Creamy Philly Cheesesteak Pasta: Your Ultimate One-Skillet Comfort Meal
Imagine the savory goodness of a classic Philly cheesesteak sandwich, but transformed into a rich, creamy, and satisfying pasta dish. Our Creamy Philly Cheesesteak Pasta delivers exactly that – a harmonious blend of thinly sliced steak, vibrant bell peppers, sweet onions, and earthy mushrooms, all enveloped in a luxuriously cheesy sauce. This easy-to-make, hearty meal is perfect for weeknights and special occasions alike, offering a unique twist on two beloved comfort foods. Get ready to indulge in every forkful of this incredibly flavorful and wonderfully creamy creation!
Why This Creamy Philly Cheesesteak Pasta Recipe is a Must-Try
This Philly Cheesesteak Pasta recipe is more than just a meal; it’s a culinary experience that brings together the best of both worlds: the iconic flavors of a Philly cheesesteak sandwich and the comforting embrace of a creamy pasta dish. What makes it truly exceptional?
- Flavor Explosion: Each bite is loaded with the savory taste of perfectly seasoned steak, the earthy notes of mushrooms, the sweet crunch of bell peppers and onions, all coated in a rich, velvety cheese sauce that’s simply irresistible.
- Clever Twist on a Classic: We’re taking the beloved components of a Philly cheesesteak – thinly sliced beef, sautéed onions and peppers, and melted cheese – and elegantly deconstructing them into a delightful pasta format. It’s the same great taste, just a different (and equally delicious) texture!
- One-Skillet Wonder (Almost): While you’ll cook your pasta separately, the magic of the steak and sauce comes together beautifully in a single skillet, minimizing cleanup and maximizing efficiency. This makes it an ideal weeknight dinner for busy families.
- Customizable: Whether you prefer more veggies, a different type of cheese, or even want to swap the steak for ground beef, this recipe offers flexibility to suit your preferences without compromising on flavor.
- Hearty and Satisfying: This dish is incredibly filling, making it a perfect stand-alone meal that will leave everyone at the table feeling content and happy. If you love a good Philly sammy, you’re absolutely going to adore this pasta combo!
Essential Ingredients for Your Philly Cheesesteak Pasta
Crafting this incredible Philly Cheesesteak Pasta starts with selecting the right ingredients. Below is a comprehensive list of what you’ll need to create this comforting masterpiece. Remember, all precise measurements and detailed instructions are available in the printable recipe card at the end of this post.
Gathering your ingredients before you begin cooking (mise en place) will ensure a smooth and enjoyable cooking process, allowing you to focus on building those delicious layers of flavor in your skillet.
Ingredient Information and Smart Substitutions for Philly Cheesesteak Pasta
Understanding each ingredient and its role is key to perfecting this creamy pasta dish. Here’s a breakdown along with helpful substitution tips:
STEAK – For optimal flavor and tenderness, we chose hangar steak, also known by various names like butcher’s steak, hanging tenderloin, or onglet steak. This cut is celebrated for its rich, beefy flavor. If hangar steak isn’t readily available, excellent substitutes include skirt or flank steak. These cuts are also lean and benefit from being sliced thinly against the grain, ensuring a tender bite in your pasta. The key is thin slicing to allow them to cook quickly and absorb the seasonings.
VEGGIES – The colorful medley of bell peppers (red and green), onions (red, for a slight bite and beautiful color), and mushrooms (Baby Bella or white) adds essential texture, depth of flavor, and nutritional value to this pasta dish. While classic Philly cheesesteak sandwiches often omit bell peppers, we find their tender sweetness and vibrant color elevate this pasta version. Don’t be afraid to customize! If you’re not a fan of peppers or mushrooms, you can certainly omit them or substitute with other vegetables like spinach, zucchini, or even a different type of onion. There are no strict rules when it comes to the vegetables here; make it your own!
SAUCE – The foundation of that ultra-creamy, dreamy sauce is heavy cream. Its high-fat content is crucial for achieving the desired rich, smooth consistency that coats every piece of pasta and steak. If you’re in a pinch, half and half can be used as a substitute, but be aware that the sauce will be less rich and slightly thinner. Regular milk is not recommended as it won’t yield the same luscious, creamy results. For the best cheesy experience, I highly recommend purchasing blocks of provolone and mozzarella and shredding them yourself. Pre-bagged shredded cheeses often contain anti-caking agents that can prevent them from melting smoothly, sometimes resulting in a grainy sauce. Freshly shredded cheese melts beautifully and integrates seamlessly into the cream, creating a velvety, irresistible sauce.
