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philly cheese steak pasta

Posted by by Layla November 22, 2025 14 Min Read 98 Views

This philly cheese steak pasta is the ultimate comfort food mash-up, taking all the savory, cheesy goodness of the classic sandwich and tossing it with tender pasta. It’s the kind of meal that feels like a warm hug in a bowl, and it comes together so quickly on a busy weeknight.

philly cheese steak pasta
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I remember my mom spending hours stirring big pots of soup, filling our home with the most amazing smells. This dish gives me that same nostalgic feeling, but it’s ready in about 40 minutes! It’s become a new tradition in my kitchen when I need something hearty that brings the whole family running to the table.

The beauty of this recipe is its comforting simplicity and rich, satisfying flavor. My best tip is to get all your ingredients prepped before you start cooking—what the pros call mise en place. Having your steak sliced and veggies chopped makes the whole process feel calm and effortless.

What You Need to Make This Recipe

This incredible pasta dish comes together with just a few key ingredients. We’re talking tender sirloin steak, sweet bell peppers, and earthy mushrooms, all enveloped in a dreamy, creamy provolone cheese sauce. This philly cheese steak pasta uses simple, accessible ingredients you’ll love. The full list is waiting for you in the recipe card below!

philly cheese steak pasta recipe
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How to Make philly cheese steak pasta

Making this dish is surprisingly simple and comes together in one skillet for easy cleanup! You’ll start by searing the steak and sautéing the vegetables until tender. Then, you’ll create a simple, velvety cheese sauce right in the same pan before tossing in the cooked Cavatappi pasta. It’s a straightforward process that delivers a restaurant-worthy meal in minutes.

A top-down view of a large bowl of creamy philly cheese steak pasta with rotini, ground beef, bell peppers, and shaved Parmesan cheese.

Creamy Philly Cheese Steak Pasta

All the savory, cheesy flavors of a classic Philly cheesesteak tossed with tender pasta in a rich, creamy provolone sauce. A satisfying comfort food dinner ready in under 40 minutes!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Cavatappi pasta or other short pasta like penne or rigatoni
  • 1.5 lbs sirloin steak thinly sliced against the grain
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 large yellow onion thinly sliced
  • 1 large green bell pepper thinly sliced
  • 8 oz cremini mushrooms sliced
  • 4 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 1 cup beef broth low-sodium
  • 2 cups whole milk
  • 4 oz cream cheese softened and cut into cubes
  • 8 oz provolone cheese shredded or thinly sliced
  • 1 tsp Worcestershire sauce
  • 1 tsp kosher salt more to taste
  • 0.5 tsp black pepper freshly ground, more to taste

Equipment

  • Large Skillet or Dutch Oven
  • Large Pot
  • Colander
  • Whisk

Method
 

  • Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.
  • While the pasta is cooking, pat the thinly sliced steak dry with paper towels. Season generously with about half of the salt and pepper.
  • Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once shimmering, add the steak in a single layer (work in batches if necessary to avoid overcrowding). Sear for 1-2 minutes per side until nicely browned. Remove the steak from the skillet and set it aside on a plate.
  • Reduce the heat to medium. Add the unsalted butter to the same skillet. Once melted, add the sliced onion, green bell pepper, and mushrooms. Sauté for 6-8 minutes, stirring occasionally, until the vegetables are soft and the onions are translucent.
  • Add the minced garlic to the skillet and cook for another minute until fragrant.
  • Sprinkle the all-purpose flour over the vegetables and stir to combine. Cook for 1 minute to toast the flour. This will help thicken the sauce.
  • Slowly whisk in the beef broth, scraping up any browned bits from the bottom of the pan. Once smooth, slowly whisk in the whole milk and the Worcestershire sauce. Bring the mixture to a gentle simmer and cook for 2-3 minutes, stirring constantly, until the sauce begins to thicken.
  • Reduce the heat to low. Add the cubed cream cheese and stir until it has completely melted into the sauce. Then, add the shredded provolone cheese a handful at a time, stirring until each addition is melted and the sauce is smooth and creamy. Season the sauce with the remaining salt and pepper to taste.
  • Return the cooked steak (and any accumulated juices) to the skillet. Add the drained pasta. Stir everything together until the pasta and steak are fully coated in the cheesy sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
  • Serve immediately, garnished with fresh parsley if desired.

Notes

Slicing Tip: For perfectly thin steak slices, place the steak in the freezer for 20-30 minutes before slicing. This firms it up, making it much easier to slice thinly against the grain.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth to loosen the sauce.
Variations: Feel free to use different cheeses like American cheese or cheddar. You can also add other vegetables like jalapeños for a spicy kick.

