Cook until softened and just caramelized, about 8 minutes. Add garlic for the last 30 seconds.

Make the Sauce
Stir in Worcestershire sauce, beef broth, and cream. Bring to a gentle simmer. Lower heat, then stir in cream cheese and provolone until smooth.
Combine and Finish
Toss in the steak and pasta. Stir gently to coat. Add a splash of pasta water if needed. Taste and adjust seasoning.
Serve
Dish it up hot. Add extra cheese or sprinkle some chopped parsley for a touch of flair if you prefer.

Expert Tips & Tricks for Success

Tip: Slicing steak while it’s partially frozen gives you paper-thin strips that cook quickly and stay tender.

Tip: Caramelize your onions and peppers—don’t rush this. That sweetness deepens the flavor.

Tip: For a dreamy, creamy sauce, avoid boiling once the cheese goes in. Low and slow is the move.

Tip: Reheat leftovers on the stovetop with a splash of broth or milk to revive the sauce.

Variations & Customizations

One of the best things about this recipe? You can spin it a dozen different ways depending on your mood.

Spicy Philly Cheesesteak Pasta – Toss in some jalapeños or a dash of crushed red pepper.
Mushroom Version – Add sliced mushrooms to the veggie mix.
Chicken Swap – Thinly sliced chicken breast makes a leaner but still tasty option.
One-Pot Version – Use a wider pot and cook pasta right in the sauce with an extra cup of broth.
Pasta Bake – Transfer to a baking dish, top with cheese, and bake at 375°F until bubbly and golden.

Need more pasta inspiration? Check out our Shrimp Asparagus Pasta or Cottage Cheese Pasta for other fresh twists.

Serving Suggestions

This dish is rich, so it pairs best with:

A simple green salad with vinaigrette
Garlic bread or toasted baguette slices
Roasted broccoli or asparagus on the side

Top with a sprinkle of parsley, extra provolone, or even a drizzle of Cheez Whiz if you want to lean into that classic cheesesteak vibe.

Storage & Reheating Instructions

Fridge: Keep your leftovers in a sealed container for a maximum of 4 days.
Reheating: Gently reheat in a skillet with a splash of broth or milk. Microwave is fine too—just stir halfway.
Freezer: It’s doable, but the sauce might separate slightly. Freeze in portions and reheat slowly for best results.

Frequently Asked Questions

Which type of steak works best for making Philly cheesesteak pasta?

Ribeye is the gold standard because of its marbling and flavor. Sirloin is a leaner but still solid option. Always slice thinly and against the grain.

Can I use ground beef instead of steak?

Yes, and it works beautifully. Just brown it, drain the fat, and carry on with the recipe.

Can I make this ahead of time?

You can prep components (sauce, steak, veggies) ahead and combine when ready. For best texture, don’t mix the pasta in until just before serving.

Is this dish spicy?

Not by default, but feel free to bring the heat with jalapeños, hot sauce, or pepper flakes.

What pasta shape works best?

Short pastas like penne, shells, or rotini are perfect. They trap the sauce and hold up well.

Can I make it a casserole?

Yes! Just pour it into a baking dish, top with cheese, and broil or bake until melty and golden.

Let’s Wrap This Up

And there you have it. Philly Cheese Steak Pasta, the rich, creamy, flavor-packed dinner you didn’t know you needed. It’s a go-to in our house because it checks all the boxes—easy, indulgent, and customizable. Whether you’re cooking for two or feeding a hungry crew, this dish has your back.

Looking for more crave-worthy pasta recipes? Don’t miss our High Protein Pasta Bake or the fan-favorite Chicken Bacon Ranch Pasta.

If you try this recipe, I’d love to hear how it turned out. Share your tweaks, your wins, or even your kitchen fails in the comments. We’re all in this dinner game together.

Ingredients

1 lb ribeye or sirloin steak thinly sliced (partially frozen for easier slicing)
1 tablespoon olive oil
1 tablespoon butter
1 cup shredded provolone cheese or mozzarella, white American, Cheez Whiz
1/2 cup cream cheese
1/2 cup heavy cream or half-and-half
1 cup beef broth
12 oz penne rotini, spaghetti or medium pasta shells
1 medium yellow onion thinly sliced
1 green bell pepper thinly sliced
1 red bell pepper thinly sliced
2 cloves garlic minced
1 teaspoon Worcestershire sauce
Salt and pepper to taste
1/2 teaspoon smoked paprika optional

Instructions

Slice the Steak: Partially freeze the steak for 20–30 minutes, then slice very thin against the grain.
Cook the Pasta: Boil pasta in salted water until al dente. Drain and set aside, reserving ½ cup of pasta water.
Sear the Steak: Heat olive oil in a large skillet. Cook steak in batches for 1–2 minutes per side. Set aside.
Sauté Veggies: Add butter to the skillet, then sauté onion and bell peppers until soft and slightly caramelized, about 8 minutes. Stir in garlic for the last 30 seconds.
Make the Sauce: Add Worcestershire sauce, beef broth, and cream. Simmer 2–3 minutes. Reduce heat and stir in cream cheese and provolone until melted and smooth.
Combine: Add steak and pasta to the skillet. Toss gently. Add pasta water as needed to loosen sauce. Season with salt, pepper, and paprika.
Serve: Plate and garnish with extra cheese or parsley, if desired.

Notes

Ground beef is a great budget alternative to steak.
Provolone is traditional, but mozzarella, cheddar, or Monterey Jack work well too.
Swap in gluten-free pasta if needed.
Reheat leftovers gently on the stove with a splash of milk or broth to restore creaminess.

Want to learn more about the Philly cheesesteak’s iconic roots? Check out The History of the Cheesesteak. Curious about choosing the right steak cut? Here’s a great Guide to Steak Cuts from The Kitchn.