A Short Story Before We Begin…
There’s something magical about food that brings people together. I remember the first time I tried cheesesteak pasta—a happy accident, really. I was craving a Philly cheesesteak but also wanted a hearty bowl of pasta. So, I thought, why not combine the two? What I ended up with was a creamy, cheesy, and meaty masterpiece that instantly became a family favorite.
You know that moment when you take the first bite of something and your taste buds throw a little party? That’s exactly what this dish does. It’s like your favorite Philly cheesesteak just got a pasta makeover—tender steak, sautéed peppers and onions, all coated in a rich, cheesy sauce. Sounds amazing, right?
Well, you’re in luck because today, I’m sharing everything you need to make the best cheesesteak pasta ever. Let’s dive in!
Table of Contents
What Is Cheesesteak Pasta?
Imagine this: the bold, savory flavors of a Philly cheesesteak combined with the comforting, creamy goodness of pasta. That’s exactly what cheesesteak pasta is—a fusion dish that brings together the best of both worlds.
A traditional Philly cheesesteak consists of thinly sliced ribeye steak, sautéed onions, bell peppers, and melted cheese, all stuffed into a soft hoagie roll. But in this recipe, we swap the bread for pasta and create a rich, cheesy sauce that coats every bite.
What Makes Cheesesteak Pasta So Special?
A perfect balance of flavors – The richness of the steak, the sweetness of caramelized onions, and the gooey cheese create an unforgettable taste.
Ultimate comfort food – Whether it’s a chilly evening or you’re just craving something indulgent, this dish hits the spot.
Quick and easy – With simple ingredients and easy steps, anyone can make this!
Customizable – Want it spicier? Add some jalapeños. Looking for a low-carb version? Use zucchini noodles instead of pasta.
Why You’ll Love This Cheesesteak Pasta Recipe
Still not convinced? Here’s why this dish is a total game-changer:
1. It’s Loaded with Cheese
What’s a cheesesteak pasta without an ooey-gooey cheesy sauce? This recipe uses a blend of provolone, mozzarella, and a touch of cream cheese for extra creaminess.
2. Steak Lovers’ Dream
If you love juicy, tender steak, this dish is perfect for you. Ribeye or sirloin work best, but you can also use flank steak if you prefer.
3. One-Pan Magic
Hate doing dishes? This recipe can be made in just one pan! That means less mess, less cleanup, and more time to enjoy your meal.
4. Family-Friendly & Crowd-Pleasing
Whether you’re cooking for kids, your partner, or hosting a dinner party, this cheesesteak pasta will have everyone coming back for seconds.
“There’s no better way to enjoy a Philly cheesesteak than turning it into pasta. It’s comfort food on another level!”
Link to What to Serve with Chicken Cheesesteak? in the side dishes section to provide complementary meal ideas.
Cheesesteak Pasta Ingredients
Here’s what you’ll need to make this delicious dish.
Ingredients List:
| Category | Ingredients |
|---|---|
| Pasta | Penne, rigatoni, or fettuccine |
| Steak | Ribeye, sirloin, or flank steak |
| Vegetables | Bell peppers (red & green), onions, garlic |
| Cheese | Provolone, mozzarella, cream cheese |
| Sauce Base | Heavy cream, beef broth |
| Seasonings | Salt, black pepper, garlic powder, onion powder |
| Extras (Optional) | Worcestershire sauce, red pepper flakes |
Pro Tip: Want an even cheesier flavor? Add a little bit of cheddar or American cheese to the mix.
How to Make Cheesesteak Pasta Step by Step
Now, let’s get cooking! Follow these simple steps for the best cheesesteak pasta ever.
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook the pasta al dente according to the package instructions. Drain and set aside.
Tip: Save ½ cup of pasta water! It helps make the sauce extra creamy.
Step 2: Prepare the Steak
- Slice your steak into thin strips. (Pro tip: Pop it in the freezer for 10 minutes before slicing—it makes it easier!)
- Heat a skillet over medium-high heat, add a little oil, and sear the steak for 2-3 minutes per side.
- Remove the steak from the pan and let it rest.
