HomeDinnerCheesesteak Pasta Recipe

Cheesesteak Pasta Recipe

- Advertisement -

Cheesesteak Pasta: The Ultimate Comfort Food Fusion

Few dishes capture the heart of American comfort food quite like the Philly cheesesteak—a sandwich overflowing with tender slices of beef, sautéed onions and peppers, and melted cheese, all nestled in a crusty hoagie roll. It’s a classic for a reason: warm, savory, filling, and deeply satisfying. But what happens when you take everything that makes a cheesesteak irresistible and combine it with the universally loved allure of pasta?

- Advertisement -

Enter Cheesesteak Pasta—a bold, flavorful fusion that marries the rich, meaty essence of a Philly cheesesteak with the creamy, indulgent texture of a pasta dish. It’s the kind of meal that doesn’t just feed your hunger; it feeds your soul. Whether served up as a weeknight dinner, a dish for potlucks, or a weekend indulgence, cheesesteak pasta has quickly become a modern comfort classic in its own right.

- Advertisement -

This article is your complete, step-by-step guide to mastering the ultimate cheesesteak pasta recipe. We’ll explore everything from the origins of the cheesesteak, to ingredient selection, to precise cooking techniques and creative variations. Along the way, we’ll also offer meal prep strategies, pairing suggestions, and tips for making the dish your own—whether you’re feeding a family of five or meal-prepping for the week.

Built for both beginner and experienced home cooks, this guide is detailed, practical, and filled with culinary insights to help you succeed. So grab your skillet, stock up on your favorite pasta, and prepare to transform a takeout favorite into a delicious, comforting one-pan meal.

- Advertisement -

Let’s dive into the savory world of Cheesesteak Pasta.

Step-by-Step Instructions: How to Make Cheesesteak Pasta

Creating Cheesesteak Pasta is about bringing two beloved comfort foods into harmony—Philly cheesesteak and creamy pasta. The key is balancing textures, layering flavors, and cooking with intention. This section will guide you through every phase of the process to ensure your final dish is hearty, cheesy, and bursting with flavor.

1. Gather and Prep Your Ingredients

A great dish starts with good preparation. Mise en place—French for “everything in its place”—will streamline your cooking process and help prevent mistakes.

Essential Ingredients:

  • Pasta – 12 oz (penne, rigatoni, rotini, or elbow macaroni work best)

  • Beef – 1 lb ribeye, sirloin, or shaved beef steak (thinly sliced)

  • Bell peppers – 1 green, 1 red (julienned or diced)

  • Yellow onion – 1 large (thinly sliced)

  • Garlic – 3 cloves (minced)

  • Cream cheese – 4 oz (adds richness to the sauce)

  • Beef broth – 1½ cups (for flavor and sauce base)

  • Heavy cream or whole milk – 1 cup (for creamy texture)

  • Provolone cheese – 6–8 slices or 1½ cups shredded

  • Mozzarella cheese – 1 cup shredded (for extra gooeyness)

  • Worcestershire sauce – 1 tablespoon (adds depth)

  • Olive oil – 2 tablespoons (for sautéing)

  • Butter – 2 tablespoons (optional, enhances flavor)

  • Salt and pepper – to taste

  • Red pepper flakes – optional, for a kick

Optional Add-ins:

  • Mushrooms – sliced, for earthiness

  • Hot banana peppers – chopped, for tangy heat

  • Fresh parsley or chives – for garnish

  • American cheese – for an even creamier sauce

2. Cook the Pasta

Instructions:

  1. Bring a large pot of salted water to a boil.

    • Use about 1 tablespoon of salt per 4 quarts of water. Salt is crucial—it’s your first chance to season the pasta itself.

  2. Add pasta and cook until al dente.

    • Follow the package instructions, typically 8–10 minutes. You want the pasta to be firm to the bite so it holds up in the sauce later.

  3. Drain and reserve ½ cup of the pasta water.

    • The starchy water can help thicken your sauce later if needed.

  4. Set pasta aside. Drizzle with a tiny bit of olive oil to prevent sticking if you’re not using it immediately.

3. Sauté the Vegetables

Use a large skillet or sauté pan (12-inch minimum) over medium heat.

Steps:

  1. Heat 1 tablespoon olive oil.

  2. Add sliced onions and bell peppers.

    • Cook for 6–8 minutes, stirring occasionally, until softened and starting to caramelize.

  3. Add garlic.

    • Sauté for 1 minute until fragrant.

  4. Optional: Add mushrooms at this stage if using. Cook until they release and reabsorb their moisture.

  5. Season lightly with salt and pepper.

Tip: Don’t rush this step. Slowly cooking the onions and peppers brings out their natural sweetness and intensifies flavor.

4. Cook the Beef

Instructions:

  1. Push the vegetables to one side of the pan or transfer them to a bowl.

  2. Add another tablespoon of olive oil (and butter, if using).

  3. Add thinly sliced beef in a single layer.

    • Sear for 2–3 minutes without moving it too much—this helps it brown.

