Do Share Recipe

Philly Cheesesteak Pasta Recipe | Savory Comfort Dinner

I just made this Philly Cheesesteak Pasta Recipe last night, and I can’t stop thinking about how creamy, cheesy, and downright comforting it was! I’ve always loved the flavors of a classic Philly cheesesteak, but turning it into a pasta dish took things to another level.

The mix of tender steak strips, sautéed onions and peppers, and a rich cheesy cream sauce wrapped around al dente pasta—it’s the best of both worlds. If you enjoy dishes like Chicken Tinga Recipe, you’ll definitely appreciate this indulgent twist on a classic.

Ingredients

Here’s everything you’ll need to bring this cheesy, savory pasta to life, along with a few tips to get the best flavor and texture.

1 tablespoon olive oil — helps the steak brown beautifully and adds depth to the flavor.
1 large yellow onion, halved and sliced — adds sweetness and body to balance the richness.
1 teaspoon kosher salt, divided — seasoning in stages helps layer flavor throughout the dish.
1 medium red bell pepper, sliced — brings a pop of color and natural sweetness.
1 medium green bell pepper, sliced — balances the red pepper with a sharper bite.
2 cloves garlic, minced — gives a punch of aromatic flavor and savory depth.
400 g (14 oz) ribeye or sirloin steak, thinly sliced — these cuts are tender and flavorful; avoid tougher cuts that need long cooking times.
½ teaspoon black pepper — adds just the right amount of heat to balance the creamy sauce.
1 tablespoon butter — enhances richness and helps sauté the vegetables evenly.
240 ml (1 cup) heavy cream — gives the sauce a velvety texture; avoid low-fat cream, which can split when heated.
1 tablespoon Worcestershire sauce — adds umami depth and ties everything together.
100 g (1 cup) mozzarella cheese, grated — always grate your cheese fresh for the best melt and flavor.
300 g (10.5 oz) dried pappardelle or fettuccine — wide pasta shapes hold onto the sauce better than thinner ones.

Note: Serves 4

Variations

This recipe is super adaptable—you can easily tweak it for your diet or flavor preferences.

For a dairy-free version: substitute coconut cream for the heavy cream and use your favorite dairy-free cheese.
For a lighter dish: swap half the cream for milk and use lean sirloin or even chicken breast instead of ribeye.
Add extra flavor by mixing in a dash of hot sauce or smoked paprika to give the sauce a mild kick.
Boost the vegetable content by adding mushrooms, spinach, or even broccoli florets during the final simmer.
For a vegetarian twist: replace the steak with portobello mushrooms or plant-based meat strips and use vegetable broth instead of beef broth.

You can also try recipes like Sour Cream Chicken Enchilada Skillet Recipe for a similar creamy, comforting chicken dish.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Equipment You Need

Large frying pan or skillet — for browning steak and cooking the sauce all in one pan.
Large pot — to boil the pasta.
Colander — for draining pasta while reserving cooking water.
Wooden spoon or spatula — for stirring and scraping the bottom of the pan.
Cheese grater — fresh-grated cheese melts more smoothly than packaged ones.

How to Make Philly Cheesesteak Pasta

Cook the Pasta

Start by boiling the pasta in a large pot of salted water. Cook it just until al dente—it’ll finish cooking in the sauce later. Before draining, scoop out about a cup of pasta water and set it aside. The starch in this water helps bind the sauce beautifully to the pasta.

Brown the Steak

Heat olive oil in a large skillet over high heat. Add the steak slices, season with half the salt and pepper, and cook for 3–4 minutes until browned but still tender. Remove the steak from the pan and set it aside—you’ll add it back later.

Sauté the Vegetables

In the same pan, melt the butter over medium heat. Toss in the onion and bell peppers, and cook for about 4 minutes, stirring occasionally. When they start to soften, add the minced garlic and cook for another 30 seconds, just until fragrant.

Make the Sauce

Reduce the heat to medium-low. Pour in the heavy cream and Worcestershire sauce, stirring to deglaze the pan and lift up all those flavorful brown bits. Let the sauce simmer gently for 2–3 minutes until slightly thickened.

Combine Everything

Return the cooked steak to the skillet along with any juices. Add the drained pasta and toss to coat everything in the sauce. Sprinkle in the mozzarella cheese and stir until it melts into a creamy, luscious coating. If the sauce feels too thick, splash in a bit of the reserved pasta water until it reaches your desired consistency.

Serve Hot

Once everything’s coated and creamy, remove from heat. Taste and adjust seasoning if needed. Serve immediately while the sauce is silky and the cheese is melty—you want it hot and fresh!

Additional Tips for Making this Recipe Better

After a few tries, I’ve found a few little tricks that make this dish even more amazing:

I always use freshly grated cheese—pre-shredded versions don’t melt as smoothly.
Letting the steak rest before slicing keeps it juicy and tender.
I save a bit of pasta water and add it slowly so the sauce stays silky, not runny.
Don’t overcook the peppers—they should still have a bit of crunch for texture.
I finish with a sprinkle of black pepper and parsley for a restaurant-style touch.

How to Serve Philly Cheesesteak Pasta

To make it look extra appetizing, I like serving this pasta in shallow bowls, ensuring each serving has plenty of steak and colorful peppers. A sprinkle of chopped parsley or green onions adds a fresh pop of color. You can serve it with a side of garlic bread or a crisp green salad to balance the richness. If you really want to impress, top each bowl with a few extra cheese shavings right before serving.

Nutritional Information

Here’s an approximate nutritional breakdown per serving:

Calories: ~800 kcal
Protein: ~40 g
Carbohydrates: ~63 g
Fat: ~43 g

This dish is definitely indulgent—but that’s part of its charm! It’s comfort food at its finest.

Make Ahead and Storage

Storage

If you have leftovers, let the pasta cool completely before storing it in an airtight container. It’ll stay fresh in the refrigerator for up to 3 days. The flavors actually deepen a bit overnight!

Freezing and Reheating

Freezing works, but the sauce may change texture slightly. To reheat, thaw overnight in the fridge, then warm gently on the stovetop with a splash of cream or milk to bring back the smoothness. Avoid microwaving for too long—it can dry out the steak.

Why You’ll Love This Recipe

This pasta is the perfect mix of familiar flavors and creative comfort. Here’s why I think it deserves a spot in your meal rotation:

Quick and easy: Ready in under 30 minutes, with minimal prep and cleanup.
Comforting yet exciting: It’s rich and satisfying, but not your usual weeknight pasta.
Customizable: You can make it lighter, spicier, or vegetarian with just a few swaps.
Family-friendly: Even picky eaters love the creamy, cheesy sauce and tender steak.
Perfect for leftovers: The flavors develop beautifully overnight, making great next-day meals.

If you’re craving something indulgent but easy, give this Philly Cheesesteak Pasta a try. It combines all the best parts of a classic cheesesteak—melty cheese, tender steak, and sautéed veggies—into one creamy, cozy pasta dish. Every bite tastes like pure comfort, and once you make it, you’ll definitely be adding it to your regular rotation!

Ben Carraoli