There are some flavour combinations that are just meant to be together. Savoury beef, sweet caramelised onions, and gooey, melted cheese is undoubtedly one of them. This Philly Cheese Steak Pasta Recipe takes everything we adore about the iconic American sandwich and transforms it into a substantial, deeply satisfying bowl of pasta. It’s the kind of meal that feels like a treat, but is straightforward enough to pull together on a weeknight. I’ve been making this for over 5 years, and it never disappoints; it’s the recipe my family consistently requests when they’re after something truly comforting.

What makes this beef pasta so special is how the elements come together in the pan. We build layers of flavour, starting with thinly sliced beef that gets a beautiful sear, followed by slowly softened onions and peppers. The magic happens when we create a lusciously creamy cheese sauce right in the same pan, capturing all those wonderful beefy notes. This isn’t just pasta with some steak on top; it’s a fully integrated dish where every single bite delivers that authentic cheese steak experience. It’s a fantastic recipe for when you’re feeding a hungry family or just fancy something a bit more special than your usual pasta bake.

Recipe Overview

This Philly cheese steak pasta brings the beloved flavours of the classic sandwich to your dinner table in a rich, creamy pasta format. Expect tender slices of seared beef, sweet caramelised onions, and sautéed green peppers, all tossed with pasta in a velvety provolone and cream cheese sauce. I’ve found that reserving a little pasta water is key to getting the sauce to the perfect consistency; it helps the cheese cling beautifully to every piece of pasta.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4 people
• Difficulty: Medium

Why You’ll Love This Philly Cheese Steak Pasta Recipe

• Genuine Flavour: We’re not cutting corners here. You get the distinct taste of savoury, seared steak, the deep sweetness of properly caramelised onions, and the glorious melty pull of provolone cheese in every forkful.
• Ready in About 40 Minutes: From slicing the beef to serving, this dish comes together surprisingly fast, making it a brilliant option for a satisfying weeknight meal.
• Flexible Recipe: Feel free to add sautéed mushrooms alongside the peppers, or swap the provolone for a sharp cheddar or mozzarella if that’s what you have on hand. It’s very adaptable.
• Works Wonderfully for a Casual Dinner: It’s hearty and impressive enough for a Friday night meal with friends but simple enough that it doesn’t feel like a chore to make.
• Family Tested: This recipe always gets compliments in my house. My teenagers absolutely love it, and it’s a great way to serve a balanced meal with protein, carbs, and vegetables all in one bowl.

Philly Cheese Steak Pasta Recipe

⏱️ 15 min prep  •  🍳 30 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this beef pasta recipe, using quality ingredients makes a noticeable difference. I always opt for a block of provolone cheese and grate it myself; it melts into the sauce far better than pre-shredded varieties which often contain anti-caking agents. A good cut of beef like sirloin or ribeye will give you the most tender results.

• 400g sirloin or ribeye steak, very thinly sliced
• 300g dried pasta (rigatoni, penne, or fusilli work well)
• 1 tbsp olive oil
• 1 tbsp butter
• 2 medium onions, thinly sliced
• 1 large green pepper, thinly sliced
• 2 cloves garlic, minced
• 50g plain flour
• 700ml whole milk
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 150g provolone cheese, grated
• 100g full-fat cream cheese
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish (optional)

Marcus’s Tip: Place the steak in the freezer for about 20-30 minutes before you plan to cook. This firms it up just enough to make slicing it paper-thin much, much easier.

How to Make Philly Cheese Steak Pasta Recipe

The process for this creamy pasta is all about building flavour in one pan. We’ll cook the pasta separately, but the heart of the dish – the steak, veg, and sauce – comes together in a single frying pan, which means less washing up.

1. Prepare the Pasta: Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, reserve about 250ml (a mugful) of the starchy pasta water. Drain the pasta and set it aside.
2. Sear the Steak: While the pasta cooks, season your thinly sliced steak generously with salt and pepper. Heat the olive oil in a large, heavy-bottomed frying pan over medium-high heat. Add the steak in a single layer (work in batches if necessary to avoid overcrowding) and sear for 1-2 minutes per side, until nicely browned. Remove the steak from the pan and set it aside.
3. Sauté the Vegetables: Reduce the heat to medium and add the butter to the same pan. Once melted, add the sliced onions and green pepper. Cook, stirring occasionally, for 8-10 minutes until the onions are soft, sweet, and beginning to caramelise. Add the minced garlic and cook for another minute until fragrant.
4. Create the Sauce Base: Sprinkle the plain flour over the vegetables and stir continuously for about 1 minute to cook out the raw flour taste. This forms a roux which will thicken our sauce.
5. Build the Creamy Sauce: Slowly pour in the milk, a little at a time, whisking constantly to prevent lumps. Once all the milk is incorporated, stir in the Dijon mustard and Worcestershire sauce. Bring the sauce to a gentle simmer and let it cook for 3-4 minutes, until it has thickened slightly.
6. Melt the Cheese: Reduce the heat to low. Add the grated provolone and the cream cheese to the pan. I find that stirring gently until the cheeses are completely melted and the sauce is smooth and velvety works best. Season with salt and pepper to your taste.
7. Combine Everything: Return the seared steak to the pan along with the cooked pasta. Stir everything together until the pasta and steak are thoroughly coated in the cheesy sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
8. Serve Immediately: Divide the Philly cheese steak pasta among warm bowls. Garnish with a sprinkle of fresh parsley if you like, and serve straight away while it’s hot and the cheese is gloriously melty.

