Philly Cheesesteak Pasta Cheesy has quickly become a favorite in my home, merging all the delightful components of a classic cheesesteak into a creamy pasta dish. This easy, cheesy weeknight meal features tender beef, sautéed peppers, and ooey-gooey cheese, making it the ultimate comfort food. Whether you’re looking for a quick dinner or a satisfying dish to impress your family, this recipe is sure to please!

Why You’ll Love This Philly Cheesesteak Pasta Cheesy

This Philly Cheesesteak Pasta is a crowd-pleaser for several reasons. First, it’s incredibly comforting with its creamy texture and savory flavors. Second, it’s a one-pot meal, which means less cleanup after dinner. Third, it’s versatile; you can customize it with your favorite vegetables. Fourth, it’s quick to prepare, taking just over an hour from start to finish. Fifth, it’s a great way to enjoy the classic cheesesteak in a new form. Finally, the combination of cheese and beef ensures that it’s a hearty dish that satisfies even the biggest appetites. After all, who doesn’t love a delicious cheesesteak pasta recipe?

Ingredients for Philly Cheesesteak Pasta Cheesy

Gather these items:

• 1 lb short-cut pasta (e.g., penne)
• 2 tsp salt (for pasta water)
• 1.5 lbs thinly sliced beef steak
• 2 tbsp olive oil, divided
• 1 large yellow onion, thinly sliced
• 2 medium bell peppers, thinly sliced
• 4-5 cloves garlic, minced
• 1 tsp garlic powder
• 1 tsp onion powder
• 0.5 tsp dried oregano
• 0.25 tsp red pepper flakes (optional)
• 1 tbsp Worcestershire sauce
• Salt & black pepper to taste
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups low-sodium beef broth
• 1 cup whole milk or half-and-half
• 2 cups (8 oz) shredded cheese (cheddar, provolone, Monterey Jack mix)
• 0.5 cup grated Parmesan cheese
• Fresh parsley or chives (for garnish, optional)
• Extra Parmesan cheese (for garnish, optional)

How to Make Philly Cheesesteak Pasta Cheesy Step-by-Step

1. Step 1: Freeze beef for 30-45 minutes for easier slicing; thinly slice against the grain. Thinly slice onion and bell peppers. Mince garlic. Shred cheeses. Measure out dry seasonings, broth, milk, and Worcestershire sauce. Fill a large pot with salted water for pasta.
2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sauté sliced onions and bell peppers for 8-10 minutes until tender and slightly caramelized. Add minced garlic and cook for 1 minute until fragrant. Transfer to a separate bowl.
3. Step 3: Reheat the same skillet with 1 tbsp olive oil over high heat. Sear thinly sliced beef in batches for 2-3 minutes per batch until browned, seasoning with garlic powder, onion powder, oregano, red pepper flakes, salt, and pepper. Stir in Worcestershire sauce and cook for 30 seconds. Return sautéed vegetables to the pan with the beef and mix. Remove from heat.
4. Step 4: Bring the large pot of salted water to a rolling boil. Cook pasta according to package directions until al dente. Before draining, reserve 1 to 1.5 cups of the starchy pasta water. Drain pasta thoroughly (do not rinse) and set aside.
5. Step 5: In the empty pasta pot, melt 3 tbsp unsalted butter over medium heat. Whisk in 3 tbsp all-purpose flour for 1-2 minutes to form a pale roux. Gradually whisk in 2 cups beef broth, then 1 cup whole milk or half-and-half, bringing to a gentle simmer while whisking until thickened. Reduce heat to low, add 2 cups shredded cheese and 0.5 cup Parmesan cheese. Stir constantly until melted into a smooth, luscious sauce. Season with salt and pepper to taste.
6. Step 6: Add the drained pasta to the creamy cheese sauce. Toss carefully to coat every noodle. Fold in the cooked beef and vegetable mixture, ensuring even distribution.
7. Step 7: If the pasta mixture seems too thick, add reserved pasta water a splash at a time until desired creamy consistency is reached. Heat gently over low heat for another 2-3 minutes, stirring, until heated through and flavors are melded. Taste and adjust seasonings as needed. Serve immediately, garnished with fresh parsley/chives and extra Parmesan cheese, if desired.

Pro Tips for the Best Philly Cheesesteak Pasta Cheesy

Keep these in mind:

• Enjoy leftovers within three days.
• This dish can be frozen for up to three months.
• Customize with your favorite vegetables.
• For extra creaminess, add more cheese or a splash of cream.
• For a healthier alternative, use whole grain pasta.

Best Ways to Serve Philly Cheesesteak Pasta Cheesy

This cheesy Philly pasta dish pairs wonderfully with a simple side salad or garlic bread. You can also serve it alongside roasted vegetables for a balanced meal. If you’re feeling adventurous, a sprinkling of hot sauce can add a delightful kick!

