Philly Cheesesteak Pasta takes everything you love about a classic Philly cheesesteak—juicy beef, peppers, onions, and melty cheese—and turns it into a creamy, hearty pasta dish 🍝🧀
🍝 Philly Cheesesteak Pasta Recipe
🧾 Ingredients
- 250–300g pasta (penne or rotini)
- 300g beef (thinly sliced steak or ground beef)
- 1 tbsp olive oil
- 1 green bell pepper (sliced)
- 1 small onion (sliced)
- 2 cloves garlic (minced)
- 1 cup milk or cream
- 1 cup shredded provolone or mozzarella cheese
- ½ cup beef broth
- Salt & black pepper (to taste)
- Optional: mushrooms, chili flakes
👩🍳 Instructions
1. Cook the pasta
- Boil in salted water until al dente
- Drain and set aside
2. Cook the beef
- Heat oil in a pan
- Cook beef with salt & pepper until browned
- Remove and set aside
3. Sauté veggies
- In the same pan, cook onions, peppers, and garlic
- Add mushrooms if using
- Cook until soft and slightly caramelized
4. Make the sauce
- Pour in beef broth and let it reduce slightly
- Add milk or cream
- Stir in cheese until melted and smooth
5. Combine everything
- Return beef to the pan
- Add cooked pasta
- Toss well until coated
🌟 Variations
- Extra cheesy: add cream cheese or cheese sauce
- Spicy: add jalapeños or hot sauce
- Low-carb: swap pasta for zucchini noodles
- Authentic twist: use thin ribeye slices
💡 Tips
- Slice beef very thin for tenderness
- Don’t overcook peppers—they should stay slightly crisp
- Use provolone for that true cheesesteak flavor
If you want, I can give you a one-pot version (less dishes) or a quick 20-minute version 👍