Pro Tips for Making This philly cheese steak pasta

Over the years, I’ve learned a few things that take this dish from good to great. Here are my favorite tips to guarantee a perfect result every time.

  • Slice it Right: For the most tender steak, be sure to slice it very thinly against the grain. This breaks up the muscle fibers and ensures every bite is melt-in-your-mouth delicious. Partially freezing the steak for about 20-30 minutes makes it much easier to slice thinly.
  • Shred Your Own Cheese: I know pre-shredded cheese is a time-saver, but for the creamiest sauce, shredding a block of provolone yourself is worth it. Bagged cheeses have anti-caking agents that can make your sauce a bit grainy.
  • Don’t Overcrowd the Pan: When searing the steak, work in batches if you need to. Giving the steak enough space in the pan allows it to get a beautiful brown crust, which adds a huge amount of flavor to the final philly cheese steak pasta.
  • My Secret Trick: Don’t rinse your pasta after draining it! The starch that clings to the noodles is like liquid gold; it helps the creamy sauce adhere to every nook and cranny of the cavatappi, creating a much richer dish.

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Fun Variations for philly cheese steak pasta

One of the things I love about cooking is making a recipe my own. Here are a few fun ways to put your own creative spin on this dish.

  • Spice It Up: If you like a little heat, add a pinch of red pepper flakes or some sliced pickled jalapeños along with the bell peppers. It adds a wonderful warmth that cuts through the richness of the cheese sauce.
  • Try Different Cheeses: Provolone is classic, but don’t be afraid to experiment! A sharp white cheddar, smoked Gouda, or even a Monterey Jack would add a delicious new dimension to this philly cheese steak pasta.
  • Chicken Philly Pasta: If you’re not a fan of steak, thinly sliced chicken breast is a fantastic substitute. It creates a lighter, but equally delicious, version of the dish. It reminds me a bit of my family’s favorite Parmesan Chicken Pasta.
  • Veggie Overload: Feel free to add other vegetables you have on hand. Sliced sweet onions, jalapeños, or even some spinach wilted into the sauce at the end would be fantastic additions.

What to Serve With philly cheese steak pasta

This pasta is a hearty, all-in-one meal, so you don’t need much to go with it. I like to keep the sides simple to let the main dish shine.

A crisp green salad with a simple lemon vinaigrette is the perfect fresh contrast to the creamy pasta. For something a little heartier, you can never go wrong with garlic bread or a warm, crusty baguette to mop up every last bit of that amazing cheese sauce. Steamed broccoli or roasted green beans also make a wonderful, simple side for a complete philly cheese steak pasta dinner.

How to Store philly cheese steak pasta

Leftovers are one of my favorite parts of cooking a big, comforting meal! To store your leftover philly cheese steak pasta, allow it to cool completely before transferring it to an airtight container. It will keep beautifully in the refrigerator for up to 3 days.

My personal tip for reheating is to do it gently on the stovetop over low heat. Add a splash of milk or beef broth to the pan to help loosen the sauce and bring it back to its original creamy glory. The microwave works, but the stovetop method really helps preserve the texture.

Nutritional Benefits

This hearty dish provides a wonderful balance of nutrients to keep your family energized. You get satisfying protein from the sirloin steak, carbohydrates from the pasta for fuel, and a bonus of vitamins from the bell peppers and mushrooms. This philly cheese steak pasta proves a comforting meal can also be a well-rounded one.

FAQs

Can I use a different cut of steak for this recipe?

Absolutely! While sirloin is a great, affordable option, thinly sliced ribeye or flank steak would also be delicious. The key is to choose a tender cut and slice it thinly against the grain for the best results in your philly cheese steak pasta.

Can I make this dish ahead of time?

For the best texture, I recommend serving it fresh. However, you can definitely prep the components in advance. Slice your steak and chop the vegetables a day ahead to save time, making assembly quick and easy when you’re ready to cook.

What’s the best pasta shape to use?

I love Cavatappi because its corkscrew shape is perfect for catching all of that creamy sauce. However, other short pasta shapes with ridges, like penne, rigatoni, or shells, would work just as well.

Can I make this recipe gluten-free?

Yes, you can! Simply substitute your favorite gluten-free pasta and use a gluten-free all-purpose flour blend to thicken the sauce. The results will be just as delicious.

Conclusion

This philly cheese steak pasta is more than just a recipe; it’s a celebration of hearty, comforting food that’s easy enough for any night of the week. It brings together iconic flavors in a way that feels both new and nostalgic, and it’s a meal that’s guaranteed to make everyone happy. For another quick and flavorful weeknight option, you should try my Cajun Shrimp Pasta! I hope you love this dish as much as my family does.

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