Philly Cheesesteak Pasta Recipe

If you’re craving something incredibly comforting but with a fun twist, I have just the recipe for you. This Philly Cheesesteak Pasta Recipe is everything you love about a classic Philly cheesesteak sandwich, but tossed with silky pasta and a dreamy creamy sauce—making dinner both super satisfying and way easier to eat at the same time! Trust me, whether you’re cooking for family or friends, this dish is going to be a total crowd-pleaser that you’ll want to make again and again.

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Ingredients You’ll Need

The beauty of the Philly Cheesesteak Pasta Recipe is how the ingredients come together to create those classic sandwich flavors without needing any specialty items. I recommend using a good quality steak for extra tenderness, and don’t be shy on the cream and cheese—they make all the difference!

• Pappardelle Pasta: I love how these wide ribbons catch the sauce, but tagliatelle, spaghetti, or fettuccine work great too.
• Neutral Oil: Avocado or rapeseed oil are perfect because they handle the high heat needed to sear the steak nicely.
• Steak (Fillet or Ribeye): Choose a tender cut sliced thinly; it cooks quickly and stays juicy.
• Salt and Black Pepper: Essential seasonings that bring out the best in every component.
• Salted Butter: Adds richness and helps soften the onion and pepper beautifully.
• Onion: Thick slices provide sweetness and texture; I always use yellow or white onions here.
• Green Bell Pepper: Thick slices give that authentic Philly cheesesteak vibe and a slight crunch.
• Garlic: Minced garlic amps up the savory notes in the sauce.
• Double (Heavy) Cream: This is key for that luscious, smooth sauce—don’t skip it!
• Worcestershire Sauce: Adds a savory umami kick reminiscent of the steak sandwich flavor.
• Mozzarella Cheese: Ready-grated melts perfectly into the sauce, making it irresistibly gooey.

Variations

I love playing with this Philly Cheesesteak Pasta Recipe depending on what’s in season or what my family’s craving. Feel free to personalize it—you’ll find the core flavors work well with many tweaks.

• Cheese Swap: I sometimes use provolone or cheddar instead of mozzarella for a sharper, more traditional cheesesteak flavor, and it’s delicious.
• Veggie Add-Ins: Mushrooms or red bell peppers make great additions if you want more veggies or extra umami.
• Low Carb: Swap pasta for spiralized zucchini or shirataki noodles to keep it lighter but still tasty.
• Spicy Kick: Add a dash of hot sauce or red pepper flakes when sautéing the steak if you like a little heat.

How to Make Philly Cheesesteak Pasta Recipe

Step 1: Cook the Pasta Perfectly

Start by cooking your pasta in a large pot of salted boiling water. I like to use just enough salt here—it really enhances the pasta’s flavor from the inside. Follow the package instructions, usually around 10-12 minutes to get it al dente. Remember to save a cup of the pasta water before draining; this starchy water will help loosen your sauce later!

Step 2: Sear the Steak Strips

While the pasta cooks, heat your neutral oil over high heat in a large frying pan until it’s shimmering hot. Add the thin steak strips seasoned with salt and pepper. Don’t overcrowd the pan! Let the steak brown undisturbed for 3-4 minutes until you get a nice sear, then flip and cook briefly on the other side. Remove the steak from the pan and set aside—it’ll finish cooking in the sauce later.

Step 3: Sauté the Veggies & Build the Sauce

Turn the heat down to medium-high and add butter to the pan. When melted, toss in the thickly sliced onion and green pepper. Cook for about 3 minutes until they start to soften, stirring occasionally. Next, add the minced garlic and cook for 30 seconds until fragrant. Pour in the heavy cream and Worcestershire sauce, stirring to combine everything well. Let it gently simmer—this is what transforms those classic Philly flavors into a creamy sauce you’ll love.

Step 4: Bring It All Together

Return the seared steak and any juices back to the pan with the sauce. Reduce heat to low and give it a moment to meld together. Add your cooked pasta to the pan and toss it with the sauce, steak, and veggies. If the sauce feels too thick, splash in some reserved pasta water to loosen it. Taste, and adjust seasoning with a bit more salt or pepper if you like.

Step 5: Melt in the Cheese and Serve

Finally, sprinkle the grated mozzarella over everything and stir until the cheese melts into silky pockets throughout the sauce. Finish with a generous grind of black pepper and serve immediately while it’s decadently warm. I absolutely love how this turns out—creamy, cheesy, with juicy steak in every bite!

How to Serve Philly Cheesesteak Pasta Recipe

Garnishes

I love topping this pasta with a sprinkle of fresh parsley or chives—they add a pop of color and a mild fresh flavor that balances the richness. A little extra cracked black pepper on top really elevates the dish as well.

Side Dishes

For sides, something crisp and light pairs wonderfully—like a simple green salad with vinaigrette or roasted asparagus. Garlic bread is a classic choice if you’re feeling indulgent, and my family often requests it alongside this dish.

Creative Ways to Present

For a dinner party, I’ve served this in individual shallow bowls garnished with microgreens and a drizzle of chili oil for a modern twist. It also looks fantastic plated with a wedge of lemon on the side for a fresh zing that some guests really appreciate.

Make Ahead and Storage

Storing Leftovers

I keep leftover Philly Cheesesteak Pasta in an airtight container in the fridge for up to 3 days. It tastes great reheated, but I recommend adding a splash of cream or milk when warming to keep the sauce luscious and prevent it from drying out.

Freezing

I’ve frozen this dish once or twice—just be sure to cool it completely before transferring to freezer-safe containers. When thawing, do it slowly in the fridge overnight and reheat gently on the stove. The texture stays pretty good, but fresh is always best if possible.

Reheating

To reheat, I prefer warming this pasta on the stovetop over medium-low heat, stirring often and adding small amounts of cream or broth to revive that silky sauce texture. The microwave works too but watch it closely to avoid overcooking.

FAQs

Final Thoughts

This Philly Cheesesteak Pasta Recipe holds a special place in my kitchen because it captures that comforting familiarity of a Philly cheesesteak but with the cozy hug of pasta and cream sauce. It’s a timeless crowd-pleaser that’s surprisingly easy to make, which means you can impress without a lot of fuss. Give it a try—you’ll soon see why my family goes crazy for this one, and I’m sure you’ll love it just as much as I do!

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