Philly Cheesesteak Pasta is kind of a mash up of two things we all love : a Philly cheesesteak and a big bowl of pasta. You mix thin slices of steak, melty cheese, sautéed peppers and onions with your favorite noodle and boom , you got a warm dinner that fills you up any time of the day. It’s creamy , rich and simple enough that anyone can make it even on a busy night .
People in America have always loved cheesesteaks and pasta . The cheesesteak started in Philly back in the early 1900s when Pat and Harry Olivieri sold the first sandwich from a hot dog cart . They piled ribeye or sirloin on a hoagie roll with cheese that stretched for days , plus onions and peppers. Turning that into pasta was just a matter of trying sometһing new in the kitchen .
This dish brings together two classics in a way that’s fun and tasty . You get the soft noodles , the juicy steak bits , the gooey cheese , and the sweet sautéed veggies all in one bowl . It’s super easy to switch up too : add jalapeños if you like heat , use mushrooms for a veggie twist , or grab gluten-free pasta if you need it . Whether it’s a weeknight dinner or you’re feeding a crowd , this recipe is sure to be a hit .
What is Philly Cheesesteak?
The Philly cheesesteak sandwich was born in Philadelphia , Pennsylvania around 1900 . Pat and Harry Olivieri started selling it from a small cart and folks couldn’t get enough . It’s thin slices of beef , usually ribeye or sirloin , grilled on a flat top , then piled into a soft hoagie roll with cheese melted over it . You often see onions and bell peppers mixed in too for extra flavor .
Cheese is a big deal in a cheesesteak : some people go for Provolone , some grab Cheez Whiz , others pick American cheese . Each choice changes the taste and texture just a bit , so you can pick what you like best . Some spots even add mushrooms or hot peppers if you want a little crunch or spice .
It’s a Philly icon that shows off the city’s Italian-American roots . Today you’ll find cheesesteaks all over town , and tourists line up to try them when they visit .
How Philly Cheesesteak Pasta Came to Be
As more folks got into fusion cooking , someone thought : why not put a cheesesteak into pasta ? Italian-American dishes already use a lot of rich sauces and melted cheese , so mixing it with Philly’s favorite sandwich made perfect sense .
Home cooks wanted dinners that were quick but still packed with taste , and this one pot pasta fits the bill . You throw everything in a skillet , stir it up , and minutes later you’re eating all the best parts of a cheesesteak with noodles . Plus it’s easy to change up for diets , crowds , or picky eaters .
This mashup shows how American food keeps evolving : we blend traditions and come up with new favorites . Philly Cheesesteak Pasta is a shout out to both Philly’s sandwich scene and the Italian-American kitchens that taught us about pasta .
Ingredients Needed for Philly Cheesesteak Pasta
Here’s what you need to make this tasty pasta dish :
- Pasta : Penne, rigatoni, or fettuccine hold up well to gooey cheese and sauce.
- Steak : Ribeye or sirloin, thinly sliced, gives you juicy bites.
- Cheese : Provolone, Cheez Whiz, or American are classic , but cheddar or pepper jack work too.
- Veggies : Bell peppers and onions, sliced thin so they soften and sweeten.
- Seasoning : Salt, pepper, garlic powder, and a bit of butter or Alfredo sauce to tie it all together.
If you need some swaps :
- Vegetarian : Use mushrooms or tempeh instead of steak.
- Gluten-Free : Pick your favorite gluten-free pasta.
Detailed Recipe: Philly Cheesesteak Pasta
Ingredients
- 8 oz pasta (penne, rigatoni, or fettuccine)
- 12 oz ribeye or sirloin, thinly sliced
- 1 cup sliced bell peppers
- 1 cup sliced onions
- 1 cup cheese (Provolone, Cheez Whiz, or American)
- 2 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Optional: ½ cup Alfredo sauce
Directions
- Cook pasta per package instructions until al dente . Drain and set aside .
- In large skillet, heat oil over medium heat . Add steak , season with salt and pepper , cook until browned . Remove and set aside .
- In same pan , add peppers and onions . Sauté until soft and a bit caramelized .
- Put steak back in , add garlic , cook one minute until fragrant .