Why does resting matter? It keeps the meat juicy and prevents it from drying out.
Step 3: Sauté the Veggies
- In the same pan, add butter and sauté onions, bell peppers, and garlic until they’re soft and caramelized.
- Season with a little salt, pepper, and garlic powder.
Bonus: If you like a little spice, throw in some red pepper flakes!
Step 4: Make the Cheese Sauce
- Pour in heavy cream and beef broth, stirring constantly.
- Add the cream cheese and whisk until smooth.
- Slowly mix in provolone and mozzarella until melted and creamy.
Tip: If the sauce is too thick, add a splash of reserved pasta water!
Step 5: Combine Everything
- Add the cooked pasta and steak back into the pan.
- Toss everything together until coated in cheesy goodness.
- Cook for another 2-3 minutes to let the flavors meld.
Final Touch: Garnish with fresh parsley and grated Parmesan.
Common Mistakes and How to Avoid Them
Even simple recipes can go wrong! Here are a few common mistakes and how to fix them.
1. My Sauce Is Too Thick!
Fix: Add a little more beef broth or reserved pasta water and stir until smooth.
2. The Steak Is Tough and Chewy!
Fix: Make sure you cut against the grain and don’t overcook it.
3. The Cheese Won’t Melt!
Best Steak Cuts for Cheesesteak Pasta
When making cheesesteak pasta, the steak is the star of the show. So, choosing the right cut is crucial.
Best Cuts to Use:
Ribeye – The classic choice! It’s tender, well-marbled, and full of flavor.
Sirloin – A leaner option, but still tender if cooked properly.
Flank Steak – Great if you slice it thinly against the grain.
New York Strip – A bit firmer but works well when sliced thin.
Pro Tip: Always slice the steak against the grain to keep it tender!
Delicious Variations to Try
Want to mix things up? Here are a few creative variations of cheesesteak pasta that you’ll love!
1. Spicy Cheesesteak Pasta
Add sliced jalapeños and a dash of hot sauce to the cheese sauce for a spicy kick.
2. Low-Carb / Keto Cheesesteak Pasta
Swap the pasta for zucchini noodles or cauliflower rice to keep it low-carb.
3. Vegetarian Cheesesteak Pasta
Replace the steak with mushrooms or tofu for a delicious vegetarian version.
4. Bacon & Cheese Explosion
Add crispy bacon bits for an extra layer of smoky flavor.
Experiment with flavors! You can even use different cheeses like Gouda or Pepper Jack.
Link to What Meat to Use for Cheesesteaks? A Complete Guide when discussing the best steak cuts for cheesesteak pasta.
Best Side Dishes & Drinks to Serve with Cheesesteak Pasta
Pairing the right sides can take your cheesesteak pasta to the next level. Here are some ideas:
Best Side Dishes:
Garlic Bread – Because more carbs = more happiness.
Caesar Salad – A fresh, crisp salad balances the richness.
Roasted Vegetables – Try asparagus, Brussels sprouts, or zucchini.
Best Drinks:
Red Wine – A dry red like Cabernet Sauvignon pairs beautifully.
Cold Beer – A lager or pale ale complements the meaty flavors.
Iced Tea or Lemonade – If you prefer non-alcoholic options.
Make it a full meal! Cheesesteak pasta is hearty, so keep the sides light and fresh.
How to Store & Reheat Leftovers
Got leftovers? Here’s how to keep your cheesesteak pasta fresh and delicious.
Storing:
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months.
Reheating:
On the Stove: Add a splash of milk or broth and warm over low heat.
In the Microwave: Heat in 30-second intervals, stirring in between.
Avoid overheating! Too much heat can make the cheese sauce separate.
Can You Freeze Cheesesteak Pasta?
Yes! But keep these tips in mind:
Freeze the sauce and steak separately from the pasta for the best texture.
Reheat gently to avoid the cheese becoming grainy.
Stir in fresh cheese after reheating to restore creaminess.
Want to make it ahead? Prep the sauce and steak in advance, then cook fresh pasta when ready to serve!
