Philly Cheese Steak Pasta

A hearty pasta dish inspired by the classic Philly cheesesteak featuring tender beef sautéed peppers and onions and a creamy cheese sauce tossed with pasta.

I first made this for my family and it disappeared quickly.

Ingredients

• Pasta: 12 oz (340 g) penne or rigatoni
• Beef: 1 lb (450 g) thinly sliced ribeye or sirloin steak
• Vegetables: 1 medium yellow onion thinly sliced, 1 green bell pepper thinly sliced, 1 red bell pepper thinly sliced, 2 cloves garlic minced
• Cheese Sauce: 2 tbsp unsalted butter, 2 tbsp all purpose flour, 1 1/2 cups (360 ml) whole milk, 1 cup (115 g) shredded provolone cheese, 1/2 cup (60 g) shredded mozzarella cheese, 1/4 cup (30 g) grated Parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper
• Other: 2 tbsp olive oil, 1 tbsp Worcestershire sauce, Fresh parsley chopped for garnish optional

Instructions

Cook pasta:

Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.

Sear the steak:

Heat 1 tablespoon olive oil in a large skillet over medium high heat Add the sliced steak season with salt and pepper and cook for 2 to 3 minutes until just browned Remove steak from skillet and set aside

Sauté vegetables:

Add the remaining 1 tablespoon olive oil to the same skillet Add onions and bell peppers and sauté for 5 to 7 minutes until softened Add garlic and cook for 1 minute

Combine steak and vegetables:

Return the steak to the skillet with the vegetables Stir in Worcestershire sauce then remove from heat

Make roux:

In a separate saucepan melt butter over medium heat Whisk in flour and cook for 1 minute

Add milk and thicken:

Gradually whisk in milk stirring constantly until the mixture thickens about 3 to 4 minutes

Make cheese sauce:

Reduce heat to low Stir in provolone mozzarella and Parmesan cheese until melted and smooth Season with salt and pepper

Combine and serve:

Add cooked pasta and beef vegetable mixture to the cheese sauce Toss to combine and heat through Serve immediately garnished with chopped parsley if desired

Save

My kids loved the melty cheese and peppers.

Notes

Substitute ribeye with sirloin or flank steak as desired Add mushrooms for extra flavor For a spicy kick add a pinch of red pepper flakes Pairs well with a crisp lager or light red wine

Required Tools

Large pot, Large skillet, Saucepan, Whisk, Knife and cutting board

Nutritional Information

Per serving approximately 715 calories Total Fat 32 g Carbohydrates 62 g Protein 42 g

Save

Serve hot and enjoy the melty cheesesteak flavors tossed with pasta.

Recipe Questions & Answers

→ What cut of beef works best for this dish?

Thinly sliced ribeye or sirloin steak is ideal for tender, flavorful meat that cooks quickly.

→ Can I substitute the pasta type?

Penne or rigatoni are recommended, but other medium-sized pasta shapes work well to hold the sauce.

→ How is the cheese sauce prepared?

Butter and flour are cooked to form a roux, then milk and a blend of provolone, mozzarella, and Parmesan cheese are added and melted until smooth.

→ What vegetables are included and how are they cooked?

Sliced onions and bell peppers are sautéed until softened, with garlic added for additional flavor.

→ Can I add extra seasoning for a spicy option?

A pinch of red pepper flakes can be added to introduce a mild heat to the dish.

→ What accompaniments pair well with this dish?

A crisp lager or a light red wine complements the rich flavors nicely.