Philly Cheese Steak Pasta

This Philly cheese steak pasta transforms the beloved sandwich into a comforting, family-friendly dinner that combines tender ribeye steak, sweet caramelized onions, and bell peppers with creamy, cheesy pasta. It's become my go-to recipe for busy weeknights when I want something hearty that everyone will devour without complaint.

I first created this recipe when my teenage son brought home three hungry friends after football practice without warning. With nothing but some ribeye I'd been saving and pantry staples, this pasta was born out of necessity, and has since become our most requested family meal.

Ingredients

• Ribeye steak: Thinly sliced against the grain for maximum tenderness
• Penne pasta: Holds the sauce perfectly in its ridges and hollow center
• Cream cheese: Creates the silky base for our sauce
• Provolone cheese: Adds authentic Philly cheese steak flavor
• Bell peppers: Provide sweetness and color
• Yellow onion: Caramelizes beautifully for rich flavor
• Beef broth: Deepens the savory elements
• Worcestershire sauce: Adds that umami punch that ties everything together

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of water to a rolling boil before adding a generous tablespoon of salt. Cook the penne pasta according to package directions until just al dente, usually 9-11 minutes. Be careful not to overcook as the pasta will continue cooking slightly when combined with the hot sauce. Reserve about half a cup of pasta water before draining, which can help thin the sauce if needed later.

Sauté the Vegetables:

In a large skillet over medium heat, warm the olive oil until it shimmers. Add the thinly sliced onions first, cooking for about 3 minutes until they begin to soften. Add the bell peppers and continue cooking together for another 4 minutes until both are soft and the onions have turned golden with slightly crispy edges. This caramelization process adds incredible depth to the final dish. Add minced garlic last to prevent burning, cooking just until fragrant, about 60 seconds.

Prepare the Steak:

Push the sautéed vegetables to one side of the skillet, keeping them warm. Add the thinly sliced ribeye to the empty side, seasoning generously with salt and freshly ground black pepper. Allow the meat to sear for about a minute before stirring. Cook until the meat shows good caramelization but still remains slightly pink inside, about 3-4 minutes total. Ribeye is marbled with fat that renders during cooking, creating a natural, flavorful sauce base.

Make the Sauce:

Transfer the cooked steak and vegetables to a plate temporarily. In the same skillet over medium-low heat, add the softened cream cheese and beef broth, whisking constantly to combine. When the mixture is smooth, add the Worcestershire sauce and provolone cheese, continuing to stir until you have a silky, cohesive sauce. The residual heat and fond from cooking the steak and vegetables will infuse the sauce with extra flavor.

Combine Pasta and Sauce:

Return the steak and vegetables to the skillet with the sauce, stirring to combine. Add the drained pasta and fold everything together gently but thoroughly, ensuring each piece of pasta gets coated with sauce. If the sauce seems too thick, add a splash of the reserved pasta water. Let everything simmer together for 2-3 minutes, allowing the flavors to meld and the pasta to absorb some of the sauce.

Serve:

Taste and adjust the seasoning with additional salt and pepper if needed. Garnish generously with freshly chopped parsley, which adds brightness to the rich dish. Serve immediately in warmed bowls for the best eating experience.

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The Worcestershire sauce is actually my secret weapon in this recipe. My grandmother always added it to her beef dishes, and I've carried on the tradition. That subtle tang it provides cuts through the richness of the cheese perfectly, making each bite balanced instead of overwhelming.

Storage and Reheating

This pasta keeps wonderfully in the refrigerator for up to 3 days in an airtight container. The flavors actually improve overnight as they have time to meld together. When reheating, add a splash of milk or beef broth to revitalize the sauce, as it tends to thicken in the refrigerator. I find that reheating gently on the stovetop produces the best results, but microwave reheating works fine if you stir halfway through.

Ingredient Swaps

While ribeye is traditional for Philly cheese steak, you can substitute sirloin or even ground beef in a pinch. For a vegetarian version, portobello mushrooms sliced thinly provide a similar satisfying texture and umami flavor. The provolone can be replaced with white American cheese for an extra melty quality, or use mozzarella if that's what you have on hand. Whole grain pasta works beautifully for a nutrition boost, though you may need slightly more liquid as it absorbs more sauce.

Serving Suggestions

We love this pasta served with a simple side salad dressed with lemon vinaigrette to cut through the richness. Garlic bread makes an excellent accompaniment for soaking up any extra sauce. For a fun twist when entertaining, serve smaller portions in ramekins as a hearty appetizer before a lighter main course. During summer months, I often serve this alongside grilled vegetables for a balanced meal that satisfies everyone at the table.

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This pasta recipe is a family favorite that's guaranteed to impress. Enjoy bringing a little Philly-inspired comfort to your table!

Frequently Asked Questions

→ What cut of beef works best for this pasta dish?

Ribeye steak is ideal because of its marbling and flavor, but you could substitute sirloin, flank steak, or even leftover steak. Just make sure to slice it thinly against the grain for maximum tenderness.

→ Can I make this dish ahead of time?

Yes, you can prepare this pasta up to 2 days ahead. The flavors actually develop nicely overnight. When reheating, add a splash of beef broth or milk to loosen the sauce as it will thicken in the refrigerator.

→ What can I substitute for provolone cheese?

If provolone isn't available, American cheese, white cheddar, or mozzarella would work well. For authentic Philly flavor, Cheez Whiz can also be used in place of some of the cream cheese.

→ Is there a way to make this dish lighter?

To reduce calories, use light cream cheese, low-fat milk instead of some of the beef broth, and reduce the amount of cheese. You can also increase the vegetables and use whole wheat pasta for more fiber.

→ What sides pair well with Philly Cheese Steak Pasta?

A simple green salad with a vinaigrette dressing provides a nice contrast to the rich pasta. Garlic bread or steamed vegetables like broccoli or green beans also complement this hearty dish well.

→ Can I make a vegetarian version of this pasta?

Absolutely! Substitute the steak with portobello mushrooms sliced into strips and use vegetable broth instead of beef broth. The mushrooms provide a meaty texture and umami flavor that works beautifully with the peppers and onions.