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Philly Cheesesteak Pasta Recipe
Ben Carraoli

Philly Cheesesteak Pasta Recipe

I just made this Philly Cheesesteak Pasta 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.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

Notes

  • 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