Hey there! So, listen, I’ve been making this thing called Philly Cheesesteak Pasta lately, and seriously, my crew cannot get enough of it. It all started ’cause I had some leftover steak form steak night, and I was craving something comforting but like, not a sandwich, ya know? So I thought, why not mash up two of my favorite things? Steak, cheese, onions, peppers… all that goodness, but with PASTA! It was one of those accidental kitchen triumphs and now it’s on regular rotation here.

Why You’ll Totally Love This

Okay, so why do I reach for this recipe? Well, first off, it’s just ridiculously satisfying. Like, proper stick-to-your-ribs stuff. I make this when everyone’s been busy and we need a guaranteed win for dinner. My family goes absolutely wild for it because it hits all those familiar cheesesteak flavors but in a totally different, fun way. (And honestly? It’s usually quicker than making actual cheesesteaks for everyone!) Plus, it uses up leftover steak perfectly if you’re lucky enough to have any! Which, let’s be honest, rarely happens in this house. Ha!

What You’ll Need (Ingredients)

About a pound (say, 450-500g) of pasta – any short shape works great. Penne, rigatoni, even rotini. Whatever’s in the cupboard is usually fine.
1-1.5 lbs (450-675g) thin-sliced beefsteak. Ribeye or sirloin is classic for cheesesteaks, but honestly, flank steak or even leftover roast beef works too! Just make sure it’s sliced super, super thin. Here’s a good guide on how to get it nice and thin, it makes a difference!
2 tablespoons olive oil (or any cooking oil you like)
1 large onion, thinly sliced
1-2 bell peppers (any color!), thinly sliced – I usually use green ’cause it feels most authentic, but red or yellow add a nice sweetness.
2-3 cloves garlic, minced
4 tablespoons butter
4 tablespoons all-purpose flour
3 cups beef broth (low sodium is good so you can control the salt)
1 cup milk (whole milk makes it creamier, but whatever you have is fine)
2 cups shredded cheese – okay, this is important. Provolone is traditional cheesesteak cheese, and it melts beautifully here. But a sharp cheddar, Monterey Jack, or even a mix is totally acceptable and yummy! Read up on the cheese debate sometime, it’s a whole thing!
Salt and freshly ground black pepper to taste
Optional toppings: More cheese (duh), chopped fresh parsley, red pepper flakes.

Making the Magic Happen (Directions)

Get your pasta water going in a big pot. Salt it generously – should taste like the sea! Cook your pasta according to package directions until it’s just shy of al dente. Like, really just shy, maybe 1-2 minutes less than the box says. Drain it but save about a cup of that starchy pasta water. Seriously, don’t forget this step; you’ll thank me later.
While the water’s heating, or even while the pasta cooks, get your steak and veggies prepped. Slice everything thin! The thinner the better, especially the steak.
Heat the olive oil in a large skillet or a Dutch oven over medium-high heat. Add the sliced steak in a single layer if you can (you might need to do this in batches so it browns instead of steaming). Cook quickly, just until it’s browned – maybe 2-3 minutes per side. Don’t cook it all the way through, it’ll cook more later. Remove the steak from the pan and set it aside.
Add the sliced onions and peppers to the same pan (add a little more oil if needed). Cook ’em down, stirring occasionally, until they’re softened and starting to caramelize a bit, about 8-10 minutes this is where the flavor starts building, smells amazing!
Stir in the minced garlic and cook for just another minute until fragrant. Don’t let it burn!
Now, push the veggies to one side of the pan. Add the butter and let it melt. Once melted, whisk in the flour. Cook this flour-butter mixture (that’s called a roux, fancy!) for about 1-2 minutes, stirring constantly, to cook out the raw flour taste. It should look kind of like a thick paste.
Gradually whisk in the beef broth, then the milk, stirring constantly to smooth out any lumps. Bring the sauce to a gentle simmer, stirring, until it starts to thicken.
Reduce the heat to low. Stir in the shredded cheese a handful at a time, letting it melt before adding more. Keep stirring until the sauce is smooth and cheesy. This is where I usually sneak a taste and adjust salt and pepper. It’s gonna be gooey and wonderful.
Add the cooked steak back into the cheese sauce. Stir it in.
Add the drained pasta to the pan with the sauce and steak. Stir everything together, coating the pasta evenly. If it seems a little dry or clumpy, add some of that reserved pasta water, a splash at a time, stirring, until it’s creamy and coats the pasta beautifully. This is actually where I find it works better if it’s a little looser than you think you want it, ’cause the pasta will absorb some sauce as it sits.
Cook for another minute or two, stirring, just to let everything meld together and finish cooking the steak gently.
Serve it up hot!

Stuff I’ve Learned (Notes)

Slicing the steak when it’s partially frozen makes it way easier to get those super thin slices. Trust me on this.
Don’t overcrowd the pan when cooking the steak or it’ll steam instead of brown. Patience here pays off.
Using good quality, sharp cheese makes a big difference in the flavor.
Reserving the pasta water is key to getting the right sauce consistency if it gets too thick.

Things I’ve Tried (Variations)

Mushrooms: Totally works! Add sliced mushrooms with the onions and peppers. Gives it an extra earthy layer.
Spicy: Throw in some red pepper flakes with the garlic, or finish with a drizzle of hot sauce. Yep.
Chicken: You could use chicken breast or thighs cut into thin strips, but honestly, it just doesn’t have the same rich flavor as beef it’s texture is different too. It’s… okay, but not real Philly Cheesesteak Pasta, if you know what I mean. Stick with the beef for the best result.

Kitchen Gear (Equipment)

Big pot for pasta
Large skillet or Dutch oven (honestly, my Lodge cast iron skillet is my go-to for this kind of thing)
Whisk
Sharp knife and cutting board (essential for that thin slicing!)
Box grater if you’re shredding your own cheese (recommended!) – or hey, pre-shredded is fine in a pinch, no judgment here!

Leftovers? (Storage)

Store any leftovers in an airtight container in the fridge for 2-3 days. Reheat gently on the stovetop or in the microwave, maybe adding a tiny splash of milk or broth if it’s dried out. Though honestly, in my house it never lasts more than a day!

How We Eat It (Serving Suggestions)

Just spoon it into bowls! Sometimes I top it with extra shredded provolone or a sprinkle of fresh parsley. A simple side salad or some crusty bread to soak up any extra sauce (though there rarely is any!) is nice too. It’s hearty enough on its own though.

Lessons Learned (Pro Tips)

Don’t cook the steak for too long initially! It will get tough. You just want a quick sear. I once tried rushing this step and overcooked the steak before it even hit the sauce, and yeah, it wasn’t great.
Shred your own cheese if you can. Pre-shredded has weird stuff in it sometimes that makes it not melt as smoothly.
Taste and season! Adjust salt and pepper throughout the cooking process, especially in the cheese sauce.

Got Questions? (FAQ)

Can I use ground beef? You could, but it’s not the same texture or flavor as sliced steak. It would be more like a cheesy beef pasta, which isn’t bad, but it’s not this.
What’s the best cheese? Provolone is my favorite for meltiness and classic flavor, but sharp cheddar or a blend works too. Whiz? Probably not in the pasta, lol.
Is this spicy? Not unless you add spice! It’s usually savory and cheesy. Add red pepper flakes if you want a kick.
Can I make this ahead? The sauce can be made ahead, and the veggies cooked. I’d cook the pasta and steak fresh right before combining everything, as pasta can get mushy and steak tough if sitting in sauce too long.

Philly Cheesesteak Pasta