Tips From My Kitchen

• Don’t Rush the Onions: The key to a great cheese steak flavour is the sweetness from the onions. Give them the full 8-10 minutes to soften and caramelise properly. For more tips on this crucial step, BBC Good Food has a great guide on achieving perfectly caramelised onions.
• The Secret Step: I learned that adding a teaspoon of Dijon mustard and Worcestershire sauce to the cheese sauce adds a hidden depth and savoury tang that really elevates the entire dish. It cuts through the richness of the cheese without being overpowering.
• Make-Ahead Prep: You can slice the steak, onions, and peppers a day in advance and store them in separate airtight containers in the fridge. This makes assembly on the day much quicker.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, add a splash of milk or water to the pan or microwave to loosen the sauce as it will thicken upon cooling.

Equipment You’ll Need

• Large pot for boiling pasta
• Colander
• Large, deep frying pan or sauté pan
• Tongs or a large spoon for tossing

Common Mistakes to Avoid

• Overcrowding the Pan: When searing the beef, don’t pile it all in at once. Cooking in batches ensures each piece makes contact with the hot pan, giving you a beautiful brown crust instead of just steaming the meat. This is essential for developing flavour.
• Adding Cheese to a Boiling Sauce: If your sauce is bubbling too vigorously when you add the cheese, it can split or become grainy. Always turn the heat down to low before stirring in the provolone and cream cheese.
• Slicing the Steak Too Thickly: The charm of a classic Philly cheesesteak is the paper-thin beef. Thick slices will be chewy. Use the freezer trick mentioned in the ingredients section to get those super-thin slices.

Delicious Variations to Try

Once you’ve mastered the base recipe, it’s fun to experiment. If you enjoy creating different beef dishes, you might also like my recipe for Easy Ground Beef Tacos.

• Spicy Philly Cheese Steak Pasta: Add 1/2 teaspoon of red pepper flakes along with the garlic, or stir in a few sliced pickled jalapeños for a tangy kick.
• Add Mushrooms: Sauté 200g of sliced chestnut mushrooms with the onions and peppers for an extra layer of earthy flavour.
• Chicken Cheese Steak Pasta: Not a fan of beef? This works beautifully with thinly sliced chicken breast. Sear it just as you would the steak.

What to Serve With Philly Cheese Steak Pasta Recipe

This is a very hearty one-pot meal, so you don’t need much on the side. However, if you want to round out the meal, here are a few ideas.

• Garlic Bread: Perfect for mopping up any leftover creamy, cheesy sauce from the bottom of the bowl.
• A Simple Green Salad: A crisp salad with a sharp vinaigrette dressing provides a fresh contrast that cuts through the richness of the pasta.
• A Cold Beer: A crisp lager or a pale ale complements the savoury beef and cheese flavours wonderfully.

Frequently Asked Questions

Philly Cheese Steak Pasta Recipe

A comforting pasta dish that captures the classic flavors of a Philly cheesesteak, featuring thinly sliced steak, sautéed peppers and onions, all tossed in a rich and creamy provolone cheese sauce.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 935

Ingredients Method Notes

Ingredients

  

• 400 g sirloin or ribeye steak very thinly sliced
• 300 g dried pasta rigatoni, penne, or fusilli work well
• 1 tbsp olive oil
• 1 tbsp butter
• 2 medium onions thinly sliced
• 1 large green pepper thinly sliced
• 2 cloves garlic minced
• 50 g plain flour
• 700 ml whole milk
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 150 g provolone cheese grated
• 100 g full-fat cream cheese
• Salt and freshly ground black pepper to taste
• Fresh parsley chopped, for garnish (optional)

Method

 

1. Prepare the Pasta: Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, reserve about 250ml (a mugful) of the starchy pasta water. Drain the pasta and set it aside.
2. Sear the Steak: While the pasta cooks, season your thinly sliced steak generously with salt and pepper. Heat the olive oil in a large, heavy-bottomed frying pan over medium-high heat. Add the steak in a single layer (work in batches if necessary to avoid overcrowding) and sear for 1-2 minutes per side, until nicely browned. Remove the steak from the pan and set it aside.
3. Sauté the Vegetables: Reduce the heat to medium and add the butter to the same pan. Once melted, add the sliced onions and green pepper. Cook, stirring occasionally, for 8-10 minutes until the onions are soft, sweet, and beginning to caramelise. Add the minced garlic and cook for another minute until fragrant.
4. Create the Sauce Base: Sprinkle the plain flour over the vegetables and stir continuously for about 1 minute to cook out the raw flour taste. This forms a roux which will thicken our sauce.
5. Build the Creamy Sauce: Slowly pour in the milk, a little at a time, whisking constantly to prevent lumps. Once all the milk is incorporated, stir in the Dijon mustard and Worcestershire sauce. Bring the sauce to a gentle simmer and let it cook for 3-4 minutes, until it has thickened slightly.
6. Melt the Cheese: Reduce the heat to low. Add the grated provolone and the cream cheese to the pan. I find that stirring gently until the cheeses are completely melted and the sauce is smooth and velvety works best. Season with salt and pepper to your taste.
7. Combine Everything: Return the seared steak to the pan along with the cooked pasta. Stir everything together until the pasta and steak are thoroughly coated in the cheesy sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
8. Serve Immediately: Divide the Philly cheese steak pasta among warm bowls. Garnish with a sprinkle of fresh parsley if you like, and serve straight away while it's hot and the cheese is gloriously melty.

Notes

Best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently on the stovetop, adding a splash of milk to loosen the sauce.

I really hope you give this Philly Cheese Steak Pasta Recipe a go. It’s a firm favourite in our home, blending the hearty satisfaction of a steak dinner with the comforting embrace of a creamy pasta dish. Let me know how you get on in the comments below – I’d love to hear about it! Happy cooking.

All the best,
Marcus Bennett