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A delicious close-up shot of creamy Philly Cheese Steak Pasta, a flavorful twist on the classic sandwich.

Best Philly Cheesesteak Pasta

This recipe transforms the classic Philly Cheesesteak into a creamy, cheesy pasta dish. Featuring tender sirloin steak, caramelized onions, and a blend of provolone and mozzarella, this dish delivers all the iconic flavors in a comforting and satisfying way.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound sirloin steak, thinly sliced against the grain
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 large onion, thinly sliced
  • 1 green bell pepper, thinly sliced optional
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups beef broth
  • 1 cup milk
  • 8 ounces provolone cheese, shredded
  • 1/4 cup grated Parmesan cheese
  • 1 pound pasta penne, rigatoni, or cavatappi
  • Salt to taste
  • Pepper to taste
  • Chopped parsley optional
  • Red pepper flakes optional

Equipment

  • Large skillet or Dutch oven
  • large pot
  • colander
  • cutting board
  • knife
  • measuring cups and spoons
  • whisk
  • spatula

Method
 

  1. Cook the Pasta: Cook pasta according to package directions. Reserve about 1 cup of pasta water before draining.
  2. Sear the Steak: Heat olive oil in a large skillet or Dutch oven over high heat. Season steak with salt and pepper. Sear steak in batches until browned on all sides (about 1-2 minutes per batch). Remove steak from skillet and set aside.
  3. Sauté Vegetables: Add butter to the same skillet. Add onions and bell pepper (if using) and cook over medium heat until softened and caramelized, about 10-15 minutes. Add garlic and cook for another minute until fragrant.
  4. Make the Sauce: Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in beef broth until smooth. Bring to a simmer and cook for 5 minutes, or until slightly thickened. Stir in milk and bring back to a simmer.
  5. Melt the Cheese: Reduce heat to low. Gradually add provolone and Parmesan cheese, stirring constantly until melted and smooth. Season with salt and pepper to taste.
  6. Combine and Serve: Add the cooked steak and pasta to the cheese sauce. Toss to coat. If the sauce is too thick, add a little pasta water until desired consistency is reached.
  7. Garnish and Serve: Serve immediately, garnished with chopped parsley and red pepper flakes (optional).

Notes

For best results, use a blend of provolone and mozzarella cheese for optimal flavor and meltability. Make sure to thinly slice the steak against the grain for maximum tenderness. Caramelizing the onions slowly is key to developing their natural sweetness. If you don't have beef broth, you can use chicken broth as a substitute. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You can also add mushrooms to the vegetables for added flavor.