Creamy and Savory Philly Cheesesteak Pasta

This Creamy and Savory Philly Cheesesteak Pasta delivers all the rich, hearty flavors of a classic cheesesteak in a cozy pasta dish. Tender ribeye steak, sautéed onions and peppers, and a creamy provolone-Parmesan sauce come together in perfect harmony.

Why You’ll Love This Recipe

Fast comfort food: Ready in just 25 minutes—ideal for busy weeknights.
Packed with flavor: Ribeye, Worcestershire, Dijon, and creamy cheeses create a rich, savory sauce.
One-pan simplicity: Minimal cleanup with everything cooked in just a skillet and pot.

ingredients

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

1 lb penne pasta (or pasta of your choice)
1 lb ribeye steak, thinly sliced
1 tablespoon olive oil
1 small onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
½ cup beef broth
1 cup heavy cream
8 oz provolone cheese, shredded
½ cup Parmesan cheese, grated
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

directions

Cook pasta according to package directions. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Add sliced ribeye and sear for 2–3 minutes until browned. Remove and set aside.
In the same skillet, sauté onion, green and red bell peppers, and garlic for 4–5 minutes, until softened.
Add Worcestershire sauce, Dijon mustard, and beef broth, scraping the skillet bottom for flavor.
Pour in heavy cream and bring to a simmer. Cook for 3–4 minutes until slightly thickened.
Return steak to the skillet, then add cooked pasta. Stir to combine.
Mix in shredded provolone and Parmesan. Stir until cheese melts and sauce becomes creamy.
Season with salt and pepper to taste. Garnish with fresh parsley and serve hot.

Servings and timing

Servings: 4 servings
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Calories: ~600 kcal per serving

Variations

Use ground beef or sliced chicken breast for an alternative protein.
Add mushrooms or swap bell peppers for other vegetables like zucchini or spinach.
Substitute provolone with mozzarella, white cheddar, or smoked gouda.
Make it spicy with red pepper flakes or a dash of hot sauce.

storage/reheating

Store: Refrigerate in an airtight container for up to 3 days.
Reheat: Warm gently on the stovetop or microwave, adding a splash of cream or broth to loosen the sauce.
Not recommended for freezing due to dairy-based sauce separating upon thawing.

FAQs

What steak cut works best?

Ribeye is ideal for its tenderness and marbling, but sirloin or flank steak also work well.

Can I use a different pasta shape?

Yes—penne, rigatoni, fusilli, or even egg noodles are all good substitutes.

Is provolone cheese essential?

No, but it contributes authentic Philly cheesesteak flavor. You can sub in mozzarella or cheddar.

Can I make this dish ahead of time?

Yes, but for best results, store components separately and combine before serving.

How do I keep the steak tender?

Sear it quickly over high heat and don’t overcook—medium-rare to medium is best.

What sides pair well with this pasta?

A simple green salad, garlic bread, or roasted vegetables complement the richness.

Can I make it dairy-free?

Yes, use plant-based cream and cheese substitutes, though flavor and texture will vary.

Is this recipe gluten-free?

Use gluten-free pasta and ensure broth and Worcestershire sauce are gluten-free.

Can I add mushrooms?

Absolutely—sauté them with the onions and peppers for extra umami.

How do I thicken the sauce if it’s too runny?

Simmer it a bit longer or add more Parmesan cheese to help it bind.

Conclusion

Creamy and Savory Philly Cheesesteak Pasta is a fusion dish that brings the iconic sandwich into pasta form. With tender steak, sweet peppers, and a decadent cheesy sauce, it’s a guaranteed hit for casual dinners and indulgent weekends alike. Quick to prepare and easy to customize, it’s a modern comfort food classic.

[tasty-recipe id=”15357″]