PASTA – This recipe is wonderfully versatile when it comes to pasta shapes. You can use whatever type of pasta you prefer or have on hand. Medium-sized pasta shapes with crevices or tubes work particularly well for capturing the creamy sauce and bits of steak and veggies. Options like penne, ziti, or rotini are fantastic choices. Rigatoni, as used in the recipe card, is another excellent option. Feel free to experiment with cavatappi, shells, or even fusilli!
How to Make Philly Cheesesteak Pasta: Step-by-Step Guide
These step-by-step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
Creating this delicious Philly Cheesesteak Pasta is a straightforward process, broken down into a few easy steps. The key is to build layers of flavor, starting with perfectly cooked steak and sautéed vegetables, followed by a decadent cheese sauce, and finally, combining everything with your chosen pasta. Follow these instructions for a truly satisfying meal:
- Heat olive oil in a skillet over medium-high heat until shimmering. Add garlic and saute for 1 minute or until fragrant, being careful not to burn it.
- Add steak, Montreal steak seasoning, and 1 teaspoon of the garlic salt. Cook, stirring frequently, until no pink remains and the steak is nicely browned. This searing adds a fantastic depth of flavor.
- Add red and green bell peppers, red onion, and the remaining 1 teaspoon of garlic salt. Toss to combine and cook for 2-3 minutes, or until peppers begin to soften but still retain a slight crispness. You don’t want them mushy.
- Stir in mushrooms and cook for 1-2 minutes to allow the mushrooms to release some of their moisture and become tender. This step concentrates their flavor.
- Drain the contents of the skillet through a colander and set aside. You can discard the liquid, as we want to prevent a watery sauce.
- Wipe out the skillet to remove any residue and place it back over medium-high heat. Add heavy whipping cream and allow it to get hot but not boiling. This is crucial for a smooth sauce. Gradually add in the shredded provolone and mozzarella cheese, one handful at a time, whisking continuously in between additions until completely melted and smooth. This gradual addition prevents the cheese from clumping and ensures a velvety texture.
- Add the drained meat and vegetable mixture back to the skillet with the cheese sauce and stir to combine thoroughly. Ensure everything is evenly coated.
- Finally, add the cooked pasta to the skillet and stir everything together gently until all components are well integrated and coated in the rich, creamy sauce. Heat through for another minute or two, allowing the pasta to absorb some of the flavors, and then serve immediately. Garnish with fresh parsley if desired.
Frequently Asked Questions & Expert Tips for Philly Cheesesteak Pasta
Store cooled leftovers in an air-tight container in the refrigerator for up to 4 days. For reheating, gently warm the pasta on the stovetop over medium-low heat. The sauce may thicken in the fridge, so you can add a splash of either milk or water to help loosen it and restore its creamy consistency if needed. Avoid reheating in the microwave for too long, as it can make the steak tough and the sauce greasy.
Yes, absolutely! If you prefer ground beef or have it on hand, it makes a fantastic substitute for the steak. Simply brown the ground beef in the skillet, drain any excess fat, and then combine it with the Montreal steak seasoning and garlic salt as called for in the instructions. This is a great way to make the dish even more budget-friendly and kid-friendly.
Yes, to make dinner even quicker, you can slice your steak and vegetables ahead of time and store them separately in airtight containers in the refrigerator for up to 24 hours. You can also cook your pasta al dente, rinse it with cold water to stop the cooking, toss with a little olive oil to prevent sticking, and store it in the fridge. This way, the final assembly comes together in minutes.
If your sauce is too thin, allow it to simmer gently for a few more minutes, stirring occasionally, to let it reduce and thicken. If it’s too thick, you can whisk in a tablespoon or two of milk (heavy cream is best if you have it) or even some of the reserved pasta water until it reaches your desired consistency.
Absolutely! For a kick, you can add a pinch of red pepper flakes when sautéing the garlic, or include a dash of hot sauce to the cheese sauce. A finely diced jalapeño or serrano pepper could also be added with the bell peppers for fresh heat.
Serving Suggestions for Your Philly Cheesesteak Pasta
Philly Cheesesteak Pasta is a wonderfully hearty and satisfying meal that can easily stand on its own. However, a few carefully chosen side dishes can elevate your dining experience even further:
- Garlic Bread or Cheesy Bread: A side of warm, crusty garlic bread or a slice of gooey cheesy bread is always a welcome accompaniment. It’s perfect for soaking up any extra creamy sauce!
- Simple Green Salad: A light, crisp green salad with a vinaigrette dressing can provide a refreshing contrast to the richness of the pasta, adding freshness and balance to your meal.