Frequently Asked Questions (FAQs)
1. Can I use ground beef instead of steak?
Absolutely! While steak gives it an authentic Philly cheesesteak flavor, ground beef works great too. Just brown it and follow the same steps.
2. What’s the best cheese for cheesesteak pasta?
The best options are provolone, mozzarella, cream cheese, and cheddar. Avoid pre-shredded cheese—it doesn’t melt as well.
3. Can I make this dish ahead of time?
Yes! Cook everything except the pasta, then store the sauce and steak separately. When ready to eat, boil fresh pasta and mix it all together.
Cheesesteak Pasta Recipe Card
Here’s the full recipe with exact measurements!
Ingredients
| Ingredient | Quantity |
|---|---|
| Pasta (penne or rigatoni) | 12 oz |
| Ribeye or sirloin steak | 1 lb |
| Bell peppers (red & green) | 1 cup, sliced |
| Onion | 1, sliced |
| Garlic | 3 cloves, minced |
| Provolone cheese | 1 cup, shredded |
| Mozzarella cheese | 1 cup, shredded |
| Cream cheese | 4 oz |
| Heavy cream | 1 cup |
| Beef broth | ½ cup |
| Worcestershire sauce | 1 tbsp |
| Olive oil | 2 tbsp |
| Butter | 1 tbsp |
| Salt & black pepper | To taste |
Directions
1. Cook the Pasta
- Boil pasta in salted water until al dente. Drain and set aside.
2. Cook the Steak
- Slice steak thinly against the grain.
- Heat olive oil in a pan over medium-high heat.
- Sear steak 2-3 minutes per side until browned. Remove and let it rest.
3. Sauté the Veggies
- In the same pan, melt butter.
- Add onions, bell peppers, and garlic. Cook until soft.
4. Make the Cheese Sauce
- Pour in heavy cream and beef broth.
- Add cream cheese and stir until melted.
- Mix in provolone and mozzarella until smooth.
5. Combine Everything
- Add the pasta and steak back into the pan.
- Toss until fully coated in cheese sauce.
- Cook for another 2 minutes and serve hot!
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | 620 kcal |
| Protein | 32g |
| Carbs | 48g |
| Fat | 38g |
| Fiber | 3g |
Note: Nutritional values are approximate and may vary.
Final Thoughts: Why You NEED to Try Cheesesteak Pasta!
If you love Philly cheesesteaks and creamy pasta, this recipe is a must-try! It’s:
Cheesy & Flavorful – Packed with gooey cheese and bold flavors.
Quick & Easy – Perfect for a weeknight dinner.
Totally Addictive – One bite, and you’ll be hooked!
So what are you waiting for? Grab your ingredients and start cooking! Fix: Use low heat and stir constantly to prevent clumping.
Cheesesteak Pasta
Equipment
- Large Skillet
- Pot for Boiling Pasta
Ingredients
Pasta
- 12 oz penne or rigatoni
Steak
- 1 lb ribeye or sirloin steak sliced thin against the grain
Vegetables
- 1 onion sliced
- 1 cup bell peppers red & green, sliced
- 3 cloves garlic minced
Cheese & Sauce
- 1 cup provolone cheese shredded
- 1 cup mozzarella cheese shredded
- 4 oz cream cheese
- 1 cup heavy cream
- 1/2 cup beef broth
Seasoning & Extras
- 1 tbsp Worcestershire sauce
- 2 tbsp olive oil
- 1 tbsp butter
- salt & black pepper to taste
Instructions
- Boil pasta in salted water until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Slice steak thinly against the grain. Heat olive oil in a skillet over medium-high heat. Sear steak for 2-3 minutes per side until browned. Remove and let it rest.
- In the same pan, melt butter. Add onions, bell peppers, and garlic. Sauté until soft and caramelized.
- Pour in heavy cream and beef broth. Add cream cheese and stir until melted.
- Mix in provolone and mozzarella cheese until smooth. If the sauce is too thick, add some reserved pasta water.
- Add the pasta and steak back into the pan. Toss until fully coated in the cheese sauce. Cook for another 2 minutes and serve hot.