Craving the bold flavors of a Philly cheesesteak but want something a bit more comforting? This Philly Cheesesteak Pasta is the perfect solution! It combines the savory, meaty goodness of the classic sandwich with the hearty satisfaction of a pasta dish.
I created this recipe on a chilly evening when I couldn’t decide between pasta night and sandwich night. The result was this delicious fusion that brings together tender steak strips, caramelized onions, and bell peppers, all tossed with al dente pasta and a creamy, cheesy sauce that will have everyone asking for seconds.
Why You’ll Love This
- One-pot wonder that minimizes cleanup while maximizing flavor
- Ready in about 45 minutes, perfect for weeknight dinners
- Familiar flavors that even picky eaters will enjoy
- Versatile recipe that works with different cuts of beef or even chicken
- Leftovers taste even better the next day as flavors continue to meld
Ingredients
- 8 oz cavatappi pasta
- Salt for pasta water
- 2 lbs flank steak, sliced paper-thin against grain
- 2 tablespoons red wine vinegar
- 2 tablespoons Worcestershire sauce
- 1 teaspoon baking soda
- 4 garlic cloves, minced and divided
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups water
- 2 tablespoons salted butter, divided
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup white onion, sliced
- 8 oz cream cheese, cubed and softened
- 1 cup heavy cream
- 2 cups shredded monterey jack cheese
- 6 slices provolone cheese
- Fresh parsley for garnish
Instructions
- Using a sharp knife, slice flank steak as thin as possible against the grain, no thicker than 1/8 inch. In a large bowl, whisk together vinegar, Worcestershire, baking soda, half the garlic, onion powder, thyme, salt, pepper, and water. Add sliced steak and marinate 15-30 minutes.
- Bring a large pot of salted water to boil. Cook cavatappi pasta according to package directions until al dente. Drain and set aside. While pasta cooks, slice vegetables and grate cheese. Preheat oven to 400°F.
- Heat 1 tablespoon each of butter and oil in a large skillet over medium heat. Drain marinade from steak and discard liquid. Cook steak in batches to avoid overcrowding, until browned and cooked through. Don't worry about foaming from baking soda – it's normal. Remove steak and set aside.
- Add remaining butter to the same skillet. Cook bell peppers and onions until softened and slightly caramelized, about 5 minutes. Add remaining garlic and cook 1 minute more until fragrant.
- Add cubed cream cheese and heavy cream to the vegetables. Stir until cream cheese melts completely and mixture is smooth. Gradually stir in shredded jack cheese until melted and sauce comes to a gentle simmer.
- Stir cooked pasta into the cheese sauce until well coated. Add the cooked steak back to the skillet and mix thoroughly. If your skillet isn't large enough, transfer everything to a greased 9×13 inch casserole dish.
- Top the pasta mixture with provolone slices, covering evenly. Bake for 15 minutes until cheese is melted and golden brown on top. Garnish with chopped fresh parsley before serving hot.
Tips & Variations
- For easier slicing, place the steak in the freezer for 15-20 minutes before cutting.
- Substitute ribeye with sirloin, flank steak, or even ground beef in a pinch.
- For a lighter version, use half-and-half instead of heavy cream and reduced-fat cream cheese.
- Add mushrooms for an extra layer of flavor and texture.
- Try different cheese combinations – a mix of provolone and American cheese is particularly authentic to the Philly cheesesteak experience.
- Make it spicy by adding a diced jalapeño or a dash of hot sauce.
Serving Suggestions
This hearty pasta dish is practically a meal on its own, but a simple side salad with a light vinaigrette makes for a perfect complement. For a true Philadelphia experience, serve with a side of garlic bread or toasted hoagie rolls to scoop up that delicious sauce.
If you’re entertaining, consider setting out small bowls of additional toppings like hot cherry peppers, extra cheese, or crispy fried onions for guests to customize their portions.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of milk or broth to revive the creamy sauce.
- The pasta is done when the sauce clings to the pasta but is still slightly loose (it will thicken as it stands).
- For meal prep, you can slice the vegetables and steak a day ahead and store separately in the refrigerator.
FAQs
Can I make this ahead of time?
Yes, you can prepare this dish up to a day ahead. Reheat gently on the stove with a splash of broth or milk to maintain creaminess.
What’s the best cut of beef to use?
Ribeye is traditional for Philly cheesesteaks due to its marbling and flavor, but sirloin or flank steak work well too. Just be sure to slice against the grain for tenderness.
Can I use a different type of pasta?
Absolutely! Any medium-sized pasta shape that holds sauce well works great. Try rotini, farfalle, or even egg noodles.
Is there a way to make this vegetarian?
Yes! Substitute the steak with portobello mushrooms, use vegetable broth instead of beef broth, and proceed with the recipe as written for a delicious vegetarian version.
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