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Cheesy Philly Cheese Steak Pasta Recipe

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
Cook Time 30 minutes
Total Time 45 minutes
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.