Save A hearty pasta dish inspired by the classic Philly cheesesteak, featuring tender beef, sautéed peppers and onions, and a creamy cheese sauce tossed with pasta.
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This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
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I made this for my friends on a weeknight, and everyone loved how it combined the flavors of a favorite sandwich in a warm, cheesy pasta. It was quick to prepare and packed with flavor.
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Ingredients
- Pasta: 12 oz (340 g) penne or rigatoni
- Beef: 1 lb (450 g) thinly sliced ribeye or sirloin steak
- Vegetables: 1 medium yellow onion thinly sliced, 1 green bell pepper thinly sliced, 1 red bell pepper thinly sliced, 2 cloves garlic minced
- Cheese Sauce: 2 tbsp unsalted butter, 2 tbsp all-purpose flour, 1 1/2 cups (360 ml) whole milk, 1 cup (115 g) shredded provolone cheese, 1/2 cup (60 g) shredded mozzarella cheese, 1/4 cup (30 g) grated Parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper
- Other: 2 tbsp olive oil, 1 tbsp Worcestershire sauce, Fresh parsley chopped (for garnish optional)
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Instructions
- Cook Pasta:
- Boil pasta in salted water until al dente. Drain and set aside.
- Brown Steak:
- Heat 1 tbsp olive oil in skillet over medium-high. Cook sliced steak with salt and pepper 2 3 minutes until browned. Remove and set aside.
- Sauté Vegetables:
- Add remaining 1 tbsp olive oil to skillet. Sauté onions and bell peppers 5 7 minutes until softened. Add garlic and cook 1 minute.
- Combine Steak and Veggies:
- Return steak to skillet with vegetables. Stir in Worcestershire sauce and remove from heat.
- Make Cheese Sauce:
- In saucepan melt butter over medium. Whisk in flour and cook 1 minute. Gradually whisk in milk stirring until thickened about 3 4 minutes. Reduce heat to low and stir in cheeses until smooth. Season with salt and pepper.
- Toss and Serve:
- Add pasta and beef vegetable mixture to cheese sauce. Toss to combine and heat through. Garnish with parsley if desired and serve immediately.
Save This is now a requested dish for Sunday dinners everyone digs in and requests seconds always.
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Serving Suggestions
Serve with garlic bread or a simple green salad for a filling meal. A crisp lager or light red wine pairs perfectly.
Variations
Swap ribeye for sirloin or flank steak as desired. Add mushrooms for extra flavor, or try red pepper flakes for heat.
Allergen & Nutrition Info
This recipe contains wheat, milk, and cheese. Per serving: 715 calories, 32 g fat, 62 g carbohydrates, 42 g protein.
Save 
This Philly cheese steak pasta is a weeknight favorite bursting with savory flavors. Enjoy it fresh and cheesy every time.
Recipe FAQ
- → Can I substitute the steak?
Yes, sirloin, flank steak, or even leftover roast beef work well in this dish.
- → Is there a vegetarian option?
Try swapping beef for sautéed mushrooms or a meat alternative for a vegetarian variation.
- → Which pasta shapes work best?
Penne and rigatoni hold the sauce well, but fusilli or ziti are also good choices.
- → How can I make it spicier?
Add a pinch of red pepper flakes while sautéing vegetables for extra heat.
- → What sides pair well with this meal?
Serve with a green salad, garlic bread, or steamed vegetables to complement the flavors.
- → Can I prepare it ahead?
Assemble and refrigerate. Reheat gently and add a splash of milk to keep the sauce creamy.
