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- 8 ounces pasta (fettuccine or penne) - 1 pound beef sirloin, thinly sliced - 1 tablespoon olive oil - 1 onion, sliced - 1 green bell pepper, sliced - 1 red bell pepper, sliced - 2 cloves garlic, minced - 1 cup beef broth - 1 cup heavy cream - 2 cups provolone cheese, shredded - 1 teaspoon Worcestershire sauce - Salt and pepper to taste - Fresh parsley for garnish When making Philly cheesesteak pasta, these ingredients shine. The pasta forms the base. Choose fettuccine or penne. Both hold sauce well. The beef sirloin adds rich flavor. Slice it thin for quick cooking. Olive oil helps sauté the beef and veggies. The veggies bring crunch and sweetness. I love the mix of onions and bell peppers. Garlic adds depth. The sauce is creamy and savory. Beef broth provides richness. Heavy cream makes it smooth. Provolone cheese melts beautifully, tying all flavors together. Finally, Worcestershire sauce boosts umami. Don’t forget salt and pepper to enhance taste. Fresh parsley adds color and freshness. Gather these ingredients, and you're on your way to a delicious meal! {{ingredient_image_1}} Start by boiling water in a large pot. Add a pinch of salt to the water. When the water boils, add 8 ounces of pasta. I like fettuccine or penne for this dish. Cook the pasta according to the package directions. You want it to be al dente. This means it should be firm but not hard. Once cooked, drain the pasta in a colander and set it aside. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 sliced onion and both sliced bell peppers. I use one green and one red bell pepper for color. Sauté these for about 5 minutes. You want them soft and a little brown. Stir in 2 cloves of minced garlic and cook for one more minute. The garlic should smell nice. Once done, remove the veggies from the skillet and set them aside. Now, in the same skillet, turn the heat to high. Add 1 pound of thinly sliced beef sirloin. Season with salt and pepper to taste. Cook the beef for about 3 to 4 minutes. Stir often. The beef should turn brown and lose its pink color. Once browned, it’s ready to go. Pour in 1 cup of beef broth and 1 teaspoon of Worcestershire sauce. Use a spatula to scrape the bottom of the skillet. This lifts the tasty bits stuck there. Bring this mixture to a simmer. Then lower the heat to medium-low and stir in 1 cup of heavy cream. This makes the sauce rich and creamy. Slowly add 2 cups of shredded provolone cheese into the skillet. Stir continuously until the cheese melts. The sauce should be smooth and creamy now. Next, add the cooked pasta and the sautéed vegetables back into the skillet. Stir everything together well. Cook for another 2 to 3 minutes to heat it all through. Before serving, taste the dish. Adjust the seasoning with more salt and pepper if needed. Serve the Philly Cheesesteak Pasta on a large platter. I like to garnish it with fresh parsley and an extra sprinkle of provolone cheese. You can also serve garlic bread on the side for a complete meal. Enjoy! To make the sauce creamy, use heavy cream. Add it slowly to the skillet. Stir well as it combines with the beef broth. This helps blend in flavors and makes it smooth. If it feels too thick, add a splash of beef broth. This keeps it rich and tasty without being heavy. When sautéing, heat your oil before adding the veggies. This helps them brown nicely. Keep the heat at medium to avoid burning. Stir often to cook evenly. Once the meat is in, raise the heat to high. This gives the beef a nice sear. It locks in the juices and adds flavor. Garnish your dish with fresh parsley. It adds color and a fresh taste. You can also sprinkle more provolone cheese on top for extra flavor. Serve the pasta with garlic bread. This makes a hearty meal and is perfect for sharing. You can pair it with a simple salad, too. A light side balances the rich pasta. Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh bell peppers and onions. They will enhance the overall taste of your dish. Slice Meat Thinly: Ensure your beef is sliced very thinly against the grain for tenderness and quicker cooking. Experiment with Cheese: While provolone is traditional, feel free to mix in other cheeses like mozzarella or cheddar for a unique twist. Save Some Pasta Water: If your sauce is too thick, adding a splash of reserved pasta water can help loosen it up and add extra flavor. {{image_2}} You can make a tasty vegetarian version of Philly Cheesesteak Pasta. Instead of beef, use mushrooms or seitan. Both add great texture and flavor. For mushrooms, try portobello or cremini. They soak up flavors well. If you use seitan, it mimics the taste and texture of meat. Sauté them just like you would the beef. Provolone cheese is classic, but don’t stop there! Try mozzarella for a milder taste. It melts beautifully, making your dish creamy. Cheddar can add a sharp flavor, while gouda gives a smoky touch. Mix and match these cheeses for a fun twist! You can add your favorite toppings for more flavor. Try jalapeños for heat or sautéed mushrooms for depth. Fresh herbs like basil or oregano can brighten up your dish. For a crunch, add crispy fried onions or a sprinkle of crushed red pepper. Get creative with spices too! A pinch of paprika or garlic powder can elevate the taste. To keep your Philly Cheesesteak Pasta fresh, store it in an airtight container. Place it in the fridge within two hours of cooking. It will last up to three days. Make sure it is cooled to room temperature before sealing. This helps keep the flavors intact. To reheat, use a skillet over medium heat. Add a splash of beef broth or cream to keep it moist. Stir it often for even heating. You can also use the microwave. Heat in short bursts of 30 seconds. Stir after each burst until hot. This keeps the pasta from drying out. If you want to freeze your pasta, let it cool first. Place it in a freezer-safe container. It can last for up to three months in the freezer. To reheat, thaw it in the fridge overnight. Then, use the skillet method to warm it up. This helps keep the sauce creamy and delicious. Yes, you can! While fettuccine and penne are great choices, many other pasta types work well. You might try: - Rigatoni - Shells - Spaghetti Each pasta shape will hold the sauce in its own way. Pick your favorite for a fun twist! If you love heat, there are many ways to spice up this dish. Here are some tips: - Add crushed red pepper flakes while cooking. - Mix in sliced jalapeños or serrano peppers. - Use pepper jack cheese instead of provolone. These additions will amp up the flavor and give your dish a nice kick! This pasta dish is rich and filling. Here are some great sides to enjoy with it: - Garlic bread - A fresh green salad - Roasted vegetables These sides balance the meal and add extra flavor. Enjoy your cooking adventure! This post covered a tasty Philly Cheesesteak Pasta recipe, starting with key ingredients like pasta, beef, and fresh veggies. You learned how to cook pasta, sauté vegetables, and make a creamy sauce. We also explored cooking tips and fun variations, including vegetarian options. Try this dish for a satisfying meal any night. Enjoy cooking and making it your own!