How to Store and Reheat Philly Cheesesteak Pasta Cheesy

To store, place leftover cheesesteak pasta bake in an airtight container in the fridge for up to three days. Reheat on the stovetop over low heat, adding a splash of milk or reserved pasta water to restore creaminess.

Frequently Asked Questions About Philly Cheesesteak Pasta Cheesy

What is Philly Cheesesteak Pasta?

Philly Cheesesteak Pasta is a delicious fusion of the classic ingredients found in a traditional cheesesteak, including beef, cheese, and peppers, combined with pasta to create a hearty dish that’s both comforting and satisfying.

Can I make Philly Cheesesteak Pasta ahead of time?

Yes! You can prepare the beef and cheese sauce in advance and store them separately. When ready to eat, simply cook the pasta and combine everything for a quick meal.

How do I avoid common mistakes with Philly Cheesesteak Pasta?

To avoid common mistakes, ensure you don’t overcook the pasta, as it can become mushy. Also, be careful not to let the cheese sauce boil, as it may separate.

Variations of Philly Cheesesteak Pasta Cheesy You Can Try

For a twist on this classic, consider adding mushrooms for an earthy flavor or using chicken instead of beef for a lighter option. You could also experiment with different types of cheese, such as gouda or pepper jack, to achieve unique flavor profiles. If you’re looking for healthy cheesesteak pasta alternatives, try using zucchini noodles or whole grain pasta for a nutritious boost!

For more delicious pasta recipes, check out Spaghetti with Garlic and Oil or Pappardelle with Beef Ragu. You can also learn about the nutritional benefits of onions to enhance your cooking!

Philly Cheesesteak Pasta Cheesy: 6 Irresistible Ways

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• Author: Jessica
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Philly Cheesesteak Pasta: Easy & Cheesy Weeknight Meal

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Ingredients

Scale 1x2x3x

• 1 lb short-cut pasta (e.g., penne)
• 2 tsp salt (for pasta water)
• 1.5 lbs thinly sliced beef steak
• 2 tbsp olive oil, divided
• 1 large yellow onion, thinly sliced
• 2 medium bell peppers, thinly sliced
• 4–5 cloves garlic, minced
• 1 tsp garlic powder
• 1 tsp onion powder
• 0.5 tsp dried oregano
• 0.25 tsp red pepper flakes (optional)
• 1 tbsp Worcestershire sauce
• Salt & black pepper to taste
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups low-sodium beef broth
• 1 cup whole milk or half-and-half
• 2 cups (8 oz) shredded cheese (cheddar, provolone, Monterey Jack mix)
• 0.5 cup grated Parmesan cheese
• Fresh parsley or chives (for garnish, optional)
• Extra Parmesan cheese (for garnish, optional)

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Instructions

1. Freeze beef for 30-45 minutes for easier slicing; thinly slice against the grain. Thinly slice onion and bell peppers. Mince garlic. Shred cheeses. Measure out dry seasonings, broth, milk, and Worcestershire sauce. Fill a large pot with salted water for pasta.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sauté sliced onions and bell peppers for 8-10 minutes until tender and slightly caramelized. Add minced garlic and cook for 1 minute until fragrant. Transfer to a separate bowl.
3. Reheat the same skillet with 1 tbsp olive oil over high heat. Sear thinly sliced beef in batches for 2-3 minutes per batch until browned, seasoning with garlic powder, onion powder, oregano, red pepper flakes, salt, and pepper. Stir in Worcestershire sauce and cook for 30 seconds. Return sautéed vegetables to the pan with the beef and mix. Remove from heat.
4. Bring the large pot of salted water to a rolling boil. Cook pasta according to package directions until al dente. Before draining, reserve 1 to 1.5 cups of the starchy pasta water. Drain pasta thoroughly (do not rinse) and set aside.
5. In the empty pasta pot, melt 3 tbsp unsalted butter over medium heat. Whisk in 3 tbsp all-purpose flour for 1-2 minutes to form a pale roux. Gradually whisk in 2 cups beef broth, then 1 cup whole milk or half-and-half, bringing to a gentle simmer while whisking until thickened. Reduce heat to low, add 2 cups shredded cheese and 0.5 cup Parmesan cheese. Stir constantly until melted into a smooth, luscious sauce. Season with salt and pepper to taste.
6. Add the drained pasta to the creamy cheese sauce. Toss carefully to coat every noodle. Fold in the cooked beef and vegetable mixture, ensuring even distribution.
7. If the pasta mixture seems too thick, add reserved pasta water a splash at a time until desired creamy consistency is reached. Heat gently over low heat for another 2-3 minutes, stirring, until heated through and flavors are melded. Taste and adjust seasonings as needed. Serve immediately, garnished with fresh parsley/chives and extra Parmesan cheese, if desired.

Notes

• Enjoy leftovers within three days.
• This dish can be frozen for up to three months.
• Customize with your favorite vegetables.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 650
• Sugar: 3g
• Sodium: 800mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 70g
• Fiber: 3g
• Protein: 35g
• Cholesterol: 85mg