Philly Cheesesteak Pasta

I remember the first time I made Philly cheesesteak pasta for my family and how it turned a hectic weekday evening into something that felt a little more special. I had leftover steak in the fridge and a craving for something cheesy yet comforting so I tossed everything together with rigatoni and some peppers and hoped for the best. The result was so good we barely left any for lunch the next day and now it’s become one of our go-to dinners when we need something hearty and quick.

Since then I’ve experimented with different cheeses and steak cuts but the core idea always stays the same and it’s that rich cheesy flavor paired with tender strips of steak that makes it feel like the perfect fusion of pasta night and cheesesteak night. If you’re a fan of both you’re going to love how well they come together in one skillet and I promise it’ll be a recipe you come back to more than once.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Ribeye or flank steak – Thinly sliced steak gives the recipe that signature Philly cheesesteak bite
• Rigatoni pasta – Holds the cheesy sauce perfectly in every tube
• Bell peppers – Adds crunch and sweetness that balances the savory steak
• Onion – Brings a rich caramelized flavor to the mix
• Garlic – Enhances the overall savory depth
• Provolone cheese – Melts beautifully for that authentic Philly cheesesteak flavor
• Cream cheese – Adds creaminess and richness to the sauce
• Beef broth – Helps create a flavorful base for the sauce
• Olive oil – Used to sauté the vegetables and steak
• Salt and pepper – For seasoning everything to perfection
• Fresh parsley – For a bright pop of color and freshness

Tools You’ll Need

• Large skillet – Essential for cooking the steak and veggies evenly
• Medium pot – To boil your pasta until al dente
• Chef’s knife – For slicing steak and vegetables thinly
• Cutting board – To prep all your ingredients safely
• Wooden spoon – Perfect for stirring and mixing the sauce without damaging your pan
• Colander – For draining the cooked pasta
• Cheese grater – To freshly grate your provolone if you’re not using pre-shredded

Instructions

Step 1:

I start by cooking the rigatoni pasta in salted boiling water until it’s just al dente and then I drain it and set it aside while I work on the rest.

Step 2:

While the pasta is cooking I heat some olive oil in a large skillet over medium-high heat and then I add the thinly sliced steak and season it with salt and pepper. I cook it just until it browns and remove it from the pan to keep it tender.

Step 3:

In the same skillet I add a bit more olive oil if needed and sauté the sliced onions and bell peppers until they become soft and slightly caramelized. I add in the garlic for the last minute of cooking just to make sure it doesn’t burn.

Step 4:

I reduce the heat and pour in the beef broth then I stir in the cream cheese until it melts and becomes creamy. This forms the base of the sauce and brings everything together.

Step 5:

Once the sauce is smooth I stir in the cooked pasta followed by the steak and then I top everything with shredded provolone cheese and cover the pan just long enough for the cheese to melt over the top.

Step 6:

Before serving I like to sprinkle fresh chopped parsley over everything for a pop of color and flavor and then it’s ready to plate up!

Tips

If you want to make it extra indulgent I recommend adding a handful of shredded mozzarella or a little sharp cheddar for extra cheesiness. I’ve also tried it with mushrooms and it adds a fantastic earthy flavor. And if you prefer a bit of spice don’t be shy to throw in a pinch of red pepper flakes.

Ways to Serve

Pair with a crisp green salad tossed in vinaigrette to balance the richness

Serve it with garlic bread to soak up every bit of the cheesy sauce

Portion it into meal prep containers for easy lunches throughout the week

Top it with extra provolone and broil it for a minute or two for a golden crust

Frequently Asked Questions

What kind of steak is best for Philly Cheesesteak Pasta?

I like ribeye for its marbling but flank steak or even sirloin also work well as long as you slice it thin.

Can I make Philly Cheesesteak Pasta ahead of time?

Yes absolutely! You can prep everything a day ahead and reheat gently on the stove with a splash of broth to loosen the sauce.

Is there a way to make Philly Cheesesteak Pasta lighter?

Sure! I sometimes use light cream cheese and whole wheat pasta and you can add more peppers and skip the extra cheese if you want a lighter version.

See You in the Kitchen

I hope you give this Philly cheesesteak pasta a try! It’s cozy comforting and packed with flavor and I’d love to hear how it turns out for you. Don’t forget to snap a photo and share it if you do or save it to your favorite recipe board for later.

Happy Cooking!

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