- Roasted Asparagus or Broccoli: Lightly roasted vegetables seasoned with a pinch of salt and pepper make for an excellent, healthy side that complements the main dish without overpowering it.
- Fresh Garnish: A sprinkle of fresh chopped parsley or chives before serving not only adds a pop of color but also a fresh herbaceous note that brightens the flavors.
Serve this Philly Cheesesteak Pasta hot, straight from the skillet, and watch it disappear!
More Irresistible Philly Cheesesteak Inspired Recipes
If you’ve fallen in love with the flavors of our Philly Cheesesteak Pasta, you’ll be thrilled to discover these other creative and delicious recipes inspired by the classic Philly cheesesteak:
- Philly Cheesesteak Dip: Perfect for parties and game day!
- Philly Cheesesteak Egg Rolls: A crispy, savory appetizer with a delightful crunch.
- Philly Cheesesteak Casserole: A comforting baked dish ideal for feeding a crowd.
- Philly Cheesesteak Cheesy Bread: The ultimate cheesy side dish or light meal.
- Philly Cheesesteak Sloppy Joes: A messy but magnificent family favorite!
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Philly Cheesesteak Pasta
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Course:
Dinner
Cuisine:
American
6
servings
35 minutes
685
Amanda Davis
Ingredients
-
3
Tablespoons
olive oil -
2
Tablespoons
minced garlic -
1.25
pounds
hangar steak
sliced into bite sized pieces. (or flank or skirt steak) -
1
Tablespoons
Montreal steak seasoning -
2
teaspoons
garlic salt
divided -
½
cup
red bell pepper
julienned -
½
cup
green bell pepper
julienned -
½
cup
sliced red onion -
½
cup
sliced mushrooms
Baby bella or white -
1
cup
heavy whipping cream -
1 ½
cups
shredded mozzarella cheese -
1 ½
cups
shredded provolone cheese -
8
ounces
pasta
cooked. we used rigatoni
Things You’ll Need
-
Large skillet -
Colander -
Whisk
Before You Begin
- This recipe calls for pasta that is already cooked so take that into account when prepping your ingredients. After draining your cooked pasta you can rinse it with cool water to stop the cooking process, then add it back to a pot or large bowl of room temperature water until you need it. Alternatively, you can toss the cooked pasta with a small amount of olive oil. Either method will keep the pasta from sticking together while you prepare the rest of the recipe.
- You can use whatever type of pasta you prefer. This recipe works well with penne, ziti, or rotini, but any pasta shape will do.
- I highly recommend purchasing blocks of provolone and mozzarella and shredding them yourself to avoid grainy sauce as the prebagged cheeses contain anti-caking agents which can prevent them from melting as well.
Instructions
-
Heat olive oil in a skillet over medium-high heat until shimmering. Add garlic and saute for 1 minute or until fragrant.3 Tablespoons olive oil,
2 Tablespoons minced garlic -
Add steak, Montreal steak seasoning, and 1 teaspoon of the garlic salt. Cook, stirring frequently, until no pink remains.1.25 pounds hangar steak,
1 Tablespoons Montreal steak seasoning -
Add red and green bell peppers, red onion, and the remaining 1 teaspoon of garlic salt. Toss to combine and cook for 2-3 minutes, or until peppers begin to soften.1/2 cup red bell pepper,
1/2 cup green bell pepper,
1/2 cup sliced red onion -
Stir in mushrooms and cook for 1-2 minutes to allow the mushrooms to release some of their moisture.1/2 cup sliced mushrooms
-
Drain the contents of the skillet through a colander and set aside. You can discard the liquid.
-
Wipe out the skillet and place it back over medium-high heat. Add heavy whipping cream and allow it to get hot but not boiling. Add in the cheese, one handful at a time, whisking in between.1 cup heavy whipping cream,
1 1/2 cups shredded mozzarella cheese,
1 1/2 cups shredded provolone cheese -
Add the drained meat and vegetable mixture back to the skillet and stir to combine.
-
Finally, add the cooked pasta to the skillet and stir everything together. Heat through and serve.8 ounces pasta
Expert Tips & FAQs
- Store cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat until warmed through. You can add a splash of either milk or water to help loosen the sauce if needed.
Nutrition
Serving:
1
serving
|
Calories:
685
cal
|
Carbohydrates:
35
g
|
Protein:
42
g
|
Fat:
42
g
|
Saturated Fat:
22
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
15
g
|
Cholesterol:
146
mg
|
Sodium:
1256
mg
|
Potassium:
619
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
1516
IU
|
Vitamin C:
28
mg
|
Calcium:
462
mg
|
Iron:
3
mg
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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.