This incredible Philly cheesesteak pasta combines all the flavors of the classic sandwich into one tasty dish!
It’s packed with tender shaved beef, sautéed peppers, onions, and mushrooms. And the dreamy provolone cream sauce takes it to the next level!
I love that this is an all-in-one meal I can get on the table in about 30 minutes.
It’s easy enough for a weeknight but also perfect for entertaining. Trust me, everyone will ask for this recipe!
Why You’ll Love This Philly Cheesesteak Pasta
Flavor Explosion: The savory flavor and creamy texture can’t be topped.
One-Pot Prep: It comes together in a single skillet, minimizing cleanup and making it perfect for busy weeknights.
Crowd-Pleaser: The classic flavors of a Philly cheesesteak transformed into a comforting pasta dish are always a hit.
Leftover-Friendly: This pasta reheats beautifully, so you can enjoy it for lunch the next day or make a double batch for meal prep.
Ingredients
- Shaved Beef: The star of the show. Thinly sliced beef is a must for that authentic cheesesteak flavor and texture.
- Penne Pasta: Al dente penne provides the perfect chewy bite to complement the tender beef and creamy sauce.
- Olive Oil: A splash of olive oil gets the veggies sizzling.
- Onion, Green Bell Pepper, Mushrooms, and Garlic: They build a flavorful base. Sautéed until tender and fragrant.
- Italian Seasoning, Salt, and Black Pepper: A simple yet effective blend of seasonings to enhance all the flavors. Sprinkle generously.
- Flour: A spoonful helps thicken the sauce, creating a luscious coating for the pasta.
- Beef Broth: It helps create a silky smooth sauce.
- Heavy Cream: Velvety heavy cream gives the sauce its irresistible richness.
- Worcestershire Sauce: A dash adds complex umami notes and a subtle tang.
- Provolone Cheese: It brings the classic cheesesteak flavor.
- Cream Cheese: It’s the secret weapon for a creamy and decadent sauce.
How to Make Philly Cheesesteak Pasta
Making this pasta is almost as easy as making the sandwich!
1. Cook the pasta. Cook the penne pasta in salted water until al dente. Drain and set aside.
2. Sauté the vegetables. Heat the olive oil, and cook the onions and peppers until softened. Add the mushrooms and garlic, season with Italian seasoning, salt and pepper.
3. Brown the beef. Push the veggies aside, add the shaved beef, and cook until browned. Sprinkle flour over the beef and stir.
4. Make the sauce. Gradually stir in the beef broth, cream, and Worcestershire sauce. Simmer until slightly thickened.
5. Add the cheeses. Reduce the heat to low. Stir in the provolone and cream cheese until melted and smooth. Add the cooked pasta and toss.
6. Serve immediately. Serve the pasta immediately, topped with extra provolone if desired.
Tips for the Best Philly Cheesesteak Pasta
These tips make an already delicious dish even better.
- Choose your beef wisely. Opt for shaved ribeye or sirloin. They provide a tender, flavorful base for the pasta. Ground beef can also work in a pinch.
- Strive for pasta perfection. Cook the penne until just al dente, as it will continue to absorb the sauce.
- Go slow! When adding beef broth and cream, pour slowly and stir consistently to prevent lumps and ensure a smooth, evenly thickened sauce.
- Vary it up. Experiment with different cheeses like mozzarella or Monterey Jack for a different flavor profile. Adding a splash of red wine to the beef can deepen the sauce’s flavor.
- Make it a meal. Serve with a side of garlic bread or a simple green salad to complement the rich flavors of the pasta. For a crispy finish, broil the pasta with extra cheese until bubbly and golden.
How to Store
These tips keep your pasta fresh to enjoy all week.
To Store: Cool the pasta completely before transferring to an air-tight container. Properly stored in the refrigerator, it can last up to 3-4 days.
To Freeze: Ensure the pasta is cooked al dente before freezing to prevent overcooking when reheated. Portion into freezer-safe containers or bags and freeze for up to 3 months.
To Reheat: Place portions in a microwave-safe dish with a splash of water or broth to moisturize the sauce. Cover, and heat until warmed through, stirring occasionally. For a crispier top, reheat covered in the oven at 350°F for 15-20 minutes.
Philly Cheesesteak Pasta
6
servings5
minutes25
minutes860
kcalTurn your favorite sandwich into a treat with this Philly cheesesteak pasta! It’s savory, creamy, and comes together in one pot.
Ingredients
1 lb penne pasta
1 lb shaved beef (such as ribeye or sirloin)
2 tbsp olive oil
1 large onion, sliced
1 green bell pepper, sliced
8 oz sliced mushrooms
3 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp black pepper
1/4 cup flour
2 cups beef broth
1 cup heavy cream
1 tbsp Worcestershire sauce
8 oz provolone cheese, shredded
4 oz cream cheese, cubed
Instructions
- Cook the penne pasta in a large pot of salted water according to package directions until al dente. Drain and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the onions and peppers and cook until softened, about 5 minutes. Add the mushrooms and garlic and cook a few minutes more until fragrant. Season with the Italian seasoning, salt, and pepper.
- Push the veggies to the side of the skillet. Add the shaved beef and cook until browned, breaking it up as it cooks. Sprinkle the flour over the beef and stir to combine.
- Gradually stir in the beef broth, cream, and Worcestershire sauce. Bring to a simmer and cook until slightly thickened, about 3-5 minutes.
- Reduce the heat to low. Stir in the provolone and cream cheese until melted and smooth. Add the cooked pasta and toss to fully coat in the sauce.
- Serve the Philly cheesesteak pasta immediately topped with extra provolone if desired. Enjoy!
