Creamy Philly Cheesesteak Pasta: A Comforting Twist on a Classic

There’s something magical about transforming a classic sandwich into a creamy, comforting pasta dish. This Philly Cheesesteak Pasta captures all the savory flavors of the iconic sandwich—tender beef, sautéed peppers, onions, and melty cheese—folded into perfectly cooked pasta for the ultimate one-pan meal. I first made this recipe on a cozy weeknight, using leftover steak and a bit of provolone I had in the fridge, and it turned out to be one of the most requested dishes in my kitchen. It’s hearty yet simple, rich without being heavy, and delivers that unmistakable Philly flavor in every bite. Whether you’re cooking for a family dinner or just want something quick and satisfying, this pasta hits all the right notes: creamy, cheesy, and wonderfully savory.

Why You’ll Love This Recipe

This Philly Cheesesteak Pasta is perfect for anyone who craves comfort food that’s easy to prepare yet feels indulgent. It’s a one-pan wonder—minimal cleanup, maximum flavor. You’ll love how the tender beef mingles with the caramelized onions, bell peppers, and creamy cheese sauce. Plus, it’s a versatile dish you can easily adapt to your preferences—swap the pasta type, change the cheese, or add mushrooms for an earthy note.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Every element in this dish contributes to its rich, layered flavor. Let’s take a closer look at what makes it so irresistible.

Ribeye or sirloin steak – The star of the show. Choose a tender cut like ribeye or sirloin for the best texture. Thinly slice it against the grain to keep every bite juicy.

Pasta – Penne or rigatoni works wonderfully here because they hold the creamy sauce inside each tube, making every mouthful flavorful.

Bell peppers – Traditional Philly cheesesteaks include green bell peppers, but I love mixing green and red for sweetness and color contrast.

Onion – A yellow onion brings mild sweetness and depth, balancing the richness of the beef and cheese.

Garlic – A few minced cloves add aromatic warmth that elevates the overall flavor.

Beef broth – Acts as the base for the sauce, enhancing the meaty undertones and keeping the pasta moist.

Cream cheese – Creates a luxuriously smooth texture for the sauce. I once swapped it with mascarpone for an even creamier version—it worked beautifully.

Provolone cheese – Classic to the Philly sandwich, provolone melts perfectly and adds that signature savory note.

Mozzarella cheese – For extra meltiness and a slightly stretchy texture that makes the dish irresistible.

Olive oil and butter – Used to sear the steak and sauté the vegetables, adding richness and depth.

Salt, black pepper, and a touch of Worcestershire sauce – These seasonings pull everything together, giving the dish that umami kick.

Directions

Start by cooking the pasta according to package directions until al dente. Drain and set aside.

In a large skillet, heat olive oil and butter over medium-high heat. Add the thinly sliced steak, season with salt and pepper, and cook until browned but still tender. Remove and set aside.

In the same skillet, add the onion and bell peppers. Sauté until softened and slightly caramelized, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Stir in cream cheese until melted and smooth, forming a creamy base.

Return the cooked pasta and steak to the skillet, tossing everything to coat evenly in the sauce. Add provolone and mozzarella cheeses, stirring until melted and creamy. Adjust seasoning as needed.

Serve immediately, garnished with a sprinkle of extra cheese or fresh parsley for color.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease

Servings and timing

This recipe serves 4 people generously.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat with a splash of milk or broth to bring back the creaminess. Avoid microwaving for too long, as it may dry out the sauce.

Variations and Customizations

Mushroom Philly Cheesesteak Pasta
Add sautéed mushrooms for an earthy twist that complements the beef beautifully.

Spicy Version
Add crushed red pepper flakes or a few dashes of hot sauce for a little kick.

Chicken Philly Pasta
Swap the beef for shredded chicken breast—lighter but still deliciously creamy.

Low-Carb Option
Use zucchini noodles or spaghetti squash instead of pasta for a keto-friendly take.

Extra-Cheesy Bake
Transfer the pasta to a baking dish, top with extra cheese, and broil until bubbly and golden.

Veggie Lover’s Style
Toss in extra vegetables like spinach, cherry tomatoes, or broccoli for added color and nutrients.

White Wine Cream Sauce
Deglaze the pan with a splash of white wine before adding the broth for a deeper flavor.

Vegan Adaptation
Use plant-based steak strips, dairy-free cream cheese, and vegan mozzarella for a fully vegan meal.

FAQs

1. Can I use ground beef instead of steak?

Yes, ground beef works well for a quicker version, though it will have a slightly different texture.

2. What type of pasta works best?

Penne, rigatoni, or rotini are ideal—they hold the sauce nicely.

3. Can I make this ahead of time?

Yes, assemble the dish and refrigerate before the final cheese melt. Reheat before serving.

4. Can I freeze Philly Cheesesteak Pasta?

It’s best enjoyed fresh, but you can freeze it for up to a month. Reheat slowly to maintain texture.

5. How can I make it healthier?

Use whole wheat pasta, lean beef, and reduced-fat cheese.

6. Is provolone necessary?

It adds authentic flavor, but mozzarella or Monterey Jack are great alternatives.

7. What’s the best beef cut to use?

Ribeye or sirloin—both are tender and flavorful when thinly sliced.

8. Can I use milk instead of cream cheese?

You can, but the sauce will be thinner. Cream cheese gives the signature creaminess.

9. How can I add more flavor?

Try adding sautéed mushrooms, caramelized onions, or a dash of steak seasoning.

10. What can I serve with it?

A crisp green salad or garlic bread pairs perfectly with this hearty pasta.

Conclusion

Philly Cheesesteak Pasta is a comforting, crowd-pleasing dish that brings together the best of two classics—the iconic Philly cheesesteak and creamy pasta. With tender beef, melty cheese, and perfectly cooked noodles, it’s rich, flavorful, and effortlessly satisfying. Whether you stick to the traditional ingredients or try one of the fun variations, this recipe is bound to become a family favorite. Next time you’re craving comfort food with a twist, give this one a try—it’s the perfect balance of indulgence and simplicity.

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