If you’ve ever found yourself craving the classic flavors of a Philly cheesesteak but wanted a cozy, comforting pasta dish instead, you’re in for a real treat. This Philly Cheesesteak Pasta Recipe transforms all the goodness of the beloved sandwich into a creamy, cheesy pasta that’s absolutely irresistible. Trust me, once you try this, you’ll wonder why you didn’t make it sooner—it’s warm, packed with savory steak, tender veggies, and a luscious sauce that clings perfectly to every bite of pappardelle.
Why You’ll Love This Recipe
- Comfort Food Magic: It blends the iconic Philly cheesesteak flavors into a creamy pasta that feels like a hug on a plate.
- Quick and Easy: Ready in about 25 minutes, it’s perfect for a satisfying weeknight dinner without fuss.
- Versatile Ingredients: Uses simple pantry staples and fresh ingredients you probably already have on hand.
- Family Approved: My loved ones go crazy for this one, and I bet yours will too!
Ingredients You’ll Need
I like how this Philly Cheesesteak Pasta Recipe leans on straightforward, classic ingredients that create amazing layers of flavor. Using a good cut of steak and a cheese that melts beautifully really makes a difference, so I’ll give you some tips on those as we go along.
- Pappardelle pasta: Its wide ribbons hold onto the creamy sauce wonderfully; you can swap with tagliatelle, spaghetti, or fettuccine if that’s what you have.
- Neutral oil: I use avocado or rapeseed oil here because they don’t compete with the flavors and can handle the high heat for searing the steak.
- Fillet or ribeye steak: Ribeye adds more fat and flavor, while fillet is leaner—both work great sliced into thin strips.
- Salt and black pepper: Essential for seasoning the steak and balancing the creaminess in the sauce.
- Salted butter: Adds richness and helps soften the onions and peppers without overwhelming the steak flavor.
- Onion: Thick slices work best to keep some texture and sweetness after cooking.
- Green bell pepper: Thick slices provide the signature Philly cheesesteak crunch and freshness.
- Garlic: Minced finely to infuse the sauce with gentle aromatic notes.
- Double (heavy) cream: Creates that luxurious, velvety sauce that ties this dish together.
- Worcestershire sauce: Adds subtle umami depth that really echoes the original sandwich’s flavor profile.
- Ready-grated mozzarella cheese: Melts beautifully and brings classic cheesesteak cheesiness; I like the pre-grated kind for convenience and smooth melt.
Variations
One of my favorite things about this Philly Cheesesteak Pasta Recipe is how easy it is to tweak it for different tastes or dietary needs. Feel free to get creative or keep it classic—both work wonderfully here.
- Cheese Swap: I sometimes try provolone or even a sharp cheddar for a little twist—I love how the flavor changes while still being creamy.
- Vegetarian Version: Swap the steak for sautéed mushrooms or seitan strips; the garlic and Worcestershire sauce still bring that rich umami vibe.
- Spicy Kick: If you like heat, add a pinch of red pepper flakes when cooking the onions and peppers—it wakes up the whole dish.
- Low-Carb Option: You can serve the steak, peppers, and creamy sauce over spiralized zucchini noodles or cauliflower rice for a lighter take.
How to Make Philly Cheesesteak Pasta Recipe
Step 1: Cook the Pasta to Perfection
Start by cooking your pappardelle in a large pot of salted boiling water following the package instructions—usually about 10 to 12 minutes. I always keep a cup of the pasta water before draining because it’s like liquid gold for loosening the sauce later, without watering it down.
Step 2: Sear the Steak for Maximum Flavor
Heat your neutral oil over high heat until it’s shimmering hot—this is the key to getting a nice, brown crust on those steak strips. Season the steak with salt and pepper, then pop it in the pan. Cook for about 3 to 4 minutes, stirring occasionally until browned but still tender. Remove the steak and set it aside in a bowl so it can rest and retain juiciness.