- Mix in pasta , cheese , and Alfredo if you’re using it . Stir until cheese melts and coats everything .
- Serve hot , sprinkle parsley or extra cheese on top if you want .
Cooking Tips and Advice
- Steak : Cook to medium-rare or medium so it stays tender . Let it rest for a few minutes so juіces don’t run everywhere .
- Pasta : Al dente is best — it soaks up the sauce and won’t get mushy .
- Variations : Try jalapeños for heat , swap cheeses , or throw in spinach for extra veggies .
Variations of Philly Cheesesteak Pasta
- Vegetarian : Mushrooms, tempeh, or lentils instead of steak .
- More Veggies : Add zucchini, spinach, or tomatoes .
- Spicy : Jalapeños or hot cheese give it a kick .
- Gluten-Free : Gluten-free pasta keeps the dish accessible for all .
Nutritional Information
- Calories : About 450–600 per serving, depending on ingredients .
- Protein : Good amount from the steak .
- Fat : Cheese and oil add fat — use less cheese for a lighter meal .
- Carbs : Pasta gives you energy ; whole grain versions add fiber .
Popular Side Dishes to Serve with Philly Cheesesteak Pasta
- Salad : A green salad with vinaigrette cuts the richness .
- Garlic Bread : Cheesy breadsticks or garlic toast are perfect for dipping .
- Sauces : Marinara or spicy aioli on the side if you want extra flavor .
Where to Find the Best Philly Cheesesteak Pasta
- Restaurants : Many Italian or modern American spots in Philly and beyond serve it .
- Delivery : Meal kits and food delivery services often have this dish ready to go .
- Delis : Some local delis put their own spin on cheesesteak pasta .
FAQs about Philly Cheesesteak Pasta
What pasta works best?
Penne, rigatoni, or fettuccine cling to the sauce and cheese best .
Can I make it ahead?
Sure — store in fridge up to 3 days . Reheat on stove low or in microwave with a splash of water .
Best cheese?
Provolone, Cheez Whiz, American are classic . Try pepper jack for a twist .
How to make it spicy?
Add jalapeños or use spicy cheese . Adjust to how hot you like it .
Does it freeze well?
Yes — freeze in airtight container up to 3 months . Reheat slowly with a bit of water or broth .
Conclusion
Philly Cheesesteak Pasta is a fun and comforting twist on two favorites . It’s easy to make , full of flavor , and you can tweak it any way you want . Whether you cook it at home or grab it at a restaurant , this dish is sure to become a favorite for anyone who loves cheesy , meaty pasta .
Philly Cheesesteak Pasta
Equipment
- 1 Large pot for boiling pasta
- 1 Skillet or frying pan
- 1 Colander
- 1 Measuring cups and spoons
- 1 Cooking spatula or wooden spoon
- 1 Serving bowl
Ingredients
- 12 ounces penne pasta
- 1 pound beef sirloin, thinly sliced
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1 bell pepper thinly sliced (any color)
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 cup beef broth
- 1 cup heavy cream
- 1 ½ cups provolone cheese, shredded Can substitute with Swiss or mozzarella.
- to taste fresh parsley for garnish Optional.
Instructions
- Begin by cooking the penne pasta according to the package instructions in a large pot of salted boiling water. Once cooked, drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the thinly sliced beef sirloin and season with salt, black pepper, and paprika. Cook for about 4-5 minutes until browned. Remove the beef from the skillet and set aside.
- In the same skillet, add sliced onions and bell peppers. Cook for 5-7 minutes, stirring frequently until the vegetables are soft.
- Add minced garlic to the skillet and sauté for an additional minute until fragrant.
- Return the cooked beef to the skillet with the vegetables. Pour in the beef broth and the heavy cream. Stir gently to combine and let it simmer for 3-4 minutes.
- Once the sauce has thickened slightly, add the cooked penne pasta and 1 cup of shredded provolone cheese. Stir until the pasta is evenly coated and the cheese has melted.
- Taste and adjust the seasoning if necessary. Add more salt or pepper to your liking.
- Serve the pasta in bowls, garnished with the remaining provolone cheese and fresh parsley if desired.
