Philly Cheesesteak Pasta is a rich and comforting fusion dish that combines the bold flavors of a classic cheesesteak with the heartiness of pasta. Tender beef, sautéed peppers and onions, and a creamy, cheesy sauce coat every bite, making this a satisfying meal perfect for busy weeknights or cozy dinners.

Why You’ll Love This Recipe

This recipe brings together everything you love about a traditional cheesesteak in a creamy pasta form. It’s quick enough for a weeknight meal yet indulgent enough to serve guests.

You’ll love how the tender slices of beef pair with sweet caramelized onions and bell peppers. The creamy cheese sauce wraps around the pasta beautifully, creating a comforting and flavorful dish. It’s also versatile—you can customize it with different cheeses or add extra vegetables for more depth.

Best of all, it’s a complete meal in one pan, making cleanup simple and stress-free.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

350 g penne, rigatoni, or fusilli pasta
350 g beef ribeye or sirloin, thinly sliced
1 medium onion, thinly sliced
1 medium green or red bell pepper, thinly sliced
2 garlic cloves, minced
200 ml heavy cream
100 g cream cheese, softened
100 g provolone, mozzarella, or mild cheddar cheese, shredded
1 tablespoon olive oil
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika or mild chili powder (optional)
1 tablespoon chopped fresh parsley for garnish

Directions

Cook the pasta
Bring a large pot of water to a boil and add 1 tablespoon of salt. Cook the pasta according to package instructions until al dente. Reserve 60 ml of pasta cooking water before draining. Set aside.

Cook the filling
Heat the olive oil in a large skillet over medium heat. Add the sliced onion and bell pepper. Sauté for 5 to 7 minutes until softened and lightly caramelized.

Add the minced garlic and cook for 1 minute until fragrant.

Increase the heat to medium-high and add the thinly sliced beef. Cook for 2 to 3 minutes, stirring occasionally, until the beef is just cooked through but still tender. Season with salt, pepper, and smoked paprika if using.

Make the cheese sauce
Reduce the heat to low. Pour in the heavy cream and add the cream cheese. Stir until the cream cheese melts completely and the mixture becomes smooth.

Add the shredded cheese and stir continuously until fully melted and creamy. If the sauce feels too thick, gradually add a little reserved pasta water until you reach your desired consistency.

Combine
Add the drained pasta to the skillet. Toss everything together until the pasta is well coated in the sauce. Let it simmer gently for 1 to 2 minutes so the flavors meld together.

Serve
Serve hot, garnished with freshly chopped parsley. For extra richness, sprinkle additional shredded cheese on top before serving.

Servings and timing

This recipe serves 4 generous portions.

Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes

Variations

For a lighter version, substitute the heavy cream with 200 ml unsweetened evaporated milk.

Add 150 g sliced mushrooms and sauté them with the onions and peppers for extra flavor.

Use a mix of cheeses such as half mozzarella and half cheddar for a more complex taste.

For a baked version, transfer the finished pasta to a baking dish, top with an additional 100 g shredded cheese, and broil for 3 to 5 minutes until golden and bubbly.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, place the pasta in a skillet over low heat. Add 2 to 3 tablespoons of milk or cream to loosen the sauce and stir gently until heated through.

You can also microwave it in 30-second intervals, stirring between each interval to ensure even heating.

Freezing is not recommended, as the cream-based sauce may separate when thawed.

FAQs

Can I use ground beef instead of sliced beef?

Yes, you can use 350 g lean ground beef. Brown it thoroughly and drain any excess liquid before adding the cream.

What is the best cut of beef for this recipe?

Ribeye and sirloin are ideal because they stay tender and flavorful when cooked quickly over high heat.

Can I make this dish ahead of time?

You can prepare it a few hours ahead and gently reheat before serving. Add a splash of milk or cream to refresh the sauce.

Can I use a different type of pasta?

Absolutely. Short pasta shapes like penne, rigatoni, or fusilli work best because they hold the creamy sauce well.

How can I make it spicier?

Add 1/4 teaspoon cayenne pepper or extra chili powder for a subtle kick.

Can I make it without cream cheese?

Yes, but the sauce may be slightly less rich. You can replace it with an additional 50 g of shredded cheese.

Is it possible to make this gluten-free?

Yes, simply substitute with your favorite gluten-free pasta and cook according to package instructions.

Why is my sauce too thick?

Add small amounts of reserved pasta water, milk, or cream until the sauce reaches your preferred consistency.

Can I add more vegetables?

Yes, mushrooms, spinach, or even thinly sliced zucchini make excellent additions.

What cheese melts best for this recipe?

Provolone and mozzarella melt smoothly and create a creamy texture, while cheddar adds a sharper flavor.

Conclusion

Philly Cheesesteak Pasta is the ultimate comfort food, combining tender beef, sweet peppers, and a luscious cheese sauce in one satisfying dish. It’s rich, creamy, and packed with flavor, making it perfect for family dinners or special occasions. With simple ingredients and easy steps, this recipe delivers restaurant-quality taste right from your own kitchen.

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