Here’s a delicious, easy Philly Cheesesteak Pasta recipe—combining the flavors of a classic sandwich with hearty pasta! 🥩🧀🍝
🥘 Ingredients
- 1 lb (450 g) thinly sliced beef (like ribeye, sirloin, or thin steak strips)
- 12 oz (340 g) pasta (penne, rigatoni, or your favorite)
- 1 tbsp olive oil
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2–3 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt & pepper to taste
- 1 cup beef broth
- 1 cup shredded provolone or mozzarella cheese
- ½ cup grated Parmesan cheese
- Optional: sliced mushrooms or banana peppers
🥄 Instructions
- Cook pasta
Boil pasta according to package instructions, drain, and set aside. - Cook beef
In a large skillet, heat olive oil over medium-high heat. Add steak strips, season with salt, pepper, and Italian seasoning, and cook until browned. Remove from skillet and set aside. - Cook veggies
In the same skillet, sauté onions, bell peppers, and garlic (and optional mushrooms) until tender. - Make sauce
Add beef broth to the skillet and bring to a simmer. Stir in half of the shredded cheese until melted. - Combine
Add cooked pasta and beef back to the skillet. Stir to coat everything in the cheesy sauce. - Top & serve
Sprinkle remaining cheese on top and let it melt. Serve hot, optionally with extra Parmesan.
✨ Tips
- For a creamier version, add ½ cup cream or cream cheese when adding the broth.
- Thinly sliced steak works best for that authentic Philly texture.
- Can also be made in a slow cooker: cook beef and veggies first, then add pasta at the end.
If you want, I can give a shortcut one-pan Philly Cheesesteak Pasta that’s ready in 30 minutes or less. Do you want me to do that?
