Philly Cheese Steak Pasta
A creamy, cheesy twist on the classic Philly cheesesteak sandwich—loaded with tender steak, peppers, onions, and provolone tossed in pasta.
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.