  4. Season with salt, pepper, and a splash of Worcestershire sauce.

  5. Toss and finish cooking.

    • Total time should be about 4–5 minutes depending on how thin the beef is.

Tip: Avoid overcrowding the pan. If needed, cook the beef in two batches for proper browning.

5. Make the Cheesesteak-Inspired Cream Sauce

Now it’s time to bring the pasta and cheesesteak elements together with a rich, creamy cheese sauce.

Steps:

  1. Reduce heat to medium-low.

  2. Add 1½ cups beef broth to the pan.

    • Scrape up the brown bits (fond) at the bottom of the pan for added flavor.

  3. Stir in 4 oz cream cheese.

    • Whisk or stir until fully melted and smooth.

  4. Add 1 cup heavy cream (or milk).

    • Let it come to a gentle simmer—not a boil.

  5. Add shredded provolone and mozzarella cheeses.

    • Stir continuously until cheese is melted and the sauce is silky.

  6. Taste and adjust.

    • Add salt, pepper, or more Worcestershire sauce as needed.

    • Want heat? Add red pepper flakes.

Optional: If the sauce seems too thick, add a bit of reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.

6. Combine Pasta and Cheesesteak Mixture

Time to bring it all together.

  1. Add cooked pasta to the sauce.

    • Gently fold until all noodles are coated.

  2. Return sautéed vegetables and beef to the pan.

    • Stir to distribute evenly.

  3. Let the entire dish simmer for 3–5 minutes.

    • This allows the flavors to meld and the pasta to absorb some of the sauce.

7. Optional: Transfer to Oven (for Baked Cheesesteak Pasta)

If you prefer a baked version with a crispy cheese topping:

  1. Preheat oven to 375°F (190°C).

  2. Transfer mixture to a greased 9×13-inch baking dish.

  3. Top with extra mozzarella and provolone cheese.

  4. Bake uncovered for 15–20 minutes until bubbly and golden.

  5. Broil for 1–2 minutes for a browned top (watch closely!).

8. Garnish and Serve

Once your cheesesteak pasta is ready—whether stovetop or baked—it’s time to serve.

Garnish Ideas:

  • Fresh parsley or chives for color

  • Cracked black pepper

  • A light drizzle of hot sauce or vinegar-based pepper sauce

  • Shaved provolone or Parmesan for extra cheesiness

Serving Suggestions:

  • Serve with a simple green salad dressed with vinaigrette

  • Pair with garlic bread, a crusty baguette, or toasted hoagie rolls (for a deconstructed cheesesteak experience)

Yield: 4-6

Cheesesteak Pasta Recipe

Few dishes capture the heart of American comfort food quite like the Philly cheesesteak—a sandwich overflowing with tender slices of beef, sautéed onions and peppers, and melted cheese, all nestled in a crusty hoagie roll. It's a classic for a reason: warm, savory, filling, and deeply satisfying. But what happens when you take everything that makes a cheesesteak irresistible and combine it with the universally loved allure of pasta?

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 8 oz pasta (penne, rotini, or shells work best)
  • 1 lb ground beef (or shaved steak for a more authentic flavor)
  • 1 tbsp olive oil (if using shaved steak)
  • 1 small onion, diced
  • 1 green bell pepper, diced
  • 1 small red bell pepper, diced (optional)
  • 2 cloves garlic, minced
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Italian seasoning (optional)
  • 1 cup shredded provolone cheese (or mozzarella for meltiness)
  • ½ cup shredded cheddar cheese
  • Salt and pepper, to taste

Instructions

  1. Cook Pasta
    Cook the pasta in salted boiling water according to package directions. Drain and set aside.
  2. Cook Meat and Veggies
    In a large skillet over medium-high heat, brown the ground beef (or sear shaved steak with olive oil). Drain excess grease if needed.
  3. Add Veggies
    Add diced onions and bell peppers to the pan with the meat. Cook for 5–7 minutes, until soft. Add garlic and sauté for 1 more minute.
  4. Deglaze & Simmer
    Pour in the beef broth, Worcestershire sauce, and Italian seasoning. Stir and simmer for 3–5 minutes, letting the flavors meld.
  5. Add Pasta & Cheese
    Add the cooked pasta to the skillet and stir to combine. Reduce heat to low. Sprinkle in the provolone and cheddar cheeses, stirring until melted and creamy.
  6. Season
    Taste and adjust salt and pepper as needed. Let rest for a minute or two to thicken before serving.

Notes

  • Cheese Substitutes: American cheese or Velveeta can be used for extra creaminess.
  • Make It Spicy: Add a pinch of red pepper flakes or a few dashes of hot sauce.
  • Extra Creamy Version: Add ¼ cup heavy cream or a scoop of cream cheese with the cheese.

- Advertisement -
RELATED ARTICLES

Most Popular

Recent Comments

Latest Recıpes

Skip to Recipe