Here’s a delicious Philly Cheesesteak Pasta recipe that combines all the classic flavors of a cheesesteak — but in a creamy, comforting pasta form 🍝🥩🧀

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🥩🧀 Philly Cheesesteak Pasta

Ingredients (Serves 4)

Pasta

• 12 oz (340g) pasta (penne, rigatoni, or shells)

Beef

• 1 lb (450g) thinly sliced beef (ribeye, sirloin, or flank steak)
• Salt & pepper
• 1 tsp garlic powder

Veggies

• 1 large onion, thinly sliced
• 1 green bell pepper, sliced
• 2 cloves garlic, minced

Cheese Sauce

• 2 tbsp butter
• 2 tbsp flour
• 2 cups milk (or half milk + half cream)
• 1 cup shredded provolone or mozzarella
• 1/2 cup shredded cheddar (optional)
• 1 tsp Dijon mustard (optional)
• Salt & pepper to taste

Optional

• 1 tbsp Worcestershire sauce
• 1 tsp paprika
• 1/2 cup beef broth (if needed)

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Instructions

1. Cook Pasta

1. Boil pasta according to package directions.
2. Drain and set aside.

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2. Cook the Beef

1. Season beef with salt, pepper, and garlic powder.
2. Heat a skillet over high heat with 1 tbsp oil.
3. Cook beef for 2–3 minutes until browned.
4. Remove beef and set aside.

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3. Cook Veggies

1. In the same skillet, add onion and bell pepper.
2. Cook 4–5 minutes until softened.
3. Add garlic and cook 30 seconds more.

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4. Make the Cheese Sauce

1. In a saucepan, melt butter over medium heat.
2. Stir in flour and cook 1 minute.
3. Slowly whisk in milk until smooth.
4. Add cheese and whisk until melted.
5. Add Dijon mustard and Worcestershire sauce if using.
6. Season with salt & pepper.

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5. Combine Everything

1. Add cooked pasta to the skillet with veggies.
2. Add beef back in.
3. Pour cheese sauce over everything.
4. Stir until evenly coated and heated through.

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🍽️ Serve

• Garnish with extra cheese and chopped parsley
• Serve hot, with a side salad or garlic bread

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⭐ Tips

• Use thinly sliced steak for that authentic cheesesteak feel.
• For extra cheesiness, add more provolone.
• If the sauce is too thick, add a splash of milk or beef broth.