Philly Cheesesteak Pasta

A delicious pasta dish inspired by the classic Philly cheesesteak, featuring tender beef, sautéed vegetables, and creamy provolone cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 600 kcal

Ingredients
  

  • 8 ounces pasta (fettuccine or penne)
  • 1 pound beef sirloin, thinly sliced
  • 1 tablespoon olive oil
  • 1 unit onion, sliced
  • 1 unit green bell pepper, sliced
  • 1 unit red bell pepper, sliced
  • 2 cloves garlic, minced
  • 1 cup beef broth
  • 1 cup heavy cream
  • 2 cups provolone cheese, shredded
  • 1 teaspoon Worcestershire sauce
  • to taste unit salt and pepper
  • to taste unit fresh parsley, chopped (for garnish)

Instructions
 

  • In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the sliced onion and bell peppers, and sauté for about 5 minutes until they are softened and slightly caramelized. Stir in the minced garlic and cook for another minute until fragrant. Remove the vegetables from the skillet and set aside.
  • In the same skillet, increase the heat to high and add the thinly sliced beef. Season with salt and pepper, and cook for 3-4 minutes until browned, stirring frequently.
  • Pour in the beef broth and Worcestershire sauce, scraping the bottom of the skillet to lift any flavorful bits. Bring to a simmer, then reduce the heat to medium-low and stir in the heavy cream.
  • Slowly add the provolone cheese, stirring continuously until melted and the sauce is creamy.
  • Add the cooked pasta and sautéed vegetables back into the skillet, stirring everything together until well combined. Cook for an additional 2-3 minutes to heat through.
  • Taste and adjust seasoning if needed, adding more salt and pepper to your preference.

Notes

Serve with garlic bread for a complete meal.
Keyword beef, cheesesteak, comfort food, pasta