Pin Recipe A hearty pasta dish inspired by the classic Philly cheesesteak, featuring tender beef, sautéed peppers and onions, and a creamy cheese sauce tossed with pasta.
I fell in love with the flavor combination of Philly cheesesteak on a trip to Philadelphia, so transforming it into a pasta dish was an instant family favorite at our table.
Ingredients
- Pasta: 12 oz (340 g) penne or rigatoni
- Beef: 1 lb (450 g) thinly sliced ribeye or sirloin steak
- Vegetables: 1 medium yellow onion, thinly sliced, 1 green bell pepper, thinly sliced, 1 red bell pepper, thinly sliced, 2 cloves garlic, minced
- Cheese Sauce: 2 tbsp unsalted butter, 2 tbsp all-purpose flour, 1 1/2 cups (360 ml) whole milk, 1 cup (115 g) shredded provolone cheese, 1/2 cup (60 g) shredded mozzarella cheese, 1/4 cup (30 g) grated Parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper
- Other: 2 tbsp olive oil, 1 tbsp Worcestershire sauce, Fresh parsley, chopped (for garnish, optional)
Instructions
- Cook the Pasta:
- Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
- Brown the Beef:
- While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced steak, season with salt and pepper, and cook for 2 3 minutes until just browned. Remove steak from skillet and set aside.
- Sauté Vegetables:
- Add the remaining 1 tablespoon olive oil to the same skillet. Add onions and bell peppers, sauté for 5 7 minutes until softened. Add garlic and cook for 1 minute.
- Combine Beef and Veggies:
- Return the steak to the skillet with the vegetables. Stir in Worcestershire sauce, then remove from heat.
- Make Cheese Sauce:
- In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly until the mixture thickens (about 3 4 minutes).
- Add Cheeses:
- Reduce heat to low. Stir in provolone, mozzarella, and Parmesan cheese until melted and smooth. Season with salt and pepper.
- Toss Pasta:
- Add cooked pasta and beef vegetable mixture to the cheese sauce. Toss to combine and heat through.
- Serve:
- Serve immediately, garnished with chopped parsley if desired.
Pin Recipe We love making this dish together, with everyone grabbing a spoon to sneak a bite as the cheese melts and bubbles. It always brings the family together in the kitchen.
Required Tools
You'll need a large pot for the pasta, a big skillet for browning beef and veggies, and a separate saucepan for making the cheese sauce.
Allergen Information
This recipe contains wheat (gluten), milk, and cheese (dairy). Check labels on Worcestershire sauce for possible soy.
Nutritional Information
Each serving contains approximately 715 calories, 32 g total fat, 62 g carbohydrates, and 42 g protein.
Pin Recipe Serve this pasta hot for the best texture and flavor. Leftovers reheat well for a delicious next-day lunch or dinner.
Recipe FAQs
- → What type of pasta works best for this dish?
Penne or rigatoni are ideal as they hold the creamy sauce well and complement the textures of the beef and vegetables.
- → Can I substitute the beef with another protein?
Yes, sirloin or flank steak make great alternatives and maintain the tender, rich flavor profile.
- → How is the cheese sauce prepared?
Butter and flour are cooked to form a roux, then milk is gradually added and thickened before stirring in shredded provolone, mozzarella, and Parmesan until smooth.
- → What vegetables provide the best flavor balance?
Yellow onions, green and red bell peppers sautéed until soft add sweetness and a mild crunch that complements the savory beef.
- → Is there an option to add spice?
For a subtle heat, sprinkle red pepper flakes during sautéing to introduce a spicy kick to the dish.