Step 3: Soften the Veggies Just Right
Turn the heat down to medium-high, add your butter to the same pan, and once melted, toss in the sliced onion and green bell pepper. Cook them for about 3 minutes until they’re just starting to get tender but still have a bit of crunch—that’s important for texture. Next, stir in the minced garlic and cook for just another 30 seconds to keep it from getting bitter.
Step 4: Build the Creamy Sauce
Pour in the double cream and Worcestershire sauce, letting everything come to a gentle simmer. Then, add the steak along with any juices back into the pan and turn the heat to low. This allows the steak flavor to meld with the sauce beautifully without overcooking the meat.
Step 5: Toss It All Together
By this point, your pasta is drained and ready. Add it directly to the pan with the sauce, steak, and veggies. Toss everything together with tongs or a large spoon, adding a bit of the reserved pasta water as needed to loosen the sauce to your preferred consistency. Give it a taste and adjust seasoning with salt and pepper.
Step 6: Melt in the Cheese and Serve
Sprinkle the grated mozzarella over the pasta and gently stir until it’s melted and gooey. I love finishing with a fresh crack of black pepper on top—such a simple way to add a little extra zip. Serve immediately, preferably with a big appetite!
Pro Tips for Making Philly Cheesesteak Pasta Recipe
- Choose the Right Steak: I’ve found ribeye gives the richest flavor due to its marbling, but fillet works if you prefer leaner meat—just slice it thinly for quick cooking.
- Don’t Overcook the Steak: Removing the steak early keeps it tender; it finishes cooking gently in the creamy sauce without getting tough.
- Save Pasta Water: That reserved cup of cooking water is key to loosening the sauce and helping it cling perfectly to pasta.
- Use Freshly Ground Pepper: I always finish with a fresh grinding of black pepper for that final burst of flavor—it makes a notable difference.
How to Serve Philly Cheesesteak Pasta Recipe
Garnishes
I love topping this pasta with a sprinkle of fresh parsley or chives when I want a bit of brightness, but honestly, a simple crack of extra black pepper on top is my go-to. If you’re feeling indulgent, a drizzle of good olive oil or a handful of grated Parmesan adds a lovely finishing touch.
Side Dishes
This dish is hearty enough to stand on its own, but I often pair it with a crisp green salad dressed in a tangy vinaigrette to balance the richness. Garlic bread or a warm, crusty loaf also works beautifully to soak up every last bit of that unbeatable sauce.
Creative Ways to Present
When serving for a casual dinner party, I sometimes plate the pasta in shallow bowls and scatter roasted pepper strips and extra slices of seared steak on top for that steakhouse vibe. Adding a few pickled jalapeños on the side is a fun nod to the sandwich’s flair and a pleasant surprise for guests who like a little heat.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and it usually keeps well for up to 3 days. The flavors deepen overnight, making it even tastier the next day. Just make sure to cool it before refrigerating.
Freezing
I’ve had mixed results freezing this one because the cream sauce can sometimes separate. If you freeze it, thaw gently in the fridge overnight and reheat very slowly to help the sauce come back together.
Reheating
Reheat leftovers in a skillet on low heat, stirring frequently, adding a splash of water or cream if it seems dry. Avoid microwaving straight from the fridge—it tends to make the creamy sauce a bit grainy.
FAQs
-
Can I use other types of pasta for the Philly Cheesesteak Pasta Recipe?
Absolutely! While pappardelle is ideal because its wide ribbons hold the sauce beautifully, you can use tagliatelle, fettuccine, or even spaghetti. Just keep in mind that thinner pasta will result in a different texture experience, but the flavors remain equally delicious.
-
What’s the best cut of steak to use?
Ribeye is my personal favorite for this recipe because of its marbling and flavor, but fillet works great if you want something leaner. Just slice the steak thinly to ensure it cooks quickly and remains tender.
-
Can I make this recipe dairy-free or vegan?
