Get ready to transform a classic sandwich into your new favorite weeknight dinner. This Philly Cheese Steak Pasta recipe packs all the savory, meaty, and cheesy goodness of an authentic Philly cheesesteak into a ridiculously creamy, one-pot pasta dish. We’ve streamlined the process to make it incredibly easy, ensuring you get maximum flavor with minimal cleanup. It’s the ultimate comfort food mashup that your whole family will request again and again.
Why You’ll Love This One-Pot Philly Cheese Steak Pasta
If you’re looking for a dinner that truly delivers, this is it. This isn’t just another pasta dish; it’s an experience. Here’s why it will become a staple in your kitchen:
- One-Pot Wonder: Everything cooks in a single pot, from searing the steak to simmering the sauce. This means less time washing dishes and more time enjoying your meal.
- Incredibly Creamy Sauce: We use a secret blend of cream cheese and provolone that melts into a velvety, rich sauce that clings to every piece of pasta.
- Authentic Flavors: Tender steak, sautéed peppers, and caramelized onions are the heart of this dish, delivering that classic cheesesteak taste you crave.
- Perfect for Weeknights: This recipe is surprisingly quick to come together, making it a perfect solution for busy evenings when you need something satisfying and fast.
The Key Ingredients for Authentic Flavor
The magic of this dish comes from using the right ingredients. Here’s a breakdown of what you’ll need to capture that perfect Philly cheesesteak essence.
The Best Steak for Cheesesteak Pasta
For the most tender and flavorful results, we recommend using boneless ribeye steak. Its marbling creates a rich, beefy flavor that stands up to the creamy sauce. Sirloin is another great, more budget-friendly option. The key is to slice it as thinly as possible against the grain. A pro tip is to freeze the steak for about 20-30 minutes before slicing to make it firm and easier to cut.
Peppers, Onions, and The Perfect Cheese Blend
No Philly cheesesteak is complete without sautéed green bell peppers and sweet onions. These vegetables form the aromatic base of our pasta. For the cheese, a combination is key. Provolone provides that classic, melty pull, while cream cheese is the secret to an ultra-creamy, stable sauce that won’t break or become oily.
How to Make The Best Philly Cheese Steak Pasta
This simple, step-by-step guide will walk you through creating this amazing one-pot meal. It’s a straightforward process that delivers a gourmet-quality dinner right at home.
- Prep the Steak and Veggies: Thinly slice your steak, peppers, and onions. Season the steak generously with salt and pepper.
- Sear the Steak: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the steak in a single layer and sear for 1-2 minutes per side until browned. Work in batches to avoid overcrowding the pan. Remove the steak and set it aside.
- Sauté the Aromatics: In the same pot, add the onions and bell peppers. Cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- Build the Sauce: Stir in flour and cook for one minute. Deglaze the pan with beef broth, scraping up any browned bits from the bottom. Stir in heavy cream, cream cheese, Worcestershire sauce, and seasonings. Bring to a gentle simmer until the cream cheese melts completely.
- Cook the Pasta: Add the uncooked pasta to the pot, ensuring it’s submerged in the sauce. Cover and cook according to package directions, stirring occasionally, until the pasta is al dente.
- Combine and Serve: Stir the seared steak back into the pot. Add the shredded provolone cheese and stir until it’s completely melted and the sauce is creamy. Serve immediately, garnished with fresh parsley.
Tips for the Perfect Creamy Pasta
Want to guarantee success? Follow these simple tips for the absolute best Philly Cheese Steak Pasta every time.
- Don’t Overcook the Steak: A quick sear is all you need. The steak will finish cooking when you add it back to the hot pasta, ensuring it stays tender.
- Use Freshly Shredded Cheese: Pre-shredded cheese often contains anti-caking agents that can make your sauce gritty. Shredding your own provolone ensures the smoothest melt.
- Choose the Right Pasta: Short pasta shapes like rigatoni, penne, or shells are perfect for capturing the creamy sauce and chunks of steak and veggies.
- Adjust Sauce Consistency: If the sauce becomes too thick, simply stir in an extra splash of beef broth or cream until it reaches your desired consistency.
Variations and Substitutions
While this recipe is fantastic as is, feel free to make it your own! If you want a similar flavor profile but are looking for a ground beef option, you should try these Philly Cheesesteaks with ground beef. You can also add sliced mushrooms along with the peppers and onions for an extra layer of earthy flavor. For a bit of heat, add a pinch of red pepper flakes to the sauce. And if you’re a fan of different cheese sauces, a dollop of white cheddar beer cheese would make a decadent addition.
What to Serve With Your Pasta
This Philly Cheese Steak Pasta is a hearty, all-in-one meal, but it also pairs wonderfully with a few simple sides. A crisp green salad with a light vinaigrette can cut through the richness of the pasta. For something more substantial, consider serving it with garlic bread or our favorite butter swim biscuits to sop up every last drop of the delicious cheese sauce.
Frequently Asked Questions
Absolutely! To use ground beef, brown it with the onions and drain off any excess grease before proceeding with the sauce. It’s a great way to make the dish even more budget-friendly.
For paper-thin slices, place your steak in the freezer for 20-30 minutes before slicing. This firms up the meat, making it much easier to cut thinly and evenly against the grain with a sharp knife.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or beef broth to loosen the sauce and restore its creamy texture.
Boneless ribeye is the best choice due to its marbling, which adds incredible flavor and tenderness. Sirloin steak is also a great, more affordable alternative that works well in this recipe.
This pasta is a full meal on its own, but it pairs wonderfully with a simple green salad, garlic bread, or steamed green beans to round out the dinner.
The secret is a combination of cream cheese and freshly shredded provolone. The cream cheese creates a stable, velvety base, while the provolone provides that classic melty, cheesy flavor without making the sauce oily.
The Ultimate Philly Cheese Steak Pasta Recipe
Philly Cheese Steak Pasta (The Easiest, Creamiest Recipe!)
Ingredients
Equipment
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the thinly sliced steak with salt and pepper. Add to the pot in a single layer and sear for 1-2 minutes per side. Work in batches if needed. Remove from the pot and set aside.
- In the same pot, add the sliced onion and green bell pepper. Cook, stirring occasionally, for 5-7 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant.
- Sprinkle the flour over the vegetables and stir to combine. Cook for 1 minute. Slowly pour in the beef broth while scraping the bottom of the pot to release any browned bits. Stir in the heavy cream, cubed cream cheese, Worcestershire sauce, garlic powder, and onion powder.
- Bring the sauce to a gentle simmer, stirring until the cream cheese is fully melted and the sauce is smooth. Add the uncooked pasta to the pot, pressing it down to submerge it in the liquid. Bring back to a simmer, then reduce heat to medium-low, cover, and cook for 12-15 minutes, or until pasta is al dente, stirring occasionally to prevent sticking.
- Once the pasta is cooked, turn off the heat. Stir in the shredded provolone cheese until it is completely melted. Return the seared steak to the pot and stir to combine. Season with additional salt and pepper to taste. Garnish with fresh parsley and serve immediately.
Notes
Tip 2: Shred your own provolone cheese! Pre-shredded cheeses have additives that can result in a grainy sauce. Freshly shredded cheese will melt much more smoothly.
Tip 3: If your sauce gets too thick while cooking, add an extra splash of beef broth to reach your desired consistency.
Share Your Creation!
We are so excited for you to try this creamy, dreamy Philly Cheese Steak Pasta. If you make it, don’t forget to leave a comment below and let us know what you think! We love hearing from you. Be sure to share a photo of your masterpiece and tag us on Pinterest!
