If you love the rich, savory flavors of a Philly cheesesteak sandwich, you’re going to fall head over heels for Philly Cheesesteak Pasta. This creamy, cheesy dish combines all the elements of the classic sandwich—thinly sliced beef, sautéed peppers, onions, and melty cheese—with hearty pasta for the ultimate comfort food. It’s like your favorite sandwich and a bowl of pasta had the most delicious, satisfying baby!
This one-pan dish is perfect for busy weeknights, as it’s ready in under 30 minutes, and cleanup is a breeze. Plus, it’s a great meal to serve the whole family or to impress guests with a comforting, flavorful dish that everyone will love.
Why You’ll Love This Recipe
This Philly Cheesesteak Pasta has everything you love about the classic cheesesteak, but in pasta form! The creamy, cheesy sauce is rich and indulgent, while the sautéed onions and peppers bring that savory flavor, making it taste just like the real deal. It’s a crowd-pleaser and a recipe that’s easy to customize based on your taste preferences.
By cooking the pasta directly in the sauce, you not only save on time and dishes, but the pasta absorbs all those delicious flavors. This ensures every bite is packed with the cheesesteak goodness you crave!
Ingredients for Philly Cheesesteak Pasta
Here’s what you’ll need to make this comforting dish:
- 1 tablespoon olive oil
- 1 pound (450g) beef steak (ribeye, flank, or sirloin, thinly sliced or chopped)
- 1 large onion, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 large red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- 3 cups beef broth
- 2 cups heavy cream (or half and half for a lighter option)
- 12 oz (340g) penne pasta (or any short pasta of your choice)
- 8-10 slices provolone cheese (or substitute with mozzarella or American cheese)
- ½ cup grated Parmesan cheese (optional, for extra cheesiness)
- Fresh parsley, chopped (for garnish)