For a dairy-free version, swap the cream with a coconut or cashew cream alternative and use a dairy-free cheese substitute. For a vegan version, replace steak with mushrooms or a plant-based meat alternative, and follow the same swaps for cream and cheese. Though it’s different, it still captures the spirit of the dish.
-
How do I prevent the cheese from clumping in the sauce?
Adding the mozzarella off the heat and stirring gently until melted helps prevent clumping. Also, using fresh, ready-grated cheese works best because it melts smoothly compared to pre-shredded blends with anti-caking agents.
-
Can I prepare parts of the Philly Cheesesteak Pasta Recipe ahead of time?
You can prep the steak strips and slice the vegetables earlier in the day or even the day before to save time. However, for the best texture and flavor, I recommend cooking and combining everything fresh right before serving.
Final Thoughts
This Philly Cheesesteak Pasta Recipe has become one of my absolute kitchen favorites because it captures those classic sandwich flavors in a way that feels both nostalgic and fresh. I love sharing it with friends who say it tastes like their Philly dreams came true—with a cozy, creamy twist. Give it a try next time you want a meal that hits all the right notes quickly and easily. I promise it’ll become a staple in your rotation, too!
Print
Philly Cheesesteak Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
Philly Cheesesteak Pasta combines tender strips of steak, sautéed onions, and green bell peppers with pappardelle pasta enveloped in a rich, creamy, and cheesy sauce for an indulgent and flavorful meal.
Ingredients
Pasta
- 300 g (10.5 oz) dried pappardelle pasta (or tagliatelle/spaghetti/fettuccine if preferred)
Steak and Vegetables
- 400 g (14 oz) fillet or ribeye steak, sliced into strips about 1 cm thick
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp neutral oil (such as avocado or rapeseed)
- 1 onion, peeled and thickly sliced
- 1 green bell pepper, thickly sliced
- 2 cloves garlic, peeled and minced
Sauce and Cheese
- 1 tbsp salted butter
- 240 ml (1 cup) double (heavy) cream
- 1 tbsp Worcestershire sauce
- 100 g (1 packed cup) ready-grated mozzarella cheese
- Black pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions, typically 10-12 minutes, until al dente. Drain the pasta, reserving 1 cup of the pasta cooking water for later use.
- Sear the steak: While pasta cooks, heat 2 tablespoons of neutral oil in a large frying pan over high heat until hot. Add the steak strips, season with salt and black pepper, and fry for 3-4 minutes until nicely browned. Remove the steak from the pan and set aside in a bowl.
- Sauté vegetables: Reduce heat to medium-high and add butter to the pan. Once melted, add the sliced onion and green bell pepper. Cook for about 3 minutes until the vegetables start to soften.
- Add garlic and sauce ingredients: Stir in the minced garlic and cook for 30 seconds. Pour in the double cream and Worcestershire sauce, bringing the mixture to a gentle simmer.
- Combine steak and simmer: Return the steak and any juices to the pan. Reduce heat to low to keep everything warm and allow the flavors to meld.
- Toss pasta with sauce: Add the drained pasta to the pan with the steak, vegetables, and sauce. Toss everything together thoroughly, adding reserved pasta cooking water a little at a time if the sauce needs loosening. Adjust seasoning with additional salt and pepper if needed.
- Melt the cheese and serve: Sprinkle the grated mozzarella cheese over the pasta mixture and stir gently until the cheese has fully melted. Finish with a generous grind of black pepper before serving.
Notes
- Use your preferred long pasta such as tagliatelle, fettuccine, or spaghetti if pappardelle is unavailable.
- The steak should be sliced thinly and cooked quickly on high heat for best tenderness and flavor.
- Reserve pasta water helps loosen the sauce and enhances texture.
- Ready-grated mozzarella melts easily, making it ideal for this creamy sauce.
- For a lower-fat version, substitute double cream with half-and-half or use reduced-fat cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 802 kcal
- Sugar: 6 g
- Sodium: 605 mg
- Fat: 43 g
- Saturated Fat: 21 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.1 g
- Carbohydrates: 63 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 156 mg
