Delicious Philly Cheese Steak Pasta Recipe For Family Dinners

I built a Philly cheesesteak into an Easy Pasta recipe combining seared beef, caramelized onions, and provolone in a creamy sauce over short pasta, with one unexpected ingredient that pulls everything together.

I love throwing Philly cheesesteak vibes into a pasta bowl, it just works. My Delicious Philly Cheese Steak Pasta for family dinners turns penne into something wildly satisfying.

I use thinly sliced ribeye so you still get that real steak bite, and the whole thing becomes messy, loud and impossible to resist. This Steak Pasta looks way fancier than the time it takes, and honestly it’s my go to when everyone’s picky, cause it hides a lot of sins.

You might roll your eyes at the idea, but try it once and you’ll be hooked, asking for seconds before your plate is cold.

Ingredients

• Pasta penne or rigatoni: Carbs for energy, fills the plate, soaks up the cheesy sauce
• Ribeye or sirloin thinly sliced: Main protein, rich and juicy, adds meaty Philly flavor everyone loves
• Olive oil: Healthy fats, helps cook veggies, adds mild fruity note, subtle
• Butter: Adds creaminess and richness, makes sauce silky, not very light
• Onion: Sweet when caramelized, brings depth, provides fiber and vitamin C
• Green bell pepper: Bright crunch, slightly bitter, adds color and vitamin C boost
• Mushrooms optional: Earthy meaty texture, low calorie, soaks up beefy sauce real good
• Garlic: Small punch of sharp savory flavor, great for depth and aroma
• Cream cheese and heavy cream: Make sauce velvety and indulgent, very rich
• Provolone and Parmesan: Melty provolone gives stringy gooey pull, parmesan adds nutty salty finish

Ingredient Quantities

• 1 lb pasta penne or rigatoni
• 1 lb ribeye or sirloin thinly sliced
• 2 tbsp olive oil
• 2 tbsp butter
• 1 medium yellow onion thinly sliced
• 1 green bell pepper thinly sliced
• 8 oz mushrooms sliced optional
• 3 cloves garlic minced
• 1 cup beef broth
• 1 cup heavy cream
• 4 oz cream cheese
• 1 1/2 cups shredded provolone or 6 to 8 provolone slices
• 1/2 cup grated Parmesan cheese
• 1 tbsp Worcestershire sauce
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes optional
• Fresh parsley chopped for garnish optional

How to Make this

1. Bring a large pot of salted water to a boil, cook 1 lb penne or rigatoni until just al dente, drain but reserve about 1 cup pasta water; set pasta aside.

2. Pat 1 lb thinly sliced ribeye or sirloin dry, season with 1 tsp kosher salt and 1/2 tsp black pepper, toss quickly with 1 tbsp Worcestershire sauce if you want extra flavor, then let it sit while pan heats.

3. Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over high heat, sear steak in batches so it browns and doesnt steam, about 1 to 2 minutes per side for thin slices; remove steak to a plate and loosely tent with foil.

4. Lower heat to medium, add the remaining 1 tbsp butter to the pan and sauté 1 medium thinly sliced yellow onion, 1 thinly sliced green bell pepper and 8 oz sliced mushrooms if using, cook until soft and slightly caramelized, about 6 to 8 minutes.

5. Stir in 3 cloves minced garlic and 1/4 tsp red pepper flakes if using, cook 30 seconds until fragrant, then pour in 1 cup beef broth to deglaze the pan scraping up browned bits, let it reduce a minute.

6. Pour in 1 cup heavy cream and add 4 oz cream cheese, whisk over medium heat until the cream cheese melts and the sauce starts to thicken, simmer gently for 2 to 3 minutes.

7. Stir in 1/2 cup grated Parmesan and 1 1/2 cups shredded provolone or 6 to 8 provolone slices, keep stirring until cheeses melt into a smooth sauce; if sauce gets too thick, loosen with reserved pasta water a splash at a time.

8. Return the cooked steak and pasta to the skillet, toss everything together so pasta is well coated and steak is heated through, taste and adjust with more salt, black pepper or Worcestershire as needed.

9. Remove from heat, sprinkle chopped fresh parsley for garnish if you like, serve immediately while its hot, creamy and gooey.

Equipment Needed

1. Large pot for boiling the pasta (4 to 6 qt)
2. Colander to drain pasta and save some pasta water
3. Large heavy skillet or sauté pan (12 inch is ideal) for searing steak and making the sauce
4. Chef’s knife for slicing steak, onion, pepper and mushrooms
5. Cutting board, one for meat and one for veg if you want to be safe
6. Tongs for flipping steak and tossing pasta with the sauce
7. Whisk to smooth out the cream cheese and cream into a silky sauce
8. Wooden spoon or heatproof spatula for sautéing and scraping browned bits
9. Plate or shallow bowl and foil to rest the cooked steak while you finish the sauce

dont forget to have measuring cups and spoons handy, its easier than eyeballing everything.

FAQ

Delicious Philly Cheese Steak Pasta Recipe For Family Dinners Substitutions and Variations

• 1 lb ribeye or sirloin thinly sliced → flank or skirt steak thinly sliced, thin-sliced chicken breast or thigh for a milder meal, or sliced Italian sausage for extra seasoning. Tip: slice against the grain for tender bites.
• 1 1/2 cups shredded provolone → shredded mozzarella or Monterey Jack for meltiness, or Fontina for a richer flavor. Cheddar works too if you like a sharper taste.
• 1 cup heavy cream + 4 oz cream cheese → 1 1/4 cups half and half plus 2 tbsp butter (gives similar richness), or 1 cup Greek yogurt thinned with 1/4 cup milk, warm gently so it doesn’t split.
• 1 cup beef broth → chicken or vegetable broth, mushroom stock for extra umami, or 1 cup water plus a beef bouillon cube if thats what you got on hand.

Pro Tips

1. Pat the steak really dry and sear on crazy high heat in batches so it browns instead of steaming, then let it rest a few minutes before tossing with the pasta — this keeps it juicy.
2. Reserve at least a cup of pasta water and add it a splash at a time to loosen the sauce, dont dump it all at once or youll end up too thin.
3. Cut the cream cheese into small cubes and stir it in over gentle heat, whisking or stirring constantly so you dont get lumps; shred or tear the provolone so it melts faster and more smoothly.
4. Cook mushrooms and peppers until theyre nicely caramelized, salt them late so they dont weep, and always taste the sauce at the end and brighten with a tiny extra splash of Worcestershire or lemon if it needs lift.