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Savory Fusion: Philly Cheesesteak Pasta Imagine the sizzle of thinly sliced steak, sautéed onions, and bell peppers mingling with tender pasta in a creamy, cheesy sauce. Philly Cheesesteak Pasta brings the bold flavors of a classic sandwich to the pasta bowl, creating a savory fusion that’s hearty, satisfying, and oh-so-delicious. This recipe promises the essence of a Philadelphia favorite with a twist, making it ideal for a comforting family dinner or a crowd-pleasing potluck dish.

Steakhouse Flair

The star of this pasta dish is the thinly sliced steak, adding a rich, meaty flavor reminiscent of a classic Philly cheesesteak.

Creamy Delight

This recipe features a luscious and cheesy sauce that coats the pasta, making each bite a creamy delight.

Substitutions and Variations:

Customize your Philly Cheesesteak Pasta with these variations:

  1. Mushroom Medley: Add sliced mushrooms for an earthy, umami twist.
  2. Spicy Kick: Incorporate jalapeño slices or crushed red pepper flakes for a spicy kick.
  3. Veggie Vibes: Include more veggies like spinach, broccoli, or cherry tomatoes for added color and nutrition.


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Now that you’ve discovered the savory fusion of Philly Cheesesteak Pasta, it’s time to savor its steakhouse flair and creamy deliciousness. Share it with family and friends, serve it as a crowd-pleaser at gatherings, or enjoy it whenever you crave the flavors of a classic cheesesteak in pasta form. Don’t forget to leave a review and share your favorite variations or serving ideas with us. Happy cooking!

Tips or Notes:

  • Use a good-quality steak for the best results; ribeye or sirloin works well.
  • Customize the level of cheesiness by adjusting the amount of shredded cheese you add to the sauce.
  • If you prefer a spicier pasta, increase the amount of hot sauce or add more jalapeños.

Frequently Asked Questions

Can I make this Philly Cheesesteak Pasta in advance?

Yes, you can prepare the pasta and sauce separately and combine them when you’re ready to serve.

Can I use a different type of pasta?

While penne is a good choice, you can use any pasta shape you prefer.



Recipe by Alexandra
0.0 from 0 votes
Course: All Word Recipes


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  • 8 ounces 8 (225g) penne pasta or your favorite pasta shape

  • 1 pound 1 (450g) thinly sliced steak (ribeye or sirloin)

  • 1 large 1 onion, thinly sliced

  • 1 1 red bell pepper, thinly sliced

  • 1 1 green bell pepper, thinly sliced

  • 2 tablespoons 2 olive oil

  • 2 cloves 2 garlic, minced

  • 1/2 cup 1/2 (120ml) beef broth

  • 1/2 cup 1/2 (120ml) heavy cream

  • 1 cup 1 (115g) shredded provolone cheese

  • 1/2 cup 1/2 (60g) shredded mozzarella cheese

  • Salt and black pepper, to taste

  • Hot sauce, to taste (optional)

  • Fresh parsley, for garnish


  • Cook the pasta according to the package instructions until al dente. Drain and set aside.
  • In a large skillet, heat the olive oil over medium-high heat. Add the thinly sliced steak and cook until browned and cooked to your desired level of doneness. Remove the steak from the skillet and set aside.
  • In the same skillet, add the sliced onions and bell peppers. Sauté for 4-5 minutes until they begin to soften.
  • Add the minced garlic and continue to cook for another minute until fragrant.
  • Pour in the beef broth and heavy cream. Stir to combine and bring the mixture to a simmer.
  • Reduce the heat to low and gradually add the shredded provolone and mozzarella cheeses. Stir until the cheeses are melted and the sauce is creamy.
  • Return the cooked steak to the skillet and stir to coat it with the cheesy sauce.
  • Season the sauce with salt, black pepper, and hot sauce to taste, if desired.
  • Add the cooked pasta to the skillet and toss to combine, ensuring the pasta is coated evenly with the sauce.
  • Cook for an additional 2-3 minutes to heat the pasta through.
  • Garnish your Philly Cheesesteak Pasta with fresh parsley and serve it hot.
  • Savor the savory fusion of your Philly Cheesesteak Pasta!

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